Rye bread. Homemade. You have everything: the appetizer, fish, and meat. The place is unique. We know we are in the magic room. We just want to be attentive, respect history. To make it evolve in time. It's an essential cuisine. It is the cuisine of naturalness. We work the product for what it is. Above all, we don’t add anything. We can do everything. Vegetables are world-class. Each season, we have 80 different varieties of vegetables. Why? Because it's the roots, that I learned from mister Ducasse. Alain Ducasse wants to make them important. It's a lot of work and attention... Vegetables... It takes time... It takes lot of time and respect. We prepared well. Our Jerusalem artichoke... The chef has made the puree, roasted, breaded in bread. to add some texture. Topped with black truffle ... It's perfect. Roasted Jerusalem artichoke, mashed Jerusalem artichoke with black truffle, Jerusalem artichoke breaded in anise bread. I'm going to add the black truffle on top. A beautiful carrot. Beautiful celeries. Beautiful turnips. It's haute cuisine! For madam — crispy langoustine. We try to work hard and respect the product. The langoustine must be just beautiful. And must showcase a taste of langoustine. Scallops. Mashed Cauliflower. Top of cauliflower, and white truffle from Alba. On the side, you have raw scallops. Sea Bass, Ikejime. Simply roasted. Paired with artichoke puree, raw artichoke compote, and fried artichokes. Essential cuisine showcase the essentials. We must find the DNA. The tradition. It's the contemporary classics. Ikejime method, it is a traditional Japanese method, which allows blocking the fish's nervous systems, so you have the meat that is very tender. You see…It is very white. And it has a lot of taste. Breton lobster, accompanied by «sea potato». Perfumed with black garlic, marinated in the sea water. The main idea of a restaurant is what we call «essential cuisine». What doest it mean? To put two products on the plate. And extract the maximum of each product. And here we go for... Pigeon breast, turnips, peanut. Served with our special sauce. A piece of meat on the plate or a good piece of fish yes, you need to cook it perfectly, with care, you must respect it, you must not damage it. But it's just a piece of meat or a piece of fish. Vegetables... It's a competition. Here is our cheese trolley. A brief presentation. Here we have goat cheese. Next — cow's milk cheeses. A little stronger — Munster, Livarot. Here we have Robleuchon, Pont-l'Évêque. And we have Comté, aged for 24 months. And the Roquefort. Black fig bread. It is a Stilton cheese from England. Accompanied by nuts and hazel crackers. With the condiment of grape and scallions. Bon Appetit. We go to desserts now. Some sorbet before your dessert to refresh taste buds? We have mandarin, pineapple or grapefruit. Some fresh fruit on top of the sorbet? We have pineapple cooked passion fruit juice, mango and coriander, and grapefruit. Our famous rum baba. Here is the rum choice. To pour on the top of your baba. First, rum coming from Martinique. It has a fruity taste. Very elegant rum. Rum J.M. Well known. It has wooded aromas and more roundness. This one, Eldorado, is English. 15 years old rum. And this one to finish is from Barbados. XO. It is vinified for 8 years in the barrel. Long time. Doesn’t have the woody taste. We have the aromas of fig and cinnamon. A very aromatic rum. The rum that I like is the most classic. But it is so good… It is J.M. If you want a discovery, take Mount Gay, an old rum house, very beautiful. I allow myself to put the cream on top. I will leave it here if you want to add more. Grapefruit with grapefruit paste and jelly… Fresh grapefruit, candied grapefruit. And grapefruit crumb on the top Coconut with fresh passion fruit and passion fruit sorbet, coconut espuma, fresh ginger, and candied ginger. And coconut compote. Here is the fig. And fig juice with olive oil. For the infusion… I have verbena, lemongrass, thyme or sage. This is a tawny port, Graham’s, from Portugal. This port is aged in old barrels. This is tawny port. From Touriga Franca and Touriga national grape. We change the menu quite often. We try to change some dishes from time to time. There is no big change. Before we had a winter, spring, summer and autumn menus. Now we make a change every two-three weeks. One appetizer, one main course... We are going back into real seasonality.
