LA CARTE

Discover the chef’s menus and prices

Menu Atterrissage 90€

A gastronomic experience, where flavors intertwine with elegance

Menu Croisière 120€

A feast of delights where refined cuisine meets bold flavors

Menu Escale 150€

A work of culinary art where every bite is a signature of perfection

Menu Signature 200€ et +

An exquisite culinary journey, each dish is a taste adventure in its own right

Chocolate
Menus and Prices

Amuse bouche

Beetroot ice cream with raspberry vinegar, mustard radish tartare

Cold and hot starters

Fish: chef’s ceviche style flavored with citrus fruits

Foie-gras: wild Madagascar pepper, red fruit jelly, poached pear

Ravioli: prawns and foie gras, emulsified cauliflower cream with parmesan

Meat, poultry and fish

Sea bass: in a green cabbage crust, creamy root, fish stock worked like a white butter

Veal: fillet at low temperature, vanilla carrot mousseline, truffle oil emulsion

Poultry: free-range poultry supreme with wild morels, Joel Robuchon-style mashed potatoes

The desserts

Pineapple: caramelized pineapple, coconut ice cream

Chocolate: cloud of chocolate, crunchy praline

Lemon: lemon vanilla, shortbread cookie

Pear: poached with lemongrass, filled with praline, chocolate sauce

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Amuse bouche

Crème glacée de betterave au vinaigre de framboise

The salmon

Salmon tartare with citrus fruits, mango pickle

Duck

Roasted duck breast with Madagascar pepper, sweet potato mousseline with coconut milk, foie gras sauce

The pear

Pear poached with lemongrass, filled with praline cream, chocolate sauce

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Appetizers

Potato fondant with caviar

Vegetable bite

Miso salmon maki

Chocolate foie gras candy

Cold and hot starters

Ravioles: langoustine with foie gras, emulsified cauliflower cream with parmesan

Lobster: lobster tail with Timut pepper, mango pickle with citrus fruits

Foie-gras: pan-fried, caramelized endive

Meat, poultry and fish

Fish: Kampot green pepper, creamy root, fish stock sauce and saffron champagne

Lamb fillet: shallots confit in red wine, puree, gravy with wild morels

Beef fillet: at low temperature, truffled puree, creamy pepper sauce

Dessert

Pistachio: crispy gavotte with white chocolate and pistachio, pistachio cream

Chocolate: cloud of chocolate, crispy praline, custard

Vanilla: crispy biscuit, light cream with salted butter caramel and vanilla

Pear: poached with lemongrass, filled with praline, chocolate sauce

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In this menu, each dish, including appetizers, is designed to be savored at the table, thus inviting you to appreciate and admire the chef’s culinary art.

Appetizers

Potato fondant with caviar

Vegetable bite

Salmon pavlova with miso

Chocolate foie gras candy

Citrus ocean

Langoustine and semi-cooked fish ceviche with citrus fruits

Fish

Turbo fillet in green cabbage crust, creamy root, fish stock worked like a white butter

Poultry

Farm poultry supreme with wild morels, carrot mousseline with Madagascar vanilla

The pre-dessert

Exotic fruit cloud

Chocolate

Praline chocolate velvet

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Some achievements of the chef

The chef delights with innovative dishes, combining delicious flavors and artistic presentation, providing an unforgettable taste experience with each tasting.

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