Marinated green and black olives

Italian radishes, ricotta, toasted walnuts, and toasted levain bread

Tuna tartare, soy, horseradish and shiso

Choux pastry filled with caramelized onion and truffle, truffle sauce and Parmesan

Grilled leek, mustard vinaigrette, capers and curry-seasoned “mimosa” egg

Crispy fried king prawn, cocktail sauce, and grilled lemon

Sardines in olive oil, toasted brioche, churned butter, lemon, and chimichurri

Selection of cold cuts, and salad

Endive salad, toasted walnuts, Roquefort cheese, and honey-lemon vinaigrette

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

Hamachi, ginger, yuzu ponzu, kaffir lime, and trout roe marinated in dashi

Lionnes shrimp cocktail, avocado, horseradish, cocktail sauce, grilled lemon, and toast

Jerusalem artichoke soup, vendace roe, crème fraîche, croutons and green lemon oil

Curry pita with brown garlic butter, baba ghanoush, black garlic, ginger, pistachios, and herb salad

Grilled king prawns, crab sauce, sautéed wild mushrooms, and lemon

Grilled octopus, romesco, and Antiboise sauce

Beef tenderloin, egg yolk, fried capers, vendace roe, horseradish and rémoulade sauce

Snails gratinated in garlic parsley butter, lemon zest, toasted brioche, and Parmesan

Roasted goat cheese, honey, caramelized beetroot, walnut, sherry vinaigrette and toasted pine nuts

Cep risotto, sautéed wild mushrooms, crispy kale, roasted hazelnuts, cep sauce and Parmesan

Burrata-filled ravioli, garlic, sage, Parmesan, basil and cherry tomato sauce

Mussels braised in a white wine sauce seasoned with green curry, tomato, chili, coriander, preserved lemon aioli and French fries

Linguine tossed in lobster sauce, peperoncino, black pepper, lobster Bolognese, lobster toffee, and gremolata

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

Pan-fried whitefish and wild mushrooms, horseradish, caper and herb potatoes, and tarragon sauce

Grilled sea bass, gremolata, antiboise sauce and roasted potatoes

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

Roasted duck breast, blackcurrant sauce, pistachio salt, “Niçoise” condiment and potato purée

Pan-fried Toulouse sausage, caramelized onion and apple, tarragon mustard sauce and brown butter potato purée

Grilled flank steak, Café de Paris butter, red wine sauce, and French fries

Grilled beef entrecôte, red wine sauce, béarnaise sauce, green salad and fries

Lionnes pepper steak from beef tenderloin, braised spinach, green peppercorn and cognac sauce, and dauphinoise potato gratin

Pigeon breast in puff pastry, foie gras, “wild mushroom duxelles” and truffle sauce (for two)

Lionne green salad with mustard dressing

Roasted potatoes seasoned with rosemary salt and lemon

French fries flavored with herb salt

Potato purée and brown butter

Roasted butternut squash, brown butter, ras el hanout, sage and toasted pumpkin seeds

Roasted Brussels sprouts, bacon, chestnuts and lemon

Green apple sorbet and Calvados

Lemon sorbet and vodka

Vanilla crème brûlée, marinated yellow plums and mirabelle sorbet

Freshly baked madeleines with vanilla cream

Lychee sorbet, marinated blackcurrants, finger lime, blackcurrant marmalade and Crémant

Baked chocolate mousse, pear poached in vanilla syrup, vanilla ice cream and toasted Marcona almonds

Swiss meringue, vanilla custard, salted caramel, and toasted caramelized walnuts

Apple pie, caramel and vanilla sauce, “blanc fromage”