Meet our Chef Christophe Marchais
A LA CARTE
Chef | Christophe MARCHAIS
STARTER
Organic medium boiled egg
White and green asparagus duo
Spelled and broad beans in risotto, foie gras nuggets
Smoked bacon shavings and artichoke hearts
Yellow wine and morel sauce / Milk foam with truffle oil
Organic smoked salmon
Tanguy vegetable salpicon
Slightly lemony Tarama cream with wasabi
Crispy waffle with seaweed and rocket salad
Crab / Neuvic caviar
Sugarcake flesh and smoked sprats
Spicy avocado cream, green apple jelly
Celery remoulade and horseradish Granny / Cassava
chips
Canadian lobster claw salad
Shrimp marinated in Espelette
Multicolored carrot julienne linked to ravigote
Small spring vegetables in truffle vinaigrette
Dried caviar flower
FOIE GRAS
Spécial Ciel de Paris Foie gras tasting46 €
L’excellence ïodée
Caviar Acipenser Baeri
Nano « ON THE ROCKS » by caviar de Neuvic (10gr)
Champagne Abelé 1757 Blanc de Blanc (15cl)
Caviar Daurenki « Petrossian » (30 gr)
Champagne Ultra Brut Laurent Perrier (15cl)
FISH
Redfish & Langoustine
Cockle and lobster ravioli
Langoustines with spring onion butter
Celery and young carrot tagliatelle, sugar peas
Langoustine broth bound with caviar butter
42 €
Canadian lobster
“Whole, shelled”
Mashed Ratte potatoes
Meunières leeks and Pleurotus mushrooms
Turmeric and coconut milk sauce
85 €
Cod fish
Spice lacquer and flax seeds
Riso of small spring vegetables
Espelette shrimp and mussels
Champagne butter with herbs
40 €
Sea bass fillet
“Grenaille” baby potatoes fricassee
Artichokes, broad beans, sucrine, crispy bacon
Arugula / Grana Padano crumble
Chorizo sauce
44 €
MEAT
Free- range poultry ballotine
Foie gras
Mushroom lasagna and spinach
Pleurotus mushrooms
Albufera sauce
41 €
Heart of beef fillet
Rossini style
Charlotte potato risotto
Roasted green asparagus
Melanosporum truffle sauce
59 €
Rack and saddle of lamb
In pistachio and rosemary crust
Eggplant caviar and vegetable niçoise
Lamb and olive juice / Wild garlic oil
43 €
Veal chop
Roasted with sage
Creamy celery with Tonka bean
Stewed small spring vegetables, crispy bacon
Savagnin wine sauce with morels
46 €
VEGETARIAN
Soft-boiled egg
On a creamy white asparagus
Spelled and broad bean risotto, roasted artichoke base
Oyster mushrooms
Milk foam with truffle oil
26 €
Spring
Old fruits and vegetables served lukewarm
Fresh goat curd and marinated mushrooms
White asparagus espuma and wild garlic oil
23 €
Riso
Riso of small spring vegetables
Sucrine / artichoke / meunière leeks
Grana Padano crumble / Cassava chips
28 €
VEGETARIAN
Selection of seasonal vegetable*
28 €
(*)Corresponds to a range of products grown within 200 km around Paris
DESSERT
CHEESE SELECTION
Salad with hazelnuts dressing
18 €
Chocolate tasting in three ways
16 €
Raspberry/rosemary
Light lemon mousse / raspberry marshmallow insert
Rosemary and fresh raspberry granita
14 €
Chocolate/coffee/caramel
Sparkling coffee and truffle in creamy ganache
Caramel whipped cream and coffee English
Fine equatorial petal
15 €
Strawberry / vanilla / marigolds
Like a Saint-Honoré
Red fruit confit and vanilla cream
Strawberry salad with marigolds
14 €
Ciel de Paris sweet selection
18 €
