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
GASPÉSIE TUNA TATAKI
23
Flame-seared tuna in a struggle spice crust, adobo cream, mazemen noodles, a medley of crispy nippon bites, wasabi–mirin guacamole, and young sprouts.
TOSTADA DE LA CASA
23
Duo of U12 scallop medallions pan-seared in sweet butter, creamy roasted Poblano coulis, warm Nopal cactus salad, Amarillo Corn Masa with lime and fresh serbs, Clamato Pico, and Louis d’Or Snow.
UMAMI OYSTER
Surf and turf trio
21
Umami oysters grilled on a Konro, 72-hour brisket with Monique’s organic wild pepper, horseradish Mornay and aged Île-aux-Grues cheddar, Clamato micro-pearls ‘mezcal-infused’.
BIG IN JAPAN
Izakaya style appetizer quartet
35
Shishito on konro in a burnt orange soy dip, edamame stirred in Sherry emulsion, mushroom dashi cappuccino and cheese mousse, flame grilled asparagus, miso beurre blanc and kombu caramel crumble.
CLASSIC ITALIAN RISOTTO
Flambé with Calvados
38
Garnished with pan-fried apple and Johnny’s Guanciale, flambé with Calvados and bound with Louis d’Or, enhanced with a rosette of pork belly with forbidden fruit.
HALIBUT FILLET
from Gaspésie
65
Unsalted butter, beluga lentil medley, flame-grilled eggplant, parsley root velouté with sherry, smoked cherry tomatoes, and sauce vierge.
CÔTE FRANÇAISE
de Bouvillon
65
Milk-fed veal chop rubbed with Big Apple spices, charcoal-grilled over embers, creamed demi-glace with Saint-Benoît-du-Lac blue cheese and lemon zest; sunchokes two ways, roasted baby vegetables, and micro parsley salad with roasted hazelnuts.
RUSTIC AND ELEGANT TRIPTYCH
Saint-Louis dry ribs
52
Kansas truffle BBQ sauce, Pont-Neuf poutine style scaffolding for dipping, BruxSlaw and creamy McIntosh.
A NOT-SO-CLASSIC CLASSIC
Crème Brûlée
13
Bourbon vanilla and white truffle.
ROYAL SOUVENIR
Noble classic
24
A soft date and pecan cake delicately infused with woody and roasted notes, nestled on a bed of melting caramel and grated coconut, all topped with a snowfall of foie gras.
WINTER SUN
Creamy rice pudding with coconut milk
16
Infused with Bourbon vanilla, illuminated with a burst of mango and sea buckthorn.
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
