The Menu

Burgundy snails in parsley butter sauce, served in their shells.Burgundy snails in parsley butter sauce, served in their shells.

Emblematic culinary specialty of the Burgundy region, located in the North-Eastern quarter of France. Our snails are prepared with finely cut fresh parsley, butter and chopped garlic.

NewSalmon gravlax carpaccio with citrus and dillSalmon gravlax carpaccio with citrus and dill

Thin slices of house-cured salmon gravlax, brightened with fresh citrus and dill — a delicate starter balancing marine freshness and tangy notes.

NewHeirloom tomato tartare, mozzarella and basil oilHeirloom tomato tartare, mozzarella and basil oil

Heirloom tomatoes cut tartare-style, creamy mozzarella and basil-infused oil — the sun-drenched simplicity of a summer starter.

NewChilled watermelon, strawberry and red pepper soupChilled watermelon, strawberry and red pepper soup

Watermelon, strawberries and red pepper blended into a chilled soup — a refreshing plant-based starter, gently sweet with a light peppery touch.

NewCreamy burrata, honey-roasted peaches, cured ham and arugulaCreamy burrata, honey-roasted peaches, cured ham and arugula

Creamy burrata served with honey-roasted peaches, cured ham and arugula — an indulgent balance of fruity sweetness and saline notes.

Rigatoni with tomato sauce, burrata and basil pestoRigatoni with tomato sauce, burrata and basil pesto

Al dente rigatoni tossed in a fragrant tomato sauce, topped with creamy burrata and fresh pesto — a bright, comforting taste of Italy.

NewPan-seared sea bass fillet, Mediterranean-style ricePan-seared sea bass fillet, Mediterranean-style rice

Sea bass fillet pan-seared skin-on, served with Mediterranean-style rice and sun-kissed vegetables — a fragrant, briny dish with southern accents.

NewHand-cut beef tartare with skin-on baby potatoes and saladHand-cut beef tartare with skin-on baby potatoes and salad

Hand-cut beef tartare seasoned to order, served with skin-on roasted baby potatoes and a crisp salad — a simple, indulgent classic.

NewBeef carpaccio with basil, Parmesan, arugula and confit tomatoesBeef carpaccio with basil, Parmesan, arugula and confit tomatoes

Thin slices of beef topped with basil, Parmesan shavings, arugula and confit tomatoes — a fresh, flavourful dish with Italian accents.

NewOctopus salad with mango, avocado and orange, lime vinaigretteOctopus salad with mango, avocado and orange, lime vinaigrette

Tender octopus with mango, avocado and orange segments, lifted by a lime vinaigrette — an exotic, invigorating salad.

NewChicken supreme, chorizo cream and zucchini mousselineChicken supreme, chorizo cream and zucchini mousseline

Roasted chicken supreme coated in a lightly smoky chorizo cream, served with zucchini mousseline — a dish of contrasts, between mellowness and character.

Salad cheese plateSalad cheese plate

French toast with delicious caramelFrench toast with delicious caramel

Soft French toast, topped with a delicious, melting caramel – a comforting and irresistible treat.

NewPan-fried apricots, vanilla ice cream and Breton shortbreadPan-fried apricots, vanilla ice cream and Breton shortbread

Butter pan-fried apricots served with smooth vanilla ice cream and a crisp Breton shortbread — a fruity, melting dessert full of summer flavours.

Strawberry and mint soup with lemon sorbetStrawberry and mint soup with lemon sorbet

Fresh strawberries infused with mint, served as a light, chilled soup alongside tangy lemon sorbet — a refreshing and vibrant summer dessert.

NewCafé liégeois ice cream sundaeCafé liégeois ice cream sundae

Coffee ice cream and bold espresso topped with smooth whipped cream — the great sundae classic, indulgent and comforting.

Gin The AcrobatGin The Acrobat

Gin made in France and from organic farming

Jacoulot LiqueurJacoulot Liqueur

Pepper mint

Whisky BellevoyeWhisky Bellevoye

French Triple Malt Whiskey