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.

Camargue IGP rice, asparagus cooking liquid infused with white wine, organic asparagus cooked in its own juices with fresh rosemary and thyme. Served with a cold poached egg, asparagus chips, and raw asparagus. Topped exclusively with French spring mushrooms

Sea bream marinated for 24 hours in red peppers, cilantro, and lemon. The sauce is made with a fish stock and coconut milk. The dish is served cold, garnished with physalis, cilantro, pickles, tomatoes, and smoked bacon chips.

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.

White-fleshed fish served with the head :) (approx. 300g), stuffed with a mixture of confit garlic, extra virgin olive oil, parsley, and spinach. Served with a fish stock infused with red cabbage and fresh thyme

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)

55% Tanzanian cocoa ganache, mini financiers with Tanzanian cocoa nibs, garden sage & chervil gel, fresh sage ice cream churned daily

Strawberries from the Chênes Verts region (Gard), 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.