Restaurant Monsieur Lancaster

Pistachio brioche Lyonnais sausage

Pike quenelle, lobster bisque and button mushrooms

Arctic char, baby endive braised with blood orange

Casserole of celestine guinea fowl, darphin potatoes

Monsieur's Mont-Blanc

Île Flottante with pink praline

Catch of the day, confit passion fruit celleriac, white wine sauce

Semi-cooked foie gras terrine with ginger and Nashi

Royal hare with horseradish salsify

Passion fruit baba, mango emulsion

Seared foie gras, kaffir leaf consommé and boule d’or

Sea urchin tongue, clementine-infused sabayon, and horseradish ice cream

Farmers' leek cooked on the Traeger, black truffle, and poached quail egg

Catch of the day, braised bok choy with green apple

Red mullet from a small boat, mushroom and hazelnut ravioli, tarragon

Piglet, salsify jam

Saddle of lamb en croûte, anchovy sauce, sucrine roasted like a Caesar

Selection of artisanal cheeses

Clementine soufflé

Monsieur's Tiramisu

Croque-Madame with truffle notes

Warm Saint-Marcellin cheese, lamb's lettuce with honey vinaigrette

Rabbit cooked in a paella style

Cod fillet confit à la Lagareiro, baby potato and shallots

Paris-Brest with chestnut cream, yellow lemon sorbet

Monsieur's flan with caramel and coconut

Catch of the day, braised bok choy with green apple

Seared foie gras, kaffir leaf consommé and boule d’or

Red mullet from a small boat, mushroom and hazelnut ravioli, tarragon

Monsieur's Tiramisu

Marbled foie gras with smoked duck breast, mango and Timut pepper condiments, toasted brioche

Langoustine cooked over Binchotan, coco beans in a dashi broth, and plenty of shiso

Foraged mushrooms in parsley butter, with a mushroom consommé enhanced with aged Parmesan

Catch of the day, Roscoff onions, soubise cream, and nettle condiment

Roasted sea bass fillet, boulangère-style potatoes, and raw cream with caviar seeds

Veal loin, delicate chard ravioli, tomatoes, and pine nuts

Racan pigeon roasted on the carcass, porcini mushrooms, blackberry, and hazelnut

Veal chop to share, delicate chard ravioli, tomatoes, and pine nuts.

Selection of artisanal cheeses

Mirabelle plum soufflé by Monsieur

Rose-infused panna cotta, Chioggia beet granita, Chioggia emulsion, mangosteen, and pickled vegetable

Open ravioli mushrooms with chicken oyster, and ivory sauce

Cauliflower gratin with cancoillotte cheese and pickles

Roasted pike-perch fillet, garden leek and matelote sauce

Beef cheek Bourguignon with Orzo risotto

Rose-infused panna cotta, Chioggia beet granita, Chioggia emulsion, mangosteen, and pickled vegetable

Pear, black tea and hazelnut tartlet

Catch of the day, Roscoff onions, soubise cream, and nettle condiment

Marbled foie gras with smoked duck breast, plum condiment, and toasted brioche

Veal loin, delicate chard ravioli, tomatoes, and pine nuts

Rose-infused panna cotta, Chioggia beet granita, Chioggia emulsion, mangosteen, and pickled vegetable

Marbled foie gras with smoked duck breast, mango and Timut pepper condiments, toasted brioche

Langoustine cooked over Binchotan, coco beans in a dashi broth, and plenty of shiso

Foraged mushrooms in parsley butter, with a mushroom consommé enhanced with aged Parmesan

Catch of the day, Roscoff onions, soubise cream, and nettle condiment

Roasted sea bass fillet, boulangère-style potatoes, and raw cream with caviar seeds

Veal loin, delicate chard ravioli, tomatoes, and pine nuts

Racan pigeon roasted on the carcass, porcini mushrooms, blackberry, and hazelnut

Veal chop to share, delicate chard ravioli, tomatoes, and pine nuts.

Selection of artisanal cheeses

Mirabelle plum soufflé by Monsieur

Rose-infused panna cotta, Chioggia beet granita, Chioggia emulsion, mangosteen, and pickled vegetable

Open ravioli mushrooms with chicken oyster, and ivory sauce

Cauliflower gratin with cancoillotte cheese and pickles

Roasted pike-perch fillet, garden leek and matelote sauce

Beef cheek Bourguignon with Orzo risotto

Rose-infused panna cotta, Chioggia beet granita, Chioggia emulsion, mangosteen, and pickled vegetable

Pear, black tea and hazelnut tartlet

Catch of the day, Roscoff onions, soubise cream, and nettle condiment

Marbled foie gras with smoked duck breast, plum condiment, and toasted brioche

Veal loin, delicate chard ravioli, tomatoes, and pine nuts

Rose-infused panna cotta, Chioggia beet granita, Chioggia emulsion, mangosteen, and pickled vegetable

Monsieur ’s Pâté en croûte

Open ravioli with poultry and mushrooms

Crispy egg with lentils and truffle vinaigrette

Seared bluefin tuna with black sesame

Seasonal risotto

Catch of the day

Duck breast with Amarena cherries

Steamed cod with maltese sauce

Roasted sweetbreads with condiments and chorizo

Angus ribeye with sauce choron

Pont-Neuf fries

Sautéed spinach

Basmati rice

Braised endives with Orange

Selection of cheeses

Pastry of the day

Seasonal fruit tart

Soufflé de Monsieur