Autumn2026
Menu
Served to the whole table over roughly three and a half hours. We cook around allergies and most preferences with notice; please tell us when you book.
Dinner · Tuesday to Saturday
Tasting Menu
Twelve courses · €340 per guest
Gillardeau oyster, frozen buttermilk, dill oil
Forty leaves and flowers from Sauvage, this morning
Raw langoustine, green verjus, kohlrabi
Baked for six hours in salt, brown butter, hazelnut
Rye from Moulin Sainte-Anne, Gaudry butter
Line-caught turbot, beurre blanc, Oscietra
Smoked eel, beetroot, horseradish
Vendée pigeon over cherry wood, its own jus
Thirty-six months, a single slice, Comice pear
Buckwheat honey, sheep’s yoghurt
Fig leaf ice, raw milk, olive oil
Served with coffee or infusion
Lunch · Thursday to Saturday
À la carte
Three courses from the list below, or the five-course lunch menu at €165.
Leaves, flowers, buttermilk
Verjus, kohlrabi
Beurre blanc, Oscietra
Cherry wood, jus
Thirty-six months, pear
Raw milk, olive oil
Chosen by Mathilde Royer, head sommelier
Pairings
Poured alongside the tasting menu. The full cellar list of 1,400 references is available at the table.
Eight glasses, mostly Loire, Jura and Burgundy
Eight glasses from older vintages and the reserve
Six pressings, ferments and teas made in house
Five glasses of wine
Prices include service and VAT. Our menu contains gluten, dairy, egg, fish, crustaceans, molluscs, nuts and sulphites; ask your server for the allergen sheet. Vegetarian tasting menu available on request.