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! Served with strawberry chutney and shallot pickles.

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.

Creamy pea soup, served hot, flavored with basil, and topped with olive oil croutons and a whipped cream sauce with shallots.

Asparagus from Simon’s farm in Ablis (78), served in various forms: hard-boiled egg tartare with tarragon and red onion, asparagus chips, and soy mayonnaise.

Homemade puff pastry filled with white asparagus from Simon’s farm in Ablis (78), prepared in three different textures: crispy chips, creamy purée, and asparagus tips that have been blanched and then roasted. Served with a cream of asparagus sauce made with aged Comté cheese and blanched fava beans.

Sourced from the Loire region (42), marinated for 72 hours in a mixture of honey and garlic (fermented for 60 days). Served with Alain Ducasse’s signature barbecue sauce, made with apple and celery.

A guinea fowl ballotine from the Belvindière farm in Eure-et-Loir, stuffed with wild garlic, fresh sweet peppers, red onion, and mustard. Served with sautéed mushrooms and a sweet potato reduction flavored with honey from Parisian rooftops and gingerbread.

Sourced from a farm in Brittany, stuffed with garlic, shallots, and rosemary. Served with a fish stock infused with Gariguette strawberries.

Scallop genital gland pickled, served with black truffle Jerusalem artichoke purée, curly parsley and mint jelly, and whole-grain mustard. Served with 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 bold combination of rice pudding paired with raspberry compote, a cookie, and a 55% dark chocolate cream. Served with coffee whipped cream and green 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.