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Luigi Ciciriello presentsAziz Bhatti & Erik Lindelauf, the Master Chefs.
The menu, the heart of this site!
Discover our Diamant and Privilège menus where truffles presented in a multitude of different ways are the stars of the show. Every Monday, we invite you to discover our €50 and €85 weekly menus, including a glass of Prosecco and two glasses of grand cru. Available at lunchtime and evening, from monday to friday.
Find aboutOUR MENU
Diamond Menu
€ 135,00 / € 150,00
Amuse-bouches
~
Wild salmon carpaccio
Rice salad and King crab
Brandade of truffled mascarpone
Fresh grated black winter truffle
~
Big scallop shell from Guilvinec,
vegetable consommé with burnet
~
Ravioli stuffed with winter truffle and butternut
foamy sauce with truffle juice,
sprinkled with roasted almonds
~
Duck supreme, Perigord sauce,
carrot and celeriac mousse, crunchy vegetables
With fresh grated winter truffle +10€
~
Crown of mountain oranges infused with mint,
cinnamon and star anise and its sorbet,
meringue with orange blossom and chocolate crunch
~
Fancies
~
In perfect harmony with the 4 suggested wines +45€
In perfect harmony with the 5 suggested wines +55€
Privilege Menu
€ 225,00
Amuse-bouches
~
Carpaccio of Bleue des Prés®
prepared in Luigi's own style
With fresh grated black truffle
OR
The “Stéphanie’’ salad with wild mushrooms,
Jerusalem artichokes and parmigiano
~
“Eclats de diamant noir en surprise”
Ravioli filled with truffles and three celeries
~
“La Croque au Sel”
Whole cooked Périgord truffle
Toastes and truffle butter
~
Tête de Moine cheese with acacia honey
and Cohiba tobacco leaf scented with white truffle oil
AND
House-refined Brillat-Savarin stuffed with black truffles,
homemade raisin and nut bread
~
Meringue sunflower with fresh seasonal fruits,
coconut sorbet and maracuja sauce
~
Fancies
'A la carte' MenuAutumn-Winter
Luigi’ Weaknesses
Carpaccio of Bleue des Prés© and parmigiano
“Luigi’s style” €32
“Luigi’s style” €32
With sliced black summer + €10 or winter truffle + €20
You can’t get away from it
The “Stéphanie’’ salad with wild mushrooms,
Jerusalem artichokes and parmigiano €32
Jerusalem artichokes and parmigiano €32
With sliced black summer + €10 or winter truffle + €20
You can’t get away from it
Périgord Truffle “A la Croque au Sel”
€125
Cooked in its truffle juice and Port wine, served with “truffled butter” and toasted fresh bread
You can’t get away from it
Cold Appetizers
Red tuna tartar with grilled almonds
and fresh basil olive oil emulsion €36
and fresh basil olive oil emulsion €36
Toasted rye bread and home made Provence quince marmalade perfumed with lime
Nugget of duck foie gras enrobed with crushed
dried fruits caramel and spéculoos €39
dried fruits caramel and spéculoos €39
Served with toasted brioche bread and mango chutney with chopped red paprika
Lukewarm lobster salad on a carpaccio of
roasted egg-plant €40
roasted egg-plant €40
On a bed of sliced fresh avocados with a sorbet of fresh tomatoes and red pepper
Carpaccio of fresh Guilvinec prawns
On a bed of arugula and sweet pimentos seasoned with aromatic oils €39
On a bed of arugula and sweet pimentos seasoned with aromatic oils €39
With sliced black summer + €10 or winter truffle + €15
Butterfly shaped marinated salmon
and “manchots” of lobster €42
and “manchots” of lobster €42
With a cream sauce of flying fish caviar and Japanese wasabi
Warm Appetizers
Symphony of early vegetables cooked "al dente"
€30
Glacéed with Isigny butter and sprinkled with slivers of winter truffles + €10
Homage to my Master Abel Bernard,
owner of “La Cravache d’Or” €39 - 49
owner of “La Cravache d’Or” €39 - 49
Instant smoked sea bass, sprinkled with truffle julienne and served with “jus de truffe” dressing
You can’t get away from it
Sautéed fresh foie gras, on a bed of spinach shoot
€40
Strings of carrots cooked with acacia honey and aged Xeres vinegar sauce
Gamberoni from Genova Bay
sealed in steaming olive oil €33 - 43
sealed in steaming olive oil €33 - 43
Fettuccine of fresh vegetables with tomato sauce perfumed with cardamom
