Chef’s choice oysters
Lemon, mignonette, hot sauce
6 pieces
18
12 pieces
30
Caviar from KAVIARI Paris
Labneh with lemon, blinis
Beanki 20g
75
Krystal 20g
110
Olive duo
6
Warm olives, garlic, rosemary and Castelvetrano olives
Salty nuts
6
House spice blend
Migneron fondues
24
Black garlic emulsion
Homemade milk bread
5
Honey butter and miso
Truffle fries
12
Aïoli, Grana Padano, rosemary salt, chives
Roasted cauliflower
15
Hummus, dukkah, smoked paprika oil
Mushrooms dumplings
15
Cultivated mushrooms, pumpkin seed, soy sauce, marinated mushrooms
Avocado tartlets
12
Truffle spread, puff pastry, lime, jalapeño
Chef’s choice burrata 100g
25
For more information, please ask our staff.
Tuna tartare on crispy rice
19
Sriracha emulsion and tobiko
Salmon gravlax
18
Gin and beet, beet and pomegrenate vierge, lime cream
Beef Carpaccio
20
Parmesan, smoked egg yolk, balsamic vinegar caviar
Canadian Beef Contre Filet
42
Chimichurri
Foie gras parfait
25
Apples from Québec, homemade brioche
Quebec cheese platter
30
Various cheeses, marinated vegetables, grapes, toasted baguette
Charcuterie plate
30
Homemade rillettes, charcuteries and sausages from Le Bangard, marinated vegetables
Paris-Brest
Praline diplomat cream
Blueberry Pavlova
12
Lime cream and wild berry coulis
Churros
9
Salted butter caramel sauce, chocolate, cinnamon sugar
Limited-time menu
DUCK CORNDOG
23
Duck leg confit and foie gras, house-made mustard infused with chanterelles
THE GOURMET POCKET
21
Slow-simmered family-style pork stew, enriched with a sage-infused tomatolacquered jus. Inspired by the famous Pizza Pocket
DELUXE GRILLED CHEESE
24
Melted Religieuse cheese in a golden crust, fingerling potato chips, and black truffle emulsion
SALMON NAVARIN
with chartreuse
45
Poached salmon medallions, anise-scented velouté with Chartreuse, roasted root
vegetables and Gabrielle potatoes
BOX-STYLE VEAL LASAGNA
41
Slow-braised veal stew in house-made fresh pasta, peppered mascarpone, porcini
and cremini duxelles, and aged provolone
“ROBE DES CHAMPS”
SHEPHERD’S PIE
39
Pulled lamb, Héritage creamed corn, Yukon Gold and celeriac mousseline, and Grandma-style house-made ketchup.
Inspired by the Quebecer Shepherd’s pie
CARAMEL TRIBUTE
14
A sophisticated take on the classic snack cake: velvety caramel mousse, moist sponge cake, and a caramel mirror glaze
THE POP-CRUMBLE
15
Raspberry and rhubarb compote, matcha crumble, and a Pop-Tart inspired icing
THE GOURMET CANVAS
15
Macerated strawberries, sponge cake shards, and a trilogy of colorful coulis poured tableside
Soyez parmi les premiers à découvrir nos nouvelles créations gastronomiques, nos événements et nos offres exclusives.
Monday : 7am to 11am – 4pm to 11pm
Tuesday : 7am to 11am – 4pm to 11pm
Wednesday : 7am to 11am – 4pm to 11pm
Thursday : 7am to 11am – 4pm to midnight
Friday : 7am to 11am – 12pm to 1am
Saturday : 7am to 11am – 12pm to 1am
Sunday : 7am to 11am – 4pm to 11pm
