The careful selection of producers and artisans is the very first step of our work in the kitchen. They grow the produces before we cook them so the quality of what we do is very much linked to the quality of their work.



Organic eggs mimosa, mustard sprouts and smoke duck breast     14€

Snails in shell with garlic beurre-blanc (six - twelve)   12€  - 24€

Ibaiama ham in chiffonnade with salted butter  16€    

Duck foie gras terrine, pineapple chutney and date pulp 19€

Goujonettes john dorry fish, marined radish and tartare sauce   19€     

Onion soup, toasted bread with Comté cheese   16€    



Roasted hake fish, steamed vegetables with dill and haddock broth 28€

Meunière-style sole or John Dorry, fish, spinach shoots   46€/44€

Unilatéral seabass, mashed butternut and chestnut, candied lemon  35€



"Chez Monsieur" style veal stew with cream, carrots, potatoes and bacon   28€    

Braised saddle of rabbit, cabbage and mustard juice  30€   

Charolais rumsteak, pepper juice and candied potatoes  30€