La Carte

Appetizers

Mille-feuille of foie gras, roasted celery and porto jelly with smoked chestnut on top

2100

Argentine shrimps in crispy kataifi crust on passion fruit sauce and spicy carrot gazpacho

1800

Vegetables symphony on goat cheese mousse with pine nuts sprinkling

1700

Japanese sea bream carpaccio with lemon and orange capsules and citrus dressing

2900

Classical beef tartare  “La Parisienne” with nori chips

2500

Spanish-style stuffed baby calamari and octopus tartare with romesco sauce

2400

Tartar of crispy vegetables and smoked butterfish in basil marinade with fresh estragon sorbet on top

1300

Oyster 2 “Speciale”

700



Hot Appetizers 

Roasted foie gras and ceps on creme brulee of pumpkin with chestnut foam

2600

Mushroom risotto with ceps and truffle oil

2300

Ravioli with guines fawl and foie gras mousse and quail confit with grape sauce

2500

Scallops with fluffy kohlrabi puree, carrot-apple sauce, crispy chips and pike caviar

2100

Fish and shrimp cannelloni with Sabayon sauce

2500



Soupes 

“Duo of tastes” – cream soup of pumpkin and chestnut with truffle, foie gras and smoked duck

2200

Fresh herb soup with escargots

1800

Fish broth with garlic toasts and sauce Rouille

950

Onion soup “Vieux Paris”

1100



Fish

Marseille bouillabaisse with different kinds of fish, prawns, mini calamari, croutons and sauce Rouille

3800

Squids, shrimps, scallops, poulpe, zucchini and bell pepper a la plancha

3500

Turbot with Sabayon, seaweed mashed potatoes with butterfish and fluffy “Fumé” sauce

4800

Filet of St. Pierre with fennel and mussels sauce

4200

Salt-crusted sea bass, served with vegetables and cream sauce

3500

Sea bass in puff pastry, served with vegetables and cream sauce (*advance order required)




Meat

Duck breast on pumpkin and apple mousse with cherry sauce and foie-gras capsule

2400

Tender chicken cooked at a lower temperature with morels, mashed potatoes, and mushroom cream sauce

2100

“Coq au vin”

2500

Navarin of lamb with morels and vegetables

2800

Fillet of venison with lingonberry sauce served with hestnut-celery root puree

3100

Beef fillet with pan-fried potatoes and ceps, sauce Porto

3950

Entire roasted duck  for 4 persons  (*advance order required)

10000



 

Dessert

Rum baba with berries and creme anglaise  

1800

Bourbon vanilla creme brulee

1050

Homemade apple pie “La Colline” with vanilla ice cream

1200

Eclair “Royal” filled with caramel and blueberries on top 

1200

Nougat glasse with strawberry and red martini sauce

1050

Mille-Feuille with berries and raspberry sauce

1350

Chocolate pistachio fondant with an ice cream of your choice 

1050

Choice of ice cream

Vanilla, chocolate, pistachio, caramel

350

Choice of sorbets

Apricot, red berries, lemon, mango, sea buckthorn

350