Le Très Particulier is a lively and sensuous place that is sure to surprise as its atmosphere evolves with the passing of time, unveiling an intimate to thriving nightlife.
The Très Particulier menu features natural ingredients and homemade concoctions. The bartender/chef works with a variety of preparations, such as infusions, syrups, perfumed sugar and alcohols.
Intriguing and seductive cocktails
6pm - 2am
The universe of each cocktail inspired us a movie, so his name was thought of as a clue to help you find the movie he belongs to.
No reservation for a drink, only for restaurant.
Open from Tuesday to Sunday
Piano bar every Wednesday night.
LE TRES PARTICULIER 15.
Gin Christian Drouin, Garden edelflower cordial, Tonic, lavender verbena
SERGENT HARTMAN 14.
Vodka Combawa, Ginger cordial & brut cider
WEST EGG 18.
Monkey 47 Sloe gin with black lemon from Iran, Verjus, Champagne, Fernet drops
Olorosso, Saké, Cynar cooked under vacuum with pandan and star anise
MICKEY & MALLORY KNOX 16.
Tequila Reposado, Apple stewed with 5 spices, homemade Pommeau, lime, Egg white
THE GECKO 17.
Campari, Kalamansi, Salted honey, Mezcal, Soda
JUSTE UN DOIGT 15.
Whisky, Homemade white pepper syrup, Lime, Aquafaba
JOHNNY UTAH 16.
Homemade Rhum blend hazelnut fatwash, Butter roasted pineapple, Smoked lime, Jamaican bitter
THE GOLDEN TICKET 17.
Blanche de Normandie, Coffee liquor, Light tinka meringue and almond milk.
HONEY BUNNY 10.
Fresh squeezed grapefruit, kalamansi syrup with salted honey, tonic
PINEAPPLE EXPRESS 10.
Roasted pineapple in butter, lime juice, hazelnut syrup
7pm - 11pm
Iberian Acorn-fed Ham (Spain) 42.
Bruschetta tomato jam, pepper
Cécina (Spain) 22.
Smoked Guacamole 16.
Mango, avocado, wheat tortillas
Salted Mini Croissants 16.
Straciatella di bufala,summer truffle, olive oil with basil
Gyozas – Signature 22.
Confit veal, sesame sauce (5 Pieces)
Sea bass ceviche – Signature 22.
The classic of our Maison Particulière, raspberry sauce and truffle oil
Aguachile Gambas Carabineros 28.
Winter melon & imperial caviar from Maison Nordique (Sologne)
Beef tartare 22.
Parmesan, candied tomatoes & summer truffle
Beef tenderloin – organic, origin France 38.
Three breadcrumbs, flavored with chamomile, homemade barbecue sauce
Beef rib – organic, origin France 95.
To share for two people, race Salers, Auvergne
Veal cheek – origin France 32.
Sauteed rice with saffron, chard confit
Monkfish in crispy porcini mushrooms 36.
Pan-fried shiitake & chanterelle mushrooms, creamy polenta
Stuffed squid 39.
Mama stuffing, pine nuts
Parmesan48 months, balsamic reduction, fresh summer truffle
Gnocchis HomeMade 34.
Oysters, cauliflower cream, imperial caviar from Maison Nordique (Sologne)
Zucchini spaghetti with pesto 24.
Goji berries & mint
Carrots with honey and cardamom 8.
Manchego potato croquettes 11.
Whole cauliflower with homemade virgin sauce 14.
Cheese plate from our Chef 14.
Crémeux à la truffe, Fourme d’Ambert «Village», Tomme de Savoie IGP et pâte de coing
Light cream, smoked amaretto coulis, salted butter
White chocolate soufflé 14.
Basil, orange, rose water & yuzu sorbet
Citrus pavlova 14.
Bronte pistachio mousse
Choupettes de Chouchou 14.
3 chouquettes with whipped cream from the famous Montmartre pastry shop