L'Aube (course one)Dawn
- Gougère with aged Comté
- Chestnut velouté, a drop of white truffle oil, roasted hazelnut
The menu · Autumn 2026
Les Heures
Seven courses that follow one day, from dawn to dusk. Served every evening from Tuesday to Saturday.
Seven-course tasting menu
La Rosée (course two)Dew
- Brittany langoustine, lightly seared
- Green apple consommé · Sorrel · Yuzu pearls
Le Jardin (course three)The Garden
- Heirloom beetroot baked in a salt crust
- Fresh goat's cheese from the Loire · Blackcurrant vinegar · Wild buckwheat
La Marée (course four)The Tide
- Line-caught turbot, poached in seaweed butter
- Champagne beurre blanc · Salicornia · Oscietra caviar
Le Sous-Bois (course five)The Forest Floor
- Wild duck from the Dombes, roasted on the bone
- Cep mushrooms · Jus au vin de Chinon · Quince purée · Crispy celeriac
Le Fromager (course six)The Cheese Course
- A selection from Maison Barthélémy
- Walnut and raisin bread baked in-house · Acacia honey
Le Crépuscule (course seven)Dusk
- Soufflé au Grand Marnier, made to order
- Crème anglaise with Tahitian vanilla · Candied orange zest
Fridays only
À la carte at lunch
| Œuf parfait, girolles, jus de volaille | €28 |
| Pâté en croûte maison, pickles d'automne | €26 |
| Sole meunière, pommes de terre fondantes | €54 |
| Ris de veau croustillant, sauce au vin jaune | €49 |
| Tarte fine aux pommes, glace au caramel beurre salé | €16 |
The cellar
340 wines
The list leans towards Burgundy and the Loire, in honour of the chef's roots. Sommelier Clémence Aubry also keeps a short list of natural wines and a remarkable collection of old vintage Chartreuse.
