Sea scallops from Seine bay, cauliflower, tartufi di Alba 150

Hay smoked sea bream, beetroot, kristal caviar 115

Butternut squash, chestnut and black truffle 95

Warm young partridge, duck foie gras and cabbage pie 115

‘Ikejime’ line-caught sea bass on the scale, chicory and clementine 110

Sole from Noirmoutier, brocoletti, ‘green’ jus 115

Turbot squid ink pasta, shellfish 125

Brittany lobster, salsify, hibiscus 125

Free-range chicken from Culoiseau farm, vegetables, tartufi di Alba 185

Peppered Mallard duck from Sologne, turnip and quince 115

Saddle of Lacaune lamb, lightly spiced bulgur, artichokes 105

Chop and saddle of venison with juniper berries, peppered sauce 120

Cheeses 30

COLLECTION MENU 380

THREE DISHES, CHEESES AND DESSERT

DESSERTS 35

‘Burnt’ Doyenné du Comice pear, honey and Sarawak pepper

Crispy coconut, pineapple/lemon, avocado-mint

Citrus contemporary vacherin

Iced chestnut delight, hazelnut praline

Baba with your choice of rum, lightly whipped cream

Chocolate from our Manufacture

CHEF JOCELYN HERLAND

CHEF PÂT I S S I ER CÉDR IC GROLET

PRIX NETS EN EUROLE RESTAURANT LE MEURICE ALAIN DUCASSE ET SES FOURNISSEURS, S’ENGAGENTET GARANTISSENT L’ORIGINE EUROPÉENNE DE TOUTES LEURS VIANDES. LES INFORMATIONS CONCERNANT LES ALLERGÈNES SONT DISPONIBLES SUR SIMPLE DEMANDE.