A menu composed of cold and hot savory 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 caramelized 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 world with this menu that will allow you to discover his inspirations and culinary personality. This 4- to 6-course menu consists of appetizers, a starter, a main course and a dessert. Discover creations such as cocktail pieces based on langoustine tartlet, starters such as a smoked avocado sea bream crudo, flame corn, veal with full-bodied pistachio jus, or praline cabbage with gianduja sauce.

Enjoy an unforgettable culinary experience with the chef with this 5 to 9-course menu composed of appetizers, 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 aged meat and rigorously selected ingredients.