This Evening's Menu

6 bites of Helix pomatia from Jacot Billey, the last artisanal cannery in the Doubs region to process live snails by hand, served with peach marmalade and red onion pickles. 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, a mustard siphon from Conserverie Edmond Fallot, and the restaurant’s homemade gingerbread.

Cold zucchini, fava bean, and basil soup, prepared with olive oil from Château Calissanne in Provence, served with a siphon of Burgundy prunelle 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.

Produced in the Guérande salt marshes. Large “Cœur de Bœuf” 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 aged Comté cheese.

Chicken supreme from a free-range farm in La Belvindière (Eure-et-Loir), shaped into a ballotine and stuffed with Breton smoked bacon, red onions, and prunes, all wrapped in smoked bacon. Served with a star anise-infused poultry jus, enhanced with honey from the rooftops of Paris.

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.

Rib roast rubbed with honey from the rooftops of Paris and wild garlic that has been fermented for 60 days, served with a homemade Béarnaise sauce infused with citrus (lemon, lime, and grapefruit). Approximate price for 500g

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 finely diced Gariguette de Sologne strawberries—grown using high environmental standards in the Loir-et-Cher region—and French “malossol” gherkins from Hugo.

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 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.

A whole nectarine poached in an infusion of fresh verbena, delicately fragrant and melt-in-your-mouth. Its center reveals a rich cream filling made with fresh cheese and crushed raspberries, combining sweetness with a tangy freshness.