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
Carpaccio of line-caught sea
bass with Kristal caviar and creamed fennel - € 39 -
Half a beechwood-smoked
blue lobster, with lasagne-style root vegetables - € 36 -
Lightly seared Port-en-Bessin
scallops, in a creamy chestnut and Burgundy truffle soup - € 39 -
Focaccia
of snails farmed by Mr. Devaux and wild mushrooms, served with fondant porcini
mushroom croquettes - € 29 -
FISH
Wild turbot roasted skin-side
down served with baby leeks, with Burgundy truffle
and Iberian ham and veal
and truffle oil jus - € 41 -
Fillet of John Dory cooked slowly in foaming
butter served with Créance carrots and parsnips with argan oil - € 39 -
Port-en-Bessin
scallops topped with Normandy Mimolette cheese served with a shellfish salad and
foaming jus - € 39 -
MEAT
Rib of Normandy beef for two,
roasted with herbs served with mashed
Ratte du Touquet potatoes and a red
wine sauce, - € 49 per person -
Vol-au-vent-style
fricasseed veal sweetbreads with seasonal wild mushrooms and a creamed porcini
mushrooms - € 42 -
Fillet of Lozère lamb served pink with fondant potatoes
stuffed with lamb's trotters and Arleux smoked garlic sauce - € 42 -
As Olivier Da Silva cooks only with top-quality fresh produce, please understand if an ingredient is unavailable.
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.
Choose menus (back)
Discovery
Menu- 39 E
Tasting
Menu - 85 E
Lobster Menu -
125 E
A
la carte menu
Cheeses
and desserts