Menu

Fish fried in a batter made with soy milk, oat milk, yellow onions, spices, mustard, and nutmeg—all combined into a single ball. Served with fennel compote, a sabayon made with Alsatian sparkling wine, and a Dijon-style blueberry cream by E. Briottet

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.

12-month-aged raw ham from Lou Teychou cattle, raised on pastures at family-run farms in Aveyron; two varieties of nitrite-free sausages made from pure Angus beef from “Les Hommes et les Boeufs” in Rambouillet; French Malossols gherkins from Hugo, and house-made clarified butter with bird’s eye chili.

A creamy soup served hot, made with sweet corn grown in Provence. Served with infused whipped cream and sage ice cream.

Layers of oyster mushrooms, chanterelles, butternut squash, button mushrooms, and strained tofu, topped with a mushroom jelly and cherry tomatoes, all encased in puff pastry. Served with a white wine béchamel sauce, a poached egg served cold, and carrot and greens chips.

Dark-fleshed fish caught off the French coast, seared on a griddle, and served with a crust made from parsley, chestnuts, and mustard seeds. Served with a sauce made from tomatoes, shallots, parsley, and olive oil from Château Calissanne, with a teriyaki caramel.

A cross between gravlax and dry-aging. The upper part of the rib from an animal raised on pasture at family-run farms in the Aveyron region, rubbed with thyme, rosemary, bay leaf, and Espelette pepper. Price listed is for 500g; rib weight available upon request at the restaurant.

Breast meat from free-range poultry raised by Frédéric Thirouard using his own organic grain in Eure-et-Loir. Grilled à la plancha and served with roasted wedges of “Studieuse” peaches from Roussillon and a duck jus infused with peach and spices: ginger, cinnamon, and Sichuan pepper.

The most tender cut of pork, seasoned with a rosemary stuffing and then seared on the plancha. Served with a tapenade made with rosemary, tarragon, thyme, parsley, red onions, almonds, prunes, olive oil, and green olives, along with a red wine caramel and a wrapping of smoked bacon.

Double-fried house-made fries. Fennel salad with honey-mustard vinaigrette. Carrot purée with rosemary. The first trio is included; additional trios are available for an extra charge.

One of a selection of four award-winning cheeses produced sustainably in the Yvelines region: Jouvenceau (goat), Bleu de la Boissière (goat), Pavé de Paris (cow and goat), and Brie Fermier (cow)

The complete selection of four award-winning cheeses produced sustainably in the Yvelines region: Jouvenceau (goat), Bleu de la Boissière (goat), Pavé de Paris (cow and goat), and Brie Fermier (cow)

A crispy choux pastry filled with a French chestnut mousseline enhanced with fresh vanilla beans.

A giant "île flottante" made with mirabelle plums and raspberries, served with caramel and fruit sauce.

Red plum velouté from Roussillon paired with rhubarb compote, lime zest, and effervescent sugar beads. Served with thin slices of Gariguette strawberries from the Loiret and ice cream made from the same strawberries.

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.