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AUBERGINE MISO


Eggplants, Sesam, Orange Juice,  Miso, Tahini

BURRATA GRANOLA


        Mozzarella Burrata,  Tomatoes Chutney,

Caramel Balsamic

QUINOA, RED BEET


       Quinoa, Red Beet and Raspberries Tapenade,

Fêta Cheese, Herbs, Olives

SALMON TARTAR

AND COCO MILK


Salmon, Orange Juice,  Coco Milk, Espelette Pepper

CRAB CAKE


Crab Meat, Young Onions, Louisiana, Panko,  Ginger, Lime

SCALLOPS TARTARE

AND RIPENED COMTÉ


Scallops, Comté Cheese (14 months ripened),

Olive Oil, Ikura

BANG BANG SHRIMP


Shrimp in Kadaïf, Bang Bang Sauce

(Thaï Chili and Mayonaise) 

CEVICHE


Queen Scallops, Shrimp, White Fish in Lime and Orange Marinated, Cucumber, Avocado

DUO OF CROQUETTES


Cheese Croquette,

Croquette with “Crevettes Grises”

CHICKEN TEMPURA

AND MANGO CHUTNEY

JAPANESE BEEF TARTARE


Dressing with Mirin, Saké, Wasabi,

Garlic and Tobiko

CHICKEN YAKITORI


Chicken Marinated with Honey, Salad

APPETIZER DU CHEF


Selection of 4 Appetizers by the Chef

THE MOST POPULAR


     VEGETARIAN

APPETIZERS

CREME DU BARRY


Creamy Cauliflower Soup