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!

A dish made with beef and pork, slowly simmered in a broth with carrots and peas, served with a red onion compote and gingerbread.

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.

From the salt marshes of Guérande. A large beefsteak tomato, hollowed out and stuffed with finely diced heirloom tomatoes, basil, and shallots. Served with a Green Zebra tomato coulis, dried cherry tomatoes, and whipped cream with fresh goat cheese.

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 organic duck breast from the Belvindière farm (Eure-et-Loir), served with a sauce made with smoked bacon, red wine, garlic, honey, and balsamic vinegar.

The tender, stringy part of the best section of the three beef flank steaks, hand-sliced to order. Served raw with condiments to mix in: house-made tartar sauce, capers, red onion, shallots, and egg yolk confit in soy sauce.

White-fleshed fish marinated in yuzu, seasoned with a hint of garlic and tarragon and Timut pepper, and enhanced with extra virgin olive oil. Served with a soy mousse and roasted walnuts, along with finely diced red onion and sweet potato.

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).

Savarin soaked in a rum infused in Burgundy wine barrels with 10 kinds of pepper, exotic fruits, mango, and passion fruit. Served with a pastry cream made from Gariguette de Sologne strawberries grown using high environmental standards in the Loir-et-Cher department.

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.

A whole poached peach steeped in fresh verbena tea, delicately fragrant and melt-in-your-mouth. Inside, it reveals a creamy filling made with fresh cheese and crushed raspberries, combining sweetness with a tangy freshness.

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.