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Truffle Weeks
2–14 February 2026
Black truffles are an essential part of French cuisine – it’s hard to imagine it without them. And it’s no wonder your mouth starts to water at the thought of their wonderfully umami flavour. Luckily, they’re available now: we’ll be celebrating Truffle Weeks from 2 to 14 February.
Our black winter truffles arrive directly from southwest France, from the Maison Pébeyre truffle estate, founded in 1897. Each truffle is hand-harvested and inspected. Their quality is perfectly captured by the nickname “the black diamonds of Périgord”.
Throughout the themed weeks, you can add truffle to any dish of your choice for 14€.
Entrées
Vichyssoise 16
Leek and potato soup flavoured with yuzu-koshō and grilled leek
Crudo 22
Tuna fish crudo, Ego´s ponzu and bergamot
Tartare à la Parisienne 18
Charred beef tartare “Parisienne” with
soy-pickled shiitake mushrooms and wasabi
Plats
Artichaut 24
Globe artichoke tempura, Japanese radish and warm miso vinaigrette
Ris de Veau 32
Soy-glazed sweetbread of veal, enoki mushrooms and potato purée
flavoured with winter truffle
Tonkatsu 27
Quinea fowl tonkatsu with caramelized onion purée
and Vadouvan mayonnaise
Desserts
Canelé 14
Cointreau-flavoured canelé with kombu
vanilla ice cream and hazelnut caramel
Millefeuille 14
Millefeuille with dark chocolate namelaka
and sudachi
Fromages Francais 11
French Cheeses and cherry jam flavoured with Sichuan pepper
Menu du Chef
3 – 49€ | 4 – 59€ | 5 – 69€
Soubise noisette 13
Caramelized onion, vendace roe, puffed rice and wasabi furikake
Coquille Saint-Jacques 24
Seared scallops with corn curry and Espelette chili
Short ribs de bœuf 19
Grilled teriyaki-glazed beef short ribs with katsuobushi
Cabillaud 30
Braised cod loin with japanese radish, jalapeño, and shiro shoyu velouté
Poivre 14
Nashi pear braised in Japanese rum, rum raisin ice cream and diplomat cream
All dishes from the Menu du Chef are
also available individually.