Menu

Beets all in colors ,citrus, horse mackerel flavored with marigold flower and razor clams

zucchini petals, plum, tarragon, raw langoustine warmed by a head broth, steamed buns

green beans, girolles and pleurotes mushroom from Paris, watercress cream, figs, hazelnut, chicken egg from Normandy Araucana

Rosette of candied tomatoes with fresh herbs, burrata and frosted sweetness

Debt carrots, fennel and melon in the idea of a bouillabaisse, Pearly cod

Red peppers, marjoram, Espelette pepper, mussels and scorpionfish confit with sage

Zucchini fiddle confit with basil and almond, burnt nectarines and rack of pig matured in Vexin beer

Small chanterelles, pink and new onions, tarragon, grapes, rump steak

Hazelnut and pecorino gnocchi, barigoule artichokes, sorrel cream

The cheese board

Selection of 3 cheeses from the La Ferme d’Alexandre

The almost floating island fig, cream of tagete

Small chartreuse babas with lemon, tarragon and verbena

Guanaja 70% chocolate soufflé, creamy milk ice cream

Plums with basil and roasted buckwheat