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.