Open shortcrust tart with almond cream, apricots, and white chocolate cream.

Classic scrambled eggs from 2 eggs served on grilled brioche, topped with pan-fried and baked foie gras with French caramel sauce, pear syrup, and meat sauce, accompanied by black truffle. On request, we can prepare a 3-egg omelet or fried eggs.

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

Classic scrambled eggs from two eggs served with fried squid and romaine salad in a bright, sweet sake-based sauce and aioli.

On baked crispy flatbread, we layer tender parmesan mousse with cream and cremette, and fried mortadella. Sprinkled with parmesan.

Sweet potato batat baked with cream, mortadella, and parmesan cheese.

Potato dranik filled with mushrooms fried in creamy sauce, homemade pork jambon ham, and spinach, topped with parmesan cheese.

Salad of farm tomatoes, fresh Ramiro peppers, and feta mixed with orange and pomegranate juice and balsamic vinegar. Garnished with basil, tarragon, cilantro, and grated pecan nuts.

Green salad of avocado, romaine, and stracciatella paired with sauce of cremette, cilantro, lime, and sake.

Duck steak topped with spinach, poached egg, and airy parmesan cheese mousse on grilled tartine toast.

On grilled tartine, we layer braised beef and bake with smoked meat sauce, aioli, and mozzarella.

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

On grilled tartine, roasted Ramiro peppers and carabineros shrimp mixed with Ama Ebi shrimp, salt, and olive oil, garnished with lime zest.

Rice porridge cooked with milk and cream, topped with mango.

Oatmeal cooked with coconut milk and cream, topped with coconut cream and blueberry confit.

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

Omelet filled with langoustine rillettes, cremette, chili, and garlic. Topped with parmesan mousse, roasted Ramiro peppers, grilled langoustines, and sprinkled with chives.

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

Fried eggs from two eggs served with Mornay sauce based on truffle paste, mozzarella, and béchamel. Pan-fried with brie and gorgonzola.

Fried eggs from two eggs, pan-fried with morels in creamy sauce with parmesan.

Three-egg shakshuka cooked in tomato sauce with avocado, cilantro, and feta cheese.

Crispy Belgian potato waffle served with poached egg, cold-smoked trout, French béarnaise sauce, and homemade tartar sauce.

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

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

Croissant served with whipped butter flavored with vanilla noisette.

Closed puff pastry pie filled with almond cream and Amaretto liqueur. Served with almond ice cream.

Tender cottage cheese and ricotta pancakes served with apricot jam and sour cream, garnished with pistachios.

Puff pastry snail filled with chocolate namelaka, covered in chocolate glaze and sprinkled with walnut shavings.

Poached pear with vibrant passion fruit curd, white chocolate vanilla cream, crunchy meringue, and vanilla powder.

Fresh avocado drizzled with olive oil and Maldon salt.

Cold-smoked salmon drizzled with olive oil and chives.

Fresh raspberries.

Slices of Italian cooked sausage made from finely ground pork with white fatback, pistachios, and pepper.

Italian hard aged cheese.

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

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

Thin slices of boiled beef tongue on lemon aioli sauce. Garnished with cod liver, capers, and parmesan shavings.

Thin slices of marbled ribeye beef laid on truffle aioli. Garnished with chives and grainy mustard sauce.

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

Chicken liver pâté with white port wine, sprinkled with hazelnuts. Served with hazelnut liqueur and tartine bread.

Airy doughnut filled with pecorino cream, topped with beef tartare.

Salmon rillettes with sour cream and crème fraîche, served with horseradish butter, olive oil, parsley butter, and crab butter. Accompanied by tartine bread.

Persimmon and pomelo starter dressed with citrus sauce, pine nuts, and Greek yogurt cream with aloe honey.

French baguette served with a portion of whipped butter.

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

Fresh scallop served with aioli and anchovy sauce, bright citrus dressing, and segments of grapefruit and orange.

On tomato sauce, grilled eggplant, zucchini, and roasted Ramiro peppers. Garnished with feta cheese, basil pesto, and fresh cilantro.

On grilled tartine, roasted Ramiro peppers and carabineros shrimp mixed with Ama Ebi shrimp, salt, and olive oil, garnished with lime zest.

Classic French starter of pureed green olives and parmesan cheese.

