This Evening's Menu

6 bite-sized pieces of Helix pomatia from Jacot Billey, the last artisanal cannery in the Doubs region to process live snails by hand. The recipe is a closely guarded secret!

Duck liver from the Belvindière farm (Eure-et-Loir), marinated in Edmond Briottet cognac, then coated in gingerbread breadcrumbs. Served with caramelized onions and a cream sauce made with Williams pear liqueur.

Cold cucumber and avocado soup, enhanced with garlic and radish sprouts, seasoned with Château Calissanne olive oil from Provence and a touch of coconut milk, served with a siphon of Président cream flavored with wild garlic, along with gingerbread croutons.

Slices of leek, blanched and then seared, served with a light mousse made with Dijon mustard and pistachios, topped with leek chips.

A pastry pie filled with orange carrots and green and white asparagus from Simons Farm in Ablis (78), served with a cold poached egg from La Ferme des Près, all set in a homemade vegetable broth jelly and topped with homemade béchamel sauce

Sourced from a Mediterranean farm and stuffed with wild garlic, carrots, and red onions, served with a creamy fish stock made with cherry tomatoes.

Half a duck breast from La Belvindière Farm (Eure-et-Loir), served with a reduction of chicken stock and mushrooms in white wine, along with fresh morels and pan-seared Saint-Georges mushrooms.

200g beef flank steak from a select breed, chosen from the best of three cuts. Marinated for 72 hours in a honey and garlic brine aged for 60 days, then rubbed with whole-grain mustard. Served with a reduction of Breton smoked bacon in red wine.

White-fleshed fish marinated in a mixture of lime and Timut pepper. Served with a red wine vinegar jelly on a bed of finely diced onions and radishes, accompanied by flaked cucumbers seasoned with pepper.

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).

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.

A decadent dessert inspired by the famous chocolate bar: a moist almond Joconde sponge cake, crunchy peanuts, a rich caramel ganache, and a soft caramel center. The whole thing is coated in a Magnum-style glaze for a crunchy, indulgent finish.