Irma la Douce

Gillardeau oysters.

Gratinated Gillardeau oysters served with Sauce Divine.

Beef tartare prepared with shallots, capers, and tomato.

Ten grams of Ossetra caviar.

Tuna crudo served with melon and dashi.

Bitter lettuce salad with Comté cheese, persimmon, and walnuts.

Schupfnudeln served with pointed cabbage and crème fraîche.

Strip loin served with flat beans, potatoes, and Sauce Charcutière.

Sole served with spinach and curry beurre blanc.

Smoked celeriac served with egg yolk.

Reine Claude plums with almond and Dulcey chocolate.

Choice of sorbet or ice cream.

Crème caramel.

Choice of sorbet or milk ice cream.

Lemon cake.

Bread served with curd.

Potato croquettes.

Choice of cucumber salad or lettuce salad.

Gillardeau oysters, size number 4.

Graved salmon served with horseradish and pomegranate.

Egg mimosa prepared with truffle.

Gratinated onion soup.

Daily pasta selection.

Cauliflower quiche served with salad.

Risotto prepared with beetroot and goat cheese.

Halibut served with potato gratin.

Veal cassoulet served with beans.