Marinated green and black olives

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

Cream cheese, toasted baguette, walnuts, and Italian radishes

Sardines in olive oil, toasted baguette, butter, lemon, and chimichurri

Country-style pâté, green salad, pistachios, and pickles.

Selection of cold cuts, and salad

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

Burrata, marinated rhubarb, tomato tartare, roasted Marcona almonds, white balsamico vinaigrette, and tarragon oil

“Curry-spiced pita”, baba ghanoush, garlic mayonnaise, avocado, ginger, pistachios, and herb salad

Hamachi, ginger, yuzu ponzu, citrus, kaffir lime, finger lime, and marinated trout roe

Grilled king prawns, Espelette chili, roasted garlic, grilled bell pepper, capers, piperade sauce, and rouille

Seared scallop, romesco, marcona almonds, spinach, and saffron beurre blanc

Lionnes steak tartare, vendace roe, sour cream, horseradish, crispy onion, and a waffle flavored with fennel salt and browned butter

Sautéed morels and green asparagus, feta, and green salad with lemon vinaigrette

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

Grilled asparagus, 36-month Comté cheese, sautéed morels, and Vin Jaune sauce

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

Buckwheat crepe, poached egg, green asparagus, Gruyère cheese, Parmesan, and Hollandaise sauce

Asparagus risotto, grilled asparagus, morels, Parmesan, and green curry

Garlic butter–poached lobster tail with lobster toffee, linguine, and lobster sauce

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

Garlic-butter grilled lobster, vanilla hollandaise, toasted brioche, lobster sauce, and fries seasoned with wild garlic salt

Garlic butter–seared and gratinéed lobster, lobster choron sauce, grilled lemon, green salad, and French fries

Pan-seared pike-perch gratinated with Duchesse potato purée, shrimp, horseradish, and morel sauce

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

Grilled corn-fed chicken, glazed spring carrots and asparagus, braised spinach, and tarragon cream sauce

Pan-seared Toulouse sausage, caramelized onions and apple, tarragon-seasoned mustard sauce, and potato purée

Pan-seared lamb liver, caramelized onions, pancetta, horseradish, sage, potato puree, asparagus, and white wine sauce

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

Green salad with capers, red onion and lemon vinaigrette

Roasted potatoes seasoned with rosemary salt and lemon

Potato purée with chives and browned butter

French fries flavored with wild garlic salt

Grilled asparagus with Hollandaise sauce and Parmesan

Freshly baked madeleines served with vanilla cream

Raspberry macaron and diplomat cream

Blackcurrant-chocolate kiss

Lychee sorbet with marinated blood orange, lime marmalade, finger lime, and Champagne

Two‑chocolate mousse with chocolate feuilletine, Maraschino cherries, and dark chocolate sauce

Lionnes creme caramel, vanilla sauce, marinated rhubarb and rhubarb sorbet