Onyx restaurant menu

Beetroot and apple salad with ginger, pink grapefruit, dill cream, 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.

Semi-cooked, pear poached in spiced red wine, lime pear jelly, Timut pepper meringue, toasted brioche.

A5 Wagyu tartare "Aburi" style, perfectly cooked quail egg, crispy potato, pickles, romaine lettuce, kohlrabi.

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

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

Roast, clams, turnip greens with hazelnuts, broccoli with anchovies, monkfish extract, rouille sauce.

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.

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

Roasted A5 Wagyu tenderloin, potato and celeriac mille-feuille with sage, black garlic and miso condiment, turnip, spring onion, strong sherry vinegar jus.

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.

Breton cocoa shortbread, Grand Cru chocolate mousse and glaze, hazelnut praline with cocoa nibs, ice cream, and chocolate sauce.

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.