The Menu

Burgundy snails in parsley butter sauce, served in their shells.Burgundy snails in parsley butter sauce, served in their shells.

Emblematic culinary specialty of the Burgundy region, located in the North-Eastern quarter of France. Our snails are prepared with finely cut fresh parsley, butter and chopped garlic.

Soft-boiled egg, miso mayonnaise and rye bread crumbleSoft-boiled egg, miso mayonnaise and rye bread crumble

A silky soft-boiled egg elevated by a miso mayonnaise with deep umami notes, topped with a crunchy rye bread crumble for a rustic and gourmet touch.

Roasted Camembert with rosemary and garlic bread sticksRoasted Camembert with rosemary and garlic bread sticks

Melted Camembert infused with fragrant rosemary, served with crispy garlic bread sticks — a warm, comforting dish meant for sharing.

Split pea velouté with fresh mint and smoked bacon creamSplit pea velouté with fresh mint and smoked bacon cream

A smooth split pea soup enhanced with fresh mint and finished with a smoky bacon cream, blending garden freshness with comforting depth.

Dill-cured salmon gravlax, English-style potatoes and tangy sour creamDill-cured salmon gravlax, English-style potatoes and tangy sour cream

Delicately cured salmon with fresh dill, served with tender English-style potatoes and a lemony sour cream for a bright, balanced finish.

Duck confit Parmentier with chive mashed potatoes and baby leaf saladDuck confit Parmentier with chive mashed potatoes and baby leaf salad

Shredded duck confit baked over creamy chive mashed potatoes, served with a baby leaf salad for a perfectly balanced comfort dish.

Roasted hake fillet with carrot and cumin purée, beurre blanc sauceRoasted hake fillet with carrot and cumin purée, beurre blanc sauce

Crispy-skinned roasted hake served with a silky carrot and cumin purée and a classic buttery beurre blanc — a delicate balance of texture and aroma.

Rigatoni with tomato sauce, burrata and basil pestoRigatoni with tomato sauce, burrata and basil pesto

Al dente rigatoni tossed in a fragrant tomato sauce, topped with creamy burrata and fresh pesto — a bright, comforting taste of Italy.

Hand-cut beef tartare with thick homemade friesHand-cut beef tartare with thick homemade fries

Freshly seasoned hand-cut beef tartare served with crispy thick-cut homemade fries — a classic that’s both.

Milk-fed veal rump with pan-fried sage gnocchi and green peppercorn jusMilk-fed veal rump with pan-fried sage gnocchi and green peppercorn jus

Tender milk-fed veal served with golden sage gnocchi and a rich green peppercorn jus, blending delicacy and depth in every bite.

Salad cheese plateSalad cheese plate

Apple tarte Tatin with Normandy creamApple tarte Tatin with Normandy cream

Caramelised apples on crisp pastry, served warm with rich Normandy cream — a timeless French classic, simple and indulgent.

Pineapple carpaccio with verbena syrup and coconut sorbetPineapple carpaccio with verbena syrup and coconut sorbet

Thin slices of fresh pineapple infused with a fragrant verbena syrup, paired with smooth coconut sorbet — a refreshing, tropical finish.

Strawberry and basil soup with lemon sorbetStrawberry and basil soup with lemon sorbet

Fresh strawberries infused with basil, served as a light, chilled soup alongside tangy lemon sorbet — a refreshing and vibrant summer dessert.

XXL profiteroles with warm chocolate sauce and sliced almondsXXL profiteroles with warm chocolate sauce and sliced almonds

Extra-large profiteroles filled with vanilla ice cream, topped with rich warm chocolate sauce and crunchy sliced almonds — a timeless indulgence for chocolate lovers.

French toast with delicious caramelFrench toast with delicious caramel

Soft French toast, topped with a delicious, melting caramel – a comforting and irresistible treat.

Gin The AcrobatGin The Acrobat

Gin made in France and from organic farming

Jacoulot LiqueurJacoulot Liqueur

Pepper mint

Whisky BellevoyeWhisky Bellevoye

French Triple Malt Whiskey