Food & wine pairings

Cucumber, feta, balsamic vinegar pearls

• The discoverySancerre Terres de Silex85 €See the pairing

  2023 · Château Fontaine-Audon

  Flint-grown sauvignon: fresh citrus, cut grass, saline finish.

  Why this pairingThe sauvignon's green register extends the pea, while its tension answers the feta's saltiness.

• The recommendationSaint-Aubin 1er Cru En Remilly185 €See the pairing

  2022 · Domaine Marc Colin

  Chiselled chardonnay: white flowers, lemon, warm stone.

  Why this pairingIts discreet roundness coats the chilled velouté without ever weighing it down; the minerality refreshes every spoonful.

• The exceptionPur Sang350 €See the pairing

  2020 · Domaine Didier Dagueneau

  Sauvignon like no other: smoky, taut, of rare depth.

  Why this pairingThe gazpacho's noble greenness raised to grand-vin status: the simplest starter meets one of the Loire's most famous whites.

Grilled green asparagus, lemon confit, black-lemon mayonnaise

• The discoveryChablis Saint-Martin90 €See the pairing

  2024 · Domaine Laroche

  Iodine, lemon, oyster shell: chablis in its purest form.

  Why this pairingThe obvious seafood match: chablis' saline thread embraces the lobster and lifts the lemon confit.

• The recommendationMeursault 1er Cru Charmes290 €See the pairing

  2022 · Domaine Xavier Monnot

  Buttery, toasted hazelnut, creamy breadth held by acidity.

  Why this pairingMeursault's noble richness answers the lobster's: a pairing of textures, sumptuous with the black-lemon mayonnaise.

• The exceptionCorton-Charlemagne Grand Cru445 €See the pairing

  2020 · Domaine Antonin Guyon

  Power and verticality: ripe white fruit, grand-terroir minerality.

  Why this pairingThe summit of chardonnay for the king of crustaceans. Royalty meets royalty.

Crisp marinated vegetables

• The discoveryGewurztraminer Westhoffen85 €See the pairing

  2022 · Domaine Loew

  Rose, lychee, sweet spice, near-dry finish.

  Why this pairingThe exuberant aromatics caress the foie gras while the touch of spice answers the pickled vegetables.

• The recommendationMorey-Saint-Denis175 €See the pairing

  2018 · Domaine François Feuillet

  Silky pinot noir: morello cherry, forest floor, melted tannins.

  Why this pairingFor the guest who prefers red: pinot's silk bridges poultry and foie gras without dominating either.

• The exceptionChâteau d'Yquem (demi-bouteille)460 €See the pairing

  2006 · Sauternes

  Saffron, candied apricot, honey: opulence carried by jeweller's-precision freshness.

  Why this pairingThe legendary foie gras-Yquem pairing, in a half bottle made for two. A memory more than a glass.

Stracciatella with Sarawak pepper, vanilla-scented tomato jus

• The discoveryRoseblood82 €See the pairing

  2025 · Domaine d'Estoublon

  A gastronomic rosé: white peach, citrus, fresh finish.

  Why this pairingThe dish's Mediterranean spirit: and Estoublon also makes the olive oil on our menu.

• The recommendationPuligny-Montrachet195 €See the pairing

  2023 · Domaine Joseph Pascal

  Precise and creamy, white blossom and ripe lemon.

  Why this pairingIts creamy texture mirrors the stracciatella; puligny's precision meets the Sarawak pepper.

• The exceptionBeaune 1er Cru Clos des Mouches (blanc)325 €See the pairing

  2023 · Domaine Chanson

  Floral and honeyed, weightlessly elegant.

  Why this pairingIts honeyed note converses with the vanilla tomato jus: an unexpected pairing the whole table talks about.

Seasoned with 11 aromatics

• The discoveryCrozes-Hermitage Equinoxe78 €See the pairing

  2024 · Domaine Equis

  Crunchy syrah: dark fruit, fresh pepper.

