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 The first-rate Hungarian Tokay Late Harvest Harslevelu 2005

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

STARTERS -

Rosemary-smoked fillet of red mullet served with a quinoa risotto and olive vinaigrette - €26 -
French green asparagus with shellfish in a white sauce, served with paleta ibérica cured ham and parmesan - €24 -
Duck foie gras from the South West with a sesame toast and a seasonal herb salad - €26 -
Tartare of local langoustines with herring caviar and a chilled garden pea soup - €25 -

FISH -

Fillets of sole Dieppoise "revisited" by Olivier Da Silva - €34 -
Sea bass cooked slowly, skin-side, with a new-season vegetable and chorizo flat omelette - €36 -
Fish of the day.

MEAT -

Rib of Bavarian beef for two, served with Ratte du Touquet mousseline potatoes and a Madiran reduction sauce
- €49 per person -
Fillet of Quercy lamb in a herb crust, served with boulangère potatoes and new-season turnips - €37 -
A duo of Vexin pigeon, with the breast roasted and legs braised in Bourbon vanilla - €33 -
Classic French veal served pink, with chanterelles and fondant potatoes. - €35
Squab from the Vexin region, with spelt and autumn vegetables, and juices spiced with green cardamom. - €33

Our snails are sourced exclusively from the family-run farm of Mr. Devaux'
Our pigeons are sourced exclusively from the family-run farm at La Nourotte, managed by Mr. Huppe