O' by Claude Le Tohic

Abalone with Seaweed Butter and Crispy Rice

A recent tasting‑menu course featuring tender abalone accented by seaweed butter, curry notes, and crispy daikon rice for texture contrast

Caviar composition

A trio of caviar presentations served early in the tasting, paired with freshly baked breads—luxurious and delicate

Caviar Trio

Three caviar selections served with freshly baked breads, a frequent opener.

Black cod (five‑spice)

Smoked and lightly sautéed black cod dusted with Chinese five‑spice, set with a shellfish‑puree quenelle—savory and aromatic

Barbecued langoustine with braised fennel, tomato confit, and rouille

A striking seafood course with smoky langoustine, sweet‑savory tomato confit, and creamy rouille

5-Course Tasting Menu

Le Tohic's curated five-course menu themed around water, fire, and earth.

Caviar Service with Freshly Baked Breads

A generous trio of caviar served alongside warm, house-baked breads — a luxurious opening statement

Caviar composition with shellfish gelée and scallop petit gâteau

An elegant starter combining caviar, shellfish gelée, and a delicate scallop petit gâteau

9-Course Grand Tasting Menu

Extended nine-course tasting for the full Le Tohic experience.

Barbecued Langoustine

Langoustine barbecued and paired with braised fennel, tomato confit, and rouille—smoky and refined

Shiitake brioche bread service

House‑made shiitake brioche among an abundant selection of breads, ideal for sopping up sauces

Mignardise Cart

A final flourish of tiny desserts delivered via a dessert cart—playful, indulgent, and visually delightful

Wagyu supplement (bone‑in rib eye)

A melt‑in‑your‑mouth Wagyu supplement that elevates the tasting menu with rich, perfectly seared beef

Dessert cart / mignardise selection

An indulgent finale featuring a cart of tiny desserts or mignardises, beautifully presented and generous

Amuse-Bouche

Seared Fish with Mushroom and Baby Turnip

Savory Tartlets

Salmon with Roe and Sauce