The new restaurant menu
Cooking is as much a passion as it is second nature. That’s why our chef and his team couldn’t sit idly by during our closure for renovation. Come and discover the brand new menu they’ve concocted for you from March 10, 2025!
MUST-SEES ALL YEAR ROUND
The menu offers more starters and dishes that are present throughout the year, like comforting landmarks that we like to return to at any time.
Among our classic starters, you’ll already be familiar with our duck foie gras, giant Burgundy snails and a plate of Scottish smoked salmon (from our new partner Prunier). Now, cream of seasonal vegetables, duck pâté en croûte flavored with thyme, and avocado and prawn tartar with lemon emulsion can also be found in this category.
The “must-haves” are also more numerous among the dishes. Regulars to our café-restaurant will find beef tartare, burger and beef fillet with grilled potatoes. These dishes are joined first by two seafood items: fillet of sea bass, sauce vierge, steamed seasonal vegetables; and roasted king prawns, risotto with shellfish cream. Then, on the meat side, the supreme of free-range poultry, herb jus, mashed potatoes with herbs; blanquette de veau (in a seasonal recipe) with rice pilaf; and finally, côte de veau cooked at low temperature, morel sauce, mashed potatoes.
SUGGESTIONS OF THE MOMENT
These must-haves are accompanied by suggestions of the moment, which will change each month according to the chef’s inspiration and seasonal produce. Once again, we offer both starters and main courses.
To start this fine habit, you can begin your meal with green asparagus served warm, with hollandaise sauce; rosbeef and parmesan shavings, arugula salad, mustard emulsion; or Osciètre Prunier caviar, set in quenelles of mashed potatoes with herbs and Isigny crème fraîche.
For main courses, we suggest a vegetarian plate with rigatoni with pistou and burrata; a noble fish with turbot fillet, leek fondue and lemon beurre blanc; and finally a nicely cooked herb-crusted rack of lamb with green beans.
At lunchtime, snacking is also adorned with proposals of the moment. Starting suggestions include croque with grilled zucchini and savory, and organic spring omelette.
AND DESSERTS OF COURSE
Last but not least, our desserts are always there. These include our delightful array of pastries (millefeuille, Paris-Brest, éclairs, babas, tarte citron, tarte aux fruits, Intensément chocolat…), our classics such as the hot tarte tatin à la Deux Magots, and desserts based around our old-fashioned hot chocolate, namely Auguste’s Enigma and profiteroles.