Our cuisine is inspired by the seasons and uses exclusively fresh produce. We aspire to work with an environmental conscience and highlight the delicious work of our natural wine-maker friends.
Menu
The Dinner
Our chef expresses himself through share plates - tapas style - with a variety of international flavor combinations, designed to share for the table. We suggest a minimum of two plates per person.
Starters
Olives aux Agrumes
4
Pastèque, crème crue, riz soufflé et sésame noir
5
Houmous de pois cassés, aïl confit
7
Saucisson Ibérique, pickles de navet
10
Mains
Haricots Verts, Hareng Fumé, sauce Ravigote
9
Gombo, Nectarine, condiment Noix de Cajou
11
Aubergine, Shiitake, Pois Chiche
11
Ricotta maison, Betterave, Pistache
12
Thon Blanc à cru, Concombre, Choux Rave
13
Palourdes, sauce XO
14
Pork Belly, condiment Ananas, sauce Vierge
16
Desserts
Ganache au Chocolat, Huile d'olive Profil Grec, Piment Fumé, Fleur de sel
8
Buttermilk Biscuit, Mûres, Myrtilles, Crème anglaise à la Cardamome Noire
8
Fromages de la Maison Ferdinand
9
The Lunch
A menu that changes daily, sourced directly from the markets.
Entrée/Plat or Plat/Dessert 19
Entrée/Plat/Dessert 22
The wine
Our selection is focused on wine that is farmed organically with respect to terroir and with minimal intervention during the winemaking process. Alternatively, wine made naturally or “living” wine.