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, braised in Edmond Briottet cognac and coated in gingerbread breadcrumbs. Served with onion compote, gingerbread, and a cream sauce flavored with Williams pear liquor.

Creamy pea soup, served hot, infused with basil and mint, accompanied by olive oil croutons and a whipped shallot cream.

Blanched leek segments served with whipped cream flavored with Dijon mustard, fried leek strands, and toasted pistachio pieces. Served with our honey-mustard vinaigrette.

Homemade puff pastry filled with white asparagus from Simon’s farm in Ablis (78), prepared in three textures: crispy chips, smooth purée, and asparagus tips blanched then roasted. Served with a cream of asparagus with aged Comté cheese and blanched broad beans.

Sourced from the 42nd district and marinated for 72 hours in a honey-garlic brine (60 days). Served with Alain Ducasse’s signature barbecue sauce.

Guinea fowl ballotine from the Belvindière farm in Eure-et-Loir, stuffed with wild garlic, fresh mild chili, red onion, and mustard. Served with sautéed mushrooms and a sweet potato reduction with Paris rooftop honey and gingerbread.

From a Breton farm, stuffed with garlic, shallot, and rosemary. Served with a fish fumet infused with fresh Madagascar vanilla and Conference pear.

Scallop genital gland pickled and served with black truffle-infused Jerusalem artichoke purée, curly parsley jelly with mint and whole grain mustard, roasted red cabbage, heirloom tomatoes, pan-seared gherkins, and Jerusalem artichoke chips.

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 daring combination of rice pudding layered with raspberry compote, a biscuit base, and a 55% chocolate cream. Served with coffee-flavored whipped cream and peas.

Gariguette strawberry tartare with heirloom tomatoes and French malossol gherkins, served on a strawberry purée and accompanied by homemade Sichuan pepper sorbet.

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.

Raspberries, Isigny cream whipped with Madagascar Bourbon vanilla, almond crumble, and a touch of balsamic vinegar paired with a 1998 Rivesaltes tuilé from Domaine de Roudène.