This Evening's Menu

Cold soup made with roasted butternut squash, onion, and curly parsley, served with a crispy lace-patterned tuile and Bleu de La Boissière ice cream from the Tremblaye farm in the Yvelines (78)

Leek segments from Les Vergers Saint-Eustache, steamed and then gently seared with a blowtorch, served with a mustard seed and truffle vinaigrette made with mustard from Edmond Fallot, the last remaining Dijon mustard factory. Pickled onions and walnuts...

Shredded duck confit from the Ferme de la Belvindière in Eure-et-Loir, mixed with button mushrooms, parsley, and red onion, shaped into patties, then breaded and fried.

Gilthead sea bream from FAO fishing zone 37, stuffed with tarragon, flat-leaf parsley, red onion, and lime zest. Served with green fig marmalade and fennel pickles. Angus beef sausage chips

Oven-roasted slice of butternut squash, glazed with a coconut milk emulsion, served with roasted walnuts, finely diced butternut squash, and yellow curry purée.

Fish caught in the Northeast Atlantic (FAO 27), prepared as a 150-gram fillet, topped with a crust made from chestnut flour, breadcrumbs, flat-leaf parsley, and tarragon. Served with a seasonal sauce vierge made with olive oil from Château Calissanne in Provence, capers, and red onions.

A tender, stringy cut from one of the top three beef flank steaks, hand-sliced to order and prepared with capers, tarragon, and red onion. The dish is topped with an egg yolk confit in soy sauce and served with our house tartar sauce made with spicy ketchup.

Roasted guinea fowl thigh from Ferme de la Belvindière (Eure-et-Loir), served with a poultry jus with leeks and fennel, red onion and curly parsley, deglazed with white wine from Domaine Clos Aguilem: L’Ans 5, 2019.

Roasted pork tenderloin, stuffed with shallots, garlic, and fresh herbs, and delicately wrapped in Breton smoked bacon. Served with a rich, reduced pork gravy made with red wine.

Double-fried French fries. Oak-leaf lettuce salad with honey-mustard vinaigrette. Carrot purée with rosemary from the Papounets garden, located in Ablis in the Yvelines (78). The first trio is included. For any additional items, expect to pay €2 per extra side dish.

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).

A reimagining of the famous île flottante, in a “continent” version, served with a fresh Gariguette strawberry coulis from Maison d'Anne-Sophie, located in the Loiret, and delicately enhanced with star anise to add a subtle hint of aniseed sweetness.

Tanzanian dark chocolate soufflé (75%), with a melt-in-your-mouth center, served with Guérande fleur de sel ice cream.

A crisp meringue, delicately layered with a red plum confit, served with homemade fresh grape ice cream.

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.