Spring Update at "Charlie's" bistro&champagne.

This spring, "Charlie's" bistro&champagne changed its usual hours: the bistro now opens as early as 10:00. The morning hours are devoted to late French breakfasts, available until 14:00 on weekdays and until 16:00 on weekends. The format is meant to let guests take their time in the morning and enjoy an unhurried breakfast alongside a glass of champagne.

A build-your-own breakfast has now joined the breakfast menu. Guests can choose a base — an omelet, sunny-side-up eggs, scramble, or avocado toast — and then round out the dish to their taste. Add-on options include salmon, crab, shrimp, and shaved truffle. That approach lets everyone put together a breakfast matched to their own mood and appetite.

The RAW section of the updated menu puts particular emphasis on clean flavors and lightness. Scallop crudo is served with a citrus dressing and kumquat slices, Argentine shrimp tartare comes with a shiso sauce and strawberry, and trout tartare is plated with sorrel, ponzu, and apple. Every dish plays up the natural freshness of the seafood.

New items have joined the starters section, such as creamy burrata with roasted vegetables. In place of the classic Niçoise salad, there's now a fresh green salad with crayfish tails, fennel, and a dressing based on champagne, fresh lime, honey, and olive oil.

The main hot dishes at "Charlie's" have also been refreshed in the spirit of French tradition. Among them: chicken roasted over coals with a morel sauce, mini potatoes, and truffle, and duck leg confit with seared kale and carrot purée. Fish lovers are offered black cod with grilled green vegetables, or a salmon steak with seared avocado and vierge sauce.

The dessert menu has grown too. A crème caramel with amaretto liqueur suits those looking for familiar flavors with a light almond touch. For fans of chocolate desserts, brand pastry chef Sofia Trishina has made a vegan cake with a hazelnut-coconut cream.

The updated spring menu and the new breakfasts were created by brand chef Nikita Rendino and brand pastry chef Sofia Trishina. Their idea: to convey the atmosphere of small French bistros through fresh flavors, light presentation, and an emphasis on seasonal ingredients.