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.



Green asparagus from Vaucluse, tarragon pulp and orange fruit, fresh cheese    18€

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

Ibaiama ham in chiffonnade with salted butter  16€    

Duck foie gras terrine, rhubar marinated with grenadine 19€

Herring and potatoes sald with herbs, soft-boiled egg   15€     

Onion soup, toasted bread with Comté cheese   16€    



Brill fish aiguillettes, white asparagus and potatoes, garlic pesto 36€

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

Roasted monk fish, mixed vegetables with Iberico chorizo 34€



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

Braised lamb shoulder, snap peas and onions, juice infused with thyme  34€   

Charolais rumsteak, pepper juice and candied potatoes  30€