Every Friday and Saturday, an exceptional and original three-hour workshop is added to the range of workshops: the Dinner Workshop.
The collections are adapted to seasonal produce and offer menus with dishes that are as delicate as they are varied.
A food and wine pairing package including 3 x 120 ml glasses to accompany your starter, main course and dessert is available at an additional cost of €50 (order and pay on site).
A wine list reflecting the diversity of the terroirs of our artisan winemakers is also available on site. Don't hesitate to ask our sommelier for advice on how to make the most of your dining experience.
3 and 4 November, 24 and 25 November, 8 and 9 December
Starter
Sardinian fregola with cep mushrooms, roast jus with fig leaf, cured duck breast shavings
Main Course
Normandy salmon, genevoise sauce with Bouzy wine, leek & Roseval potatoes with chive butter
Dessert
Paris-Brest with Piedmont hazelnuts, salted butter caramel ice-cream
17 and 18 November, 22 and 23 December
Starter
Burgundy style snails with wild mushrooms cooked in a pot with a puff pastry lid
Main Course
Brittany style scallops cooked in their shells, rice pilaf with pirate spice
Dessert
Crisp chocolate tart, vanilla bean ice-cream
10 and 11 November, 15 and 16 December
Starter
Creamy wild mushroom broth, golden chestnuts with celery, duck foie gras ravioli
Main Course
Juniper berry roast venison fillet, poivrade sauce, pan-fried pineapple with lime, parsnip purée
Dessert
Sicilian pistachio dacquoise with raspberries
1 and 2 December
Starter
Brittany abalone from the open sea with seaweed butter ‘‘cocos de Paimpol’’ beans with ginger
Main Course
Braised beef burgundy with blackcurrants, wild mushrooms, pearl onions & carrots in a luted pot
Dessert
Pure arabica coffee tiramisu
12 and 13 January, 16 and 17 February, 22 and 23 March
Starter
The 64°C smoked egg, Jerusalem artichokes confit with duck magret, toasted buckwheat, parmesan cream
Main Course
Normandy salmon, genevoise sauce with Bouzy wine, buttered green cabbage with black truffle
Dessert
Baba with aged rum, diplomate cream, whole pineapple roasted with vanilla
26 and 27 January, 1 and 2 March
Starter
Brittany style scallops cooked in their shells
Main Course
Duck & foie gras puff pastry pie with chestnut honey, périgourdine sauce with Madeira
Dessert
Bourbon vanilla Mont-blanc, Ardèche chestnuts, mandarin sorbet
5 and 6 January, 2 and 3 February, 23 and 24 February, 8 and 9 March
Starter
Normandy salmon, watercress cream, red caviar
Main Course
Chicken supreme with walnut butter, red kuri pumpkin with ginger, parsnip purée, roast jus with dried cep mushrooms
Dessert
Traditional ‘‘Tatin’’ sisters tart
19 and 20 January, 9 and 10 February, 15 and 16 March
Starter
Pearled scallops, chicken broth with lemon grass & foie gras, mango & Granny Smith apple
Main Course
Vol-au-vent of veal sweetbread, chicken quenelles, freshwater crayfish and morel mushroom sauce with ‘‘vin jaune’’ wine
Dessert
Opera cake, coffee ice cream with green cardamom
29 and 30 March, 17 and 18 May, 7 and 8 June
Starter
Normandy salmon, watercress cream, red caviar
Main Course
‘‘Marinière’’ style vol-au-vent with pike quenelles, cockles, scallops, mushrooms & green asparagus
Dessert
Strawberry and rhubarb charlotte, crème anglaise
5 and 6 April, 19 and 20 April, 26 and 27 April
Starter
Green asparagus from Provence, Maltaise sauce, Memmi® botargo shavings
Main Course
Lamb fillet with a parsley crust, pearled jus, Joël Robuchon’s famous purée, herb salad
Dessert
Strawberry mille-feuille (Napoleon), pistachio ice cream
12 and 13 April, 3 and 4 May, 24 and 25 May, 21 and 22 June
Starter
Acquerello® risotto with curry, lemon,‘‘marinière’’ style shellfish, samphire
Main Course
Roast free range veal rack with linden, green asparagus & morel mushrooms with ‘vin jaune’ wine
Dessert
Fraisier (strawberry and cream cake) red berry ice cream, Timut pepper
10 and 11 May, 31 May and 1 June, 14 and 15 June
Starter
The 64°C smoked egg, Landes white asparagus, Memmi® botargo, peas and shoots
Main Course
Scarlet ‘‘gamba’’ prawns, bomba rice with Vera smoked sweet pepper, small broad beans with summer savoury
Nice lemon meringue tart, lemon verbena ice cream
Sweet treats
12 and 13 July, 2 and 3 August, 23 and 24 August, 13 and 14 September
Starter
Garden tomatoes, octopus with Espelette pepper, burrata, raspberry pesto with pomegranate, fougasse with olives
Main Course
Lamb fillet with a parsley crust, pearled jus with black olives, Provençal vegetable tian
Dessert
Vacherin with Bergeron apricot & fresh lemon verbena ice cream
19 and 20 July, 9 and 10 August, 30 and 31 August
Starter
Coconut sugar and Timut pepper torched Salma® salmon, Bergeron apricot marmalade with basil
Main Course
Roast free range veal rack with fresh lemon verbena, small golden chanterelle mushrooms, potato gnocchi with preserved lemon
Dessert
Mirabelle plums with lemon grass, blackcurrant and almond puff pastry mirliton
5 and 6 July, 26 and 27 July
Starter
Red mullet “escabèche”, tangy Provençal vegetables with gooseberry
Main Course
European lobster cooked on salt, natural jus, small golden chanterelle mushrooms, apricots and fresh almonds
Dessert
White peach ‘‘pavlova’’, redcurrant and mint sorbet
28 and 29 June, 16 and 17 August, 6 and 7 September, 20 and 21 September
Starter
"Catch of the day" wild fish ceviche style, lime, chilli, red onion, coriander, coconut milk
Main Course
Acquerello® risotto with golden chanterelle mushrooms, scarlet ‘‘gamba’’ prawns and octopus,
courgette marmalade with apricots
Dessert
Saint-Honoré with kumquat-strawberry confit, Reunion Island blue vanilla cream
Alcohol abuse is dangerous for your health - consume in moderation.
The sale of alcohol is forbidden to minors under the age of 18.
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