Oysters
Champagne and black pepper vinaigrette
60,- pr stk

Gougères
Èpoisses and Pear
95,- pr stk

Jambon noir de Bigorre on toast
with Comté and shaved hazelnuts
110,- pr stk

40g Caviar “Gold selection Esben Holmboe Bang”
Traditional accompaniments
2000,-

STARTERS

Duck liver parfait with compote of dates
piment d’espelette and grilled brioche
385,-

Loire valley white asparagus
Elder flower, sauce Maltaise
395,-

Scallops roasted in butter and honey chestnuts,
cognac and ham consommé
435,-

Brown Crab Thermidor
grapefruit and piment d’Esplette
425,-

MAIN COURSES

Boeuf Bourguignon a la ‘Vol-au-Vent’
potato mousseline, parsley and bone marrow
575,-

Pigeon “Rossini”
Albufera sauce, madeira and caramelised onions
575,-

Cod a la “Mousseline”
Smoked beurre blanc with white sturgeon caviar
565,-

OUR SIGNATURE

Beef a la “Wellington”
creamed morel and cognac sauce

800,-

DESSERTS AND CHEESE

Chocolate Coulant
vanilla and port ice cream
(Has to be ordered at the start of your dinner to allow cooking time)
295,-

Crêpes Suzette
green cardamom ice cream
295,-

Baba au Rhum 
lemon, hazelnut and vanilla
295,-

White chocolate Crémeux
strawberry and rose pepper
295,-

Cheese of the day
235,-