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.



Mushrooms fricasse, soft boiled egg and smoke duck breast   18€

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

Ham in chiffonnade with salted butter  16€    

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

Trout from Pyrénées marined with dill, beetroot and peanut   17€     

Butternut creamy veloute with nuts oil, mushrooms and whipped cream 15€    



Unilateral hake fish, steamed leeks and mussels juice with herbs 30€

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

Roasted monkfish, white beans with cress and Iberico chrorizo 34€



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

Roasted duck breast, roasted figs and carrots, porto juice  30€   

Charolais beef rumpsteack, mustard juice and candied potatoes 32€