Where Culinary Artistry
Meets Timeless Elegance

A5 Miyazaki Wagyu beef, charred wild chanterelles, bone marrow reduction, pommes purée with gold leaf.

Atlantic sea bass, butter-poached lobster medallion, baby asparagus, champagne caviar velouté.

Herb-crusted roasted rack & slow-braised shoulder, sweet potato pavé, rosemary jus, wild ramp pesto.

House-rolled potato gnocchi, forest mushrooms, fresh shaved Burgundy truffles, Parmigiano foam.

Dark chocolate shell, warm salted caramel pour-over, hazelnut praline, Madagascar vanilla bean mousse.

Meyer lemon curd, toasted Italian meringue peaks, shortbread crumble, wild basil sorbet.

Traditional warm copper-baked soufflé, candied orange peel, cold Grand Marnier cream core.

Selection of four European raw milk cheeses, honeycomb, artisanal dried fruit crackers.

Silky tannins, deep blackcurrant, cedar notes with an exceptionally elegant and long finish.

Vibrant mineral freshness, toasted brioche, light citrus notes, and persistent active effervescence.

Layered aromas of white peach, honeysuckle, and toasted almond with a rich, mineral-driven finish.

A majestic, full-bodied profile of dark plum, sweet spices, dark chocolate, and impeccable structure.