Menu
Tasting Menu
The tasting menu applies to the table as a whole and is only available in the evening.
Tasting Apéro
-
35
Two glasses of champagne
two ounces each
Tasting menu
-
142
7-course menu with or without foie gras
-
80 / 105
Wine pairing
5 glasses / 7 glasses -
188/301
Prestige wine pairing
5 glasses / 7 glasses
Menu à la carte
The "À la carte" menu is only available in the evening.
First Courses
-
19
Toqué green salad
rhubarb, strawberry, cucumber, radish, rhubarb vinaigrette -
26
Marinated arctic char
lime juice, lingonberry mousse, mirin, strawberry, radish, blackberry leaf infusion, cucumber -
27
Iceland cod
black garlic dashi, fiddleheads with camelina, shiitake mushrooms, turnip, trout lily -
28
Roasted leg of lamb
sea snails, pickled vegetables, bread tuile, green garlic ricotta, pepper mayonnaise -
30
Foie gras terrine
camelina shortbread, morello cherry gel, shiitake mushrooms, cipollini, frosted pistachios -
31
Lobster
asparagus, turnip leaf purée, morel mushrooms, stonecrop, bread tuile
Main Courses
-
52
Rack of suckling pig
roasted carrots, morel mushrooms, potatoes, yellow pea purée, marinated eggplant, oregano sauce -
54
Duck magret
date purée, paprika almonds, kale, olives, king eryngii mushrooms, salsify, turnip, sumac sauce -
56
Orecchiette with lobster
Bouton d’Or cheese cream, leek, lemon, oyster mushrooms, pepper, watercress, kale -
57
Goatling loin
polenta, pine nut gremolata, turnip, spicy tomato coulis, oyster mushrooms, fiddleheads -
58
Venison loin
salsify purée, shiitake mushrooms, wild rapini, braised cabbage, pickled mustard seeds, poivrade sauce -
58
Halibut
clams, endive, pickled chanterelle mushrooms, spinach, pickled artichoke, beurre blanc with sorrel
Cheeses
-
19
La Charrue and La Pyramide
corn bread, onion and miso purée, confit shallot compotée, pickled chanterelle mushrooms, porcini mushroom cream
Desserts
-
19
Cardamom meringue
Dulcey chocolate cream with rosemary, cloudberry purée, verjuice granitéMuscat de Céphalonie 2016, Vin Doux du Soleil, Sclavos, Greece (2oz) 19.
-
19
Nyangbo chocolate mousse
white chocolate and rose cream, beet reduction and iced milk, caramelized cocoa nibsPorto Colheita 1997, Niepoort, Portugal (2oz) 20.
-
19
Earl Grey bavarois
orange blossom whipped ganache, orange blossom and cocoa crumble, yuzu cream, gin gelAlsace 2016, Gewûrztraminer Kritt, Marc Kreydenweiss, France (2oz) 10.
-
19
Cannolo
mascarpone and juniper cream, white chocolate, haskap berry gel and iced milk, blackberry leaf gel and iced milkMaury 2017, Fagayra Blanc, Domaine les Terres de Fagayra, France(2oz) 13.
-
19
Cinnamon génoise cake
caramel mousse, caramel confit potato, fried barley, beer ice creamVin de France 2017, Fleurs d'Érables, Les Sablonnettes, France (2oz) 9.
-
14
Tasting of two Oolong teas
Lunch Menu
The lunch menu is a "Table d'hôte". The main course includes the first course, a cup of coffee, tea or infusion
First courses
-
Duck tartare
shallot, chives, xeres vinaigrette, pickled carrotsBourgogne 2017, Joie de Vigne, Marchand-Tawse, France, half-glass 8.5, glass 17.
-
Arctic char
fiddleheads, salsa verde, endives, buttermilk crème fraîche, crispy bread, za’atar spicesBourgogne Aligoté 2016, Jean-Philippe Fichet, France, half-glass 8, glass 16.
-
Foie gras mousse
blue honeysuckle berry gel, rhubarb, brioche, pecan nuts, nasturtiumCôtes du Roussillon 2016, Le Ciste, Domaine Laguerre, half-glass 8.5, glass 17.
-
13
Lobster
arugula velouté, turnip, wild rapini, daisyToscana Rosato 2018, Rosa, Fonterenza, Italy, half-glass 9, glass 18.
-
13
Snow crab
asparagus milk, croutons, crème fraîche, trout lilyAlsace 2015, Neuberg, Zusszlin,France, half-glass 9, glass 18.
Main courses
-
30
Spaghetti
smoked mackerel, lemon, parsley, sage, crispy bread, chili, garlicCôtes du Roussillon 2016, Le Ciste, Domaine Laguerre, half-glass 8.5, glass 17.
-
34
Iceland cod
lardo, shiitake mushrooms, lemon, spinach, sorrel, beurre nantais with saffronBourgogne Aligoté 2016, Jean-Philippe Fichet, France, half-glass 8, glass 16.
-
37
Quail
marinated potato, beans and chanterelle mushrooms, kale, ginger, Xo sauceTouraine 2015, La Guerrerie, Le Clos du Tue-Bœuf, France, half-glass 7.5, glass 15.
-
40
Braised lamb neck
oyster mushrooms, yogurt, piri piri sauce, confit tomatoes, asparagus saladBarbera d’Alba 2017, Elio Altare, Italy, half-glass 8, glass 16.
-
48
Haunch of venison
asparagus, glazed fiddleheads, turnip, king eryngii mushrooms, poivrade sauceLuberon 2016, Le Claux, Bastide du Claux, France, half-glass 8.5, glass 17.
-
54
Halibut
celery and rhubarb salad, grilled leek, marinated chanterelle mushrooms, green garlicCentral Coast 2016, Viognier, Calera, États-Unis, half-glass 9, glass 18.
Cheeses
-
12
La Charrue and La Pyramide
corn bread, confit shallot compotée, onion and miso purée, pickled chanterelle mushrooms, porcini mushroom cream
Desserts
-
12
Jasmine Bavarois
honey meringue, pecan sponge cake, walnut powder, haskap berry gel and sorbetVin de France 2017, Fleurs d'Érables, Les Sablonnettes, France (2oz) 9.
-
12
Rosée d’Hibiscus and bissap syrup savarin
roasted peach gel, kaffir whipped ganache, roasted Orelys chocolate, Sentinelle beer ice creamAlsace 2016, Gewürztraminer Kritt, Marc Kreydenweiss, France (2oz) 10.
-
12
Chocolate tart
pistachio nougatine, strawberry gel and sorbetPorto Colheita 1997, Niepoort, Portugal 20.
-
12
Olive oil cake
meringue et crème au citron, gel et croustilles à la framboise, sorbet à la framboise et poivre longBugey Cerdon, Domaine Raphael Bartucci, France (4oz) 16.
Wine List
Where wines from around the world and local products coexist in perfect harmony.
View our wine listMise à jour : 21 May 2019
