A refined French menu rooted in classic technique and shaped by the finest ingredients of the season

MOELLEUX AU CHOCOLAT | 24

molten chocolate cake, salted caramel, mint-lemongrass ice cream

RHUBARB CROISSANT | 22

yogurt mascarpone cream, geranium, cardamom sherry poached rhubarb

VACHERIN FRAISE | 22

strawberry sorbet, buttermilk ice cream, saffron honey meringue 

ÎLE FLOTTANTE | 20

herb anglaise, confit kumquat, mandarin coulis

CHOCOLAT & CASSIS | 20

dark chocolate mousse, osmanthus crémeux, cassis gelée, jasmine tea ice cream

CHEF'S TASTING | 32

moses sleeper
willoughby
tête de moine
fourme d'ambert
chèvre d’argental

GLACES

salted caramel, chocolate, coffee, vanilla

SORBETS

lemon-elderflower, guava-lemon, quince verjus, raspberry