  Why this pairingSyrah's natural pepperiness extends the aromatics; the fruit's freshness respects the raw beef.

• The recommendationCôte-Rôtie La Chana185 €See the pairing

  2021 · Domaine Duclaux

  Violet, smoked bacon, velvet tannins.

  Why this pairingGreat northern-Rhône syrah on tataki: the wine's smokiness meets the sear on the meat.

• The exceptionCôte-Rôtie La Turque725 €See the pairing

  2011 · Domaine E. Guigal

  Mythical: oriental spice, black olive, endless length.

  Why this pairingEleven aromatics on the plate, a kaleidoscope of spice in the glass. One of the most spectacular pairings on our list.

Cucumber, fennel, Château d'Estoublon olive oil, puffed-rice tuile

• The discoveryRiesling95 €See the pairing

  2023 · Domaine Albert Mann

  Upright, lemon and anise, mineral finish.

  Why this pairingRiesling's straightness underlines the raw fish's purity; its anise note joins the fennel.

• The recommendationChablis 1er Cru Fourchaumes155 €See the pairing

  2023 · Domaine Laroche

  Saline tension, lemony flesh, chalky length.

  Why this pairingThe premier cru brings the depth such a delicate dish deserves.

• The exceptionSilex425 €See the pairing

  2020 · Domaine Didier Dagueneau

  Gunflint, noble citrus, unmatched intensity.

  Why this pairingThe Loire's purest sauvignon on the menu's purest fish. Mineral upon mineral.

Blinis, infused butter, lemon cream

• The discoveryCharles Heidsieck Brut Réserve120 €See the pairing

  Champagne

  Brioche, ripe yellow fruit, creamy mousse.

  Why this pairingThe house Champagne of Café de l'Homme: its brioche breadth wraps around the oscietra's iodine pearls.

• The recommendationBollinger Spécial Cuvée190 €See the pairing

  Champagne

  Vinous, roasted apple, hazelnut: a pinot noir Champagne.

  Why this pairingIts vinous structure stands up to the infused butter; the mousse resets the palate between spoonfuls.

• The exceptionCristal630 €See the pairing

  2016 · Louis Roederer

  Crystalline precision, candied citrus, chalk salinity.

  Why this pairingThe tsars' pairing, literally: Cristal was created for Alexander II. The 2016's saline precision is cut for caviar.

Potatoes

• The discoveryLouis Roederer Collection170 €See the pairing

  Champagne

  White fruit, chalk, fine energetic mousse.

  Why this pairingHouse purity that lets the beluga speak: with this caviar, the wine accompanies, it does not argue.

• The recommendationCharles Heidsieck Blanc des Millénaires385 €See the pairing

  2006 · Champagne

  Burnished chardonnay: honey, praline, chalky vibration.

  Why this pairingTwenty years in the cellar meeting the world's finest pearls. Two patiences recognising each other.

• The exceptionKrug Grande Cuvée580 €See the pairing

  Champagne

  Over 120 wines in the blend: almond, toasted brioche, endless complexity.

  Why this pairingThe greatest blended cuvée on the greatest caviar. Not a pairing to describe: one to live.

Mushrooms and aged parmesan

• The discoveryVolnay Les Vieilles Vignes140 €See the pairing

  2018 · Domaine Vincent Girardin

  Delicate pinot, ripe cherry, earthy notes.

  Why this pairingPinot noir and truffle share the same forest-floor aromas: the quintessential Burgundian pairing.

• The recommendationBeaune 1er Cru Clos des Mouches (rouge)235 €See the pairing

  2022 · Domaine François Gaunoux

  Fleshy yet fine, raspberry, sweet spice.

  Why this pairingEnough flesh for the aged parmesan, enough finesse never to cover the truffle.

• The exceptionClos Vougeot Grand Cru640 €See the pairing

  2017 · Domaine d'Eugenie

  Majestic forest floor, truffle, fine leather, silk tannins.

  Why this pairingTruffle on the plate, truffle in the glass. A 34 € dish becomes a grand cru dinner.

