We serve the Belgian waffle with scrambled eggs and Gorgonzola cream, complemented by cured duck.

We place Benedict eggs on pancakes with sour cream cream and complement them with béarnaise sauce and red caviar.

Tender slices of salmon with Benedict eggs on fluffy pancakes and béarnaise sauce.

Potato waffle, red caviar, cold-smoked salmon, fresh tomatoes, a boiled egg, and fresh avocado.

Dark chocolate sponge cake complemented by hazelnuts and lemon meringue.

Hot sandwich with bologna, egg, and black truffle.

Fried eggs in a creamy feta sauce with fresh tomatoes, herbs, and balsamic glaze.

Homemade jambon ham with mushrooms in a creamy sauce and romaine salad, served on a potato and mozzarella pancake with Parmesan.

Sandwich made with brioche toast and homemade ham with truffle béchamel sauce.

Peanut cookie complemented by caramel, dark chocolate, and peanuts.

Wheat flatbread topped with a vibrant roasted pepper sauce, fresh tomatoes, stracciatella, and herbs.

Oatmeal cooked with milk and cream, complemented by prunes.

Omelet complemented by truffle béchamel sauce and sautéed mortadella.

Duck steak served on toasted brioche, complemented by mustard-honey sauce, romaine leaves, and stracchino cheese.

Baked vegetables with sweet chili sauce and cream are served with bacon and a poached egg.

A puff pastry roll soaked in cinnamon syrup, complemented by cinnamon cream and cherry jam.

Cinnabon soaked in cinnamon and hazelnut syrup, with chocolate and hazelnut cream.

Classic scrambled eggs made with two eggs, served with sautéed shrimp in a creamy sauce and slices of fresh avocado.

Classic scrambled eggs made with two eggs are served on toasted brioche, complemented by sautéed and baked foie gras with a French sauce of caramel, pear syrup, and meat sauce, accompanied by black truffle. At the guest’s choice, we can prepare an omelet or fried eggs with three eggs.

Cottage cheese and ricotta pancakes complemented by roasted pineapple and vanilla cream made with sour cream.

Open shortcrust pastry tart with almond cream, cream and vanilla cream (mascarpone, cream, vanilla, gelatin, sugar), raspberry gel, fresh raspberries, and basil. Served with cream and vanilla cream and raspberry gel.

Cottage cheese with sour cream and mango confit, accompanied by raspberry and mango segments.

Fresh chopped tomatoes with a vibrant roasted pepper sauce, feta, and a balsamic and mustard sauce with pecans.

Classic scrambled eggs made with two eggs, served with sautéed squid and romaine salad in a vibrant sweet sauce based on sake and aioli.

Sweet potato baked with cream, mortadella, and Parmesan cheese.

Green salad of avocado, romaine, and stracciatella combined with a sauce based on Cremeta, cilantro, lime, and sake.

Braised beef is placed on toasted tartine and baked with smoked meat sauce, aioli, and mozzarella.

Gougères filled with crab meat, egg, and sake sauce, accompanied by fresh avocado.

Rice porridge cooked with milk and cream, complemented by mango.

Corn porridge cooked with milk, with stracciatella cheese and raspberry jam.

Egg-white omelet with avocado, topped with fresh tomato and basil salsa.

Two fried eggs cooked with morels in a creamy Parmesan sauce.

Three eggs cooked in tomato sauce with avocado, cilantro, and feta cheese.

Golden Belgian potato waffle served with red caviar, whipped sour cream, and butter.

Golden Belgian potato waffle served with sturgeon caviar, butter, and whipped sour cream with chives.

Croissant served with whipped butter infused with vanilla beurre noisette.

Marinated pear paired with vibrant passion fruit curd and white chocolate vanilla cream, topped with crisp meringue and vanilla powder.

Fresh avocado served with olive oil and Maldon salt.

Cold-smoked salmon served with olive oil and chives.

Slices of Italian cooked sausage made from finely minced pork with pieces of white pork fat, pistachios, and pepper.

Italian hard-aged cheese.

Golden Belgian potato waffle served with red caviar, whipped sour cream, and butter.

Golden Belgian potato waffle served with sturgeon caviar, butter, and whipped sour cream with chives.

Thin slices of marbled beef from the ribeye laid over truffle aioli, topped with chives and whole-grain mustard sauce.

Foie gras terrine layered with prune confit and Pedro Ximénez sherry jelly. Served with brioche and prune confit.

Chilled meat pie served with rillettes sauce.

Chicken liver pâté served with dried apricots and apricot brandy syrup. Served with country bread.

Light and airy doughnut filled with pecorino cream and topped with beef tartare.

Doughnuts filled with Gorgonzola cream and topped with fresh tuna, roasted Ramiro pepper, and basil.

Boiled shrimp served over tomato cream sauce, topped with roasted Ramiro pepper, green onion, and basil.

Sautéed Stracchino cheese topped with sautéed pear and dried fruit, pecans, and yuzu sauce.

French baguette served with a portion of whipped butter.