Braised filet of red mullet
wrapped with potatoes and black winter truffles €39 - 49
wrapped with potatoes and black winter truffles €39 - 49
Salad of greens, fresh herbs and “jus de truffe” vinaigrette
Fresh pasta, Risotti & Christopher® Eggs
Gnocchi of Bintjes potatoes and Christopher© eggs perfumed with black truffle oil
€25
Green asparagus sauce, gratiné with aged parmesan cheese, sliced black summer truffle + €10
Piedmont style risotto
“Mantecato with Fontina from the Vale d’Aosta” €29
“Mantecato with Fontina from the Vale d’Aosta” €29
With sliced black summer + €10 or winter truffles + €20
King Crab risotto with Thai green asparagus
€39
With sliced black summer + €10 or winter truffles + €20
Eclats de diamant noir en surprise
€45
Ravioli stuffed with slices of black truffle
You can’t get away from it
Freshly made prawn ravioli
Roseval potato cream sauce with olive oil and basil €39
Roseval potato cream sauce with olive oil and basil €39
With sliced black summer + €10 or winter truffles + €20
Fresh tagliatelle with lobster,
chanterelle mushrooms, “jus de truffe” and parmigiano €42
chanterelle mushrooms, “jus de truffe” and parmigiano €42
With sliced black summer + €10 or winter truffles + €20
Scrambled Christopher® eggs with truffles
€59
Served with bruschette sprinkled with a pinch of garlic and a small truffle in its juice
White asparagus of Malines ‘‘Flemish style’’
€39
or with Christopher® eggs scrambled with truffle + €10
From the Sea
Filet of saint-pierre from Brittany
€75
Stuffed with truffles, enrobed in leek and steam-cooked with a foamy fresh black truffle nectar
You can’t get away from it
Steamed filet of cod served in a large ginger and coconut cappuccino
€39
String bean and sliced half moon of granny-smith
Medallions of monk fish roasted with poppy seeds,
dried candied tomato with oregano €40
dried candied tomato with oregano €40
Fresh vegetables julienne with salted parmigiano biscuit and sweet paprika sauce
Roasted lobster, quintessence of crustaceans
enriched of dark chocolate with “fleur de sel” €43
enriched of dark chocolate with “fleur de sel” €43
Foamed zucchini mousse with basil and multicolor risotto lightly seasoned with saffron
Rôtisserie
Braised sweetbreads and lobster Concerto
€53
Emulsion of lobster and veal jus with fresh tarragon accompanied by caramelized leeks whistle
Sliced roasted Chalosse duck
with braised Canary Island bananas €43
with braised Canary Island bananas €43
Ravioli stuffed with ratatouille "a la Pugliese’" and wild sautéed mushrooms
Roast sirloin of Aubrac beef, Périgourdine sauce
€59
Fresh noodles with foie gras and wild mushrooms, grated black truffle
Supreme of roasted French Vendée squab
with a Norcia truffle €50 - 75
with a Norcia truffle €50 - 75
Crown of potatoes and truffles, grilled legs served with a frisée salad “au jus de truffe”
You can’t get away from it
Luigi’ Weaknesses
Carpaccio of Bleue des Prés© and parmigiano
“Luigi’s style” €32
“Luigi’s style” €32
With sliced black truffle + €10
You can’t get away from it
The “Stéphanie’’ salad with wild mushrooms,
Jerusalem artichokes and parmigiano €32
Jerusalem artichokes and parmigiano €32
With sliced black truffle + €10
You can’t get away from it
Périgord Truffle “A la Croque au Sel”
€115
Cooked in its truffle juice and Port wine, served with “truffled butter” and toasted fresh bread
You can’t get away from it
White truffle from Alba
Grated
Price per gram
From october to december
Cold Appetizers
Red tuna tartar with grilled almonds
and fresh basil olive oil emulsion €36
and fresh basil olive oil emulsion €36
Toasted rye bread and home made Provence quince marmalade perfumed with lime
Nugget of duck foie gras enrobed with crushed
dried fruits caramel and spéculoos €39
dried fruits caramel and spéculoos €39
Served with toasted brioche bread and mango chutney with chopped red paprika
Lukewarm lobster salad on a carpaccio of
roasted egg-plant €40
roasted egg-plant €40
On a bed of sliced fresh avocados with a sorbet of fresh tomatoes and red pepper
“Checkerboard” of Brittany scallops and fresh black truffles
€49