Finely chopped beef in tartar sauce, paired with parmesan, truffle, and french fries.

Green salad of avocado, romaine, and stracciatella paired with sauce of cremette, cilantro, lime, and sake.

Tender chicken thigh with romaine leaves, fresh cucumbers and zucchini, fried broccoli, feta cheese, and sunflower seeds, dressed with lemon aioli and balsamic vinegar.

Salad with smoked salmon, tomatoes, zucchini, Ramiro peppers, and soft-boiled egg, served with creamy trout sauce.

Fresh arugula with ripe avocado, juicy grapefruit, caramelized pear, pine nuts, parmesan, and light citrus sauce.

Salad of farm tomatoes, fresh Ramiro peppers, and feta mixed with orange and pomegranate juice and balsamic vinegar, garnished with basil, tarragon, cilantro, and grated pecan nuts.

Broth from roasted duck with fresh cilantro and duck wontons.

Creamy crab shell bisque with lemongrass, ginger, and garlic, served with ravioli filled with smoked trout and crab butter.

Rich broth based on roasted chicken with onions, topped with baked ciabatta toast under Gruyère cheese. One of France's most iconic dishes.

Batter-fried squid served with fried Jerusalem artichoke and mashed potatoes based on Jerusalem artichoke noisette.

Grilled plaice fillet served with potato gnocchi, green beans, chives, and parsley. Accompanied by lemon beurre blanc and olive oil.

Pan-seared scallops served with creamy potato puree and white mushrooms, finished with creamy sauce and mushroom noisette.

Closed puff pastry pie filled with whelks, white mushrooms, and black pepper, accompanied by creamy sauce with roasted garlic and white wine.

Grilled trout served with rich creamy sauce enhanced with gorgonzola cheese and fried zucchini slices, accompanied by mixed greens.

Pan-fried rabbit kidneys and turkey liver in meat sauce, garnished with raisins and prunes. Served with onion parmentier and parmesan mousse.

Ravioli filled with fried morels and white mushrooms with potato puree. Served with stracciatella and truffle sauce.

Chicken thigh served with pea puree and pea garnish, fried romaine leaves, Kalamata olives, and garlic, finished with demi-glace sauce.

Marbled beef tenderloin served with potato puree, creamy sauce with white mushrooms and champignons, and meat sauce with smoked butter. Garnished with onion marmalade and kale chips.

Braised veal cheeks in red wine with sweet carrot confit and potato puree.

Peking cabbage rolls filled with poultry, bacon, and foie gras, served with potato confit, olives, and basil.

Potato slices baked in cream, enhanced with mortadella with pistachios, accompanied by creamy sauce.

Calamaretti in creamy wine-pepper sauce with braised lamb meat. Finished with rich lamb meat sauce.

Grilled ribeye steak paired with parsley-garlic butter. Served separately with jus with black pepper.

Grilled marbled beef tenderloin on brioche toast with spinach cushion, topped with meat sauce with black truffle.

Duck leg terrine served with potato puree, parsnip chips, roasted shallots, and demi-glace sauce.

Grilled duck breast served with spelt and carrot garnish and pumpkin puree, finished with chicken jus and sage chips.

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

Boiled tongue served with roasted and fried celery and parsnip puree, with demi-glace, kvass wort, and chives.

White chocolate sphere filled with gorgonzola cheese mousse. Accompanied by passion fruit cream.

Coconut mousse with white chocolate and raspberry-yuzu filling. Accompanied by shortbread cookie and fresh raspberries.

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

Coconut cookie with apple compote, coconut pastry cream, sorrel granite, and coconut sorbet.

Poached pear with vibrant passion fruit curd, white chocolate vanilla cream, crunchy meringue, and vanilla powder.

Baked Granny Smith apples caramelized in honey with butter, vanilla, and dates, with sponge cake, vanilla pastry cream, and yogurt sorbet with salted caramel and grated pecan nuts.

On rum-soaked chocolate sponge, mascarpone and cremette pistachio cream, dusted with cocoa, served with pistachio ice cream and pistachios.

Canelés with pine nuts, namelaka, salted caramel, and torched vanilla. 3 pieces per serving, garnished with edible gold.

Tender cocoa sponge with caramel chocolate center, paired with milk Belgian chocolate ice cream.