Poached eggs, complemented with cold-smoked salmon and Béarnaise sauce. Served with potato pancakes.

Dark chocolate brownie, complemented with hazelnuts and lemon meringue.

A hot sandwich with 'Doktorskaya' sausage, egg, and black truffle.

A sandwich of toasted brioche and homemade ham with truffle béchamel sauce.

A crispy croissant with bacon, poached egg, and truffle béchamel sauce.

Peanut butter cookies, complemented with caramel, dark chocolate, and peanuts.

Oatmeal cooked in milk and cream, complemented with prunes.

Omelet complemented with truffle béchamel sauce and pan-fried mortadella.

A laminated pastry spiral, soaked in cinnamon syrup. Complemented with cinnamon buttercream and cherry jam.

A laminated pastry spiral, soaked in cinnamon syrup. Complemented with cinnamon buttercream, pecans, and salted caramel.

A classic two-egg scramble served on a toasted brioche, complemented with seared 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 sunny-side-up eggs with three eggs.

Farmer's cheese and ricotta pancakes, complemented with baked pineapple and sour cream-based vanilla cream.

An open-faced shortcrust pastry 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.

Cottage cheese with sour cream, accompanied by raspberry confit and fresh strawberries and raspberries.

A classic two-egg scramble served with fried squid and romaine lettuce in a bright, sweet sauce based on sake and aioli.

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

Potato pancake stuffed with champignons sautéed in a creamy sauce, homemade pork ham, and spinach, complemented with Parmesan cheese.

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

A green salad of avocado, romaine, and stracciatella combined with a sauce based on crème fraîche, cilantro, lime, and sake.

Duck steak topped with spinach, a poached egg, and an airy Parmesan mousse on a toasted tartine bread slice.

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

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

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

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

An egg-white omelet with avocado, topped with a salsa of fresh tomatoes and basil.

A two-egg fry-up cooked with morels in a creamy Parmesan sauce.

A three-egg dish cooked in a tomato sauce with avocado, cilantro, and feta cheese.

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

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

Croissant served with whipped butter flavored with vanilla noisette.

Marinated pear combined with a vibrant passion fruit curd, white chocolate vanilla cream, and topped with crispy meringue and vanilla powder.

Fresh avocado, drizzled with olive oil and Maldon salt.

Cold-smoked salmon, garnished with olive oil and chives.

Slices of Italian boiled sausage, made from finely ground pork with bits of white fat, pistachios, and pepper.

Italian hard aged cheese.

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

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

Thin slices of marbled ribeye beef are laid on truffle aioli. Complemented with chives and grain mustard sauce.

Terrine of foie gras with layers of prune confit and Pedro Ximénez sherry jelly. Served with brioche and prune confit.

A cold meat pie served with a rillettes sauce.

Chicken liver pâté served with raisin confit and red wine. Served with tartine bread.

An airy doughnut filled with Pecorino cream, complemented with beef tartare.

French baguette served with a portion of whipped butter.

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

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

Grilled eggplant, zucchini, and baked Ramiro peppers layered on a tomato sauce. Topped with feta cheese, basil pesto, and fresh cilantro.

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

Finely chopped beef in tartar sauce, combined with Parmesan cheese, 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.

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

Salad with smoked salmon, complemented by tomatoes, zucchini, Ramiro peppers, and a soft-boiled egg, served with a creamy trout cream.

Fresh arugula combined with ripe avocado, juicy grapefruit, and caramelized pear, complemented by pine nuts, Parmesan, and a light citrus sauce.

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

Fried duck broth with fresh cilantro and duck wontons.

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

Rich broth based on roasted chicken with onions, complemented by a baked ciabatta toast topped with Gruyère cheese. One of the most recognizable dishes in France.

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

Grilled halibut fillet served with white bean puree in a creamy Grenobloise sauce with lemon, capers, and herbs. Complemented with brioche croutons.

Pan-seared scallops served with delicate mashed potatoes and porcini mushrooms, complemented by a creamy sauce with mushroom noisette.

Closed puff pastry pie filled with rapana, porcini mushrooms, and black pepper, complemented by a creamy sauce with roasted garlic and white wine.

Trout grilled and served with a rich creamy sauce enhanced with Gorgonzola cheese and pan-seared zucchini slices, accompanied by a green mix.

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

A beef tenderloin steak on a toasted brioche. Complemented with seared foie gras and meat sauce.

Braised lamb meat served with a side of confit potatoes with Kalamata olives and basil, accompanied by a rich meat sauce.

Chicken thigh served with pea purée and a side of peas, sautéed romaine leaves, Kalamata olives, and garlic, complemented by a Demi-glace sauce.

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

Braised beef cheeks in red wine accompanied by confit sweet carrots and mashed potatoes.

Potato slices baked in cream and complemented with mortadella with pistachios, served with a creamy sauce.

Calamares pasta in a creamy wine and pepper sauce, with porcini mushrooms and meat from a braised confit duck leg. Complemented by a rich meat sauce and chives before serving.

Grilled Ribeye steak paired with parsley and garlic butter. Served separately with a black pepper Jus sauce.

Grilled marbled beef tenderloin placed on brioche toast with a spinach cushion and complemented by a meat sauce with black truffle.

Grilled duck breast served with a side of spelt cooked with cream and Parmesan, complemented by baked pear and a cream of roasted celery and pear in a caramel sauce.

Grilled foie gras served with a pumpkin and potato terrine, complemented by a delicate carrot cream and baked pumpkin. Finished with a sauce based on pear syrup, chicken jus, and caramel.

Boiled tongue served with roasted and fried celery and parsnip puree, complemented by a demiglace of kvass wort and chives.

A sphere of white chocolate filled with a Gorgonzola cheese mousse. Complemented with passion fruit cream.

A sphere of chocolate mousse made with milk and dark chocolate, hazelnut praline, and maple syrup. Served with brownie and hazelnut chocolate chips.

Coconut biscuit complemented by apple compote, coconut custard cream, sorrel granita, and coconut sorbet.

Marinated pear combined with a vibrant passionfruit curd, white chocolate vanilla cream, complemented by crisp meringue and vanilla powder.

Baked Granny Smith apples caramelized in honey with butter, vanilla, and dates, complemented by sponge cake, vanilla custard cream, and yogurt sorbet with salted caramel and grated pecans.

Rum-soaked chocolate sponge cake layered with a cream of mascarpone, cremetta, and pistachio, complemented by cocoa, pistachio ice cream, and pistachios.

Canelés with pine nuts, namelaka cream, salted caramel, and burnt vanilla. Three pieces per portion, finished with edible gold upon serving.