Full a la carte menu, extracted from the restaurant's own English-language carte page.

Choice of two starters, then a choice of the fish, meat or vegetarian main, plus dessert; prices include 10% tax.

1. 1.Bread, aïoli and olive
2. 2.Foie gras "mi-cuit" with brioche and dried apricots, onion and date compote
3. 3.Artichoke flower with poached egg, straw potatoes and foie gras sauce
4. 4.White asparagus with Parmesan foam, Iberian ham and lemon gel
5. 5.Salmon tartare with avocado, Asian textures and nuances
6. 6.Confit cod with sautéed snow peas, olive oil potatoes and black garlic aioli
7. 7.Guinea fowl roulade in its roasted sake jus with vegetables and braised black trumpet mushrooms
8. 8.Risotto with morels and green asparagus, garlic and parsley foam
9. 9.Dessert of the day from the pastry chef

Shorter version of the Menu Gourmet: the amuse bouche, one choice of entrance, one main course (fish, meat or vegetarian) and dessert; prices include 10% tax.

1. 1.Amuse bouche: bread, aïoli and olive
2. 2.One choice of entrance, from the Menu Gourmet entrances
3. 3.One main course: the fish plate, the meat plate or the vegetarian plate
4. 4.Dessert

Six-course tasting menu, served for all guests at the table; taxes included.

1. 1.Aperitif & amuse bouche
2. 2.Duck foie-gras "mi-cuit" — With dried apricot brioche and yellow peach chutney
3. 3.Pullet ravioli — With truffle, celeriac consommé and artichoke chips
4. 4.Peruvian sea bass ceviche — With shellfish milk, sweet potato and Andean corn
5. 5.Cod loin confit — In olive oil with artichokes, oregano mashed potatoes, romesco sauce and Kalamata olives
6. 6.Homemade slushie
7. 7.Roasted "Secreto Ibérico" — With Pedro Ximénez, mashed potatoes and braised vegetables
8. 8.Dessert of the day from the pastry chef

Fortnightly-rotating lunch set menu, choice of one starter, one main and one dessert; includes bread, aïoli and olives. Available 1pm–4pm, tax included.