The menu
One menu of eight courses, served Tuesday to Saturday from 19:00. It follows the market, so a course can change on the day.
I
Heirloom tomato, burrata, basil
Tomatoes at their ripest, torn burrata, first-press basil oil.
II
Langoustine, blood orange, finger lime
Raw langoustine in herb oil, blood orange, finger lime pearls.
III
Beetroot, smoked cream, rye
Hand-cut beetroot tartare, smoked crème fraîche, crisp rye.
IV
Scallop, brown butter, hazelnut
Hand-dived scallops, foaming butter, toasted hazelnut.
V
Agnolotti, sage, aged parmesan
Pasta pinched by hand each afternoon, sage brown butter, 36-month parmesan.
VI
Black cod, miso, dashi
Cod cured for three days in white miso, kombu dashi, charred leek.
VII
Duck, cherry, charred endive
Dry-aged duck breast, morello cherry jus, endive from the grill.
VIII
Chocolate, blood orange, cocoa nib
Dark chocolate crémeux, blood orange, cocoa nib tuile.
Drag to see every course
Tasting menu
€145
Eight courses, bread and butter from our bakery, petits fours.
With your pairing
Wine pairing
+ €95
Six glasses chosen by Léa, our sommelier, poured with each course.
Pairing without alcohol
+ €65
Ferments, teas and pressed juices made in the kitchen.
Allergies and diets
Tell us when you book. Every course can be made vegetarian, and most without gluten or dairy.
Gluten
Dairy
Nuts
Shellfish
Fish
Egg
By the glass
Champagne
Bérêche & Fils, Brut Réserve
€19
White
Chablis Premier Cru, Montmains 2022
€16
Orange
Savagnin ouillé, Jura 2020
€15
Red
Pinot noir, Côte de Nuits 2019
€18
Red
Barbera d’Alba, Piedmont 2021
€14
Sweet
Banyuls Grand Cru, Roussillon
€12
“I look for wines that taste of a place and leave room for the food.”
Léa Varenne, sommelier