Fine French Cuisine
"Cuisine is not about convenience. It's about love, passion, and the art of transformation."
— Chef Antoine Dubois
A delightful start to your culinary journey
Fresh Kusshi oysters with champagne pearls and micro herbs
Delicate macarons filled with foie gras mousse and fig compote
Exquisite beginnings crafted with the finest ingredients
Velvety lobster bisque with cognac cream and chive oil
Pan-seared diver scallops with cauliflower purée and pancetta
Hand-cut prime beef with quail egg, capers, and truffle oil
Our signature main courses, prepared with culinary excellence
A5 Wagyu with roasted bone marrow, seasonal vegetables, and red wine jus
Slow-cooked duck leg with cherry gastrique and potato gratin
Pan-roasted John Dory with saffron beurre blanc and ratatouille
A curated selection of artisanal cheeses
Chef's selection of three artisanal cheeses with accompaniments
Sweet conclusions to your dining experience
Dark chocolate soufflé with vanilla bean ice cream
Classic vanilla crème brûlée with seasonal berries
"All dishes are prepared with locally sourced, seasonal ingredients"
Please inform us of any dietary restrictions or allergies