The Menu
Written one week in advance. Rewritten by the season.
Le Menu Saisonnier
Seven courses designed by Chef Dorval to reflect the current season.
The full expression of Maison Dorval's cuisine — each course a response to the morning's market, the week's harvest, and thirty years of working memory. Available Tuesday through Saturday, dinner service only.
€195
Per Person
€95
Wine Pairing
Amuse-Bouche
A complimentary selection from our kitchen team, changing daily.
- Gougères au Comté — Warm Comté cheese puffs, thyme.
- Rillettes de Thon — Albacore tuna rillettes on brioche toast, lemon oil.
- Velouté Froid de Petits Pois — Cold pea soup, crème fraîche, mint — a reflection of the season.
Entrées
First CoursesHuîtres de Bretagne
Wild oysters from Cancale, sea vegetable mignonette, frozen yuzu, black sesame.
Foie Gras de Canard
Pan-seared duck foie gras, Sauternes reduction, brioche perdu, micro herbs, fleur de sel.
Coquilles Saint-Jacques
Hand-dived scallops, cauliflower velouté, blanched hazelnuts, aged Périgord truffle.
Velouté de Champignons Sauvages
Forest mushroom velouté, chestnut cream, shaved black truffle, toasted pain de campagne.
Tartare de Thon Germon
Albacore tuna tartare, oscietra caviar, crème fraîche, shiso oil, cucumber.
Coquilles Saint-Jacques with Périgord truffle — a Maison Dorval signature
Plats Principaux
Main CoursesSole de Manche Meunière
Dover sole from the English Channel, brown butter, capers, preserved lemon, flat-leaf parsley.
Canard de Challans
Duck breast rendered to 58°C, Maury wine jus, dried cherry, celery root purée, chanterelle mushrooms.
Côte d'Agneau de Sisteron
Rack of Sisteron lamb, lavender-herb crust, flageolet bean gratin, rosemary jus.
Homard Bleu Breton
Blue Breton lobster, saffron bisque, tarragon butter, fingerling potatoes, sea herbs.
Turbot de Ligne
Line-caught turbot, beurre blanc, baby fennel, morel mushroom, Kristal caviar.
Filet de Bœuf Charolais
Charolais beef tenderloin, bone marrow jus, black truffle potato gratin, haricots verts.
Fromage
Cheese CourseSélection de Fromages
€24A seasonal selection of three to five French cheeses, presented by our Maître Fromager. Accompanied by walnut bread, fig compote, honeycomb, and candied walnuts. Our fromager will guide you through the selection at the table.
Desserts
Sweet CoursesSoufflé au Grand Marnier
Served twelve minutes from ordering. Vanilla ice cream, citrus zest.
Please order at the start of your meal.
Mille-Feuille Dorval
Caramelised puff pastry, Bourbon vanilla cream, seasonal fruit. Our signature since 2009.
Île Flottante
Soft meringue in crème anglaise, crushed praline, golden caramel threads.
Tarte Tatin aux Figues
Caramelised fig tart, crème fraîche, candied walnut.
Fondant Araguani
72% Araguani dark chocolate fondant, fleur de sel, vanilla ice cream.
Dietary Information
Please inform your server of any allergies or dietary requirements before ordering. Our kitchen handles fish, shellfish, gluten, dairy, nuts, and eggs. All prices are inclusive of VAT. A discretionary service charge of 12.5% will be added to your bill.
The Wine List
Curated by Isabelle Moreau, Head Sommelier, our cellar spans the great wine-producing regions of France and selected estates from across Europe. A complete list is available at the table, or ask Isabelle for guidance on pairings.
Champagne & Pétillant
Laurent-Perrier Blanc de Blancs, Champagne NV
Billecart-Salmon Rosé, Champagne NV
Krug Grande Cuvée 170ème Édition, Champagne NV
Vins Blancs
Sancerre "Blanc Fumé", Henri Bourgeois 2022
Chablis Grand Cru "Bougros", William Fevre 2021
Meursault 1er Cru "Les Genevrières", Domaine des Comtes Lafon 2021
Condrieu, E. Guigal 2021
Château Haut-Brion Blanc, Pessac-Léognan 2019
Vins Rouges
Saint-Émilion Grand Cru Classé, Château Canon 2018
Hermitage Rouge, Jean-Louis Chave 2018
Margaux, Château Palmer 2017
Chambolle-Musigny 1er Cru, Domaine Roumier 2019
Pomerol, Château Petrus 2015
Vins de Dessert
Rivesaltes Ambré, Domaine Cazes NV
Gewurztraminer Vendanges Tardives, Trimbach 2016
Sauternes, Château d'Yquem 2017 (75cl)
Wine list prices include VAT. All vintages are subject to availability.
For rare vintages and spirits, please speak with Isabelle.