
Alsace
Riesling, smoked bacon and the winter stove
SignatureChoucroute GarnieThe bouchons of Lyon and the Beaujolais hills.



The carte moves on the first of every month. Here is where it has been this year, and where it goes next.

Riesling, smoked bacon and the winter stove
SignatureChoucroute Garnie
Melted cheese, lake fish and mountain whites
SignatureTartiflette
Cream, apples and the Channel coast
SignaturePoulet Vallée D'Auge
Olive oil, garlic and the first rosé
SignatureDaube Provençale
Asparagus, river fish and crisp chalk whites
SignatureSandre Au Vin Blanc
Oysters, buckwheat and salted butter
SignatureCotriade
Espelette pepper, the grill and the Atlantic
SignatureAxoa De Veau
Tomatoes, sea bass and lemons from Menton
SignatureGrilled Sea Bass
Harvest month: red wine in every pot
SignatureBoeuf Bourguignon
The bouchons of Lyon and the Beaujolais hills
SignatureQuenelle De Brochet
Duck, beans, claret and Sauternes
SignatureEntrecôte Bordelaise
Bubbles, oysters and winter pork
SignaturePotée ChampenoiseLorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua, ut enim ad minim veniam.

The Cave Room, the Mezzanine or the whole bistro, with a formule per head and the cheese trolley for every guest.