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