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Stuffed macaronis with black truffle, celeriac and duck foie gras « en gratin »

Roasted white asparagus with buckwheat, borage velouté and Osciètre caviar

Carabineros a la plancha, creamy artichoke with chestnut honey, chestnut emulsion

Blond morel mushrooms stuffed with duck foie gras, wild garlic and broad beans

Osciètre prestige caviar, buckwheat blinis

Braised sea bass, imperial caviar, beech wood smoked sea potatoes

Glazed sole with shellfish juices, lobster medallion, steamed romaine lettuce leaf

Turbot in a shell of shiitake mushrooms, natural spring vegetables, brown butter with lemon caviar

Rossini style beef filet from Bavaria, steamed seasonal vegetables

Duck from Challans à l'orange, blood orange condiment, carrots and mushrooms lentins de chêne with thyme flower

André Malraux squab from Finistère, fondant potatoes, peas, and caramelized sweet onions

Crepes Suzette, flamed with Grand Marnier

Soft meringue and red vanilla from Tanzania, crispy milk veil

Grand cru chocolate, light emulsion, fleur de lait ice cream

Elysée timbale 2026 version, vanilla, rosewater and raspberry

Seasonal Menu — Four Courses

Signature Menu — Four Courses

Tasting Menu — Six Courses