Pig confit
Pig confit, black beans and lemon, ginger emulsion.
Pig confit, black beans and lemon, ginger emulsion.
Artichoke “barigoule”, cream, cider vinegar, crispy onion
In the warm atmosphere of the big room inside the restaurant, it is so good to eat a cuttlefish risotto by our chef Etienne…
Slow cooked chicken supreme with mushrooms and celeriac.
The cool magazine Villa Schweppes says that we have the most beautiful terrace of Paris… And they acclaim the “chic and popular cuisine” of…
As beautiful as it tastes. In a great white plate a fresh grilled mullet on cabbage with butter emulsion and a touch of colored…
When the weather is a little bit colder it is so good to eat a good fresh soup. The chef prepares each day a…
Fresh home made ravioles stuffed with duck in a light thaï broth.
Just grilled with fresh spinach leaves and a soft cress emulsion. So good on the terrace or inside.
A simple and classic french recipe. Tender leeks perfectly cooked, and eggs mimosa with a light vinaigrette.
Fall’s velouté Onions carbonara, perfect egg and herb emulsion Duck ravioles, confit lemon, thai jus and somme daily suggestion by our chef Etienne Daviau
Tasty marinated herrings on slides of beetroots with a light chive cream.