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  • Lobster Salad
  • The Bar
  • The Bar
  • The Bar
  • The Bar
  • The Bar
  • Scallop Carpaccio
  • Saint-Pierre Filet
  • Beef Tenderloin "Rossini"
  • Duck roasted fillet
  • Duck Foie-Gras, semi-cooked
  • White Asparagus, Maltaise Sauce
  • Vacherin " fruit exotic"
  • A Spanish Summer
  • The Dinning room
  • Sea Bass with Shellfish
  • Rack of Lamb, roasted, broadbeans
  • The 5 Croquetas way tapas
  • Julien Escarie - Head Sommelier
  • Easter Egg, raspberries and Mint
  • Paëlla Seafood Saffran rice
  • The dinnig room
  • Back of Deer
  • Meat Pie "Tradition"
  • Emile Cotte - Head Chef les 110 de Taillevent Paris
  • The Christmas Yule Log "Dark Chocolate"
  • Sea Bream Carpaccio
  • Iberian Pluma, seared on a griddle, patatas bravas
  • The dinning room
  • Kimiko Kinoshita - Pastry Chef
  • The Dinning room
  • Le Manchego, Zamora, "Castilla y Léon" 3 months refining
  • Calamari seared on a griddle
  • Alain Solivérès Head Chef Le Taillevent
  • The Dinning room
  • Crab, herring roe and fennel cream
  • Churros, whipped cream and chocolate sauce
  • The Dinning room
  • Creamy Risotto
  • Pierre Bérot Wine Department Director Taillevent Paris
  • The Dinning room
  • Le Vol au Vent
  • The Dinning room
  • Sea Bass Fillet
  • The Dinning room
  • The Withing "Colbert Style"
  • "Aberdeen Angus" Prime Ribs of beef (for 2 persons)
  • The Dinning room
  • The Dinning room
  • Veal T-bone
  • Childhood Memories
  • Black Chocolate Sphere
  • The Lemon Tart
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