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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 tomatoes gaspacho with cucumber and basil, haddock and croutons15€

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

Ibaïama coppa in chiffonnade, salted butter   14€    

Traditional duck foie gras, rhubarb in grenadine   19€   

Trout gravlax, preserve yellow beetroot and roasted sesame 16€     

 "A la barigoule" poivrade artichokes, mushrooms in vinegar and mimolette, baby rocket leaves16€    

 

FISH

Roasted seabream fillet, confit fennel and orange broth with mild spices 30€

Meunière-style John Dory, spinach shoots   42€

 

MEATS

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

Beef tab, preserve onions, little potatoes in butter    30€    

Roasted guinea fowl breast, spring vegatables with chorizo   28€  

Roasted pork chop, steamed garden peas, salad and meat juice   29€    

 

 

 

 

 

 

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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€

Bourbon vanilla rice pudding, roasted hazelnuts, pure sea salt caramel   12€ 

Dark chocolate cream with marinated cherries, crisp cocoa tuile biscuit   14€ 


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