Summer, season of fragrant skies and lush greens, begins with the June solstice and ends with the September equinox. It is also a time of exuberance in vegetable gardens and orchards. Fruit and vegetable harvests are now at their peak, and market stalls, overflowing with ripe and magnificent produce, offer us spectacular symphonies of color.
Chateaubriand, memoires d'outre-tombe.
My seasonal cuisine,
Olivier suggests,
Fried parsley.
Parfum de rhubarbe Crillon des Vosges, Michel Moine.
Pan-fried undergrowth.
Cornflower blossoms and rose petals, sorrel and celery sorbet.
Aeolian white glaze.
Do you have allergies? Please ask us. Information on notifiable allergens contained in our dishes will be provided by restaurant staff.
Seawater cloud.
Asparagus and juice like a bouillabaisse.
Bear's garlic oil.
A dash of champagne.
Rockfish coulis.
Draught of merlot and blackcurrant with Tasmanian pepper.
Voatsiperifery pepper and moscatel vinegar
Ivory sauce and armagnac,
Jus court au porto.
Fine champagne,
Alexander the Great, exploring the Indian Sea, said of sugar: «A reed that gives honey without the honey.
helping bees».
per place setting
Suggestion of ice creams and sorbets made in house.
Cooking is when things taste like what they are», Curnonsky.
The art of products is also having the wisdom to stop in time, therefore only serving them when they are at their best in season, then removing them from the menu at the right moment. Ask about our 2-course lunch for €30, served Monday to Friday, communicated by word of mouth. For quality reasons or depending on arrivals, certain products may be replaced or unavailable. We apologize for any inconvenience. Thank you for your understanding. Service, VAT, and a smile included.