La Carte

Appetizers

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

1700

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

1500

Vegetables symphony on goat cheese mousse with pine nuts sprinkling

1500

Tuna tartar with lemon capsules and sesame dressing

1600

Classical beef tartare  “La Parisienne” with nori chips

1900

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

2200

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

1100

Oyster 2 “Speciale”

550



Hot Appetizers 

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

2100

Mushroom risotto with ceps and truffle oil

2100

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

2200

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

1900

Crab and shrimp cannelloni with Sabayon sauce

2300



Soupes 

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

1900

Cream of mushroom soup “Oceanic” with scallop and oyster

1700

Fresh herb soup with escargots

1600

Fish broth with garlic toasts and sauce Rouille

850

Onion soup “Vieux Paris”

950



Fish

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

3200

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

2900

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

4200

Filet of St. Pierre with fennel and mussels sauce

3700

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

3100

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

2100

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

1900

“Coq au vin”

2100

Navarin of lamb with morels and vegetables

2500

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

2800

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

3600

Ribeye steak with potato gratin and pepper sauce 

4600

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

9000



 

Dessert

Rum baba with berries and creme anglaise  

1650

Bourbon vanilla creme brulee

950

Homemade apple pie “La Colline” with vanilla ice cream

950

Eclair “Royal” filled with caramel and blueberries on top 

1100

Nougat glasse with strawberry and red martini sauce

950

Mille-Feuille with berries and raspberry sauce

1200

Chocolate pistachio fondant with an ice cream of your choice 

950

Choice of ice cream

Vanilla, chocolate, pistachio, caramel

300

Choice of sorbets

Apricot, red berries, lemon, mango, sea buckthorn

300