A moral character is attached to the scenes of autumn and winter; these leaves which fall like our years, these flowers which fade like our hours, these clouds which flee like our illusions, this light which weakens like our intelligence, this sun which cools like our loves, these rivers which freeze like our life, have secret relationships with our destinies.
Chateaubriand, memoires d'outre-tombe.
My seasonal cuisine,
Olivier suggests,
Fried parsley.
Parfum de rhubarbe Crillon des Vosges, Michel Moine.
Pan-fried undergrowth.
Blueberry flowers, 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.
Bear's garlic oil.
A dash of champagne.
Juice like a bouillabaisse
Muslin.
Hazelnut oil and wild mushrooms.
Draught of merlot and blackcurrant with Tasmanian pepper.
Sangria sauce
Voatsiperifery pepper and moscatel vinegar
Ivory sauce and armagnac,
Jus court au porto.
Alexander the Great, exploring the Indian Sea, said of sugar: «A reed that gives honey without the honey.
helping bees».
Suggestion of ice creams and sorbets made in house.
Cooking is when things taste like what they are», Curnonsky.
The art of working with produce also means having the wisdom to stop in time, serving it only when it's at its peak, then taking it off the menu when the time comes. Ask about our 2-course lunch at €25, served at lunchtime from Monday to Friday, a word-of-mouth recommendation. For reasons of quality or depending on availability, some products may be replaced or may not be available. We apologize for any inconvenience. We thank you for your understanding. Service, VAT and smile included.