Menu
To offer you the best, we work to the slate and our menu evolves with the seasons and our producers.
STARTERS
- Tomato, bell pepper and cucumber gazpachoCold marinated tomato, cucumber and bell pepper soup, served with tomato ice cream and a tuile dentelle made with organic chestnut flour.€16
- Pork rillettes and homemade Focaccia6 bites of Helix pomatia from Maison Jacot-Billey, a living heritage company. Recipe kept secret! Served with mirabelle plum marmalade from Ablis (78).€16
- Ceviche of sea bream with strawberry gariguette and beef chipsWhite-fleshed fish, marinated in lemon, then sliced à la minute, served with a brunoise of gariguette strawberry and malossol gherkin, with Angus beef chips from producers Des Hommes et Des Boeufs, in the Yvelines region.€18
- Roasted camembert cheese with our garden's mirabelle plumsCheese produced by Ferme de la tremblaye in Boissière l'école, silver medal winner at the french general contest for cheeses, topped with small yellow organic plums from our garden in Ablis and pork sausage chips.€17
DISHES
- Full Tomate ProvençaleBeef heart tomato stuffed with a brunoise of old-fashioned tomato, basil, parsley and shallot, topped with a creamy goat's cheese and walnut burst, served with roasted cherry tomatoes, basil ice cream and tomato coulis.€29
- Fillet of sea bream with virgin sauceWhite-fleshed fish, then snacked a la plancha, served with a seasonal sauce made with olive oil from Château Calissanne (Provence), fresh tomatoes, gherkins, red onions and parsley.€29
- The "MATURAX": Matured prime rib to shareBetween 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.€75
- Belvindière duck breast (28)Free-range poultry from La Belvindière farm (28), served pink throughout, accompanied by its poultry jus with green and organic figs from Ablis, flavored with white and black pepper, and seasoned with organic chestnuts.€34
- Tartar of sirloin steakTender, stringy part of the best part of three pure-bred beef flank steaks, cut by the minute with a knife, served raw with its condiments to mix: homemade tartar sauce, capers, red onion, shallot, mustard seed and egg yolk preserved in soy sauce.€32
CHEESES
A selection of 4 cheeses: Jouvenceau (goat), Bleu de la Boissière (goat), St Jacques à la Sauge (cow) and Jersiaise au kéfir (cow).
- Piece of cheese with orange, honey and rosemary chutney€5
- Yvelines cheese board€16
DESSERT
- The Floating ContinentThe generous, gourmet version of the floating island, made with eggs from the Brouville farm, in a sea of Loiret Gariguette strawberries from producer Anne-Sophie, with coulis and caramel.€15
- Martine's "Tellement BonThe restaurant must-have: two 55% cocoa shortbread tarts, salted butter caramel center, milky caramel chocolate ganache, white chocolate siphon and 75% dark chocolate tuile.€17
- The Pepper / Saffron / Chocolate encounterRed bell pepper compote and coulis, green bell pepper ice cream, 75% tanzanie chocolate tuile and well-bred saffron siphon.€18
- La Belle Mira: Peach Sorbet & Candied Mirabelle PlumFried Mirabelle plum with honey, Mirabelle compote, Garden verbena, infused, iced, crushed granita-style and peach and Mirabelle ice cream.€18
