Eat, dream

Green and yellow zucchinis roasted with garlic, mint emulsion, balsamic vinegar gel, fried tempura batter, chocolate mint, smoked paprika

Slightly burnt sucrine lettuce, rocket pesto, gribiche sauce, carrot and mild red chili pickles, dill, tagetes flowers

Roasted and smoked beet slices, Greek yogurt with ginger and garlic, pickled Granny Smith apple, blue meat radish, peanut-satay sauce, leek greens oil, bronze fennel

Cooked romaine lettuce, thin slices of slow-cooked chicken, Cantabrian anchovy fillet, poultry jus, Caesar sauce, leek greens oil, nasturtium leaves

Braised beef cheek, straw potatoes, mizuna salad Braised beef cheek in red wine, straw potatoes, mizuna salad with rocket and sweet and sour dressing: honey, lime juice, olive oil

Thin slices of veal served rare, capers, croutons, confit garlic and rosemary potato cake, revised tonnato sauce: smoked mayonnaise, tuna belly, squid ink

Trout marinated gravlax-style with pastis and vodka, brie custard, English-style cooked peas, pea shoots, detox sauce: apple, sorrel, spinach, cider vinegar, honey

Lightly marinated sea bream with salt and sugar, sliced like sashimi, round radish, coriander, borage flowers, ponzu sauce

Raw line-caught red tuna, roasted red peppers, tomato water, red currants, lovage oil

Baba soaked in green Chartreuse syrup and citrus zest, whipped cream with lemon zest, herb salad: dill, tagetes, agastache

Peaches poached in rosemary syrup, raw peaches, peach gel, sorrel granita, delicate tie and dye sugar tiles

Cocoa shortcrust pastry, rich dark chocolate ganache, fir powder, fir mousse (Douglas fir)

White gazpacho with almonds, white grapes, sliced almonds, mint oil, garlic flowers

Multicolored tomatoes, buffalo mozzarella espuma, scallion & ginger vinaigrette, basil, toasted pine nuts

Watercress velouté, perfect egg, crisp green asparagus, veined sorrel microgreens

Conchigliette salad, zucchini, eggplant, cherry tomatoes, sun-dried tomatoes, celeriac, olive oil, parmesan

Grilled vegetables: zucchini, eggplant, carrots, fennel, celeriac, vegan tahini sauce (sesame cream), pumpkin seeds

Soft bun, trout marinated in pastis and vodka, gravlax-style, feta cream, chiffonade of spinach shoots, sucrine lettuce, zucchini, pickled red onion

Sourdough bread, beef pastrami, cheddar, whole grain mustard mayonnaise, marinated red cabbage, pickled cucumber, red jalapeño

Vergeoise cookie (unrefined beet sugar), roasted hazelnuts, fleur de sel and grand cru chocolate.

White sesame-infused vodka, dry white wine, pear cordial, pear and sesame candy
Strong, toasted 

3-year embargo rum, Amaro Santoni, lemon water, pansy flower
Bitter, fruity

Basil-infused gin, kumquat cordial, tonic water, Thai basil
Slightly bitter, fruity

Sake, rhubarb liqueur, lemon water, soda water, rhubarb
Floral, refreshing, low alcohol cocktail

Tequila and mezcal infused with Tonka bean, Brazilian banana liqueur, lemon juice, clarified with whole milk
Contains : milk
Rich, mild, slightly smoky

Pear cordial, soda water, carnation flower
Refreshing, light, fruity

Choice of: peach, raspberry and jasmine syrup 

Lemon, cane sugar, water

Lemon, hibiscus flower, rosemary, agave syrup 

Orange, grapefruit, fresh lemon

Earl grey, green tea menthe, citrus ginger, green tea sencha, Ceylon, verbena

From generation to generation, Véronique & Aurore, mother & daughter, now manage this prestigious estate. With finesse, they offer us a Chardonnay with wild and fruity notes, a gourmet and light cuvée.

With 60 years of expertise, this family-owned estate manages its vineyard partly through sustainable farming practices. Rich and elegant, delicate yet refined, this wine expresses slightly honeyed, buttery aromas of white peach, complemented by a hint of white flower.

At Ghislain Moritz and Angela Prado's estate, to minimize tractor usage in the vineyards and avoid soil compaction, horses are preferred for work in certain plots. Interventions are carried out manually, from pruning to leaf thinning, trellising, and harvesting.

Chablis 1er Cru that embodies everything one seeks in wines from the Burgundy region. Exceptional family terroir, Christophe CAMU estate.

Established since 2007, Jean-Pascal Sarnin and Jean-Marie Berrux are advocates of natural wine. This Savigny-lès-Beaune is crafted with elegance and finesse, bringing out delightful buttery and fresh notes.

The Château de la Mulonnière is an Angevin estate located in Beaulieu sur Layon. The palate is smooth and creamy with elegantly integrated tannins, resulting in a full-bodied and flattering wine.

A talented young winemaker, Florian has built a modern winery on his parents' estate, owned by Jean-Paul and Rose-Marie. A Pinot Noir with light and juicy fruit. Crisp and juicy, the ripe stone fruit notes are released.

Since 1880, the passion for vineyards has been passed down from father to son at Domaine André Berthet-Rayne. This Vieilles Vignes cuvée is full of character and spontaneity. The nose is refined and fully ripe, with stone fruit standing out before giving way to enticing notes of spices.

With a very light garnet red hue, this wine offers a delicate nose filled with fruity notes of crushed strawberry and a hint of floral perfume. The palate is crisp and juicy, with a smooth and light texture.

Established since 1999 on 7.5 hectares, Céline Côté cultivates her vines using organic and biodynamic methods. Her wines are characterized by the Tonnerrois terroir, like this Pinot Noir with a velvety and mineral texture. Despite its rich backdrop, a pleasantly lingering acidic sensation balances well with the freshness.

Established for over 25 years, Pierre operates a farm of about 8 hectares of vineyards as well as fruits and vegetables. Full-bodied, this wine has an intense red color with lovely notes of violets and mild spices.

It was in 1971 that the property was sold to Count Joseph-Hubert von Neipperg. The 10.3-hectare vineyard is located on the northeast slope of Saint-Émilion. On the palate, the wine is structured with a beautiful fruity texture that evolves remarkably well. Sensual and of great purity, notes of red currant and blackberry, followed by hints of undergrowth, emerge. The finish is very long, with a slight woody touch.

Established in 2007, Jean-Pascal and Jean-Marie, proponents of natural wine, purchase their grapes from quality organic vineyards, thus captivating us with a rich aromatic palette. On the palate, it offers a fleshy texture and subtle, promising tannins. Elegant and complex, it now displays a certain pleasure.

With its crystalline robe, this intense wine is brilliant and clear. It develops fruity aromas on the nose, complemented by subtle floral notes. This aromatic wine reveals a nice roundness on the palate, followed by a fresh and airy finish.

It's a beautiful estate whose vines, planted on the slopes of the Monts Auréliens, produce quality wines. The excellence of the Côtes de Provence promises us a wine with concentrated and complex aromas.

Fine grain finish. Vanilla and gingerbread.

Sauternes cask finish. Almond and hazelnuts.

Cognac cask aging. Honey, spices, exotic fruits.

Blend of rum and French cognac. Hazelnuts, walnut oil, dried candied fruits.

Aged in Sauternes and Cognac casks. Honey and orchard fruits.

Peated edition. Woody, spicy, and smoky.

Organic, no added sugar. Grilled almond and tonka bean, with a milky and vanilla finish.