Menu

Size 22 white asparagus from Simon, a small producer in Ablis, served in a warm cream soup flavored with cloves and accompanied by asparagus chips and pickles.

Shallots fermented in brine for 10 days with whole peppercorns, juniper berries, and soy sauce. Served with thyme-candied shallots, fried shallots, and shallot sauce.

Slender clams gathered from the Normandy sand, soaked for 12 hours and cleaned with a soft brush. Served seared on the griddle, accompanied by a sauce made with olive oil from Château Calissane, featuring radishes, peas, artichokes, and red onions.

Snails provided by Jacote, a Living Heritage company and the last French cannery still producing live Burgundy snails. Here, we eat everything—even the shell! Served with a yellow beet and clementine chutney and red endive pickles.

Topped with organic asparagus and kohlrabi. Served cold on a carrot béchamel sauce with asparagus leaf chips and a poached egg.

Scallop coral with thick cream and pickles, served with cucumber jelly, finely diced Malossol gherkins, tomato, and red cabbage, along with a pistou made from purslane, sorrel, oregano, and Comté cheese

The most tender cut of pork, marinated in lime juice, teriyaki sauce, and toasted sesame seeds.

A lean cut from the lower parts of the animal. Slow-cooked at a low temperature for over 8 hours in the oven, served with a clementine and ginger confit and a lace-patterned tuile.

Whole sea bass (approx. 300 g) served with a black olive tapenade made with confit garlic, extra virgin olive oil, and capers. Served with a fish stock infused with red beets and cumin

One from a selection of four cheeses: Jouvenceau (goat), Persillé (goat), Pavé de Paris (cow and goat), and Brie Fermier (cow).

A selection of 4 cheeses: Jouvenceau (goat), Persillé (goat), Pavé de Paris (cow and goat), and Brie Fermier (cow).

A massive floating island served on a tropical sea of mango and fresh passion fruit.

Strawberries from Carletti (Lot-et-Garonne), served in chunks and as a soup. Prepared using a siphon with fresh Madagascar vanilla and a citrus-flavored lace tuile.

French banana compote served with hazelnuts, both frozen and caramelized, along with a 75% Tanzanian dark chocolate foam and a coffee bean tuile.

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.