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!

Bites of aged Roquefort and Comté cheese, coated in breadcrumbs and deep-fried. Served with a chutney and pear pickles. Accompanied by whipped cream flavored with Dijon mustard from Edmond Fallot, the last remaining artisanal mustard maker.

Cold soup made with heirloom tomatoes, cucumber, and bell peppers, enhanced with olive oil from Château Calissanne in Provence. Served with a siphon of bergamot cream from Maison Briottet and pine nuts.

A vegetarian version of Alsatian meatloaf, generously filled with fresh goat cheese and delicately rolled into a spiral. White asparagus lightly sautéed in olive oil, accented with a touch of fresh dill. Served on a silky zucchini coulis.

A pastry pie filled with orange carrots and green and white asparagus from Simon 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 sauce made with honey, Cassis de Dijon from Edmond Briottet, and balsamic vinegar. Served with button mushrooms seared on the griddle.

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.

Fish marinated in a mixture of yuzu, lime, and Timut pepper. Served with a red wine vinegar jelly over a brunoise of onions and radishes, accompanied by cucumber scales, a siphon of French malossol pickles, and a lace-patterned tuile.

A selection of 4 cheeses: Pavé de Paris (cow’s and goat’s milk), silver medalist at the Mondial de Tours; Bleu de la Boissière (goat’s milk); Camembert (cow’s milk); and Saint Jacques with sage (cow’s milk).

Choose one of the following four cheeses: Pavé de Paris (cow’s and goat’s milk)—silver medalist at the Mondial de Tours; Bleu de la Boissière (goat’s milk); Camembert (cow’s milk); and Saint Jacques à la sauge (cow’s milk).

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.