This Evening's Menu

Autumn vegetable soup with red onion and Espelette pepper. Served with dill and coriander whipped cream, finely chopped raw shallot and homemade croutons in olive oil. Served with mint chips from our garden.

Mediterranean bonito and duck breast, combined into delicate rillettes with fresh herbs – tarragon, flat-leaf parsley – and confit red onion. Served with a chestnut flour blini, glazed heirloom carrots in a reduced jus, fennel pickles, and a whipped cream with Edmond Fallot wholegrain mustard.

Circular puff pastry filled with rutabaga, golden ball turnip and parsley root served with a white port béchamel sauce.

Tender and slightly fibrous cut of meat, served rare at the center, accompanied by a homemade citrus Béarnaise — lemon and lime — enhanced with freshly picked tarragon from the Papounets’ garden.

Belly part of the mallard from the Ferme de la Belvindière (Eure-et-Loir). Served with a creamy poultry jus with white port, button mushrooms and nutmeg.

Medallion worked on garlic puff pastry, on homemade puff pastry, chanterelles and comté cheese. Served with a reduction of Breton smoked bacon with red wine and chanterelles.