Menu

Ducks from the Bèlvindière Farm (78) raised on the farmer’s organic grains. Duck belly, salt-cured and marinated in bird’s eye chili and Espelette pepper, sliced into thin strips and served raw with a jelly made from a Grand Cru Classé wine and a diamond-shaped cookie.

A cold soup made with green beans, onion, green bell peppers, cognac, mustard, balsamic vinegar, cucumber, zucchini, olive oil, and chestnut flour. Served with a scoop of sage ice cream, a lace-patterned tuile, and homemade bread croutons.

Mediterranean bonito rillettes—a fish from the tuna family—and pollock from the French coast, served with a bird's eye chili and tomato "ketchup" sauce. Served cold with pieces of watermelon and Cavaillon melon, red onions, Chioggia beet pickles, and cilantro.

A pair of 12-month-aged raw-cured and cooked Lou Teychou ham, raised on pastures at family-run farms in Aveyron; nitrite-free sausage made from pure Angus beef from Les Hommes et des Boeufs in Rambouillet; French Malossols gherkins from Hugo, and homemade butter.

Produced in the Guérande salt marshes, a large beefsteak tomato, hollowed out and stuffed with finely diced heirloom tomatoes—Pineapple and Green Zebra—along with hazelnuts, capers, basil, parsley, and shallots. Tomato coulis, roasted cherry tomatoes, and a dollop of whipped cream with Comté cheese.

Raised outdoors between Chartres and Rambouillet. The tenderest and most marbled cut of pork, seared on the plancha and topped with a teriyaki sauce reduction made with salted soy sauce and toasted sesame seeds.

Breast meat from free-range poultry raised by Frédéric Thirouard using his own organic grain in Eure-et-Loir. Grilled à la plancha and served with roasted wedges of “Studieuse” peaches from Roussillon and a duck jus infused with peach and spices: ginger, cinnamon, and Sichuan pepper.

A cross between gravlax and dry-aging. The upper part of the rib from an animal raised on pasture at family-run farms in the Aveyron region, rubbed with thyme, rosemary, bay leaf, and Espelette pepper. Price listed is for 500g; rib weight available upon request at the restaurant.

A dark-fleshed fish caught off the French coast, seared on a griddle, and served with a crust made from parsley, chestnuts, and mustard seeds. Served with a sauce made from tomatoes, capers, shallots, parsley, and Provençal olive oil from Château Calissanne.

Double-fried house-made fries. Fennel salad with honey-mustard vinaigrette. Carrot purée with rosemary. The first trio is included; additional trios are available for an extra charge.

One of a selection of four award-winning cheeses produced sustainably in the Yvelines region: Jouvenceau (goat), Bleu de la Boissière (goat), Pavé de Paris (cow and goat), and Brie Fermier (cow)

The complete selection of four award-winning cheeses produced sustainably in the Yvelines region: Jouvenceau (goat), Bleu de la Boissière (goat), Pavé de Paris (cow and goat), and Brie Fermier (cow)

Savarin soaked in a rum infused in Burgundy wine barrels with 10 kinds of pepper, exotic fruits, mango, and passion fruit, served with vanilla whipped cream and a splash of rum.

A giant "île flottante" made with peaches from Roussillon, served with caramel and raspberry coulis.

Summer brunoise of beefsteak tomatoes, strawberries, and apricots, served with a charcoal tuile. Prepared with cinnamon and verbena syrup and strawberry soft-serve ice cream.

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.