See Food: Paris Club With Executive Chef Alex Ageneau

Short rib bourguignonne with root vegetables and horseradish.

Sea scallops with cauliflower, toasted almonds and curry.

Roasted beets with walnuts and goat cheese toast.

Escargot Bourguignonne.

Lobster crostini.

Steak tartare.

Smoked salmon and avocado with brioche.

One of executive chef Alex Ageneau\'s latest creations, inspired by the mushrooms he used to\r\nforage as a child: \"Eggs en Cocotte\" - baked in a cast iron dish with chanterelle mushrooms, speck ham\r\nand crispy bread.

Frisée lardons with poached egg, ham and cheese croquettes.

Butter lettuce with dijon vinaigrette and shaved radishes.

Onion soup gratinée.

Skate wing with lemon, capers and brioche croutons.

Thursday Plat du Jour: spice-Roasted duck served with crêpes and sauce à l’orange.

Spice-roasted duck accompaniments.

Grilled chicken paillard with herbs.

Ricotta ravioli with roasted mushroom and mushroom jus.

Roasted half chicken with black truffle and foie gras jus.

Poutine with short rib gravy.

Tuna tartare française with espelette pepper and potato crisp.

Croque madame.

King crab bites.

Le grand plateau.

The chef’s salad with duck confit, ham, salami, bacon vinaigrette.

Sea bass in papillote.

Foie gras mousse.

Brussels sprouts.

Pretzel croissants.

Fine cheese board.

Chocolate ganache tart with toasted hazelnuts.

Chocolate mousse.