Fresh scallop served with anchovy aioli, vibrant citrus dressing, and Ramiro peppers with capers and red onion.

Roasted eggplant, zucchini, Ramiro peppers, and tomatoes served over tomato sauce, topped with baked mozzarella. Ratatouille is a classic of southern French cuisine.

Classic French appetizer made from crushed green olives and Parmesan cheese.

Finely chopped beef in tartare sauce, served with Parmesan, truffle, and French fries.

Lettuce and romaine leaves with roasted vegetables, egg, anchovies, and capers, served with lightly seared tuna fillet and a creamy aioli and tuna sauce.

Fresh chopped tomatoes with a vibrant roasted pepper sauce, feta, and a balsamic and mustard sauce with pecans.

Green salad of avocado, romaine, and stracciatella combined with a sauce based on Cremeta, cilantro, lime, and sake.

Smoked salmon salad with tomatoes, zucchini, Ramiro peppers, and soft-boiled eggs, served with creamy trout mousse.

Fresh arugula paired with ripe avocado, juicy grapefruit, and caramelized pear, topped with pine nuts and Parmesan and served with a light citrus sauce.

Roasted duck broth with fresh cilantro and duck wontons.

Creamy soup made from crab shells with lemongrass, ginger, and garlic, served with smoked trout ravioli and crab butter.

Rich roasted chicken broth with onions, topped with a baked ciabatta toast and Gruyère cheese. One of France’s most iconic dishes.

Grilled flounder served with sautéed vegetables finished with fish broth, topped with labneh quenelles and herbs.

Mussels baked in a creamy garlic sauce, topped with grated Parmesan and chives. Served with baguette.

Sautéed scallops served with delicate potato purée and porcini mushrooms, topped with a creamy mushroom beurre noisette sauce.

Enclosed puff pastry pie filled with whelks, porcini mushrooms, and black pepper, served with a creamy sauce of roasted garlic and white wine.

Grilled trout served with a rich cream sauce enhanced with Gorgonzola and sautéed zucchini slices, accompanied by a mix of greens.

Venison tenderloin cooked to your preferred doneness (Medium recommended), served with polenta, sautéed eggplant, Kalamata olives, and demi-glace.

Grilled quail (fillet and thigh served) with bulgur and a potato and parsnip croquette, accompanied by parsnip sauce.

Rabbit kidneys and turkey liver sautéed with meat sauce, finished with raisins and prunes. Served with onion parmentier and Parmesan mousse.

Beef tenderloin steak on brioche toast, topped with sautéed foie gras and meat sauce.

Terrine of rabbit and poultry served with cabbage purée, sautéed spinach, roasted onion, and balsamic sauce.

Slow-braised lamb served with confit potatoes, Kalamata olives, and basil, accompanied by a vibrant meat sauce.

Pan-seared chicken thigh served with mashed potatoes, roasted tomatoes, and romaine.

Marbled beef tenderloin served with mashed potatoes, a cream sauce with porcini and button mushrooms, and a meat sauce with smoked butter. Garnished with onion marmalade and kale chips.

Slow-braised beef cheeks in red wine, served with sweet confit carrots and mashed potatoes.

Potato slices baked in cream, complemented by pistachio mortadella and served with a cream sauce.

Calamaretti in a creamy wine and pepper sauce with porcini mushrooms and confit slow-braised duck leg. Finished with a rich meat sauce and chives before serving.

Grilled ribeye steak served with parsley and garlic butter. Meat jus with black pepper served on the side.

Grilled marbled beef tenderloin served on brioche toast with a bed of spinach, complemented by a meat sauce with black truffle.

Grilled duck breast served with spelt in cream and Parmesan, complemented by roasted pear and a roasted celeriac and pear cream in caramel sauce.

Grilled foie gras served with a pumpkin and potato terrine, delicate carrot cream, and roasted pumpkin. Finished with a sauce made from pear syrup, chicken jus, and caramel.

Boiled tongue served with roasted and seared celeriac and parsnip purée, complemented by demi-glace, kvass wort, and chives.

Banana muffin served with coffee caramel, pastry cream, and fresh banana.

White chocolate sphere filled with mousse made with Gorgonzola cheese. Served with passion fruit cream.

Baked white chocolate is placed at the bottom of the plate, topped with delicate sour cream and vanilla cream with yuzu gel. Finished with fresh raspberries and oxalis leaves.

Chocolate mousse sphere made with milk and dark chocolate, hazelnut praline, and maple syrup. Served with brownie and a chocolate hazelnut crisp.

Coconut cookie complemented by apple compote, coconut pastry cream, sorrel granita, and coconut sorbet.

Marinated pear paired with vibrant passion fruit curd and white chocolate vanilla cream, topped with crisp meringue and vanilla powder.

Ladyfingers soaked in coffee liqueur, complemented by kataifi pastry and pistachio cream made with mascarpone and pistachio paste. Served with pistachio sauce made from pistachio paste, chocolate, and cream.

Canelés with pine nuts, namelaka, salted caramel, and burnt vanilla. Three pieces per serving, finished with edible gold when served.