Poached eggs topped with cold-smoked salmon and béarnaise sauce, served on a potato pancake (draniki).

Dark chocolate brownie with hazelnuts and lemon meringue.

A hot toasted sandwich with doctor's sausage, egg, and black truffle.

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

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

A peanut butter cookie with caramel, dark chocolate, and peanuts.

Oatmeal porridge cooked with milk and cream, served with prunes.

An omelette with truffle béchamel sauce and fried mortadella.

A puff pastry spiral soaked in cinnamon syrup, topped with cinnamon cream and cherry jam.

A puff pastry spiral soaked in cinnamon syrup, topped with cinnamon cream, pecans, and salted caramel.

A classic two-egg scramble on toasted brioche, topped with fried and baked foie gras, a French sauce of caramel, pear syrup, and meat sauce, accompanied by black truffle. Guests may choose an omelette or three-egg fried egg instead.

Cottage cheese and ricotta pancakes served with roasted pineapple and vanilla sour cream cream.

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

Curd with sour cream, served with raspberry confit and fresh strawberries and raspberries.

Classic two-egg scramble served with sautéed 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 champignon mushrooms sautéed in a creamy sauce, homemade pork ham, and spinach, topped with Parmesan cheese.

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

Green salad of avocado, romaine, and stracciatella cheese, combined with a sauce of crème fraîche, cilantro, lime, and sake.

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

Braised beef on a toasted Tartine, baked with a smoked meat sauce, aioli, and mozzarella.

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

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

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

Egg white omelet with avocado, served with a salsa of fresh tomatoes and basil.

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

Three eggs cooked in a 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 noisette.

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

Fresh avocado, drizzled with olive oil and Maldon sea salt.

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

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

Aged Italian hard cheese.

Golden-brown Belgian potato waffle accompanied by red caviar, whipped sour cream, and butter.

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

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

A 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 rillette sauce.

Chicken liver pâté served with a raisin confit and red wine. Accompanied by tartine bread.

An airy doughnut filled with pecorino cream, served 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 an aioli and anchovy sauce, a vibrant citrus dressing, and Ramiro peppers with capers and red onion.

Grilled eggplant and zucchini with baked Ramiro peppers on a tomato sauce base. Complemented 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 paired with a sauce based on crème fraîche, 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, topped with pine nuts, Parmesan, and a light citrus dressing.

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

Broth made from roasted duck with fresh cilantro and duck-filled wontons.

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

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

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

Grilled halibut fillet served with white bean puree and a creamy Grenoble sauce (with lemon, capers, and herbs). Accompanied by brioche croutons.

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

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

Trout grilled and served with a rich creamy sauce enhanced with Gorgonzola cheese and sautéed zucchini slices, accompanied by a mix of greens.

Rabbit kidneys and turkey liver fried in a meat sauce, with raisins and prunes. Served with onion Parmentier (potato gratin) and Parmesan mousse.

A beef tenderloin steak on a brioche toast. Topped with seared foie gras and meat sauce.

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

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

Marbled beef tenderloin served with mashed potatoes, a creamy sauce with porcini and button 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.

Sliced potatoes baked in cream and complemented with pistachio mortadella, served with a creamy sauce.

Calamaretti pasta in a creamy wine and pepper sauce, with porcini mushrooms and meat from a braised duck leg confit. Topped with 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 a brioche toast with a bed of spinach, complemented by a meat sauce with black truffle.

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

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

Boiled beef tongue served with roasted and sautéed celery, parsnip purée, complemented by a demiglace, kvass wort, and chives.

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

Coconut mousse with white chocolate, filled with raspberry and yuzu. Served with a shortbread cookie and raspberries.

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

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

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

Caramelized baked Granny Smith apples in honey with butter, vanilla, and dates, accompanied by sponge cake, vanilla pastry cream, and yogurt sorbet with salted caramel and grated pecan.

Chocolate sponge soaked in rum, layered with mascarpone and crème fraîche cream with pistachio, finished with cocoa, pistachio ice cream, and pistachios.

Canelés with pine nut, Namelaka cream, salted caramel, and burnt vanilla. Three per portion, finished with edible gold leaf upon serving.