Menu

Creamy red beet soup served hot with onions, fleur de sel, pepper, and chili pepper. Yellow beet foam, yellow beet pickles, and Chioggia beet chips.

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

Pure beef sausages supplied by "des Homes et des Boeufs" with Black Angus cattle in Rambouillet and duck foie gras from La Belvindière in Eure-et-Loire, cooked in cognac, Malossols FR gherkins from HUGO and French pork rillettes, mustard and garlic.

Hay-smoked scallops from Normandy, prepared as carpaccio and served with Angus beef chips from the Des Hommes et des Bœufs farm in Yvelines. Accompanied by lemon caramel.

Large leeks served with red beetroot cream, broccoli pickles, leek foam, and Périgord truffle caramel.

Pollachius virens snacked a la plancha served with a fumet made from fish skins and carcasses, with pumpkin, cumin, salt and Espelette pepper.

Hay-smoked scallops from Normandy, topped with a sauce made from scallop coral, onion, and melt-in-the-mouth shallots. Served with a crispy cow's milk cheese tuile and French Baeri caviar.

Rib section rubbed by us with fleur de sel, Espelette pepper and rosemary, then aged for 12 weeks in our cold room to fully develop its aromas. Served with our homemade béarnaise sauce. Served by weight, indicative price for 500 g.

Free-range poultry, fed grain from La Belvindière farm (28), served pink in the center, accompanied by homemade foie gras cream.

One from a selection of four cheeses: Jouvenceau (goat), Bleu de la Boissière (goat), St Jacques à la Sauge (cow), and Pavé de Paris (goat and cow).

A selection of 4 cheeses: Jouvenceau (goat), Bleu de la Boissière (goat), St Jacques à la Sauge (cow), and Pavé de Paris (goat and cow).

Traditional rice pudding recipe with Madagascar vanilla, white chocolate and salted butter caramel.

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

Traditional French dessert: Poached Conference pear in red wine syrup, served with a warm 55% dark chocolate coulis.

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.