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.

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.

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.

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.

Simmental beef flank steak, selected from the best of three cuts. Marinated for 72 hours in a honey and garlic brine aged for 60 days, seasoned with whole-grain mustard, Espelette pepper, and garden thyme. 600g (serves 2)

Sourced from a farm on the Mediterranean coast, this white-fleshed fish, served as fillets, is accompanied by a sauce made with olive oil from Château Calissanne in Provence, along with shallots, capers, and French malossol gherkins.

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).

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.