Menu

Fish marinated with whole grain mustard, shallots, parsley, and olive oil. Served with homemade brioche and whipped cream flavored with cognac.

A cold soup made with green beans, onion, green bell peppers, cognac, mustard, balsamic vinegar, cucumber, zucchini, olive oil, and chestnut flour. Served with a scoop of sage ice cream, a lace-patterned tuile, and homemade bread croutons.

Ceviche made with wild Mediterranean bonito—a fish from the tuna family—marinated in lime juice, served with bird's eye chili sauce and tomato "ketchup." Served cold with pieces of fresh watermelon and cantaloupe, red onions, Chioggia beet pickles, and cilantro.

A pair of 12-month-aged raw-cured and cooked Lou Teychou ham, raised on pastures at family-run farms in Aveyron; nitrite-free sausage made from pure Angus beef from Les Hommes et des Boeufs in Rambouillet; French Malossols gherkins from Hugo, and homemade butter.

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 a griddle, roasted in the oven, and served with peach wedges and a peach-infused chicken jus seasoned with ginger, cinnamon, and Sichuan pepper, along with chanterelle mushrooms.

The top part of the rib from an animal raised on pastures at family-run farms in the Aveyron region, rubbed with thyme, rosemary, bay leaf, and Espelette pepper. 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 and finished with a crust made from parsley and mustard seeds. Served with a sauce made from tomatoes, capers, shallots, parsley, and olive oil.

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 kinds of pepper, exotic fruits, mango, and passion fruit, served with vanilla whipped cream and a splash of rum.

A giant "île flottante" made with Roussillon peaches, featured in both caramel and coulis forms. Made with a raspberry center.

Summer brunoise of beefsteak tomatoes, strawberries, and apricots, served with a charcoal tuile. Prepared with cinnamon and verbena syrup and strawberry soft-serve ice 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.