The Menu
A short menu that changes every day, fresh, seasonal produce ✨
Starters
Homemade
Seasonal
Normandy Leek Soup & Yuzu SabayonGlutenEggA soup made from the white parts of vegetables grown in La Haye, Normandy, served hot with plant-based cream and white miso, featuring umami notes, and enhanced with an egg-whipped cream topped with citrus caviar.Vegetarian
€16Seasonal
Homemade
Local duck carpaccio & pear pickles from the orchards of ValloireDairyFree-range poultry from La Belvindière (28), Guérande salt, olive oil, star anise, cinnamon, Timut pepper, and Sichuan pepper. Smoked with beech sawdust and sliced raw. Horseradish and pear condiment, with the pear cooked in cider vinegar.€17Homemade
Seasonal
Duck Cromesquis from La BelvindièreGlutenEggCrispy bites of poultry confit from Eure-et-Loir, delicately prepared with button mushrooms, red onion, and fresh parsley from our garden. Served on a bed of butternut squash purée and carrot pickles in cider vinegar.€14Seasonal
Homemade
Rillettes made from pollock caught off our coast, prepared using a surf and turf methodMustardFishGlutenEgg+1
DairyDark-fleshed fish caught in the coastal waters of the northeastern Atlantic, cooked in duck fat from La Belvindière with mustard, red onion, and tarragon. The fish is served flaked and crumbled, accompanied by a house-made brioche that’s lightly toasted, golden, and slightly crispy.€14Seasonal
Homemade
Coming Soon: Assane's Forest SkilletEggSparassis, porcini, and chanterelles from Extracepes, harvested in Auvergne-Rhône-Alpes (Puy-de-Dôme), sautéed and then flambéed with cognac from Edmond Briottet. The dish is served with a hot siphon made from the cooking juices and a poached egg.Vegetarian
€19
Main Dishes
Seasonal
Homemade
Spelt with French porcini mushrooms and roasted Brussels sproutsTree nutSmall, heirloom buckwheat from Haute-Provence cooked risotto-style with porcini mushrooms and vegetable broth, topped with a plant-based cream emulsion and fresh chestnuts from the Bouches-du-Béziac region.Vegetarian
€27Homemade
Seasonal
Flat-cut pollock from our coasts with bell pepper sauce viergeDairyTree nutFishDark-fleshed fish, seared on the plancha and topped with a butter crust made with parsley, breadcrumbs, and shallots. The sauce is made with black olive olive oil from Château Calissane in Provence, capers, shallots, and finely chopped raw green bell peppers.€27Seasonal
Homemade
12-hour pork ballotine with smoked bacon and red wine sauce.GlutenSoyPork raised outdoors, slow-roasted in the oven overnight, shredded, and then rolled in duck fat. The sauce is made by reducing the pork’s cooking juices for three hours, along with onion, shallot, tarragon, Espelette pepper, and teriyaki sauce.€29Homemade
Seasonal
72-hour fermented Loire veal chop with honey and garlic, served with homemade Béarnaise sauceEggDairyEach piece weighs approximately 300 g; various weights are available for purchase. Artisanal fermentation of fresh garlic and honey from the rooftops of Paris. Served with a sauce made with egg, shallots, butter, lemon, and orange.€38Seasonal
Homemade
Belvindière Duck Breast, with Morel Mushroom GravyDuck breast from the Ferme de la Belvindière in Eure-et-Loir, where farmer Frédéric Thirouard personally oversees every stage of production. Served with a poultry sauce made with morel mushrooms, cardamom, and wild garlic.€34Homemade
Seasonal
Three side dishes to shareCeleryMustardDouble-fried French fries, fennel salad with black trumpet mushrooms dressed in a mild vinaigrette, and seasonal vegetable purée. The first trio is included. Additional side dish: €2.Vegetarian
€6
Off the Menu: Cheeses from La Ferme De La Tremblay
Seasonal
Popular
Homemade
The Cheese Platter and Its JamDairyA 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 (cow’s milk).Vegetarian
€14Seasonal
Popular
Homemade
The One-of-a-Kind Piece and Its MarmaladeDairyA 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 (cow’s milk).Vegetarian
€5
Deserts
Homemade
Seasonal
Plum Cloud and Homemade Ice CreamEggTree nutWhipped hazelnut cream topped with crisp meringue, a confit, and homemade soft-serve ice cream made with red plums from Roussillon.Vegetarian
€15Seasonal
Homemade
Popular
Martine's "Tellement Bon"GlutenEggDairyTree nutThe house specialty: two cocoa shortbread cookies with a soft caramel center, chocolate-caramel ganache, light white chocolate whipped cream, and 75% cocoa chocolate tuile.Vegetarian
€17Seasonal
Homemade
The Fig Garden of SollièsGlutenEggTree nutMade at Lanza in the 83 department and roasted with honey, served with homemade turbiné plant-based ice cream flavored with fresh thyme and a hazelnut-almond crumble.Vegetarian
€15Homemade
Seasonal
When Strawberries, Pickles, and Capers Come TogetherEggMariguette tartare from Anne-Sophie in Pithiviers, served with French malossol gherkins and a tangy ice cream for a surprising and daring combination.Vegetarian
€15
Food Allergies and Intolerances
Please find below a list of allergens that may be present in our menus. These are indicated next to the title of each dish, if any.
Dairy
Gluten
Egg
Tree nut
Fish
Soy
Mustard
Celery
Discover also
Our Wines
This wine list has been conceived as a tribute to French winemaking expertise, the diversity of our terroirs, and the women and men who bring them to life. Our cellar brings together nearly 100 different wines and over 1,000 bottles, offering a vibrant and ever-evolving selection!Our Drinks & Spirits
Our approach is rooted in the ZEBI label (Zero Industrial Beverages), co-founded by us, Les Papounets and Kevin Arquillo in 2023. Today, it brings together around 100 members across France. The aim is to champion homemade creations, craftsmanship and local sourcing, while shining a light on independent producers. Copier ENNew Year's Eve 2027
For this exceptional evening, indulge in a refined menu crafted with exceptional ingredients. An unforgettable culinary experience to celebrate the new year in good company and with great food. Price: 109 € per person (excluding drinks)