MENUS

CIEL BLEU MENU

The Ciel Bleu Menu is a vibrant expression of contemporary gastronomy, where each course reveals a careful balance of creativity, purity, and technical finesse. The experience opens with a delicate composition of Fruits de Mer, pairing uni with salty vegetables and escabeche to awaken the palate with bright, ocean-driven notes. It continues with refined seafood preparations such as Lobster with radish, fennel, and ponzu, and the aromatic Red Mullet enhanced by cauliflower, Meyer lemon, and vadouvan, each plate emphasizing clarity and precision. 

PRESTIGE MENU

The Prestige Menu represents the pinnacle of refined gastronomy, crafted to highlight ingredients of rare character and subtle complexity. The experience opens with a nuanced Fruits de Mer composition, where uni, salty vegetables, and escabeche set a sophisticated maritime tone. It progresses into delicately layered seafood dishes such as Red Mullet with cauliflower, Meyer lemon, and vadouvan, and the aromatic Seabass enhanced by cabbage, seaweed, and bergamot—plates that emphasize precision and quiet elegance rather than overt richness. 

CAVIAR EXPERIENCE

The Caviar Experience is an ode to opulence, crafted for those who appreciate the nuance and artistry of the world’s finest roes. Each course is designed to highlight a different expression of caviar, weaving together textures, temperatures, and flavors with remarkable finesse. The journey begins with Bluefin Tuna paired with Oscietra caviar, yuzu kosho, and nori—a vibrant opening that marries oceanic depth with citrus heat. It continues with Fruits de Mer, elevated by imperial caviar, uni, and salty vegetables, bringing an elegant richness to the menu’s early chapters.