Lunch Menu
Served from Wednesday to Friday — 12:30 pm to 2:00 pm
2-Course Menu — €55
Main course
Dessert
TheFork -€50 not applicable on this menu
3-Course Menu — €70
Starter
Main course
Dessert
Wine pairing — €55
4-Course Menu — €90
Starter
Catch of the day
Meat
Dessert
Wine pairing — €65
Born in Saumur, Rudy Langlais was trained in the grand French tradition and initiated into Japanese excellence alongside a master of the rising sun for ten years.
Today, he expresses a unique culinary art: free, multicultural and precise.
Signature Lunch by Rudy Langlais — €165
A 7-course journey through the Chef’s Franco–Japanese universe 🇫🇷🇯🇵
• Chawanmushi, lobster, fennel, lemon
• Grandcamp scallops, fermented vegetable achar and calamansi gel, scallop skirt and sake emulsion
• Local catch, koshihikari rice, green shiso, yuzu butter
• Grilled lobster over binchotan, miso glaze, fennel, Reine-Claude plum and lovage condiment, caramelized almonds with soy
• Simmental beef, beef confit ravioli, smoked onions, beetroot, cherry and umeboshi
• Pre-dessert: pumpkin, apple, squash seeds, soy caramel
• Pavlova, fig and leaves, chestnut, aged balsamic
The 7-course menu is available exclusively by online reservation.
Wine pairing — €95
The menu may evolve according to the Chef’s inspiration and seasonal arrivals.
Vegetarian options are available upon request.
Lunch Menu
Served from Wednesday to Friday — 12:30 pm to 2:00 pm
2-Course Menu — €55
Main course
Dessert
TheFork -€50 not applicable on this menu
3-Course Menu — €70
Starter
Main course
Dessert
Wine pairing — €55
4-Course Menu — €90
Starter
Catch of the day
Meat
Dessert
Wine pairing — €65
Born in Saumur, Rudy Langlais was trained in the grand French tradition and initiated into Japanese excellence alongside a master of the rising sun for ten years. Today, he expresses a unique culinary art: free, multicultural and precise.
Signature Lunch by Rudy Langlais — €165
A 7-course journey through the Chef’s Franco–Japanese universe 🇫🇷🇯🇵
• Chawanmushi, lobster, fennel, lemon
• Grandcamp scallops, fermented vegetable achar and calamansi gel, scallop skirt and sake emulsion
• Local catch, koshihikari rice, green shiso, yuzu butter
• Grilled lobster over binchotan, miso glaze, fennel, Reine-Claude plum and lovage condiment, caramelized almonds with soy
• Simmental beef, beef confit ravioli, smoked onions, beetroot, cherry and umeboshi
• Pre-dessert: pumpkin, apple, squash seeds, soy caramel
• Pavlova, fig and leaves, chestnut, aged balsamic
The 7-course menu is available exclusively by online reservation.
Wine pairing — €95
The menu may evolve according to the Chef’s inspiration and seasonal arrivals.
Vegetarian options are available upon request.
Dinner Menu
Served from Tuesday to Saturday — from 7:30 pm (last order at 9:00 pm)
5-Course Menu — €105
Amuse-bouche
Starter
Main course
Pre-dessert
Dessert
Available from Tuesday to Friday.
Wine pairing — €65
6-Course Menu — €130
Amuse-bouche
Starter
Catch of the day
Meat
Pre-dessert
Dessert
Available from Tuesday to Friday.
Wine pairing — €80
Born in Saumur, Rudy Langlais was trained in the grand French tradition and spent ten years apprenticed to a Japanese master.
He now crafts a singular cuisine: free-spirited, cross-cultural, and precise.
Signature Dinner by Rudy Langlais — €165
A 7-course journey through the Chef’s Franco–Japanese universe 🇫🇷🇯🇵
• Chawanmushi, lobster, fennel, lemon
• Grandcamp scallops, fermented vegetable achar and calamansi gel, scallop skirt and sake emulsion
• Local catch, koshihikari rice, green shiso, yuzu butter
• Grilled lobster over binchotan, miso glaze, fennel, Reine-Claude plum and lovage condiment, caramelized almonds with soy
• Simmental beef, beef confit ravioli, smoked onions, beetroot, cherry and umeboshi
• Pre-dessert: pumpkin, apple, squash seeds, soy caramel
• Pavlova, fig and leaves, chestnut, aged balsamic
Wine pairing — €95
The menu may evolve according to the Chef’s inspiration and seasonal arrivals.
Vegetarian options are available upon request.
Dinner Menu
Served from Tuesday to Saturday — from 7:30 pm (last order at 9:00 pm)
5-Course Menu — €105
Amuse-bouche
Starter
Main course
Pre-dessert
Dessert
Available from Tuesday to Friday.
Wine pairing — €65
6-Course Menu — €130
Amuse-bouche
Starter
Catch of the day
Meat
Pre-dessert
Dessert
Available from Tuesday to Friday.
Wine pairing — €80
Born in Saumur, Rudy Langlais was trained in the grand French tradition and spent ten years apprenticed to a Japanese master. He now crafts a singular cuisine: free-spirited, cross-cultural, and precise.
Signature Dinner by Rudy Langlais — €165
A 7-course journey through the Chef’s Franco–Japanese universe 🇫🇷🇯🇵
• Chawanmushi, lobster, fennel, lemon
• Grandcamp scallops, fermented vegetable achar and calamansi gel, scallop skirt and sake emulsion
• Local catch, koshihikari rice, green shiso, yuzu butter
• Grilled lobster over binchotan, miso glaze, fennel, Reine-Claude plum and lovage condiment, caramelized almonds with soy
• Simmental beef, beef confit ravioli, smoked onions, beetroot, cherry and umeboshi
• Pre-dessert: pumpkin, apple, squash seeds, soy caramel
• Pavlova, fig and leaves, chestnut, aged balsamic
Wine pairing — €95
The menu may evolve according to the Chef’s inspiration and seasonal arrivals.
Vegetarian options are available upon request.