Nori sauce

• The discoverySaint-Joseph Lyseras (blanc)90 €See the pairing

  2023 · Domaine Cuilleron

  Marsanne-roussanne: rich texture, apricot, blossom.

  Why this pairingThe Rhône white's richness matches the salmon's; its roundness softens the nori's iodine.

• The recommendationMeursault Clos des Meix Chavaux185 €See the pairing

  2022 · Domaine François Gaunoux

  Fresh butter, almond, limestone tension.

  Why this pairingMeursault and seared salmon: the fish's caramelised crust calls for the wine's toastiness.

• The exceptionCondrieu Côteau de Vernon310 €See the pairing

  2020 · Domaine Georges Vernay

  Legendary viognier: apricot, violet, umami breadth.

  Why this pairingCondrieu's umami meets the nori sauce's umami: the sharpest pairing on the fish menu.

Beurre blanc freshened with lime

• The discoveryPouilly-Fuissé Nuances95 €See the pairing

  2023 · Domaine Jacques Saumaize

  Sun-kissed chardonnay, pear, brioche touch.

  Why this pairingMâconnais generosity against the beurre blanc: a pairing without a false note, fairly priced.

• The recommendationPuligny-Montrachet 1er Cru Les Folatières260 €See the pairing

  2020 · Domaine Alain Chavy

  Pedigreed, taut, lemony, rarely this elegant.

  Why this pairingSea bass meunière is a great-white-wine dish: Les Folatières answers it with breeding.

• The exceptionBâtard-Montrachet Grand Cru880 €See the pairing

  2022 · Domaine Fontaine Gagnard

  Mastered opulence: hazelnut, honey, deep minerality.

  Why this pairingThe noblest fish in its most classic preparation, facing one of the greatest white wines in the world.

Velvet-crab bisque

• The discoveryCrozes-Hermitage Coteaux (blanc)82 €See the pairing

  2024 · Maison Tardieu-Laurent

  Round, yellow fruit, grilled touch.

  Why this pairingThe wine's grilled notes answer the flame; its roundness carries the bisque.

• The recommendationChâteauneuf-du-Pape (blanc)165 €See the pairing

  2024 · Clos de l'Oratoire des Papes

  Powerful and floral, roasted peach, long finish.

  Why this pairingA crab bisque demands power: the southern white has it, without losing freshness.

• The exceptionHermitage Blanc690 €See the pairing

  2019 · Domaine Jean-Louis Chave

  Monumental: honey, quince, smoke, a taffeta texture.

  Why this pairingThe Rhône's greatest white on grilled shellfish: the pairing insiders order with their eyes closed.

Veal jus infused with za'atar

• The discoveryMorgon Terres Dorées82 €See the pairing

  2021 · Domaine Jean Paul Brun

  Serious gamay: black cherry, flesh, freshness.

  Why this pairingA fleshy yet fresh red that follows the roasted veal without crushing the herb infusion.

• The recommendationPommard Les Cras180 €See the pairing

  2020 · Domaine Michel Bouzereau

  Structured, deep red fruit, firm frame.

  Why this pairingPommard's chew answers the veal's grain; its spice joins the za'atar.

• The exceptionVosne-Romanée Clos d'Eugénie370 €See the pairing

  2022 · Domaine d'Eugénie

  Sweet spice, rose, caressing texture: Vosne refinement.

  Why this pairingVosne-Romanée is Burgundy's spiciest village: the za'atar finds a natural echo there.

Veal jus

• The discoveryChâteau Maucaillou95 €See the pairing

  2018 · Moulis-en-Médoc

  Blackcurrant, cedar, polished tannins.

  Why this pairingMédoc in its historic role: framing red meat, without pretending to be a grand cru.

• The recommendationClos du Marquis195 €See the pairing

  2012 · Saint-Julien

  Saint-Julien elegance: graphite, dark fruit, balance.

  Why this pairingTwelve years of age: melted tannins slip into the veal jus. The chapter's best pleasure-to-price ratio.

