ReservationsPrivate Dining

Our menu celebrates the finest seasonal ingredients, transformed into exquisite dishes that embody the heart of French tradition.

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4 COURSES MENU 180.

Served for dinner on December 24 and 25, and for the first seating on December 31.

FIRST SERVICE

Velouté

Red Kuri Squash Veloute, Hazelnut, Black Truffle

Crispy Egg

Parsnip, Cocoa

Pink Dorade

Tartare, Citrus Fruits, Caviar

Foie Gras Terrine

Apple Pressed with Gingerbread, Mulled Wine Reduction

SECOND SERVICE

Homemade Farfalle

Shellfish, Grapefruit, Marinière Sauce

Risotto

Black Truffle Risotto (upon availability) +30$

THIRD SERVICE

Cod

Ginger-Honey Glazed Carrots, Wasabi Beurre Blanc

Scallop

Braised Endive, Parsley Viennoise, Maltaise Sauce

Chicken

“Demi Deuil” Style, Truffled Celery Vegetable Ravioli, Supreme Sauce

Prime Beef Striploin

Potato Millefeuille, Wild Mushrooms, Bordelaise Sauce

FOURTH SERVICE

Yule Log Cake

Chocolate and Buckwheat Symphony

Soft Cocoa Sponge, Soft Caramel, Buckwheat Cream,
55% Guayaquil Chocolate Mousse, Cocoa and Sea Salt Crunch

Citrus Snow

Soft Sponge, Citrus Confit, Citrus Crémeux,
Citrus Crunch, Tahitian Vanilla Mousse

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