The careful selection of producers and artisans is the very first step of our work in the kitchen. They grow the produces before we cook them so the quality of what we do is very much linked to the quality of their work.



Green beans salad, organic egg and smoke duck breast     17€

Snails in shell with garlic beurre-blanc (six - twelve)   12€  - 24€

Ibaiama ham in chiffonnade with salted butter  16€    

Duck foie gras terrine, mashed apricot with gingember and currant 19€

Salmon tartare with lemon and capers, buckwheat and radish   17€     

Tomatoes gazpacho, parmigiano cheese crumble with basil coulis   15€    



John Dory fish, marined cherries tomatoes and chickpea from Ile de France 35€

Meunière-style sole or John Dorry, fish, spinach shoots   48€

Roasted hake fish, einkorn risotto with Laguiole cheese and garden peas 30€



"Chez Monsieur" style veal stew with cream, carrots, potatoes and bacon   28€    

Roasted suprême guinea fowl with sage, mashed zucchini and dry grapes   30€   

Sirloin steack from Normandy, pepper juice and candied potatoes  30€