letter
“there is no modernity
without a good tradition”
TASTING MENU
The menu will be served with a tasting of bread, oil and butter.
Seasonal products are subject to change depending on the market and season.
At the diner's request, the menu can be adapted to accommodate allergies, intolerances, or personal preferences.
Rabbit siu mai with rabiosa sauce, quail yolk and thyme air.
Tomato dashi gelée with lightly pickled mackerel, seasonal tomatoes and dill.
Chicken liver parfait with crispy skin, pear, pickled mustard and ponzu.
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Potato gnocchi with Cantonese style sweetbreads, spiced sauce, coconut, and almonds.
Braised squid with chicken "menjablanc", cordyceps and lemon verbena foam.
White tuna with aromatic herb sauce, pickled onion petals, semi-dried tomatoes and raspberries.
Grilled duck breast with peach romesco, creamy white eggplant and black garlic puree, demi-glace, and summer truffle.
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Zucchini sorbet with melon, hoisin, and green shisho granita.
Pickled figs with goat's milk ice cream, caramelized onion cream, and fried tendons.
Petit-fours.
Wine pairing price: €40
Lunch Menu
midday from Tuesday to Friday, excluding holidays.
Some dishes may vary depending on market availability.
Chicken liver parfait with crispy skin, pear, pickled mustard and ponzu.
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STARTERS (1 to choose)
Fettuccine with mushroom emulsion, cilantro pesto, braised maitake mushrooms, and peanuts.
either
Braised green asparagus with miso sabayon, Iberian pork jowl, and frise escarole.
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MAIN COURSE (1 to choose)
Glazed ox cheek with potato parmentier, seasonal mushrooms, and snow peas.
(option in exchange for beef fillet with supplement +7€)
either
Fresh fish with tandoori masala sauce, parsnip and yuzu textures.
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DESSERT
Toasted Jerusalem artichoke ice cream, aerated chocolate mousse, red berries and vanilla.
A LA CARTE
Seasonal products and dishes are subject to change depending on the market and season.
SNACK
Glazed king oyster mushroom with beef marrow emulsion, carob and purple oxalis.26€
Potato gnocchi with Cantonese style sweetbreads, spiced sauce, coconut, and almonds.26€
Braised squid with chicken "menjablanc", cordyceps and lemon verbena foam.26€
FISH
Grilled turbot with hazelnut and chervil vinaigrette, fennel and chanterelles. 28€
Grilled wild sea bass with Paris coffee emulsion, cauliflower noisette textures, and yuzu.28€
White tuna with aromatic herb sauce, pickled onion petals, semi-dried tomatoes and raspberries. 28€
MEATS
Grilled suckling lamb with Irish oysters, onion and beer cream, green olives, and pickled cucumber.29€
Aged beef tenderloin with pickled seasonal mushroom emulsion, glazed baby corn and potato parmentier.29€
Grilled pigeon with demi-glace, candied maitake, beetroot, potato emulsion and sumac.29€
DESSERTS
Toasted Jerusalem artichoke ice cream, aerated chocolate mousse, red berries and vanilla.13€
Pickled figs with goat's milk ice cream, caramelized onion cream, and fried tendons.13€
Miso egg-custard with bourbon vanilla ice cream, fried corn with chocolate and green shisho leaves infusion.13€