Menu
To offer you the best, we work to the slate and our menu evolves with the seasons and our producers.
STARTERS
Homemade
Seasonal
Cream of Chestnut Soup from Les Granges de Beaumont with Sage Ice CreamEggGlutenTree nutDairyA creamy soup served hot, made with chestnuts grown at Les Granges de Beaumont in the Drôme region. Served with garden sage ice cream—churned fresh daily on-site—a lace-patterned tuile, and roasted walnut pieces.Vegan
Vegetarian
€17Homemade
Seasonal
Crispy farmhouse Brie with blackcurrant coulis and fig ice creamDairyGlutenEggMade with panko breadcrumbs coating cheese from the Tremblaye farm in Boissière l’École, a permaculture farm raising Jersey cows located 50 km west of Paris. Chilled coulis made with fresh blackcurrants, onions, and brown sugar. Homemade ice cream made with purple figs from Solliès-Pont.Vegetarian
€18Homemade
Seasonal
Sautéed chanterelles, oyster mushrooms, button mushrooms, and white truffleDairyGlutenEggFresh, seasonal French mushrooms seared on the plancha and served with a warm siphon of Italian white truffle. Accompanied by a cold poached egg and croutons rubbed with olive oil from Château Calissanne in Lançon-de-ProvenceVegetarian
€23Homemade
Seasonal
Duck breast carpaccio with two types of chili peppers, Château Guiraud Sauternes, and Diamand cookieMediumGlutenMustardDucks from the Belvindière Farm (78) raised on organic grains by Frédéric Thirouard. Duck belly, salt-cured, marinated in bird's eye chili and Espelette pepper, sliced into thin strips and served raw on a bed of lemon-infused onion compote, with a spicy gel and a very crumbly dry cookie.€18
DISHES
Homemade
Seasonal
The Cabbage Quintet Plays Its Vegetarian SymphonyBlanched green cabbage leaf stuffed with roasted white cabbage, served with cauliflower whipped cream flavored with fresh Madagascar vanilla, pickled Romanesco broccoli florets, red cabbage chutney, and roasted Brussels sprouts.Vegetarian
Vegan
€29Homemade
Seasonal
Duroc pork filet mignon rubbed with herbs, served with red wine caramel and a fresh green tapenadeTree nutThe most tender and least fatty cut of Duroc pork, rubbed with thyme, rosemary, and oregano, and seared on the plancha. Served on a tapenade made with rosemary, tarragon, thyme, parsley, red onions, almonds, prunes, olive oil, and green olives.€29Homemade
Seasonal
La Maturax: 9-week-aged rib of beef served with a white wine Béarnaise sauceEggA cross between gravlax and dry-aging. The upper part of the rib from pasture-raised animals is rubbed whole with thyme, rosemary, bay leaf, and Espelette pepper. The 9-week aging process enhances the flavor. Price listed is for 500g; rib weight can be specified upon request at the restaurant.€75Homemade
Seasonal
Flounder from the port of Guilvinec (29), served whole, size 200/300FishDairyFresh fish, a white-fleshed dish with a delicate texture, dusted with flour and then seared on the plancha. Caught off the coast of Brittany and served with a wild garlic pistou and 12-month-aged Comté cheese. If you need our help to get him to stop, don’t hesitate—we’re here to help.€34- A trio of side dishes to shareGlutenTree nutDouble-fried house-made fries. Quinoa with a vinaigrette made with honey, parsley, red onions, and toasted walnuts. Parsnip purée whipped with olive oil and potatoes. THE FIRST TRIO IS INCLUDED; additional trios are available for an extra charge.€6
CHEESES
- A piece of cheese from Ferme de la Tremblaye with red plum and red onion chutneyDairyTree nutOne 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)
Vegetarian
€5 - The cheese platter from Ferme de la Tremblaye with its red plum and red onion chutneyDairyTree nutThe 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)
Vegetarian
€16
DESSERT
Homemade
Seasonal
Plum Cold Velouté for Two with Strawberry Ice CreamEggGlutenDairyA dessert combining Aveyron mirabelle plums and red plums from Roussillon, served with a rhubarb compote, lime zest, effervescent sugar beads, and a vegetable charcoal tuile. Served with homemade Gariguette strawberry ice cream from the Loiret.Vegetarian
Vegan
€16Homemade
Seasonal
Martine's "Tellement BonDairyEggGlutenTree nutThe 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.Vegetarian
€17Homemade
Seasonal
Sollies Pont figs, honey, thyme, and goat cheeseDairyEggSesamePurple figs from Sollies-le-Pont, grown by a small organic farmer on the road to Sauvebonne, roasted with honey from the rooftops of Paris and thyme from the garden, served warm with whipped cream flavored with agave syrup. Fresh goat cheese ice cream made with oat and soy milk, served with a sesame-poppy seed tuileVegetarian
€21Homemade
Seasonal
Fall Craquelin Puffs with Fresh Vanilla and ChestnutsDairyEggGlutenTree nutChoux pastry made and baked fresh daily, topped with a crispy sugar cookie and filled with fresh Madagascar vanilla mousseline, French chestnut cream, and pieces of fresh roasted chestnuts.Vegetarian
€16
Food Allergies and Intolerances
Please find below a list of allergens that may be present in our menus. These are indicated next to the title of each dish, if any.
Dairy
Egg
Gluten
Tree nut
Mustard
Sesame
Fish
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