Menu Mistinguett

• Starter: Beefsteak Tomatoes Salad, Mozzarella di Bufala, Grilled Vegetables, Basil Pistou and Riviera Olives OR Celeriac and Granny Smith Apple in Remoulade Dressing, Smoked Duck Breast, Lamb Lettuce Coulis
• Main Course: Roasted Scottish Salmon, Nicoise Vegetables, Tomato and Olive Oil Emulsion OR Free Range Guinea Fowl Breast, Mixed Vegetables Stuffed Tomate, Dauphinois Style Potatoes, Meat Juice
• Dessert: Quenelles of Ganache of Dark Chocolate Grand Cru from South America, Citrus and Hazulnuts Financier Cake OR Like a Strawberry Charlotte Cake with Tailed Pepper, Pan-Cake Biscuit with Freshly Grated Lime

Menu Toulouse-Lautrec

• Starter: Octopus Carpaccio Cooked with Sea Salt, Marinated with Pomelos, Pondichéry Salad OR Scottish Smoked Salmon, Whipped Cream with Lime Jus, Blinis OR Green Asparagus with an Aged Balsamic Dressing, 24 Months Old Beef Cecina, Quail Devil Eggs
• Main Course: Cod Marinated with Mirin, Vegetables Vermicelli with Soya and Fresh Coriander, Yuzu Emulsion OR Roasted and Glazed Quasi of Veal, Tetragon and Chanterelle Mushrooms Mashed Potatoes, Yellow Wine Juice
• Dessert: Traditional Fresh Strawberry Cake with Madagascar Vanilla, Génoise Cake with Almond Paste OR Chocolate Tart Prepared Like a Brownie, Pistachio Cream, Red Currant

Menu Belle Epoque

• Starter: Delightful Brittany Lobster Medallions, Armorican Sauce with Tarragon, Green Beans and Aged Parmesan Salad OR Scottish Salmon Slightly Smoked and Marinated with Beetroot Juice, Mix of Multicolor Young Small Salad with Aged Balsamic Dressing OR Terrine of Duck Foie Gras from Saint Orense Farm Mi-Cuit with Tomatoes and Ginger Leman Focaccia, River Olive Condiment 
• Main Course: Beef Tenderloin Center Cut Maine-Anjou, Open Ravioli with Herbs, Salad of Beek Cheek, Cherry Tomatoes Roasted with Marjoram OR Poached Fillet of Seabass, Velvet Crab Broth, Organic Eggs Gnocchi, Pickleweed with Sea Salt and Watercress
• Dessert: Wild Raspberry Tiramisu, Flavored with Hibiscus Flower from Mali OR Anna Pavlova Meringue, Mixed Red Fruits OR Like a Chocolate Truffle, Black and White, Scented with Tonka Beans

Menu Vegetarian

• Starter: Salad of Green Asparagus, Beetroot and Chives Dressing OR Grilled Vegetables Salad, "Coeur de Boeuf" Tomatoes Salad, Basil and Riviera Olives
• Main Course: Mixed Spring Mesclun, Pickled Red Onion Petal OR Carnaroli Risotto, Roasted Grape Tomatoes with Marjoram
• Dessert: Mixed Seasonal Fruits Minestrone

Menu Kids (6-12 years)

• Starter: Carpaccio of Tomatoes, Mozzarella de Bufala Balls
• Main Course: Free Range Guinea Fowl Breast, Mixed Seasonal Vegetables, Chicken Juice
• Dessert: Bourbon Vanila Crème Brulée, Hazelnuts Wafer

Menu is onder voorbehoud van wijzigingen.