A refined French menu rooted in classic technique and shaped by the finest ingredients of the season

MARKET OYSTERS* half dozen 30 | dozen 56

cocktail sauce, mignonette

DB’S SMOKED SALMON* | 26

lemon cream, horseradish, herbs

TUNA & AVOCADO TARTARE | 38

cucumber, pickled avocado, ginger dressing, tahini sauce, corn tuile

add caviar* | 32

CHARCUTERIE PLATE | 36

selection of cured meats & house-made pâtés

PARISIAN STEAK TARTARE* ap 32 | mc 50

capers, cornichons, quail egg

KALE SALAD | 26

persimmon, candied pecans, Comté cheese

add chicken* | 8

BEETROOT SALAD | 24

red and yellow beetroots, herbed goat cheese, honey and white balsamic dressing

VADOUVAN CARROT TART | 29

curried rainbow carrots, shallot compote Pecorino Romano sablé

SUNCHOKE VELOUTÉ | 25

shiitake mushroom and hazelnut condiments, sunchoke tuile

MOLTEN CHOCOLATE | 24

chocolate cake, salted caramel, mint-lemongrass ice cream

PEAR GALETTE | 23

pinenut pâte à sucre, almond cream, pear butter, Bethmale goat cheese
wild thyme flower ice cream, saba

TARTE DU JOUR | 20

Chef’s daily inspiration

MADELEINES | 15 

CHOICE OF THREE SCOOPS | 18

GLACES

salted caramel, chocolate, coffee, vanilla 

SORBETS

lemon-elderflower, prickly pear-ruby port, grapefruit-verjus, raspberry 

DÉGUSTATION DE FROMAGES | 32

Moses sleeper, Willoughby, Tête de Moine, Fourme d’Ambert, Chèvre d’Argental