Menu

Mediterranean bonito rillettes—a fish from the tuna family—and pollock from the French coast, served with a bird's eye chili and tomato "ketchup" sauce. Served cold with pieces of watermelon and Cavaillon melon, red onions, Chioggia beet pickles, and cilantro.

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 sage-infused whipped cream.

A 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, apricots, capers, shallots, parsley, and olive oil from Château Calissanne.

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 cuts of pork, seared on the plancha and glazed with a teriyaki sauce reduction made with salted soy sauce and toasted sesame seeds.

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.

Layers of oyster mushrooms, chanterelles, butternut squash, button mushrooms, and strained tofu, arranged in puff pastry and topped with a mushroom jelly, accompanied by a white wine and chestnut flour béchamel sauce, all served with a cold poached egg.

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)

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 peaches from Roussillon, served with caramel and raspberry coulis.

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.