4 Course Menu - 80€

Langoustine carpaccio and flan, finished with melon, cucumber, and a langoustine in curry tempura
Low-temperature cooked plaice topped with burrata, confit tomato and basil, finished with antiboise and beurre blanc
Young pigeon “Clamart” with morels and creamy morel sauce
Strawberry, yogurt, and elderflower fantasy
Menu