Hors d’oeuvres

  • Mayonnaise Boiled eggs
  • Homemade foie gras terrine, seasonal chutney
  • Thin tart with grilled vegetables and thyme, parmesan and basil
  • Fresh crab, delicate avocado muslin
  • Gratin of prawns, melted leeks
  • Pan-fried foie gras with caramelized apples
  • Soup of the day
  • Seafood marinade
  • Snails Burgundian Snails


  • Endive salads with Auvergne blue
  • Greek salad
  • P√©rigourdine salad
  • Warm goat cheese salad
  • Tomato Mozzarella Burrata
  • Burrata with truffle oil and roasted pine nuts
  • Real Nice salad with tuna “Signature Relais de Paris”.
  • Caesar Salad as you like it: with marinated chicken or shrimps
  • Farandole of salad with parmesan cheese

Tartars/ Carpaccios / Oysters

  • Sea bream sashami with Yuzu
  • Beef carpaccio, parmesan shavings, Pesto
  • Salmon tartar with capers and avocados
  • Smoked salmon plate
  • Classic beef tartar
  • Oysters
  • Oysters au gratin, brunoise de primeurs
  • Northern shrimps