This Evening's Menu

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 in cider vinegar and garden apple chutney with fresh Madagascan vanilla.

Duck foie gras from Eure-et-Loir, sublimated with Edmond Briottet cognac, Espelette pepper and Sichuan berries. Accompanied by apple compote, caramelized onions and homemade gingerbread for a subtle, gourmet alliance.

Butternut and onion velouté with olive oil and bitter cocoa, blended with vegetable cream. Served with foie gras cream and homemade gingerbread croutons.

Ancestral Papounets recipe: beef liver and heart fused with crepe pork, loin and smoked belly. Both are marinated for 12 hours in Cognac and Porto. Served with chestnut flour blini and Dijon mustard crème montée.

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 duck from Ferme de la Belvindière (Eure-et-Loir). Served with a creamy poultry jus with white port, chanterelles and nutmeg, and roasted clementines in olive oil.

A subtle blend of matured beef and gravlax: whole ribs are delicately rubbed with Guérande fleur de sel, Espelette pepper, and thyme, then aged for 8 weeks. The tasting continues with a citrus béarnaise sauce. (Indicative price for 100g)

Pork cheek confit twelve hours at low temperature, rolled in a ballotine with melting apples, lightly caramelized onions and shallots. Served with roasted walnuts and its juice reduced for four hours with artisanal IPA cider and fresh chestnuts from our garden.

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).

47% cocoa pink chocolate half-sphere with an insert of fresh passion fruit balls, lemon custard and sponge cake soaked in E.Briottet cocoa cream.

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

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

Satin white chocolate mousse served with a 55% cocoa chocolate crumble from Tanzania.