Menus

A table where the seasons compose the score: each plate reveals its rich accents, carried by the encounters between terroirs and traditions.

Lunch

Served Wednesday to Saturday.

  • 4-course menu65 €
  • 6-course menu100 €

Dinner

Excluding drinks.

  • 7-Course Tasting Menu150 €
  • Vegetarian 7-course menu150 €

Vegetarian menu on request at reservation.

  • Food and wine pairing85 € ou 115 €

Tasting menu, 7 courses

The menu changes with the seasons and market arrivals.

Amuse-bouches

  • Pho broth
  • Cauliflower and white chocolate

    chilli.

  • Homemade Worcestershire meringue
  • Black pudding and banana cream
  • Homemade strawberry sourdough bread

    smoked butter with cherrywood.

Starters

  • Samphire, Morteau sausage emulsion

    lobster reduction, cuttlefish.

  • Saint-Jacques, gnocchi, sea urchin

    parmesan, XO.

Mains

  • Saint-Pierre, carrots

    pineapple, burrata.

  • Aged caviar and fermented milk
  • Wild boar, salsify, mushrooms

Cheese supplement : 15 €.

Desserts

  • Potimarron, cashew nuts, dark chocolate

    lait ribot.

  • Sparkling anise and cardamom water

    sugar bubble, raspberry, fig. Ginger crumble, fig leaf.

  • Mignardises

Our approach

In our kitchen, every detail counts, right down to our plates, handcrafted by our chefs with passion and craftsmanship.
True to our eco-responsible commitment, we favour fresh, seasonal ingredients sourced from local producers. In the same spirit, some kitchen by-products - shells, poultry bones, charcoal - are given a second life in our ceramics, which we then incorporate into the table service.
A craft-based, sustainable approach, in the service of flavour and respect for nature.

Please let us know of any food allergy or intolerance when you book: our team is available to answer any questions about allergens. Our meat and fish are of French origin or, when unavailable, sourced from the European Union.

Ayumi Sugiyama and Romain Mahi