| Appetizer |

Amuse Bouche

Chef’s appetizer

| Soup and Creams |

Alsace bisque

Cream of shrimp soup perfumed with cognac, served with prawns, venus clams and toasted almond cloud

Soupe à l’oignon

Caramelized onion soup flambéed with rum, with gruyere cheese gratin

| Hot and cold started |

Chocolate garden

Seared angus beef fillet steak, Mediterranean lettuce and nut salad with chocolate and orange vinaigrette dressing

Crevettes croustillantes

Crispy prawns on a Caribbean pineapple carpaccio with port jelly

Salmon tartare

Marinated salmon with herbs on a mango chardonnay coulis and tobiko caviar with fennel crisp

Crustacean duo

French snails (escargots) and black pacific mussels à la bourguignon on sautéed spinach served with rustic bread

Des vents de l’europe

Breaded crab meat casserole on a bed of black truffle mayonnaise and micro-leaf garden salad with comb honey and Dijon mustard vinaigrette, served with caramelized water melon cubes


Pork sirloin with plum sauce served with potato confit on a spiced provençal crisp, and an onion and port “air”

The princess and the prince

Beef sirloin in rosemary sauce, prawns in champagne, served with potato and roasted garlic purée with a hint of tarragon


Salmon and shrimp rouleau with a light aioli au gratin, filo-wrapped asparagus and grilled plums stuffed with pistachio

Jour paris

Mere fish meniere, lemon parsley butter, served with black rice, shrimp crisp and vegetables


Grilled tenderloin beef steak, presented and served at the table French-style with your choice of Roquefort, béarnaise or black pepper sauce, buttered vegetables and château potatoes

Magret of duck

Duck breast in a creamy black truffle sauce, roasted parsley potatoes, apple compote with Bordeaux wine and vegetables à la meniere

Vegetarian dish

Spinach ravioli with a touch of garlic served with a saffron cream quiche Lorraine with porcini mushrooms

The chef’s recommendations

Please ask the Maître about the chef recommendations of the day

| Hot and cold started |

Apple tarte on a caramel sauce served with vanilla ice cream and cinnamon crisp

Baba with rum and spice infusion, berry and cardamom compote with a chocolate sauce

Chocolate fondant on a dusting of crunchy toasted hazelnut served with vanilla ice cream

Banana flambé

(prepared at your table)

Passion fruit crème brûlée

Our trolley of assorted cheeses

Coffee or tea- the chef’s mignardises

*children’s menu available