À LA CARTE

Foie gras and pig's trotter, shallot cream, kimchi, gribiche sauce

Watercress, Saint-Wandrille snails, genepi and salsify

Langoustines, kasha, lemongrass and ginger bisque

Creamy cauliflower soup, puffed bread, vegetable tabbouleh and caraway

Veal sweetbreads, iodized leaf by leaf, red onion and parsley root

Rack of pork ribs, Jerusalem artichoke and tangy purple shiso sauce

Wild line-caught sea bass, Rufaux turnips, sorrel and cider emulsion

Celery confit in oat milk, vegetable juice, tempura leaf and toasted bread siphon

Large cheese

Trou normand, apple sorbet with cider and infused Calvados

White biscuit with olive oil, kiwi from the Rufaux farm, licorice and apples

Thin dark chocolate tart with intense creaminess and cocoa nibs

Candied butternut squash, pumpkin cream, butternut squash and citron sorbet, pumpkin praline

Meringue, pear, honey financier, raw cream and lemon balm