Five-course meal combining rich, sweet and savory flavors: Cabbage stuffed with fresh cheese, shiso chutney and cracker; Beet tartare with smoked oil, white fruits and parmesan tuiles; Cauliflower tempura with miso, wild rice and almond milk emulsion; Fig & Lillet tiramisu; Citrus and black tea fondant. Menu evolving with the seasons. Let's discuss it!

A five-course bistronomic dinner to rediscover the classics of French gastronomy with a contemporary approach: French toast and white fish tartare with yuzu; egg parfait, creamed corn, miso emulsion, burnt corn and polenta tuiles; duck fillet with pomegranate molasses, sweet potato puree and beetroot condiment; homemade chocolate profiteroles, vanilla and tonka bean; mini pavlova with seasonal fruits. Menu evolving with the seasons. Let's discuss it!

A five-step dialogue between Asian and French culinary influences. Refined dishes, where gentle cooking, pickles and umami sauces are harmonized with simplicity: Onigiris with kimshi and Korean plum sauce; Sea bream carpaccio, leche de tigre and spicy oil; Beef tataki, fondant vegetables and plum pickles; Steamed cake with black sesame, white chocolate ganache and citrus segments; Matcha financier. Menu evolving with the seasons. Let's discuss it!

A menu in five food and wine or mocktail pairings, for a curious and committed evening, from organic and local products. Custom menu throughout the seasons. Let's discuss it!