Chief advise:


Wine by the glass to drink with your foie gras: - €15 Sauternes Château Haut Bommes 2005 (second vin du château Clos Haut Peyraguey 1er cru classé) Gewurztraminer Schlumberger Grains nobles Cuvée Anne 2000

----See our Drinks List at each table----

On weekday lunchtimes, select a Starter + Main Course or a Main Course + Dessert for € 28
(Monday to Friday, from the Discovery Menu)

STARTERS

Snails farmed by M. Devaux, served with a royale of duck foie gras, baby spinach and a red wine sauce
or

Carpaccio of Normandy scallops marinated with orange served with a linseed bread tuile,
baby leaf salad and crunchy vegetables .

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MAIN COURSES

Supreme of guinea fowl roasted at a low temperature served with an endive braised with country bacon and a spicy chicory jus or

Fillet of plaice roasted skin-side down, served with diced pumpkin and Piedmont hazelnuts, and a veal and hazelnut oil jus .

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DESSERTS

To avoid a long wait, desserts should be ordered when the main order is taken.

Vexin apple macaroon served with a fine Elstar apple juice jelly and a light vanilla cream
or

Molten chocolate tart with caramelized almonds and a soft frosting .

Olivier Da Silva selects his artisans and suppliers stringently:

Our herbs are grown organically at the La Roche Guyon kitchen garden
Our snails are sourced exclusively from the family-run snail farm of Mr. Devaux
Our duck livers and breasts are sourced exclusively from Maison Andignac
Our pigeons are bred by the sea in Pornic
Our pork and rabbit are pure Vexin regional products from the farms Ferme Taillier in Ecos and Ferme du Lapin Compote
Our meat is selected by Hugo Desnoyer and comes only from French regional sources
Our fish and shellfish are supplied daily by Rungis and are exclusively from small fishing vessels

Our cheeses are matured by our Master Cheese Maker François Priet

All of our chocolate is sourced exclusively from Michel Cluizel, the only cocoa bean transformer who makes chocolate directly from cocoa beans produced on small, judiciously chosen plantations

Don't forget our "Table d'Hôte" set menu on the last Thursday in the month.