Refined beginnings to your culinary journey
Russian Oscietra caviar served traditionally with mother-of-pearl spoons, accompanied by blinis, crème fraîche, and finely chopped chives. Sourced directly from sustainable aquaculture farms in France.
Our caviar is stored at precisely -2°C and served at optimal temperature for maximum flavor expression.
Artisanal duck foie gras terrine aged for 14 days, served with Sauternes gelée, toasted brioche, and seasonal fruit compote. Each portion represents 120g of premium Grade A foie gras.
Prepared using traditional French techniques, the terrine develops complex umami flavors through careful aging.
Pan-seared Hokkaido diver scallops with cauliflower purée, pancetta crisps, and micro herbs. The scallops are dry-packed and flown in fresh twice weekly from certified Japanese waters.
Each scallop weighs approximately 40g and is seared for exactly 90 seconds per side.
Masterfully crafted centerpiece dishes
Japanese A5 Wagyu beef tenderloin, precision-cooked sous vide at 54°C for 2 hours, finished with bone marrow butter. Accompanied by pommes Anna, seasonal vegetables, and red wine jus made from 48-hour beef stock reduction.
Our Wagyu beef is sourced from Miyazaki Prefecture and aged for 28 days in our temperature-controlled aging room.
Whole Canadian lobster (600-700g) prepared thermidor-style with cognac cream sauce, Gruyère cheese, and microgreens. The lobster is steamed alive, shell removed, meat diced and returned to the shell with our signature sauce.
Live lobsters arrive daily from Nova Scotia waters and are kept in our specialized tank system.
Moulard duck breast from Périgord, scored and rendered to achieve crispy skin while maintaining medium-rare interior. Served with duck leg confit croquettes, cherry gastrique, and pommes sarladaises.
The duck breast is aged for 7 days and cooked using traditional French techniques passed down through generations.
Plant-based cuisine elevated to fine dining standards
Carnaroli rice slowly cooked in vegetable stock enriched with Parmigiano-Reggiano aged 24 months. Finished with black truffle shavings (15g), truffle oil, and fresh herbs. Each grain maintains perfect al dente texture.
We use only Périgord black truffles, and the risotto requires 18 minutes of constant stirring for optimal creaminess.
Multi-colored heritage beetroot varieties slow-roasted with thyme and rosemary, served with whipped goat cheese mousse, candied walnuts, and aged balsamic reduction. Accompanied by microgreens from our rooftop garden.
Our beetroot is sourced from organic farms and roasted at 180°C for exactly 45 minutes to achieve perfect caramelization.
Sweet conclusions crafted with precision and passion
Individual soufflé made with Valrhona Grand Cru chocolate (70% cacao), served warm with Madagascar vanilla bean ice cream and gold leaf garnish. Preparation time: 18 minutes from order.
The soufflé base is prepared fresh daily, and each order is baked to order for optimal rise and texture.
Classic Napoleon pastry with three layers of puff pastry, filled with vanilla bean pastry cream and fresh raspberries. Topped with fondant icing and raspberry coulis artistic drizzle.
Our puff pastry requires 6 hours of preparation with 729 individual layers for perfect flakiness.
Curated by our sommelier to complement each dish