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
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.
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.
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.
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.
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
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: 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: 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: 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