This Evening's Menu

Hot beetroot and apple soup, accompanied by whipped cream with Bleu de la Boissière cheese and olive oil croutons.

Homemade duck foie gras Tatin with Cognac, caramelised apples and beechwood-smoked duck breast with thyme, from La Ferme de la Belvindière. Served warm with red onion compote and a light apple cream from our garden.

Homemade rillettes made from bonito and duck breast from La Belvindière, a producer in Eure-et-Loir, combined with Dijon mustard, flat-leaf parsley, onion, and carrot. Served with homemade blinis, multicolored carrots glazed with butter and sugar, and a mustard espuma.

6 bite-sized Pomatia helix snails from Jacot Billey, the last artisanal cannery to work with live snails by hand in the Doubs region of France. Recipe kept secret! Served with beet pickles with cider vinegar and chutney with apples from our garden and fresh vanilla from Madagascar.

Leek, onion and shallot fondue, enhanced with walnuts, tarragon and a touch of nutmeg, wrapped in homemade puff pastry. Followed by a béchamel sauce made with white port.

Belly of malard from Ferme de la Belvindière (Eure-et-Loir). Served with a creamy poultry jus with white port, chanterelles and nutmeg.

Beef entrecôte (+/- 200g) flavored with thyme and ginger. Accompanied by home-made clementina from Crosia and tarragon béarnaise.

Pork cheek confit for twelve hours at low temperature, rolled in a ballotine with melting apples, lightly caramelized onions and shallots. Served with its juice reduced for four hours in Cider of artisanal IPA.

Fillet marinated in salted soy, lemon, cumbava and sesame oil, quickly seared "tataki" way on the plancha. Served with a homemade honey-sesame teriyaki.

A selection of 4 cheeses: Pavé de Paris (cow and goat) silver medal at the Mondial de Tours, Camembert d'Isigny AOP (cow), Jouvenceau (goat) and Saint Jacques à la sauge (cow).

A choice of 4 cheeses: Pavé de Paris (cow and goat) silver medal at the Mondial de Tours, Camembert d'Isigny AOP (cow), Jouvenceau (goat) and Saint Jacques à la sauge (cow).

Homemade brioche infused with French toast custard, topped with caramel, Madagascar vanilla whipped cream, and toasted walnuts.

Garden persimmons roasted with honey from Paris rooftops, served with homemade persimmon and spiced rum ice cream, on a bed of crumbled buttery shortbread.

The house staple: two cocoa shortbread pucks, a heart of flowing caramel, chocolate-caramel ganache, and a light white chocolate mousse in a siphon. Digestive: Whisky Fin de Partie Maison Benjamin Kuentz: +€7

Almond and roasted hazelnut crumble, served in a perfect pot. Accompanied by an apple crème diplomate, roasted apples with butter and brown sugar and a crème montée with apples from our garden.