This Evening's Menu

6 bites of Pomatia helix from Jacot Billey, the last artisanal cannery to process live snails by hand in the Doubs region. The recipe is a closely guarded secret! Served with a kohlrabi chutney and yellow beet pickles.

Duck liver from the Belvindière farm in the 28th arrondissement, cooked in cognac and served as crème brûlée. Accompanied by pear pickles in cider vinegar, gingerbread, and a cream with Williams pear liqueur.

From Normandy, sliced thinly and accompanied by a blood orange supreme. Served with a pomelo grapefruit whipped cream and pink lemon caviar pearls.

Artichoke soup made with coriander and mint. Served with olive oil croutons and whipped cream flavored with Edmond Briottet bergamot liqueur.

Celery and Romanesco broccoli delicately blanched with fresh thyme, spinach leaves. Sautéed button mushrooms and chanterelles with rosemary. All wrapped in golden puff pastry Wellington-style, served with a creamy béchamel sauce made with organic chestnut flour.

Hay-smoked scallops from the Seine Bay, black truffle breadcrumbs with butter, coral stock with thyme and bay leaf, and Jerusalem artichoke with truffle. Served with Jerusalem artichoke chips, red and white endives, and a scallop emulsion. 5 pieces.

White fish fillet served with homemade black olive tapenade and tarragon-flavored butter crust. Accompanied by a creamy fish broth with mango.

French rump steak heart (+/-200g), served with a sauce made with foie gras, garden rosemary and Briottet cognac.

Chicken supreme from Eure-et-Loir rolled into a ballotine and stuffed with Jounot tomatoes. Served with a creamy butternut squash poultry stock.

A selection of four cheeses: Pavé de Paris (cow and goat), silver medal winner at the Mondial de Tours cheese competition; Bleu de la Boissière (goat); Jouvenceau (goat); and Saint Jacques à la sauge (cow).

One piece of your choice from among four cheeses: Pavé de Paris (cow and goat), silver medal winner at the Mondial de Tours cheese competition; Bleu de la Boissière (goat); Jouvenceau (goat); and Saint Jacques à la sauge (cow).

A fresh and colorful dessert with clementines, pineapples, magues, kiwis and apples in various textures, accompanied by a 55% chocolate pourable glass served warm.

Chocolate and almond paste biscuit, served with dark chocolate cream and mascarpone flavored with fresh Madagascar vanilla. 75% dark chocolate shards and pears poached in cinnamon syrup, cut into brunoise, dusted with cocoa powder.

Baba soaked in rum infused with exotic fruits and pepper for 15 months. Served with orange compote, pink lemon caviar pearls, and whipped cream flavored with bird's eye chili rum.

The house specialty: two cocoa shortbread cookies with a soft caramel center, chocolate-caramel ganache, light white chocolate whipped cream, and 75% cocoa chocolate tuile.