Menu

Hot cream soup made from parsnips from La Légumière in Brittany with fresh vanilla pods from Madagascar. Served with homemade croutons made with Tanzanian cocoa, Calissanne olive oil with garlic, and chopped parsley.

Cold salad made with kohlrabi, tart apple, lemon, broccoli, homemade bread croutons, and roasted hazelnuts. Served with a red wine vinegar dressing.

Semi-cooked duck foie gras from the Belvindière farm in Eure-et-Loir, prepared with cognac and served rolled in homemade gingerbread with thyme, cumin, ginger, and cinnamon, accompanied by a confit of yellow onions with ginger and Calvados caramel.

Snails supplied by Jacote, a living heritage company and the last French cannery still producing Burgundy snails. Here, we eat everything, even the shell! Pumpkin chutney, Chioggia beetroot, and radish pickles.

A vegetarian take on a timeless French dish in sauce that requires 72 hours of preparation, consisting of carrots, potatoes, golden turnips, rutabagas, beets, onions, and button mushrooms simmered in red wine.

Stuffed with a compote of prunes, walnuts, onion, bay leaf, thyme, cumin, and pork rillettes. Served with its poultry jus made with homemade craft beer brewed with La Villette hops, red port, and Meaux mustard.

Delicately roasted pollock, coated in a black olive tapenade crust prepared with confit garlic, extra virgin olive oil and capers, accompanied by a thin layer of melting baby potatoes, and enhanced with a fish fumet infused with red beetroot and cumin.

Free-range chicken from the Belvindière farm (28) stuffed with olives, hazelnuts, and bay leaves, wrapped in chicken skin and served with a sauce made from Frédéric Thirouard's duck foie gras and homemade gingerbread.

A beautiful piece of beef (approx. 500g) from Angers to share, served with a sauce made from a reduction of beef and red wine.

One from a selection of four cheeses: Jouvenceau (goat), Bleu de la Boissière (goat), Pavé de Paris (cow and goat), and Comté 12 months (cow)

A selection of 4 cheeses: Jouvenceau (goat), Bleu de la Boissière (goat), Pavé de Paris (cow and goat), and 12-month Comté (cow)

Creamy, cold Normandy apple soup made with five different peppers: Kampot, Sichuan Bay, Black, Voatsiperifery and Red. Served with apple compote and tuile dentelle.

A traditional dessert with a twist: sparkling sugar mousse topped with a praline made from roasted pumpkin seeds.

Caramelized pineapple and kiwi tart made with shortbread. Served with pomegranate foam and kiwi sorbet.

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.