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Valentine's Day
Valentine's Day
Alain Ducasse and Executive Chef Laëtitia Rouabah collaborate on the restaurant's updated menu, which showcases both bistro favorites, as well as unexpected takes on familiar flavors.
Smoked & crushed chickpeas
Pickles, ginger condiment
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Foie gras ravioli
Spicy beef consommé
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Seared Maine sea scallops
Lettuce cream & gold caviar
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Sweet spiced duck
Winter vegetables & black truffle
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Our coconut & raspberry "heart"
Chocolat ice cream
$110