Onyx restaurant menu

Beet and apple salad with ginger, pink grapefruit, dill cream, and yogurt meringue.

Flambéed leek tart, leek cream, stracciatella cheese, roasted pistachios.

Ceviche with blood orange, celery, avocado cream, and chive oil.

Ballotine of duck breast with foie gras, pickled onions, black garlic condiment, truffle vinaigrette.

White asparagus foam, pea cream, smoked eel, sesame egg yolk condiment, hint of yuzu.

Foie gras terrine with rhubarb, rhubarb compote, fresh strawberries with a special sauce, and spiced hazelnut crumble.

Grilled medium-rare, served with a salad of crisp baby greens, spring vegetables, black Kalamata olives, and an Asian vinaigrette.

Green asparagus puff pastry, creamy parmesan gratin, sweet Cévennes onions, roasted almonds.

Sautéed, creamy risotto, wild garlic butter, wilted spinach, pistachios.

Poivrade artichoke, green olive condiment, fava beans with basil, seed crumble, seaweed-infused vegetable jus.

Roast, baby potatoes with rosemary, lamb merguez sausage, peas, pear, chickpea crumble, and black pepper.

Roasted Black Angus beef tenderloin, smoked mashed potatoes, black garlic-glazed shallots, button mushrooms, Bresaola.

Roasted in butter, with white asparagus, stuffed morels, potato gnocchi, toasted hazelnuts, and a Corsican sauce made with brown butter.

Whole roast, mini carrots glazed with orange and vanilla, galangal purée, sucrine lettuce, lobster sauce, peanuts, and tagetes.

Reverse puff pastry, intense toasted vanilla cream, caramel, Tonka beans.

Vanilla and genmaicha mousse, yuzu and blood orange namelaka, brown sugar financier, lychee and genmaicha gel, blood orange marmalade.

Choux pastry, strawberry and mild chili jam, crispy crumble, vanilla diplomat cream, strawberry sauce, strawberry sorbet, chili oil.

Crunchy choux, intense pecan and hazelnut praline cream, ganache, caramelized vanilla, pecans and roasted hazelnuts.

Coffee accompanied by an assortment of mignardises.

A glass of champagne accompanied by an assortment of mignardises.