Grilled octopus and cauliflower steak
Tiger prawn 8/12, cauliflower rubbed with tandoori spices and Greek yogurt, smoked chickpea hummus, tomato and anchovy vinaigrette
Fried gnocchi and burrata
Madame Iris mushroom, spinach coated in parsley sauce, tomato sauce, homemade focaccia
Ô CHAMPIGNONS Burger
Homemade potato bread, AAA ground beef, Madame Iris's mushroom emulsion, tartufatta, caramelized onions with cider vinegar, bacon and maple syrup, Raclette cheese with pepper from Fromagerie de la Station, Fried oyster mushrooms, crispy onions and Boston lettuce, salad & blackcurrant mustard vinaigrette, fries
Crispy spare ribs
Gochujang-glazed pork chop served with Chinese cabbage salad, crispy edamame, coriander, sesame seeds, roasted corn, and wafu yogurt dressing
Beaurivage pork chop
9 oz
Bluefin tuna and corn, elote style
Creamy corn with guajillo chili, pan-fried roasted corn and crispy pork belly, cotija cheese, pico de gallo, sour cream with green onions and tortilla chips
Boston Prime
6 oz
*Table d’hôte included in the “Passe-Partout” package
Wagyu flank steak
6 oz
Garnished Smash
Homemade beef bacon, birch syrup glaze, onion sour cream, Louis d'Or cheese