Drizzled on a celery mousse with olive oil truffle juice and basil
Butterfly shaped marinated salmon
and “manchots” of lobster €42
and “manchots” of lobster €42
With a cream sauce of flying fish caviar and Japanese wasabi
Warm Appetizers
Slightly warmed Zélande oysters “Florentine” with a shallot champagne butter sauce
€37
With sliced black truffles + €10
Homage to my Master Abel Bernard,
owner of “La Cravache d’Or” €33 - 43
owner of “La Cravache d’Or” €33 - 43
Instant smoked sea bass, sprinkled with truffle julienne and served with “jus de truffe” dressing
You can’t get away from it
Sautéed fresh foie gras, on a bed of spinach shoot
€40
Strings of carrots cooked with acacia honey and aged Xeres vinegar sauce
Gamberoni from Genova Bay
sealed in steaming olive oil €33 - 43
sealed in steaming olive oil €33 - 43
Fettuccine of fresh vegetables with tomato sauce perfumed with cardamom
Braised filet of red mullet
wrapped with potatoes and black winter truffles €39 - 49
wrapped with potatoes and black winter truffles €39 - 49
Salad of greens, fresh herbs and “jus de truffe” vinaigrette
Fresh pasta, Risotti & Christopher® Eggs
Tagliolini made of hard wheat flour and Christopher® eggs seasoned with farm butter
€30
With sliced black truffles + €10
Piedmont style risotto
“Mantecato with Fontina from the Vale d’Aosta” €28
“Mantecato with Fontina from the Vale d’Aosta” €28
With sliced black truffle + €10
King Crab risotto with Thai green asparagus
€38
With sliced black truffle + €10
Eclats de diamant noir en surprise
€45
Ravioli stuffed with slices of black truffle
You can’t get away from it
Freshly made prawn ravioli
Roseval potato cream sauce with olive oil and basil €39
Roseval potato cream sauce with olive oil and basil €39
With sliced black truffle + €10
Fresh tagliatelle with lobster,
chanterelle mushrooms, “jus de truffe” and parmigiano €42
chanterelle mushrooms, “jus de truffe” and parmigiano €42
With sliced black truffle + €10
Scrambled Christopher® eggs with truffles
€59
Served with bruschette sprinkled with a pinch of garlic and a small truffle in its juice
From the Sea
Filet of saint-pierre and/or saint-jacques from Brittany
€75
Stuffed with truffles, enrobed in leek and steam-cooked with a foamy fresh black truffle nectar
You can’t get away from it
Steamed filet of cod served in a large ginger and coconut cappuccino
€39
String bean and sliced half moon of granny-smith
Medallions of monk fish roasted with poppy seeds,
dried candied tomato with oregano €40
dried candied tomato with oregano €40
Fresh vegetables julienne with salted parmigiano biscuit and sweet paprika sauce
Roasted lobster, quintessence of crustaceans
enriched of dark chocolate with “fleur de sel” €43
enriched of dark chocolate with “fleur de sel” €43
Foamed zucchini mousse with basil and multicolor risotto lightly seasoned with saffron
Rôtisserie
Braised sweetbreads and lobster Concerto
€52
Emulsion of lobster and veal jus with fresh tarragon accompanied by caramelized leeks whistle
Sliced roasted Chalosse duck
with braised Canary Island bananas €43
with braised Canary Island bananas €43
Ravioli stuffed with ratatouille "a la Pugliese’" and wild sautéed mushrooms
Sliced roasted haunch of venison, game sauce enriched with redcurrant jelly
€44
With fresh home made noodles melted with foie gras butter sauce and boletus
Supreme of roasted French Vendée squab
with a Norcia truffle €50 - 75
with a Norcia truffle €50 - 75
Crown of potatoes and truffles, grilled legs served with a frisée salad “au jus de truffe”
You can’t get away from it
Cheeses, Desserts and Gourmandizes
Cheeses
Bel paese
€ 12 -19
“Piccola Selezione” of cheeses from the Italian Peninsula with walnuts, hazelnuts, and grapes
Alps
€ 15 - 21
Flowers of "Tête de Moine" in acacia honey with chopped Cohiba tobacco leaves, perfumed with white truffle oil
Ile de France
€ 18 - 29
House-refined Brillat-Savarin stuffed with black truffles, served with a chêne salad and shaved black truffles
Desserts & Gourmandizes
Antactic
€ 13
Selection of house specialty ice creams and sorbets, made by our chefs daily
