A Bistronomic restaurant offering a refined, creative and daring cuisine.

• ROASTED PARSNIP PURÉE
  Forgotten vegetables glazed with truffle juice, vegetable croques and grated chestnuts

• PIKE-PERCH
  Roasted fillet of large pike-perch with cep mushroom butter, grilled celerisotto, pumpkin cubes, candied fennel, sour beetroot sauce
• SCALLOPS
  Roasted scallops, white soybean paste crust, fine saracen noodles with wakame, parmesan emulsion
• BRILL
  Fillet of brill in a horn-of-plenty mushroom crust, pumpkin three ways, country foam and root vegetables
• LOBSTER AND SOLE
  Open ravioli of lobster and sole, fennel confit, yellow turnip mousse, chestnut crumble, foam of lobster broth
• SALMON
  Jerusalem artichokes three ways, parsnips roasted on the skin and steamed chestnuts, cep mushroom butter sauce

At your convenience
- Mashed potatoes with mushrooms and hazelnuts
- Pearl barley risotto with chestnut chips
- Royale of mushrooms with fine herbs

• CALF SWEETBREAD
  Calf sweetbread browned in semi-salted butter, salsify confit on the skin, parsnip gnocchi, root vegetables, butternut, liquorice reduced juice
• PIGLET
  Piglet cheek confit, parsnip purée, candied onions, shimejis mushroom, autumn vegetables, full-bodied mirror sauce
• PIGEON
  Pigeon cooked on the chest bone, leg confit, salsify confit, mushrooms and chestnuts, Jerusalem artichokes, pumpkin fondant, crunchy potatoes, cocoa sauce
• BEEF
  Lacquered beef with truffle juice, mushroom tartar, foie gras and hazelnuts, soft potatoes with herbs and chestnuts, leek fondue, spicy juice

At your convenience
- Ecrasé de pommes de terre aux champignons et noisettes
- Risotto d'orge perlé aux brisures de marrons
- Royale de champignons aux fines herbes

• PLATE OF RIPENED CHEESES

• BELLE-HÉLÈNE PEAR "DE JANGELI"
  Poached pear, soft almond biscuit and hot chocolate
• MONT BLANC & PEAR
  Meringue with peace seeds, chestnut cream, pear confit, mascarpone whipped cream, white and black sesame tuile biscuit
• COFFEE AND WHISKY
  Crispy rice soufflé, coffee siphon, whisky emulsion and white coffee ice cream
• CHOCOLATE FLEUR DE SEL
  Grandma's mousse made from Venezuelan Araguani, crunchy chocolate leaves and toasted cereals, yuzu fleur de sel
• CITRUS FRUIT AND GIANDUJA
  Japanese hazelnut biscuit, citrus marmalade, Gianduja ganache, hazelnut crumble and citrus caviar
• ICE CREAMS AND SORBETS MADE IN HOUSE - 3 scoops
  Vanilla • Chocolate • Chestnut • Verbena & honey • Passion fruit • Orange