MENU. Summer Vegetables and Fruits as a Painter's Pallet 38. Goose Foie Gras and Truffle terrine with garnish 48

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1 MENU SUMMER VEGETABLES Summer Vegetables and Fruits as a Painter's Pallet 38 GOOSE FOIE GRAS Goose Foie Gras and Truffle terrine with garnish 48 TRUFFLE Potato and Truffle emulsion ½ Ption 45 CAVIAR Sliced raw Langoustines and the Gold Caviar (30g) Cocktail 110 * * * LANGOUSTINES Sliced cooked and raw Langoustines with Pink Grapefruit and Elder Blossom 60 FROG S LEGS Frog s Legs with Tomato, Herbs and Ciander Seeds 48 GAMBAS Gambas Carabineros with Oriental Flavours 78

2 MENU TURBOT Turbot Confit in Vanilla Butter, with Black Rice and Shellfish 50 SEA BASS Line-caught Sea Bass in a Salt Crust, with Grain Salad, F Two Persons 110 and Aubocassa Olive Oil with Tarragon * * * SUCKLING PORK Crispy Suckling Pk with Sweet Woodruff, Reduced Jus, F two persons 108 and Gnocchi with Ricotta VEAL Veal Chop Transparency with Fondant Potatoes F Two Persons 108 and Chanterelles SWEETBREADS Veal Sweetbreads with Sweetcn, Parmesan and Lemongrass 51 WAGYU BEEF Prim-cut of Wagyu Beef 8 Degrees, with Pont-Neuf Potatoes and Chon sauce 99 LAMB Rack of Lamb in a Herb Crust, with Vegetable Tajine F Two Persons 108 and Reduced Jus Our meat igins: Poultry, Offal, Veal, and Lamb : France Wagyu Beef : New Zealand

3 * * * CHEESE Selection of cheese by Maître Bernard Antony 25 * * * DESSERT CORNER RETURN FROM THE FOREST Azelia Chocolate Mousse with Spruce Meringue, Cep Mushroom Ice Cream COFFEE Opéra Gateau with a twist Lalique Style, Roasted Barley Ice Cream RUM Rum Baba FIG Violet figs, reduced Pinot noir Jus, Creamy Gentian, Citrus Fruits Sbet PEAR Creamy caramel, Fennel and Pear Salpicon, Lime Gel, Dill and Pear Sbet APPLE Candied Apples from Alsace, creamy green Apple, caramelized Puff Pastry, Sweet Clover Ice Cream CHOCOLATE Illanka Chocolate whipped Cream, iced Parfait with caramelized Piedmont Hazelnuts All our desserts are priced at 22

4 SIGNATURE MENU Please choose same menu f all guest. Waking up the Taste Buds Around the Sweet Peas & Nasturtiums Gold Caviar Cocktail, Seriola Tartare, Dashi Jelly, puffed Polenta Blini (20 gr of Caviar : + 31 ) Langoustines raw marinated, Fruits and Seafoods Line caught Sea Bass cooked and raw, Passion fruit Gel, Elder Flower Vinaigrette Potato and black Truffle Cappuccino Mixed medley Tomatoes marinated with Verbena, White Peach and Oxalis, Datterino and Basil Broth Roasted Pigeon Breast, Carrots and Cherry Plums, reduced Jus with green Cardamom Dessert Sweet Signature 185 In addition to your meal: - Potato and Truffle Emulsion 45 - Selection of Cheese by Maître Bernard Antony 18

5 VEGETAL MENU Please choose same menu f all guest. Waking up the Taste Buds Around the Sweet Peas & Nasturtiums Avocado and kohlrabi in a Japanese Style Vinaigrette, Sweet Cn Ice Cream Potted Carrots and Orange Terrine, Salad of Herbs, Bitter Orange Sbet Like a Masterpiece of Damien Hirst : Summer Fruits and Vegetables with Elderflower Olive Cappuccino with Chanterelles Mixed medley Tomatoes marinated with Verbena, White Peach and Oxalis, Datterino and Basil Broth Fine Semolina, Vegetables and Salad, Foamy Lovage and Hazelnut Dessert Sweet Signature 149 In addition to your meal: - Potato and Truffle Emulsion 45 - Selection of Cheese by Maître Bernard Antony 18

6 CREATION MENU Please choose same menu f all guest. Waking up the Taste Buds Around the Sweet Peas & Nasturtiums 130 th Lalique Anniversary Swallow Birds : Goose Foie Gras in a Melba Peach Style Like a Masterpiece of Damien Hirst : Fruits and Vegetables with Verbena and Elderflower Coastal Landscape : Shrimp, Seashells and Seabass Blue Lobster Chartreuse Back from Japan Saddle of Turbot, Lovage Vinaigrette, Foamy Mussels with Saffron Veggie Tartare, light Dashi Mousse Rabbit shoulder candied 16 hours, Sweet Cn Textures, Reduced Jus, Saint John s Truffle Lacquered Duck Breast, a Bollenhut from Black Fest, Chocolate Sauce Veal Fillet crusted with Herbs, Artichoke and Cardamimes, Caraway Jus Potato and black Truffle Cappuccino Apple: Candied Apples from Alsace, creamy green Apple, caramelized Puff Pastry, Sweet Clover Ice Cream Pear: Creamy caramel, Fennel and Pear Salpicon, Lime Gel, Dill and Pear Sbet Chocolate: Illanka Chocolate whipped Cream, iced Parfait with caramelized Piedmont Hazelnuts Sweet Signature F 4 Courses : 149 Or F 3 Courses (starter + main course + dessert) : 108 (Not including Friday and Saturday evenings, Sunday lunch, public holidays) In addition to your meal: - Potato and Truffle Emulsion 45 - Selection of cheese by Maître Bernard Antony 18

MENU. Summer Vegetables and Fruits as a Painter's Pallet 38. Goose Foie Gras and Truffle terrine with garnish 48

MENU. Summer Vegetables and Fruits as a Painter's Pallet 38. Goose Foie Gras and Truffle terrine with garnish 48 MENU SUMMER VEGETABLES Summer Vegetables and Fruits as a Painter's Pallet 38 GOOSE FOIE GRAS Goose Foie Gras and Truffle terrine with garnish 48 TRUFFLE Potato and Truffle emulsion ½ Ption 45 CAVIAR Sliced