LES CLASSIQUES
A PARTAGER / TO SHARE
- la crevette bleue — 9/pc Crispy Obsiblue prawn from New Caledonia & light Gribiche sauce
- oeuf mayonnaise & poutargue — 18 Organic eggs with bottarga & mayo
- les escargots de bourgogne — 26 Baked French snails with parsley & garlic butter
- la pissaladière — 31 Caramelized onion tart with anchovies & olives
- le foie gras de canard — 46 Duck liver terrine
- les cuisses de grenouilles — 48 Frog legs, parsley & garlic mayo condiment
- le paté en croûte — 55 Pâté en croute made of Bresse chicken farce, liver venison, pigeon, duck heart foie gras, veal,pork, pistachios, Cognac, Madeira, Port & white wine
- la moelle au caviar — 98 4 roasted bone marrow & N25 caviar
- les fromages de bernard antony — 48 Cave aged cheese plater from Bernard Antony
CARTE BLANCHE / CHEF’S CHOICE
- chef’s inspiration of the day menu (Price per person / 2 pax minimum) 4 courses — 220 7 courses — 340
CAVIAR
- le caviar hybrid n25 N25 Kaluga hybrid caviar, blinis & Russian garnish - China 30 grs / 50 grs — 160/260
- le caviar beluga Beluga-Club Beluga caviar Huso Huso, blinis & Russian garnish - Iran 30 grs / 50 grs — 255/425
LES CRÉATIONS D'ÉTÉ
LES ENTRÉES / STARTERS
- salade de courgette & truffes — 75 Organic zucchini salad with Tuber Melanosporum black truffle from Manjimup, cave aged parmesan cheese, extra virgin olive oil & apple cider balsamic vinegar
- ravioles de langoustines — 80 Scottish langoustines ravioli with fresh herbs & Espelette pepper, served in a Chartreuse-infused lobster bisque with ginger-perfumed julienned vegetables
- foie gras poêlé & fraises — 85 Pan-seared foie gras smoked with hay, gingerbread & dried fruit medley, rhubarb-strawberry gel, fresh strawberries with balsamic & sharp poultry jus
LES PLATS / MAIN COURSES
- le homard au poivre noir — 120 Normandy blue lobster confit , veiled in smoked pork belly, rich shell reduction of red wine & black pepper, lemon agnolotti , tender greens with wasabi dressing
- pigeon aux abricots — half 60 / full 120 Cumin marinated French pigeon from Brittany, confit pink garlic jus, glazed apricots filled with pigeon offal farce
- le carré d’agneau de lait — half 70 / full 140 Baby lamb lollipops with a mustard, garlic & parsley crust, fresh herbs salad & a refreshing bouillon
- la cocotte du jour — market price Chef ’s cocotte of the day
GARNITURES / SIDE DISHES
-
la salade
— 15 Green salad & fresh herbs seasonned with calamansi dressing
-
le gratin dauphinois
— 20 Classic patato gratin, nutmeg & garlic
-
la ratatouille
— 30 Organic vegetables « Ratatouille »
- les coquillettes Mac, ham & truffles — 25 Mac & beef — 30
vegetarian dish
Prices are in Singapore $ and subject to service charge and government tax