A creamy and light soup of brown and white mushrooms, the so-called Champignon de Paris, accompanied by black truffles and cooked according to a recipe learned by our chef in Switzerland

The taste of the sea in a delicious soup of langoustine, octopus, shrimp, squid and mussels, placed in a tomato pulp with garlic

Salmon fillet tartar placed on a bed of avocado with chia seeds, mustard, capers, coriander, mini peppers, endive, spinach, honey and for a special taste we added some ginger and wasabi.

Burrata accompanied by a basil sauce and placed on a bed of green leaves, baby spinach, avocado, cherry tomatoes and some Italian baked mini-peppers

Roman salad, shrimp, anchovies, cherry tomatoes, anchovies in oil and radishes, all garnished with a sour cream and parmesan sauce and served with black bread.

A light salad with red tuna steak, accompanied by bell peppers, baby potatoes, beans, black olives, quail egg and cherry tomatoes.

Spécialité du chef with salmon, langoustine, mussel and shrimp, in a delicate white cream and prosecco sauce, accompanied by some asparagus and peas for color

A vegetarian delicacy of noodles, eggplant, zucchini, red peppers, shimenji mushrooms, wood ears, tofu tempura, oranges and cherry tomatoes, all seasoned with ginger, hot peppers, teriaky, soy sauce and kale.

Creamy rice with cuttlefish, mussels, squid, clams and shrimp, seasoned with delicious sour cream sauce and accompanied by the unmistakable aroma of truffles.

Grilled shrimps with cherry tomatoes perfectly complemented by the garlic and basil flavor.

Fresh tagliatelle with shrimps, squid tentacles and zucchini, served with a white creamy sauce and arugula for a splash of color and flavor.

Mediterranean style cooked seabass, complemented by artichoke in oil, baby carrot, asparagus and tropea onion, all accompanied by lime sauce.

Spécialité du chef, marinated coquelet 8 hours, served with brown sauce flavored with thyme and baked potatoes with garlic and Provencal herbs.

Oven baked salmon, glazed with orange and lime sauce, served with soybeans, sun-dried tomatoes, radishes, leeks and valerian, and seasoned with tomato sauce.

Garganelli pasta with peeled shrimps, black tiger shrimps and zucchini, served with a sauce of radichio cream, sour cream, white wine, garlic and ginger.

Mangalita fillet combined with a brown sauce, served on a bed of mashed sweet potatoes and complemented by crispy onions, edible flowers and mini peppers.

Lamb chops pulled in butter and complemented with a mix of couscous, pomegranate, red onion, red pepper, cucumber, cherry tomatoes, sprouts and lemon juice.

Beef fillet, shrimps and shellfish served with physalis, radishes, sprouts, bread crumbs and edible flowers.

An exotic dessert, with a slightly sour passion fruit and chocolate cream, in the middle of layers of dark and white chocolate mousse and cocoa biscuit, dressed in a delicate icing, in the form of a cool, fine, and light dessert

The perfect dessert for a coffee or tea break, milk chocolate mousse placed on a praline biscuit, a serene combination of fluffy and crunchy, which stays in your mouth like a milk caramel candy.

A simple and unpretentious dessert, like a guilty pleasure, with a dense dark chocolate cream, mixed with biscuits, raisins and nuts, wrapped with a layer of chocolate

A fluffy and light dessert, with white chocolate mousse and a strawberry puree heart, placed on an almond flour biscuit and decorated with a fine white chocolate icing

A sweet&sour velvety cake with dark chocolate mousse, pistachio-flavored white chocolate mousse on a cocoa biscuit base, cooled with sour cherry puree in the middle, and dressed in a dark chocolate icing with some pieces of pistachio, according to a reinvented recipe

The incomparable classic

Orange Juice

Grapefruit Nectar

Blood Orange Juice

Green Apple Nectar

Pear Nectar

Peach Nectar

White Wine

Rose Wine

Red Wine

Prosecco

Red wine

Cidre Rose

Cidre

PAIRING NOTES: A champagne fit for aperitif. Springtime dishes and fresh vegetables. A generous terrine. Seared scallops. 40% Pinot Noir 40% Pinot Meunier 20% Chardonnay

PAIRING NOTES: Foie gras and lightly smoked meagre. Gingerbread-crusted sea bass. Chicken supreme with summer truffles. 50% Pinot Noir 30% Pinot Meunier 20% Chardonnay Premiers Crus such as Villeneuve and Vertus. Minimum aging 3 years Certified Vegan

PAIRING NOTES: Grilled white meat. Finely sliced Serrano ham. 30% Pinot Noir 40% Pinot Meunier 30% Chardonnay Certified Vegan

PAIRING NOTES: Scallops with chives. An orange-flavored polenta cake served with vanilla mascarpone. 46 % Pinot Noir 40 % Chardonnay 14 % Pinot Meunier Grands and Premiers Crus such as Ambonnay, Chouilly, Verzy and Avenay Four-year minimum cellar aging process.

PAIRING NOTES: Oven-baked oysters with Guérande salt. Scallop and langoustine duo in a champagne sauce. Veal medallion with root vegetables. 40% Pinot Noir 30% Pinot Meunier 30% Chardonnay Grands and Premiers Crus such as Aÿ and Ludes Minimum aging 4 years Certified Vegan

PAIRING NOTES: A garden-fresh summer salad with grilled white meat. Light vegetable quiche. Strawberries with basil. 30% Pinot Noir 40% Pinot Meunier 30% Chardonnay Minimum aging 3 years Certified Vegan

PAIRING NOTES: John Dory filet in an orange butter. Oyster and red bream tartare. Langoustines in a saffron-infused broth. 30% Pinot Noir 30% Pinot Meunier 40% Chardonnay Minimum aging 3 years Certified Vegan and Organic

PAIRING NOTES: Salmon tataki with sesame. Seared mullet fillet. Macaron with raspberry notes. 40% Pinot Noir 30% Pinot Meunier 30% Chardonnay Certified Vegan

PAIRING NOTES: Veal sweetbreads with mushrooms and creamy risotto. Toasted foie gras with fresh honey-roasted fruits. A rich truffle cheese. 70% Pinot Noir 30% Pinot Meunier Grands Crus such as Aÿ, Bouzy and Mailly Minimum aging 4 years Certified Vegan

PAIRING NOTES: Charles VII is the ideal food pairing champagne for it’s incredible versatility. It pairs wonderfully with a pink peppercornladen duck breast or a Moroccan tajine with prunes. It is also a delicious accompaniment to cheeses of character, such as Parmesan or bleu d'Auvergne. 40% Pinot Noir 30% Pinot Meunier 30% Chardonnay Minimum aging 3 years Certified Vegan

PAIRING NOTES: Colorful sea bream tartare, sprinkled with pomegranate seeds. Premium sardine purée and avocado tartare with yuzu glaze. 100% Chardonnay Grands Crus such as Avize and Cramant Minimum aging 4 years Certified Vegan

PAIRING NOTES: Seafood platter. Lobster served with a vegetable consommé. 60% Pinot Noir 30% Chardonnay 10% Pinot Meunier Grands Crus such as Ambonnay, Aÿ and Chouilly

Brandy 37,2% alcohol

Liqueur 23% alcohol