This Evening's Menu

Carrot and kumquat soup thickened with vegetable cream. Served with whipped cream flavored with ginger liqueur from Edmond Briottet and pumpkin seeds.

Duck foie gras from La Ferme de la Belvindière (Eure-et-Loir), prepared with Edmond Briottet cognac, served as a marbled terrine with homemade gingerbread and a sweet white wine jelly from Château Ballan-Larquette (Bordeaux). Accompanied by pear whipped cream and onion confit.

Thin slices of Normandy pecta maxima and beetroot pickles. Served with anchovy whipped cream, honey mustard vinaigrette, passion fruit, and French caviar.

Snail casserole with Papounets butter, flat and curly parsley, whole-grain Dijon mustard, served with pickled onions, a poached free-range egg from Ferme des Prés (Yvelines), and a whipped cream with mushrooms and black trumpet mushrooms.

Risotto-style long-grain rice, cooked in a vegetable broth infused with cinnamon, star anise and cloves. Served with melting pears, fresh dill, toasted hazelnuts and chestnuts. Accompanied by a black tea–poached egg Pu’er, vintage 1998 with cinnamon, cloves and soy.

3 hay-smoked scallops snacked with scallop coral pickles, crispy seaweed tuile and finely grated beet smoked with bay leaf and salt. Creamy sauce with scallops, onions and shallots, deglazed with white port.

Duck breast from Eure-et-Loir (28) at the Belvindière farm with roasted apples. Served with a sweet and sour sauce made from tomatoes, soy, and rice vinegar.

Beef cheek confit cooked for twelve hours at low temperature, rolled into a ballotine with crab meat, lightly caramelized onions, and shallots. Served with roasted walnuts and its juices reduced for three hours in white wine.

Caught off our coast (FAO27) using traditional fishing methods and served as a steak with a pollen and Timut pepper crust. Accompanied by a fish stock with "Origine" coffee from L'Arbre à Café with a roasted aroma.

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).

Finely sliced Victoria pineapple from Réunion, caramelized in butter and brown sugar, delicately flambéed with rum. Assembled into gourmet ravioli around a mascarpone center, topped with warm caramel sauce.

Pear cooked sous-vide in a syrup flavored with cinnamon and star anise, accompanied by whipped vanilla cream, a 54% cocoa chocolate coulis, and an almond and Kampot pepper crumble.

Cinnamon rolls with cinnamon, topped with a cream cheese, butter, and powdered sugar glaze, sprinkled with toasted almonds. The brioche is soft and flavorful, made with pumpkin cream and coconut milk.

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.