The Menu
Frédéric Anton offers you a menu based on seasonal produce. He will surprise your eyes and your palate with graphic and harmonious presentations.
"Amuse bouche": GREEN PEAS
Stracciatella cream, grated Caviar
FOIE GRAS
Prepared in cream, with New Onions ‘à la Royale’, flavoured with Nutmeg
CRAB
Flavoured with Curry, Dill cream & Caviar
LANGOUSTINE
In a ravioli, with Parmesan cream, thin Gold jelly
POULTRY
In “Vin Jaune”, pan-fried Chanterelles with fresh herbs
CHOCOLATE
Warm Soufflé, Iranian Pistachio ice cream
240 €*
*Excluding drinks
- If you or one of your guests have special dietary requirements, please inform the restaurant 48 hours before your meal.
A cuisine for the senses
Frédéric Anton sculpts his produce as if he were preparing works of art. He transforms them and reveals all their flavors by creating the structured dishes that are his signature.
The wine cellar
The fine wines on the menu are carefully selected to accompany the graphic cooking of Chef Frédéric Anton and enhance it in every aspect.
Cultivating the art of hosting
Frédéric Anton’s creations are all driven by conviviality. By promising you a stunning taste sensation, the Chef also offers you the memory of a once-in-a-lifetime experience.