ONYX Paris Bistronomic restaurant

Citrus gravlax, multicolored radishes, black olive tapenade, Greek pastis yogurt, calamansi "ponzu" sauce, dill.

Butternut and spaghetti squash salad, pumpkin cream, orange juice concentrate, pumpkin seeds.

Amberjack ceviche with bergamot, romanesco cabbage with basil, avocado cream, kohlrabi, Green Meat radish, white grapes.

Pâté en croûte of duck and foie gras with red port, cherry pickles, lemon and black garlic condiment.

Pochées, turnip, carrot cream with galanga, shellfish consommé, passion fruit jelly, peanut with green curry, lemon balm.

Mi-cuit, sangria jelly, spiced black grape compote, tart quince, four-spice crumble, taostée brioche.

Half-cooked grilled A5 wagyu, cauliflower purée with hazelnut butter, watercress, lemon caviar, coriander soy sauce vinaigrette, buckwheat.

Japanese wild mushroom fricassee, perfect egg, chestnut with coriander, pumpkin, hazelnut, autumn truffle.

Snacké, black rice risotto, spinach with garlic, kale, balsamic vinegar.

Viennoise with almonds, Pontoise cabbage with hazelnut butter, caper coulis, shallot and coriander condiment, orange fumet.

Roasted supreme and leg stuffed with Shitake and foie gras, yellow wine mushroom cream, white grape pickles, Brussels sprouts, guinea fowl jus, buckwheat.

Roasted Black Angus beef tenderloin, potato pancake, shallot confit, hazelnut praline and mustard seeds.

Roasted whole, wild mushroom fricassee, cream of mushroom soup with yellow wine, romaine, lobster sauce with marjoram, buckwheat.

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.

Candied quince, pistachio cookie, pistachio praline, yoghurt ice cream, orange blossom and vanilla espuma.

Almond dacquoise shortbread, fig leaf ganache, fig confit with raspberry vinegar, honey-roasted fig, yuzu-scented juice, fresh milk ice cream.

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.