Our Menu

 

 

 

 

THE STARTERS

 

Stuffed macaronis with black truffle, celeriac and duck foie gras « en gratin » – 115€

Warm and cold lettuce velouté with Osciètre caviar, delicate sea bass quenelles– 98€

Grilled carabineros a la plancha, sun-dried tomatoes with chanterelle mushrooms and fresh almonds– 85€

Zucchini flowers stuffed with aromatic herbs, light emulsion of saffron pistils– 75€

Osciètre prestige caviar, buckwheat blinis – 110€ les 20g /275€ les 50g

 

THE FISHES

 

Braised sea bass, imperial caviar, beech wood smoked sea potatoes – 125€

Blue lobster steamed with verbena leaves, caramelised tomatoes, and lobster sauce– 105€

Turbot in a shell of shiitake mushrooms, natural spring vegetables, brown butter with lemon caviar– 95€

 

THE MEATS

   

Rossini style beef filet from Bavaria, steamed seasonal vegetables – 105€

Duck from Challans à l'orange, blood orange condiment, carrots and shiitake mushrooms with thyme flower – 190€ for two

André Malraux squab from Finistère, fondant potatoes, peas, and caramelized sweet onions – 95€

Rack of lamb from Lozère roasted with savory, vegetables from Île-de-France, reduced lemon and piquillo pepper jus – 115€

 

THE CHEESE

 

Selection of fine cheese by Claire Griffon – 35€

 

THE DESSERTS

 

Crepes Suzette, flamed with Grand Marnier – 45€

Soft meringue and red vanilla from Tanzania, crispy milk veil– 38€

Grand cru chocolate, light emulsion, fleur de lait ice cream– 35€

Elysée timbale 2026 version, vanilla, rosewater and raspberry– 35€

A selection of seasonal ice creams and sorbets – 35€