ESCARGOTS BEURRE MAITRE D'HOTEL - 12 (GF-SF)
Oyster mushrooms "snails" in parsley garlic butter.
OEUF MEURETTE A LA BOURGUIGNONNE - 15 (NF-SF)
Poached "egg" in a rich red wine sauce, "bacon"
and Parisian mushrooms.
FOIE GRAS VÉGÉTAL - 15 (GF-SF)
Tahini pâté "Foie gras" served with fig jam
VELOUTÉ DE CAROTTE - 12 (GF-SF)
Carrot soup with pink lentils and garlic butter
TOURNEDOS ROSSINI - 35 (SF)
Tender "steak" fillet topped with "foie gras" and served with a truffle wine-infused sauce and fresh shaved black truffle.
CASSOULET TOULOUSAIN - 25 (NF)
Hearty white bean slow cooked casserole with tender seared "duck" patty, Toulouse "sausage", onions, carrots and tomatoes.
BŒUF BOURGUIGNON - 23 (GF-SF-NF)
Slow-cooked "beef" in a rich spiced red wine with caramelized onions, carrots, fingerling potatoes.
STEAK FRITES - 23 (GF-SF-NF)
Slightly crispy ChunkTM "steak" served with black truffle French fries.
COQ AU VIN - 23 (GF-SF-NF)
Succulent "chicken legs" braised in red wine with Parisian mushrooms, onions, spices and herbes de Provence.
STEAK TARTARE VÉGÉTALE ET FRITES MAISON - 25 (GF-SF-NF)
Finely chopped cold pea "steak" with shallots, parsley, capers, raw "egg", served with French fries.
TAGLIATELLE AUX FRUITS DE MER - 21 (SF-NF)
Tagliatelle pasta with "sea food" melange and Mediterranean olive oil.
AIGUILLETTE DE CANARD À LA MOUTARDE & PETIT POIS CAROTTE - 23 (SF-NF)
Seitan "duck" strips cooked in mustard and tarragon with green peas and carrots.
BRIE RÔTI VÉGÉTALE - 15 (GF-SF)
Roasted melted "brie" cheese cooked with thyme, served with potatoes.
PLATEAU DE FROMAGE VÉGÉTAL - 16 (GF-SF)
Combination of four French cashew cultured cheeses.
VERRINE DE SAUMON - 12 (NF)
Layered "salmon" with creamy avocado and garlic cheese.
TOMATES ET FROMAGE DE BLUFFONNE - 12 (GF-SF-NF)
Tomatoes & "burrata" a la Mediterranean.
SOUPE A L'OIGNON GRATINÉE - 14 (SF-NF)
French onion soup, croutons, "gruyere" cheese.
POULET BASQUAISE - 22 (SF-NF)
Slowly cooked "Chicken legs" with "chorizo", melted 3 colored peppers, onions & tomatoes served on
top of semolina.
CRABE PANÉ AU CHOUX DE BRUXELLES - 24 (SF)
Slightly crispy "crab" cake topped with tartar sauce and served with Brussels sprouts.
RATATOUILLE NIÇOISE - 18 (GF-SF-NF)
Vegetable stew made with eggplant, tomatoes, zucchini, peppers, onions, garlic & olive oil.
ESCALOPE DE POULET AUX EPINARDS A LA CREME - 25 (GF-SF)
Breaded meati mushroom root cutlet topped with truffle "goat" cheese served with cheesy spinach.
COQUILLES ST JACQUES - 20 (GF-SF-NF)
Pan seared seaweed "scallops" on top of sautéed spinach.
SALADE NICOISE - 22 (GF-SF)
Arugula, tomatoes, cucumbers, fava beans, 3 colored peppers, black olives, onions garlic basil, "tuna" balsamic olive oil served with a boiled "egg".
ŒUX BROUILLÉS AU CRABE - 18 (SF-NF) (BRUNCH ONLY) Scrambled "eggs" with crumbled breaded "crab", spinach and avocado puree.
SIDES - 7
Brussels sprouts - Sautéed Spinach - Konjac Bacon - Green peas and carrots - Truffle fries