• The exceptionChâteau Montrose730 €See the pairing

  2009 · Saint-Estèphe

  A legendary vintage: depth, emerging truffle, velvet power.

  Why this pairingA 2009 Saint-Estèphe on beef fillet: the Bordeaux pairing in its purest form.

Poultry jus · optional 30 g oscietra caviar (280 €)

• The discoveryHautes-Côtes de Nuits95 €See the pairing

  2023 · Domaine David Duband

  Juicy pinot, raspberry, supple tannins.

  Why this pairingRoast poultry is pinot noir's playground: this one proves it without emptying the wallet.

• The recommendationChambolle-Musigny235 €See the pairing

  2023 · Domaine François Feuillet

  Burgundy lace: rose, small red berries, absolute finesse.

  Why this pairingThe Côte's most delicate village on the menu's most pampered bird.

• The exceptionGrands-Echezeaux Grand Cru950 €See the pairing

  2015 · Domaine d'Eugénie

  An accomplished grand cru: kirsch, spice, noble forest floor, majestic length.

  Why this pairingThe great French tradition: a celebration bird and a Grands-Echezeaux. Add the caviar option and dinner becomes an event.

Two side dishes of your choice included

• The discoveryChâteau Tour des Termes125 €See the pairing

  2015 · Saint-Estèphe

  Classic Saint-Estèphe: dark fruit, earth, chew.

  Why this pairingThe appellation's noble rusticity against dry-aged beef: the same family of deep flavours.

• The recommendationPauillac du Château Latour210 €See the pairing

  2020 · Pauillac

  Latour DNA in the third wine: blackcurrant, cedar, rectitude.

  Why this pairingThe signature of Pauillac's greatest terroir, at the price of a very good cru bourgeois.

• The exceptionGrand Vin de Château Latour1 550 €See the pairing

  2015 · Pauillac

  One of the vintage's monuments: telluric power, jeweller's precision, eternity on the palate.

  Why this pairingA 30-day aged rib and a First Growth. The lordly pairing, for great occasions that won't wait.

Truffled Brie de Meaux, ash-ripened Sainte-Maure, Salers

• The discoverySancerre105 €See the pairing

  2024 · Domaine Vacheron

  Crystalline, citrus, damp chalk.

  Why this pairingThe absolute regional pairing with the Sainte-Maure: Loire goat cheese, Loire sauvignon.

• The recommendationGevrey-Chambertin La Croix des Champs165 €See the pairing

  2018 · Domaine Roblot Marchand

  Pinot with character: morello cherry, forest floor, spice.

  Why this pairingGevrey's forest floor embraces the truffled brie and stands up to the aged Salers.

• The exceptionSaumur-Champigny Le Clos360 €See the pairing

  2016 · Clos Rougeard

  France's most sought-after cabernet franc: velvet, pencil lead, pure fruit.

  Why this pairingClos Rougeard with a cheese board: the insider's choice, found only in great cellars.

Muscovado crème anglaise

• The discoveryAude Hauterive125 €See the pairing

  2020 · Domaine de Cigalus

  Generous, candied dark fruit, toasty oak with cocoa accents.

  Why this pairingThe oak's roasted notes extend the chocolate; the muscovado softens the encounter.

• The recommendationShiraz Cygnet River200 €See the pairing

  2013 · The Islander Estate Vineyards

  Australian syrah from Kangaroo Island: blackberry, pepper, dark chocolate.

  Why this pairingA syrah born on an Australian island, made by a Frenchman: its deep dark fruit was made for chocolate.

• The exceptionDomaine de La Grange des Pères500 €See the pairing

  2012 · Vin de pays de l'Hérault

  Cult wine: garrigue, truffle, pedigreed dark fruit, twelve years of patina.

  Why this pairingThe Languedoc's most mythical wine on the menu's most intense dessert. A dinner finale still discussed the next day.

