store 1 | year 17 | season 3
remaining to enjoy this menu
∞ = vegan
∆ = gluten free
La Tomate ∆
Organic tomatoes Roasted and marinated with honey.
Crispy egg roll filled with goat cheese and spices.
Poached organic Egg served with cream infused with red wine and Pancetta.
La Soupe à L’Oignon
French traditional onion soup baked for 6 hours with French Emmental and Brie Cheeses.
Endive salad with radish, dry figs, Cantal cheese and apples.
Snail Tempura with homemade parsley Butter.
Le Foie Gras ∆
Homemade Foie Gras from Hudson duck, infused with Cognac and Sarawak pepper.
Refined ground beef steak, onion jam, homemade Foie Gras, french Cantal cheese.
Poached fish quenelle, roasted with Nantua sauce accompanied with pickled veggies.
Vegan Lasagna and grilled Tofu, marinated Arrabbiata sauce with truffle oil.
Sautéed Tagliatelle with squid, Spanish chorizo, Parma’s ham from Spain, pickled vegetables and Safran.
Half of a duck breast from France served with a simmered Fig sauce, accompanied with English-style potatoes.
Filet mignon topped with homemade Foie Gras, mashed potatoes bordier butter.
La Côte De Bœuf (for 2) (ask for availability)
3lb Prime Rib served with Pomme Tulipe and green salad.
AIR FOOD DESSERTS
Le Baba Au Rhum
Baba soaked in Rhum topped with homemade whipped cream.
Crème Brûlée Infused with pistachio.
Chocolate Mousse from Weiss Acarigua 70% served with homemade english cream.
Upside down French apple pie.
Pan fried seasonal fruits with almond and vanilla.