This Evening's Menu

Cold soup made with green bell peppers, cucumber, and green beans, blended with olive oil from Château Calissanne in Provence, served with homemade sage soft-serve ice cream and homemade olive oil croutons.

An organic egg from the Ferme des Ch’tites Poules in the 78 department, carefully prepared and served with yuzu-infused whipped cream. The dish is served with red onion chips for added crunch, as well as shavings of Lou Teychou cured ham, sourced from pastures in the Aveyron region.

Hand-sliced line-caught albacore tuna (FAO 27), seasonal cantaloupe and watermelon, finely diced red onion, seasoned with lime, extra virgin olive oil, and Guérande fleur de sel.

A pair of 12-month-aged raw-cured and cooked hams from the Lou Teychou breed, raised on family-owned pastures in Aveyron, nitrite-free Angus beef sausages—plain and pepper-flavored—from Les Hommes et des Boeufs in Rambouillet, French Malossols pickles from Hugo, and homemade tomato and rosemary focaccia.

Tender zucchini topped with a compote of eggplant, cherry tomatoes, and red onion, served with a Comté cheese cream and sprinkled with roasted peanuts for a crunchy touch. Served with a tomato sorbet.

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 three best beef flank steaks, hand-sliced to order and seasoned with capers, shallots, and tarragon. The dish is served with a house-made tartar sauce made with spicy ketchup and a soy-cured egg.

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

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, then wrapped in smoked bacon. Served with a red wine reduction infused with Breton smoked bacon.

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 de'Anne-Sophie, located in the Loiret, and delicately enhanced with star anise to add a subtle hint of aniseed sweetness.

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 pistachio Joconde sponge cake, crunchy peanuts, a melt-in-your-mouth caramel ganache, and a soft caramel center. The whole thing is coated in a Magnum-style glaze for a crunchy, generous finish.

Tomatoes from the Nantes region and seasonal apricots with varying textures, fresh verbena, homemade turbiné strawberry ice cream, and a crispy vegetable charcoal tuile.