Almond cream, candied lemon, basil cress

• The discoveryCuvée Madeleine75 €See the pairing

  2025 · Château Barbebelle

  Delicate rosé: fresh strawberry, flowers, vivacity.

  Why this pairingRed fruit on red fruit, lightness on lightness: a summer afternoon of a pairing.

• The recommendationPerrier-Jouët Blason250 €See the pairing

  Champagne rosé

  Raspberry, pomegranate, caressing mousse.

  Why this pairingThe rosé Champagne picks up the tart's raspberry and makes it sparkle.

• The exceptionRare Rosé580 €See the pairing

  2014 · Champagne

  Prestige rosé: pedigreed red berries, silk texture, assumed rarity.

  Why this pairingOne of Champagne's most confidential rosé cuvées on the menu's most delicate dessert.

Crystal-sugar choux, Madagascar vanilla chantilly, 70% Uganda chocolate elixir

• The discoveryCharles Heidsieck Brut Réserve120 €See the pairing

  Champagne

  Brioche, yellow fruit, creamy breadth.

  Why this pairingA pastry choux calls for a brioche-toned Champagne: the gourmand circle is complete.

• The recommendationPerrier-Jouët210 €See the pairing

  Champagne

  Floral and lively, honeysuckle, light mousse.

  Why this pairingIts floral lightness lifts the vanilla chantilly without ever weighing on it.

• The exceptionDom Pérignon560 €See the pairing

  2017 · Champagne

  Legendary precision: candied citrus, fine smoke, chalky depth.

  Why this pairingThe Parisian choux in black tie. The Uganda chocolate elixir finds a partner of rare precision in the 2017.

Light rose-scented cream

• The discoveryRoseblood82 €See the pairing

  2025 · Domaine d'Estoublon

  Peach, citrus, floral freshness.

  Why this pairingA rosé named Roseblood on a rose-scented cream: the pairing wrote itself.

• The recommendationPerrier-Jouët Blason250 €See the pairing

  Champagne rosé

  Vivid red berries, tender mousse.

  Why this pairingThe candied strawberry meets its sparkling twin; the rose floats above.

• The exceptionCharles Heidsieck Rosé395 €See the pairing

  2008 · Champagne

  An anthology vintage in rosé: cherry, sweet spice, chalky patina.

  Why this pairingA 2008: one of the century's greatest Champagne vintages: on the signature dessert. Nothing less.

Madagascar vanilla whipped cream

• The discoveryCuvée Marguerite145 €See the pairing

  2024 · Château Sainte-Marguerite

  Provence cru classé: redcurrant, pink grapefruit, fine salinity.

  Why this pairingThe gastronomic rosé par excellence on the pure freshness of red berries.

• The recommendationCharles Heidsieck Rosé Réserve (magnum)340 €See the pairing

  Champagne · Magnum

  Crunchy red berries, the breadth of a large format.

  Why this pairingA magnum to share as the meal winds down: the berry plate becomes a celebration.

• The exceptionBelle Epoque450 €See the pairing

  2018 · Perrier-Jouët

  The anemone bottle: white flowers, peach, absolute grace.

  Why this pairingArt nouveau aesthetics in the glass and on the table: the most photogenic pairing on the list.

Hazelnut praline

• The discoveryChâteau Suduiraut (demi-bouteille)115 €See the pairing

  2011 · Sauternes

  Roasted apricot, vanilla, saffron, balanced sweetness.

  Why this pairingThe Sauternes' vanilla meets Madagascar vanilla: an aromatic mirror.

• The recommendationRuinart320 €See the pairing

  Champagne

  Luminous chardonnay, brioche, fresh hazelnut.

  Why this pairingThe Champagne's hazelnut note answers the praline: the pastry pairing at its most indulgent.

• The exceptionChâteau d'Yquem (demi-bouteille)460 €See the pairing

  2006 · Sauternes

  The world's greatest sweet wine: honey, candied apricot, miraculous freshness.

  Why this pairingYquem on a flan to share: dessert simplicity magnified by the region's greatest bottle. A deliberate, unforgettable contrast.