Breakfast
Breakfast
7 am to 10:30 the week / 7:30 to 11:00 the weekend
Both menus are subject to changes depending the availability and delivery of our products.
The Buffet - 22 euros
Assortment of seasonal products,
your choice of eggs (scramble, omelette, soft boiled or fried)
fresh juice and a hot drink
the Parisian - 11 euros
Viennoiseries or tartines,
a fresh juice and a hot drink
A la carte
Fresh fruits salad 5 euros
Granola bowl 5 euros
Viennoiseries 2 euros
Homemade cake 4 euros
Tartines, butter and jam 5 euros
Avocado toast 7 euros
Eggs (scramble, omelette, soft boiled or fried) 7 euros
Garnish: ham, cheese, mushrooms, tomatoes and herbs
Hot drinks
Expresso 3 euros
Americano 4,50 euros
Cappuccino / Latte 5 euros
Flat white 6 euros
Filter coffee 5 euros
Pascal Hamour tea 5 euros
Infusions 5 euros
Chai tea latte 6 euros
Golden latte / Matcha latte 7 euros
Plant milk supplement 1 euros
LUNCH
•
chef des cuisines
Giovanni Passerini
chef executif
Sho Ashizawa
Both menus are subject to changes depending the availability and delivery of our products.
Lunch
Starter Main course or Main course dessert 23€
Starter Main course Dessert 27€
Starter
Gaspacho, cherries, mozzarella and flowers from our garden
Skate wing, beans and lovage
Beef tartare, smoked eel and tamarind sauce
Main course
Pasta of the day, zucchini and mussels
Fish of the day, eggplants and onions confit
Yellow poultry, carrots and meat juice
Desserts
Cheese of the day
Apricot clafoutis, jasmin tea ice cream and almond mousse
Cheesecake, lemon jam & cracker and cucumber sorbet
Chaï latte sorbet, chocolate sauce and cacao crumble
Dinner
Dinner
chef des cuisines
Giovanni Passerini
chef executif
Sho Ashizawa
Both menus are subject to changes depending the availability and delivery of our products.
hors d’oeuvre et entrées
Haddock croquettes, romesco sauce and romaine salad 12€
Italian charcuteries and grilles focaccia 16€
Mozzarella di bufala, melon, battaglione cucumber, bottarga 14€
Gamberoni, panzanella and frigitelli 14€
Beef tartare, smoked eel, carrots and tamarind sauce 15€
plats
LINGUINE
22€
zucchini and spring onions
PASTA OF THE DAY 21€
OCTOPUS
26€
spiced mayonnaise, free range tomatoes
MONKFISH
28€
purple eggplants, miso and chards
QUAIL
26€
cherries, carrots and tamarind
VEAL SWEETBREADS
30€
cabbage, labneh and fig leaf
plats à partager
LOBSTER IN TWO TIMES
120€
The tail with zucchini, beurre blanc and wine sauce & Linguine with the claws and datterino tomatoes
ROASTED LAMB
72€
smoked carrots, cottage cheese and shallots
MILANESE VEAL CUTLET
65€
artichokes, stracciatella, capers
MARINATED FREE RANGE CHICKEN
64€
chickpeas fritters and wild herbs
desserts
Cheese plate 13€
Pistachio biscuit, cherry coulis, tagetes and sorbet cherry 10€
Supreme Caraïbe, raspberries, white fig, tarragon sorbet and iced gwell 10€
Roasted apricot, honey and orange blossom ice cream, almond biscuit 10€
Brunch
•
chef executif
Sho Ashizawa
Both menus are subject to changes depending the availability and delivery of our products.
Brunch - 36 euros
Buffet with seasonal products
A dish of the day, homemade pancakes or your choice of eggs
A hot drink
Unlimited fresh fruit juices
Brunch + experimental mimosa
45 euros
Hot drinks
Expresso / Allongé
Double expresso / Americano
Filter coffee 5 euros
Macchiato / Cappucino
Latte / Flat White
Pascal Hamour Tea
Chic des Plantes & Le Bénéfique Infusions
Homemade Chai Latte
Cocktails - 13 euros
Bloody Mary
Vodka Fair, lemon juice, Worcester sauce , spices and tomato juice
Expresso Martini
Vodka Fair, Fair Coffee liquor, expresso, simle syrup
Experimental Mimosa
Archibald champagne and orange juice infused with bell pepper
New Year’s
New Year's Eve Menu
Chef : Giovanni Passerini // Chef executif : Sho Ashizawa
With a glass of champagne
95 euros
Menu
Mise en bouche
Shellfish platter
Entrée
Squash & crab ravioli, butternut broth, verbena and raw langoustine
Lens, chestnut, cotechino, black truffle and marinated daikon radish
Plat
Roasted duck, smoked beetroot, watercress and radicchio confit
Fromage
Selection of Italian and French cheeses
Dessert
Panettone, turron, sorbet & citrus
Christmas Menu
Menu de Noël
Chef Executif : Sho Ashizawa
Menu de Noël 65 euros
Menu
Amuse bouche
Entrée
Scallops, Jerusalem artichokes and citron
Agnolotti del plin
Plat
Poulard, roasted caulifower and watercress
Dessert
Ricotta & citrus tart