Menu

Hot cream soup made with pumpkin, onion and shallot. Accompanied by a mint and parsley vegetable cream with roasted squash seeds.

Duck from Ferme de la Belvindière (28) prepared with cognac in a semi-cooked style and served rolled in homemade gingerbread. Accompanied by yellow onion confit, cognac caramel and homemade gingerbread with ginger, cinnamon and cumin.

Thinly sliced celeriac with celery and shallot purée and Burgundy black truffle. Accompanied by truffle sticks and caramel, siphon, white wine cockles and roasted walnuts.

The restaurant's classic: homemade brioche snacks, served with a fondue of Brie de Meaux PDO with rosemary, onion, hot pepper and honey from the Ile de France.

Pan-fried Perpignan chanterelles, shiitakes and pleurote mushrooms, topped with mirabelle plum ice cream. Served with shavings of black Burgundy truffles, a rutabaga brunoise and a yellow onion siphon.

Salmon-fleshed fish served with a sauce made from the reduction of fish heads and bones, with parsnips and cumin.

Risotto infused with Pu Er 1998 tea, accompanied by chanterelle mushrooms, shiitake mushrooms, white onions and button mushrooms. The whole is sublimated by a crunchy tuile with La Tremblaye cow's tomme and a marbled egg, marinated for 24 hours in a blend of soy sauce, black tea, star anise.

Between maturation and gravlax, prime rib rubbed with thyme, fleur de sel and Espelette pepper. Matured in our cellar for 12 weeks, served by weight. Suggested price for 500g.

Belly of duck from Ferme de la Belvindière (28) served pink with a pastis sauce from Maison Hamelle (75), button mushrooms and onions. Accompanied by Perpignan chanterelles.

Savarin soaked in a Burgundy wine barrel-aged rum with 10 peppers, exotic fruits, mango and passsion. Accompanied by a diplomatic fig cream from the Papounets garden.

Brunoise of caramelized garden apples with pieces of persimmon. Served with a garden persimmon custard, ice cream and apple compote topped with a lace tuile.

32% cocoa ruby chocolate in a half-sphere with an insert of fresh passion fruit and pastry cream, Edmond Briottet lemoncelo sponge cake and lemon whipped 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.