The menus

Starters

Duck foie gras, “rhubarb-celery” ketchup style, toasted bread
Terrine-cooked foie gras with sweet wine, served with a rhubarb compote infused with paprika and grated raw celery, accompanied by crispy bread chips

or

Organic egg cocotte, “sot-l’y-laisse” and green asparagus tips
Sunny-side-up organic egg, confit “sot-l’y-laisse” (chicken oyster), green asparagus, and shiitake mushrooms in parsley cream, served with toasted bread

or

Avocado, king prawns and passion fruit, coconut emulsion
King prawn tartare with passion fruit, avocado guacamole, passion fruit vinaigrette, “Coconut–Espelette pepper” espuma, squid ink tuile

Main Courses

Crispy lamb shoulder, confit eggplants, tangy “red onion-mint” jus
Slow-cooked lamb shoulder with aromatics (olives, cumin, and garlic), wrapped in phyllo dough and pan-seared.
Served with miso eggplant caviar, confit graffiti eggplants, lamb jus, red onion, and fresh mint

or

Cod with All Flavors, Lime Beurre Blanc
Pan-seared cod fillet in olive oil, topped with a crust of herbs and dried fruits (breadcrumbs, olive oil, raisins, dried apricot, chives, parsley, and sage), served with sucrine lettuce, cucumber, and lightly sautéed snow peas, garnished with black sesame seeds and a lime beurre blanc sauce

or

The Paradis Latin veal Wellington
Veal fillet wrapped in puff pastry with Paris mushroom duxelles and mashed potatoes.
Baked to perfection and served with a port-infused veal jus

Desserts by Pierre Hermé

Montebello
Pistachio mascarpone cream, caramelized pistachios,
Infiniment Pistachio shortbread, strawberry coulis/ raspberry coulis, fresh strawberries / fresh raspberries, strawberry sorbet / raspberry sorbet, macaron biscuit

or

Plaisir Intense
Initiation of flavors, textures and temperatures around Belize chocolate and almond
Belize chocolate smooth cream and Chantilly cream,
Infiniment Chocolat shortbread, Belize cold chocolate sauce, caramelized almonds, dark chocolate crispy, chocolate sponge biscuit, Belize chocolate