CHICKEN EGG, “Chaud/froid”in a soft celery shell with an aromatic black truffle sauce
ALASKA KING CRAB, Gravadlax style salmon with golden Osetra caviar
SEA URCHINS Thinly sliced scallops on a slightly jellied bouillon of rockfish, crustacean stock flavored with fennel and lemon
SADDLE OF VENISON, pan-roasted, with a pepper and juniper crust, pear poached in wine and delicate winter squash puree
MILLEFEUILLE « A LA BAUMANIERE », light cream, perfumed with Tahitian vanilla, pistachio Florentine, Sea salt caramel ice cream
Menus from 155 € to 195 €
A la carte : from 186 €
From 12.00pm to 14.30pm and from 7.30pm to 11.00pm.
Last order at 10.30pm.