Marinated green and black olives

Choux pastry filled with red wine onion and summer truffle, truffle sauce and Parmesan

Mimolette mousse, parmesan and almond biscuit

Marinated white anchovies, ricotta, lemon, and toasted brioche

Marinated salmon with capers, chives, lemon, dill, trout roe and mustard sauce

Cognac-flambéed foie gras pâté, cherry, and toasted brioche

Selection of cold cuts, marinated olives, and salad

Leaf lettuce, Granny Smith apple, fennel, Marcona almonds and honey vinaigrette

Burrata with pomegranate and marinated fig, tomato tartar, roasted tomato water, basil and kaffir lime

“Curry pita” brushed with browned garlic butter, baba ghanoush, black garlic, ginger, pistachios, and herb salad

Hamachi, dashi, ginger, dill oil, ponzu, grilled avocado and marinated rainbow trout roe

Fresh prawns, avocado, Américaine sauce, and a marinated quail egg

Seared Hokkaido scallop, dashi broth, lemon verbena, yuzu kosho and puffed quinoa

Beef tartare, vendace roe, sour cream, horseradish, crispy onions, and rösti potatoes (caviar +30€ / 5g)

Tomato pesto, marinated tomatoes, Gruyère cheese, basil, pickled chanterelles, mixed greens and lemon vinaigrette

Escargots gratinated in garlic-parsley butter, lemon zest, and Parmesan

Bao bun filled with duck leg confit, blackcurrant sweet & sour sauce, and togarashi mayo

Grilled octopus, cauliflower couscous, romesco and sauce Antiboise

Goat cheese salad with roasted beetroot, walnuts, honey vinaigrette, and toasted pine nuts

Porcini risotto served with sautéed wild mushrooms, truffle sauce, Parmesan, basil and arugula

Goat cheese and pumpkin tortellini, sautéed wild mushrooms, green apple, sage, browned garlic butter and wild garlic

Steamed blue mussels in creamy white wine sauce with ’nduja, lemongrass, tomato, chili, coriander, preserved lemon aioli and French fries

Pike-perch seared in browned butter, shrimps, horseradish, roasted potatoes seasoned with dill and spring onion, and mussel sauce

Sole pan-seared in brown butter, parsley, salted lemon, horseradish, capers, and roasted potatoes

Roasted duck breast with pistachio gomashio, “condiment niçoise” and blackcurrant sauce

Pan-fried Toulouse sausage with caramelized onions and apples, potato purée, and tarragon mustard seed sauce

Grilled Black Angus entrecôte, maître d’ butter, béarnaise sauce, and fries

Lionne pepper steak from beef tenderloin, braised spinach, and green peppercorn cognac sauce

Lyonnaise ham, toasted brioche, caramelized onions, fried egg, truffle sauce, summer truffle, green salad, and fries