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Menu New Year's Eve
2025

Discover our special New Year's Eve menu

Book a table

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New Year’s Eve 2025
Pierre-Emmanuel Jacquin, Georges Antunes, Yann Saupin
And their teams present to you…
SHOWCASE SCENE
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TRILOGY OF GOURMET AMUSE-BOUCHES BY OUR PASTRY CHEFS ISABELLE AND NICOLAS
Fresh salmon and smoked salmon bun, dill cream cheese
Roquefort and walnut muffin, pear chantilly and Timut pepper
Savoyard bescoin with saffron and star anise, French foie gras, smoked duck breast, onion chutney
THE OCEAN – FIRST ACT
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SCAMPI WITH FRAGRANCES FROM WHERE THE SUN RISES
Beautiful langoustine marinated in sake and ginger,
pearled in an umami broth made from the shells, scented with lemongrass,
kaffir lime leaves and matcha, bottarga flakes, tangy gel, salty samphire
THE SEA – SECOND ACT
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SCOPHTHALMUS MAXIMUS ELEVATED WITH THE BLACK PEARL
Gently roasted turbot fillet, parsnip mousseline from Grégoire – Jardins de Quincy
with Bourbon vanilla, tonka bean and cardamom seed, glazed baby carrot
Cream enhanced with French Baeri caviar from Acipenser sturgeon
refreshed with champagne, young sprouts in abundance
INTERMISSION
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TEARS OF THE PHILIPPINES
Our kalamansi and lemongrass sorbet, topped with Italicus liqueur
revived with Crémant d’Alsace
THE EARTH – THIRD ACT
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BOUVILLON À LA BELLE TÉNÉBREUSE
Tender, melt-in-the-mouth veal cooked at low temperature,
rich truffle jus and petals of Tuber Melanosporum
Woodland queens stuffed with veal and Vin Jaune du Jura (Clavelin)
Pressed carrots and celeriac from Grégoire – Jardins de Quincy with Faucigny butter
OUR GREEN PASTURES NEAR & FAR – FOURTH ACT
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Small bouchons of aged goat cheese from Stéphane – Ferme de La Closette in Thônes, Haute-Savoie
Beaufort PDO from Max Schmidauser in Thônes, Haute-Savoie
Bleu de Yenne from the Dent du Chat cooperative in Yenne, Savoie
lamb’s lettuce from Grégoire – Jardins de Quincy with hazelnut oil and tomato vinegar,
fig chutney from my sister’s garden
THE UNDERWOOD – FINAL ACT
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LET’S TAKE A WALK IN THE WOODS…
Amanita mushroom trompe-l’œil, hazelnut and chocolate in multiple textures,
Bourbon vanilla cream
Crunchy chocolate soil, forest-moss pistachio mousse, chocolate bark
129,00 €
The Shellfish Counter
Seafood Platters
Royal Platter - €132.20
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Half fresh lobster, half fresh brown crab, 6 Marennes Oléron Fine de Claire oysters No.3,
1 Cancale Brittany oyster No.3, 1 “Perle de l’Impératrice” Special No.3,
1 “Top” oyster of the month, 2 fresh langoustines,
2 large “Perle de Corail” pink prawns, grey shrimp, whelks
Fishmongers’ Platter - €100.50
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Half fresh brown crab, 6 Marennes Oléron Fine de Claire oysters No.3,
1 Cancale Brittany oyster No.3, 1 “Perle de l’Impératrice” Special No.3,
1 “Top” oyster of the month, 2 fresh langoustines,
2 large “Perle de Corail” pink prawns, grey shrimp, whelks
Fisherman’s Platter - €103.00
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Half lobster, half brown crab, 2 fresh langoustines,
3 large “Perle de Corail” pink prawns, grey shrimp, whelks
Europeans’ Platter - €99.00
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2 Marennes Oléron Fine de Claire oysters No.3, 2 Cancale Brittany oysters No.3,
2 “Perle de l’Impératrice” Special No.3, 2 “Top” oysters of the month,
1 fresh langoustine, 2 large “Perle de Corail” pink prawns, grey shrimp, whelks
INCLUDED WITH THE SEAFOOD PLATTERS
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Exhibition Scene – Trilogy of Gourmet Bites by our Pastry Chefs Isabelle and Nicolas
Brioche roll with fresh salmon and smoked salmon, dill cream cheese
Roquefort muffin with walnuts, pear whipped cream and timut pepper
Savoyard bescoin with saffron and star anise, French foie gras, smoked duck breast, onion chutney


Interlude – Tears of the Philippines
Our kalamansi and lemongrass sorbet, topped with Italicus liqueur enhanced with Crémant d’Alsace


Woodland Finale – A Walk in the Woods...
Amanita mushroom trompe-l’oeil, hazelnut and chocolate in various textures,
Bourbon vanilla cream
Crispy chocolate soil, forest mousse with pistachio, chocolate bark


Our Green Pastures Here and There – Fourth Act (optional +€15.00)
Small dry goat cheese bouchons from Stéphane, Ferme de La Closette in Thônes, Haute-Savoie
Beaufort AOP by Max Schmidauser in Thônes, Haute-Savoie
Bleu de Yenne from the Dent du Chat cooperative in Yenne, Savoie
A bouquet of lamb’s lettuce from Grégoire of Jardins de Quincy with hazelnut oil and tomato vinegar,
fig chutney from my sister’s garden
The Shellfish Counter
Our Oysters
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Fine de Claire Marennes Oléron No.3,
3 pcs - €8.60 / 6 pcs - €16.90 / 9 pcs - €25.20

Cancale Brittany Oysters No.3,
3 pcs - €9.50 / 6 pcs - €18.60 / 9 pcs - €27.70

“Perle de l’Impératrice” Special Joël Dupuch No.3,
The “Petits Mouchoirs” oyster, the Star of Cap Ferret,
3 pcs - €15.40 / 6 pcs - €30.70 / 9 pcs - €45.40

Top Oyster of the Month – Gillardeau Special No.3,
The Rolls-Royce of oy

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