Menu

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

Ball of Bleu de la Boissière (78), named the world’s best cheese in 2020, coated in breadcrumbs and breaded. Served with Conférence pears from Les Verges de la Valloire (Drôme), prepared as a velouté and pickles.

Poultry from the Belvindière farm in Eure-et-Loir, prepared with cognac, coated in gingerbread breadcrumbs, and served with homemade gingerbread toast flavored with thyme, cumin, ginger, and cinnamon. Served with a chutney made from persimmons from the garden.

Snails provided by Jacot Billet, a company recognized for its living heritage and the last French cannery still producing live Burgundy snails. Here, we eat everything—even the shell! Served with a tomato, onion, and pear chutney, as well as red endive pickles.

Homemade bread made with chestnut flour, organic green asparagus from the Loire Valley—mashed and seared on the griddle—organic white asparagus from Ablis (78)—served raw, pickled, and as chips—and small cherry tomatoes confit in olive oil.

The most tender and fatty cut of pork, seared on the griddle and topped with a teriyaki sauce reduction made with toasted sesame seeds.

Scotch IGP beef flank steak, the pride of Scottish livestock farming. The finest cut of the three flank steaks, marinated in mustard, thyme, rosemary, ginger, and Espelette pepper. Served with whole-grain mustard.

The breast of free-range poultry raised by Frédéric Thirouard using his own organic grain in Eure-et-Loir. Seared on a griddle, roasted in the oven, and served with its own mustard-infused chicken jus and crispy chicken chips.

Fish cooked in a Peruvian-style citrus marinade with cherry tomatoes, fresh garlic, and cilantro. The sauce is made with a fish stock, coconut milk, and fresh garlic. The dish is served cold, garnished with house-made Malossol pickles from Hugo, fresh cherry tomatoes, and smoked bacon chips.

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

A selection of 4 cheeses: Jouvenceau (goat), Bleu de la Boissière (goat), Pavé de Paris (cow and goat), and Brie Fermier (cow)

Savarin soaked in a rum infused in Burgundy wine barrels with 10 peppers, exotic fruits, mango, and passion fruit. Served with a coulis made from Gariguette de Sologne strawberries grown using high environmental standards in the Loir-et-Cher department.

A seasonal cold soup made with fresh ingredients, served with basil ice cream from the Papounets garden and a lace-patterned tuile.

A half-sphere made with a white chocolate shell, a light white chocolate mousse, rhubarb sorbet, and a center of candied strawberries. Served with rhubarb compote, vanilla-coconut cream gel, and strawberry 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.