Food Menu

Oyster mushrooms "snails" in parsley garlic butter. (Can be served GF-SF)

Poached "egg" in a rich red wine sauce, "bacon" and Parisian mushrooms. 

Tahini pâté "Foie gras" served with fig jam. (can be made GF-SF) 

Carrot soup with pink lentils and garlic butter. (can be made GF-SF)

Roasted melted "brie" cheese cooked with thyme, served with potatoes. (can be made GF-SF)

Combination of four French cashew cultured cheeses. (can be made GF-SF)

Layered "salmon" with creamy avocado and garlic cheese. 

French onion soup, croutons, "gruyere" cheese. (SF-NF)

Tomatoes & "burrata" a la Mediterranean. (GF-SF)

Tender "steak" fillet topped with "foie gras" and served with a truffle wine-infused sauce and fresh shaved black truffle. 

Hearty white bean slow cooked casserole with tender seared "duck" patty, Toulouse "sausage", onions, carrots and tomatoes. (NF) 

Succulent "chicken legs" braised in red wine with Parisian mushrooms, onions, spices and herbes de Provence. (SF-NF-GF)

Tagliatelle pasta with "sea food" melange and Mediterranean olive oil. (SF-NF)

Slowly cooked "Chicken legs" with "chorizo", melted 3 colored peppers, onions & tomatoes served on 
top of semolina. (NF-SF)

Slow-cooked "beef" in a rich spiced red wine with caramelized onions, carrots, fingerling potatoes. (NF-SF-GF)

Arugula, tomatoes, cucumbers, fava beans, 3 colored peppers, black olives, onions garlic basil, "tuna" balsamic olive oil served with a boiled "egg". (SF)

Slightly crispy Chunk "steak" served with black truffle French fries. (NF)

Finely chopped cold pea "steak" with shallots, parsley, capers, raw "egg", served with French fries. (GF-SF-NF)

Seitan "duck" strips cooked in mustard and tarragon with green peas and carrots. (SF-NF) 

Slightly crispy "crab" cake topped with tartar sauce and served with Brussels sprouts. (SF-NF)

Vegetable stew made with eggplant, tomatoes, zucchini, peppers, onions, garlic & olive oil. (SF-GF-NF)

Breaded meati mushroom root cutlet topped with truffle "goat" cheese served with cheesy spinach. (SF-GF-can be made NF)

Pan seared seaweed "scallops" on top of sautéed spinach. 

Green Salade with Balsamic and Olive oil

2 grilled bacon slices made with konjac roots

Infused in black truffle

Grilled with spices and sesame seeds

With garlic and olive oil

With garlic and olive oil

Konjac smoked "salmon", Crème fraiche, avocado puree and dill. (SF-GF-NF)

"Bacon" bits, roasted tomatoes, onions, potatoes and coconut emmental cheese. (GF-NF-SF)

Toulouse "sausage", Parisian mushrooms, mustard cream and coconut emmental cheese. (GF-SF-NF)

"Goat" Cheese, grilled "chicken", agave, walnuts and coconut emmental cheese. (GF-SF- can be made NF)

French Ratatouille and coconut emmental cheese. (NF-GF-SF)

Roasted bananas, melted dark chocolate and coconut whipped cream.  (SF-NF)

Strawberries, melted dark chocolate and coconut whipped cream. (SF-NF)

Salted caramel, roasted apple, vanilla ice cream. (SF)

Melted dark chocolate, roasted almonds and coconut whipped cream. (SF- can be made NF)

Crepe flambe with orange liquor Grand Marnier, cooked in lemon and cashew butter. (SF)

Roasted pears and almonds, melted dark chocolate and coconut whipped cream. (SF)

Salted caramel, gingerbread crouton and coconut whipped cream. (SF-NF)

Salted caramel, bananas and coconut whipped cream. (SF-NF)

 (SF-NF-GF) 

 (SF-NF-GF) 

 (SF-NF-GF) 

(SF)

Authentic French Toast (SF-NF)

Pech des Cades, Bourgogne

Domaine Capuano Ferreri

Domaine Capuano Ferreri

Chateau du Barail, Bordeaux

Chateau Bel Air Gloria Bordeaux

Chateau Junayme, Bordeaux

Domaine Galevan

Domaine Galevan, Cotes du Rhones

Chateau de la Clapiere

Pech des Cades, Loire

Steve Millet, Loire

Pech des Cades, Bourgogne

Maison Gautherin, Bourgogne

Maison Louis Sipp, Alsace

Autreau de Champillon

Long espresso

Mint, Chamomile, Earl Grey, English Blend, Green tea with Berries, Green Tea with Tibetan Flowers, Green Tea with Jasmine. Served in cotton tea bag.

Still and Sparkling

Made with kola nuts, cloves, coriander, nutmeg, lemon, lime and agave.