Menu

Hot creamy soup made with parsnips and leeks from La Lègumière in Brittany, yellow lemon. Served with homemade bread croutons, mint and chopped coriander.

Organic eggs from the ferme du pré in oise at Eragny sur Epte . Free-range and large-caliber. Crème d'isigny ( AOC ) , button mushrooms from " La légumière " in Kleder in Brittany and sheep's feet( mushrooms) . Homemade bread croutons with olive oil and chopped tarragon.

Saithe from our coasts and Belvindière duck, Edmond Fallot mustard, parsley and red onion. Served with deglazed multicolored baby carrots, chestnut flour blinis, fennel pickles and candied spring onions.

One of the restaurant's great classics: homemade brioche snacks, served with brie and camembert fondue.

Puff pastry made every day, stuffed with a brunoise of golden turnip, rutabaga, squash, red onion and roasted chestnuts, served with a red port béchamel sauce.

Dark-fleshed fish, pearly to the core. Topped with an absinthe fraiche and absinthe coca butter, shallot, almond powder, chestnut flour and E. Fallot mustard. Virgin sauce (capers, olives, tomatoes) with olive oil from Château Calissanne

Belly of duck from the Bèlvindière farm (28) rubbed with thyme. Served pink with a calvados sauce, mushrooms and sheep's feet pan-fried in olive oil.

Between maturation and gravlax, prime rib rubbed with thyme, fleur de sel and Espelette pepper. Matured in our cellar for 12 weeks, served by weight. Suggested price for 500g.

The most tender part of the pig, served pink with homemade puff pastry, pan-fried French chanterelle mushrooms, 18-month-aged Comté cheese and red wine caramel.

Savarin soaked in Burgundy wine barrel-aged rum with 10 peppers, exotic fruits, mango and passsion.

Golden apple, Timut, Kampot, Szechuan and voatsiperifery peppers. Homemade ice cream with isigny cream and AOC Roquefort papillon

55% chocolate muffins with mushrooms and walnuts, cold coffee cappuccino with mushrooms. Laurel, thyme, AOC Bordeaux Moelleux and potatoes

The restaurant must-have: two 55% cocoa shortbread tarts in crumble, salted butter caramel, milky caramel chocolate ganache, white chocolate siphon and 75% dark chocolate tuile.