Menu

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

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.

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 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, green zebra, and Black Crimean tomatoes, along with capers, served with a tomato coulis, roasted cherry tomatoes, pecans, and a dollop of whipped cream with Comté cheese.

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.

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.

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.

"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

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.