Traditional dishes, updated with a certain savoir-faire, in the wise, well-kept surroundings of this typical restaurant in the old quarter of Paris. Oysters from the Bay of Fresnay, snails with garlic cream mushrooms, pâté croûte with foie gras, scallops with celery, pear and hazelnut, butternut breast with citrus fruit and gastrique with crème de cassis make up a pleasant menu that deserves its toque, ending with pear crumble and basil ice cloud. Very classic cellar.
People
Chef
Chef
Pastry Cook
Pastry Cook
Sommelier
Sommelier
Menu
A la carte
Appetizers
Raviolone de langoustines au potimarron , sa bisque et émulsion cardamome
€15
Fricassée d escargots , champignons et crème d ail doux
€12
Main dishes
Marbré de cabillaud , crème de choux- fleur et Ajo Blanco
€22
Magret de canard , gastrique crème de cassis , butternut rôti aux agrumes
€21
Dessert
Croustillant poire , basilic et son nuage glacé
€11
Crémeux chocolat noir 64% , cacao et cacahuètes
€11
Chef
