ONYX Paris Bistronomic restaurant

Watermelon gazpacho, grilled horse mackerel, creamy cheese, assorted radishes, strawberries, fresh almonds

Stuffed tomato, stracciatella, avocado, grapefruit, Taggiasca olives, roasted tomato and black garlic sauce, tagette, basil, pistachios

Hay-smoked, fennel in three textures, orange, ginger pickles, almond milk with Earl Grey tea.

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

Crumbled crab and cockle meat, Zebra green tomatoes, pea espuma, cucumber and glasswort, mint and lemon balm oil

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.

Black rice arancini with Parmesan, creamed zucchini, bell pepper, almonds, and basil; eggplant; sautéed zucchini; arugula pesto

Pan-seared prawns, freekeh risotto with pequillo peppers and candied lemon, Padrón peppers, sauce vierge with fresh herbs, and toasted 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.

Veal sweetbread vol-au-vent with chanterelle mushrooms and peas, served with a mushroom cream sauce made with yellow wine

Lobster ravioli with mascarpone and tarragon, served with roasted lobster tail, seasonal vegetables, and a lemon bisque sauce.

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

Vanilla Breton shortbread, Sakura-infused raspberry confit, whipped Sakura ganache, raspberry gel, crispy tuile, raspberry namelaka.

Crumble and crispy gavotte, stracciatella mousse, apricot confit and full-fruit sorbet, verbena oil, Taggiasche olives

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.