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THE MENU


Our Chef and his team prepare a menu dedicated to
traditional French cuisine based only on fresh seasonal produces.

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THE MENU


Our Chef and his team prepare a menu dedicated to
traditional French cuisine based only on fresh seasonal produces.

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.

We thank Jean-Yves Bordier, Benoît Rivalan Quidu, Jean-Luc Poujauran
as well as our other producers from Les Halles of Rungis
for the level of excellence they put in everything they do

ENTREES

Green asparagus from Provence, orange supreme in Bourbon vanilla20€

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

Coppa in chiffonnade, salted butter   14€    

Traditional duck foie gras, pineapple and Sechuan pepper chutney    19€   

Scallops carpaccio, mango vinaigrette and lime17€     

Chutterling sausage in croquette with chestnuts   15€    

 

FISH

Roasted cod, green asparagus from Provence, vierge sauce30€

Meunière-style french sole, spinach shoots   48€

 

MEATS

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

Beef tenderloin, pepper sauce, little potatoes in butter    30€    

Marinated chicken sot-l'y-laisse in satay, seasonal vegetables in meat juice26€  

Roasted duck breast, Boule d'Or turnips with citrus30€    

Fricassée of veal kidneys, old fashion mustard, masched potatoes with cives   26€  

 

 

 

 

 

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Desserts


Desserts


THE CHEESE

Cheese platter from Gilles Clayeux (Cheese) cheese maker of the year 2015 by Pudlowski   16€

 

La pause Café 

Coffee and mini-desserts   14€

 

The Desserts

Traditional crêpes Suzette    16€

Profiteroles with real hot chocolate sauce   12€

Île flottante   12€ 

Pineapple carpaccio, coconut in lime, pineapple sorbet    12€ 


RESERVATIONS AT 33 (0)1 42 60 14 36.