A menu composed of cold and hot savoury cocktail pieces, an assortment of dishes to share and sweet pieces. It is based on: Glazed beetroot pallet, sca mozza beetroot cream and hazelnuts. Salmon confit, matcha cream. Pistachio paprika sot-l'y-laisse, parmesan shortbread, red curry Truffle Croque Cowpea hummus with tomato and raw vegetables. Eggplant caviar and homemade focaccia Cocoa shortbread, dark chocolate ganache and caramelised cocoa nibs Thyme Financial, Creamy Lemon

I designed this user-friendly menu for sharing, offering a variety of dishes from appetizer to dessert. We enjoy gourmet tastings together. The menu is made up of cowpea hummus with crudités, grilled pepper condiment, sea bream carpaccio with mango and yuzu, seasonal salads, dishes such as beef Wellington and coulibiac, as well as desserts to share such as red fruit charlottes, exotic fruit pies and Paris-Brest.

Enter the chef's universe with this convivial menu composed of great dishes to share such as creamy fresh fish crudo with corn and smoked avocado, beef Wellington or fish in crusts, assortments of cheeses, Paris Brest or charlottes with seasonal fruit, all in an extreme delicacy.

Enter the chef's universe with this 5 to 7 course menu composed of appetisers, starter, main course, cheese and dessert Discover the chef's latest creations through a culinary journey composed of quality ingredients enhanced by technical mastery. On the menu, bluefin tuna, lobster, foie gras, pieces of matured meat and rigorously selected ingredients.