summer menu

Following the French seasons, we have thoughtfully curated this menu, to highlight the splendid flavors of France.

Following the French seasons, we have thoughtfully curated this menu, to highlight the splendid flavors of France.

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A seasonal a la carte selection, crafted to be enjoyed freely shared at the table or savored on your own.

Our dedication to excellence thrive as we source the freshest, top-quality ingredients directly from our trusted suppliers.

A seasonal a la carte selection, crafted to be enjoyed freely shared at the table or savored on your own.

Our dedication to excellence thrive as we source the freshest, top-quality ingredients directly from our trusted suppliers.

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 box-icon — 15 Green salad & fresh herbs seasonned with calamansi dressing
  • le gratin dauphinois box-icon — 20 Classic patato gratin, nutmeg & garlic
  • la ratatouille box-icon — 30 Organic vegetables « Ratatouille »
  • les coquillettes Mac, ham & truffles — 25 Mac & beef — 30

box-icon vegetarian dish

Prices are in Singapore $ and subject to service charge and government tax

Dessert Menu

LES DESSERTS / DESSERT

  • le paris-brest — 18 Hazelnut & almond cream chou puff
  • le gateau au chocolat — 18 Rich 72% chocolate cake, rum-infused vanilla whipped cream
  • le baba aux framboises — 18 Raspberry baba with mascarpone Chantilly cream
  • le soufflé à la passion — 22 Made-to-order passion fruit soufflé

GLACES & SORBETS / ICE- CREAM & SORBETS

  • glace vanille de madagascar & sel — 15 Madagascar vanilla ice cream & sea salt
  • glace chocolat noir — 15 Dark chocolate ice cream with cacao from Dominican republic & Ecuador
  • sorbet aux fruits rouges & vin rosé — 15 Seasonnal red berries & rosé wine-infused sorbet
  • sorbet au citron & huile d’olive — 15 Lemon sorbet with extra-virgin olive oil from the south of France
  • sorbet à la chartreuse — 24 Yellow Chartreuse liqueur sorbet «arrosé»

ACCOMPAGNÉ DE - PAIRED WITH

  • vin moelleux 15cl — 35 Sweet wine by the glass 15cl
  • vin de porto 8cl — 38 Port wine by the glass 8cl
  • chartreuse jaune 4cl — 39 Yellow Chartreuse liqueur « Les pères Chartreux » from Voiron 4cl
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