Menu

A cold soup made with tomatoes, onions, bell peppers, cognac, mustard, balsamic vinegar, cucumber, olive oil, and chestnut flour, served with a scoop of basil ice cream, a lace-patterned tuile, and homemade bread croutons.

A summer salad featuring Gariguette strawberries, Bleu de la Boissière cheese, snow peas and snap peas, pine nuts, arugula, bacon chips, and mint. Served with a honey-mustard vinaigrette.

Ducks from the Bèlvindière Farm (78) raised on the farmer’s organic grains. Duck belly, salt-cured and marinated in bird’s eye chili and Espelette pepper, sliced into thin strips and served raw with a jelly made from a Grand Cru Classé wine and a diamond-shaped cookie.

Snails supplied by Jacot Billet, a Living Heritage company and the last French cannery still producing live Burgundy snails. Here we eat everything, even the shell! Served with a plum, zucchini, and panai chutney, as well as radish pickles.

Produced in the Guérande salt marshes, a large beefsteak tomato, hollowed out and stuffed with finely diced heirloom tomatoes—Pineapple and Green Zebra—along with hazelnuts, capers, and shallots. Served with tomato coulis, roasted cherry tomatoes, and a dollop of whipped cream flavored with Comté cheese.

The most tender and fatty cut of pork, aged with oregano leaves and Espelette pepper. Served seared on the plancha and glazed with a teriyaki sauce reduction made with roasted sesame seeds.

Breast meat from free-range poultry raised by Frédéric Thirouard using his own organic grain in Eure-et-Loir. Seared on the griddle, oven-roasted, and served with its spiced poultry jus—featuring peach, ginger, cinnamon, pepper, and Sichuan pepper—along with crispy chicken chips.

Aged 14 days , Top rib from an animal raised on Irish pastures. Suggested price for 500g; rib weight available upon request at the restaurant. Enjoy it alone or share it.

White-fleshed fish seared on the plancha, served with carrot-top chips and a sauce made from a reduction of fish bones and skins.

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.

"La Studieuse du Roussillon" yellow peaches from a family farm in Castelnou. Served as a compote and raw slices. Roasted white peaches, red currant coulis, and a lemon sorbet with yellow peaches

Red bell pepper compote, green bell pepper sorbet, saffron whipped cream from "Les Bien Élevées," and a 75% Tanzanian dark chocolate 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.