This Evening's Menu

Chilled velouté with plant-based cream, enhanced with fresh faisselle, pink radish, cucumber, and chives. Served with a crisp brunoise of raw cucumber and finely chopped shallots.

Finely marinated in lime juice, enhanced with fresh dill, kaffir lime, and Maison Edmond Briottet's artisanal pink grapefruit liqueur. Served with delicately deglazed multicolored carrots, crisp fennel pickles, and pink finger lime pearls.

Farmhouse Camembert from La Tremblaye (78), roasted with mirabelle plums, rosemary from our garden, and Sichuan pepper. Served with toasted baguette slices drizzled with Château Calissane olive oil from Provence, sliced dry sausage, and our homemade churned Camembert ice cream.

6 bites of Helix Pomatia from Maison Jacot Billey, the last artisanal cannery to handcraft live snails in the Doubs region. This recipe is a secret!

Pre-hay-smoked butternut squash steak, seared on the griddle and served with a soy, sesame, and mirin sauce.

A refined fusion of dry-aging and gravlax techniques: whole beef ribs are gently rubbed with Guérande sea salt, Espelette pepper, and thyme, then aged for 6 to 8 weeks. Served with a house-made citrus Béarnaise, offering a fresh and aromatic contrast. (guide price for 500g).

Ballotine of chicken supreme from the 78 region stuffed with prunes, onions, and tarragon, wrapped in Breton smoked bacon. Served with a honeyed poultry jus.

Pork cheek slow-cooked for 6 hours after a delicate marinade of cinnamon, nutmeg, and shallot. Served with its own jus, deeply reduced and infused with IPAP — a craft IPA brewed by Les Papounets at Brasserie des Regards in Paris.

Delicate slices filled with tarragon, lemon mint, red onion, and confit garlic. Enhanced with a sauce made from Château Calissanne olive oil (Provence), fresh strawberries, and tangy French malossol pickles. Served with crispy smoked Breton bacon chips and a light anchovy cream.