New Zeland
€ 19
Classic Golden apple tart, served with house-made vanilla ice cream
Piedmont
€ 19
Warm roasted hazelnut soufflé with Frangelico sabayon
Varèse - Milan
€ 16
Mascarpone tiramisu a l’Amaretto di Saronno
Africa
€ 18
Black chocolate truffle in a spun sugar nest, served with fresh raspberry sauce
Brazil - Belgium
€ 17
Fresh fruits in maracuja sauce enrobed in a sunflower meringue, with coconut ice cream
Champagne
€ 19
Sabayon of "champagne rosé" and macaroons with raspberries
Hawaii
€ 19
Sesame roasted pineapple, spiced elixir of citrus fruits sauce, Tonka ice cream
Caribbean
€ 18
"Moelleux au chocolat", with black chocolate and red pepper, foam of pistachios
Catalogna - Marrakek
€ 18
Crème brûlée perfumed with ginger and orange
The pastry chefs daily gourmandize
€ 15
Weekly Menu
From Monday to Friday, lunch & dinner,
not available for Vanlentine’s Day
50,00 Euros
Week from 20 till 25 January
Amuse-bouches
~
Carpaccio de saumon sauvage aux olives noires,
persil et parmesan
With grated black truffle +10€
~
Suprême de volaille de Racan farci de pistaches et foie gras,
garniture d'hiver, sauce périgourdine
With grated black truffle +10€
~
Moelleux au chocolat Alpaco et spéculos
émulsion à la vanille
~
Frivolités
In perfect harmony with the 3 suggested wines for 85€
Week from 27 January till 1 February
Amuse-bouches
~
Carpaccio de Saint-Jacques aux agrumes
With grated black truffle +10€
~
Suprême de caneton à la façon d'Apicius laqué aux miel et épices
poêlée de légumes d'hiver
With grated black truffle +10€
~
Couronne d’oranges de montagne,
infusées de menthe, cannelle et badiane et son sorbet,
meringue à la fleur d’oranger et croquant
~
Frivolités
In perfect harmony with the 3 suggested wines for 85€
Week from 3 till 8 February
Amuse-bouches
~
Tartare de thon rouge aux amandes
grillées à l'huile de basilic frais, pain de seigle toasté
à la marmelade de coing de Provence parfumée au citron vert
With grated black truffle +10€
~
Ravioli de King crabe dans son cappucino mousseux
With grated black truffle +10€
~
Crème brûlée à l'orange,
gingembre et cannelle
~
Frivolités
In perfect harmony with the 3 suggested wines for 85€
Week from 10 till 15 February
Amuse-bouches
~
Lingot de foie gras
Gelée de figues épicées
With grated black truffle +10€
~
Cœur de cabillaud en cappuccino de noix de coco au gingembre,
fèves vertes et demi-lunes de pommes granny-smith
With grated black truffle +10€
~
Soufflé chaud - froid au chocolat
~
Frivolités
In perfect harmony with the 3 suggested wines for 85€
Week from 17 till 22 February
Amuse-bouches
~
Darne de saumon fumé à l’instant,
épinards et asperges vertes, vinaigrette au jus de truffe
With grated black truffle +10€
~
Magret de canard rôti sur la peau,
mousse de panais et racine d’hiver, truffée,
sauce Périgourdine
With grated black truffle +10€
~
Tournesol meringué de fruits frais,
Glace à la noix de coco
~
Frivolités
In perfect harmony with the 3 suggested wines for 85€
Star Bongo Menu
From Monday to Friday, lunch & dinner,
not available for Vanlentine’s Day
Winter 2020
Amuse-bouches
~
Cod medallions, chestnut cappuccino,
grated winter truffle
~
Poultry stuffed with foie gras and pistachios,
Périgourdine sauce, melting potatoes,
carrot mousse, crunchy vegetables
With shaved black truffle + 10€
~
Tête de Moine cheese with acacia honey scented with white truffle oil and Cohiba tobacco leaf
~
Hot and cold Caribbean dark chocolate soufflé,
vanilla ice cream turned to the minute
~
In perfect harmony with the 4 suggested wines + 45€
Star Wonderbox Menu
From Monday to Friday, lunch & dinner,
not available for Vanlentine’s Day
Winter 2020
Amuse-bouches
~
Cod medallions, chestnut cappuccino,
grated winter truffle
~
Poultry stuffed with foie gras and pistachios,
Périgourdine sauce, melting potatoes,
carrot mousse, crunchy vegetables
Shaved black truffle
~
Tête de Moine cheese with acacia honey scented with white truffle oil and Cohiba tobacco leaf
~
Hot and cold Caribbean dark chocolate soufflé,
vanilla ice cream turned to the minute
~
Fancies
In perfect harmony with the 4 suggested wines + 45€