A NEW MENU GUIDED BY THE SEASON

After our early May break, we are reopening with a new menu, imagined and created alongside our producers and guided entirely by the season. It highlights asparagus, mushrooms, edible flowers, and the herbs of the moment.

A SEASON, A CUISINE, A MENU THAT EVOLVES

This month of May has been anything but predictable. Cooler days prolonged certain harvests, such as asparagus, while the strawberries soaked up the rain until they became beautifully generous. Then came the clear skies, bringing flowers into bloom and restoring colour to our gardens.

In the fields, these shifts are deeply felt, and the harvests evolve constantly. In the kitchen, they encourage us to remain flexible, to observe more carefully, and to let the ingredients guide our decisions.

This new menu was born from that moment of transition.

A PRODUCT AT THE RIGHT MOMENT

At the heart of the menu are the asparagus grown by Stéphane Longlune. Cultivated biodynamically — an agricultural approach that treats the land as a living organism, following natural cycles and avoiding synthetic chemicals — they arrive at a precise point in their season, when texture and flavour reach their perfect balance.

We chose to work with both green and white asparagus.

The green asparagus is first cooked in aromatic coarse salt, then desalinated and flame-grilled with different glazes.

The white asparagus is macerated for 24 hours in a blood orange mead before being gently poached and roasted over charcoal.

They are accompanied by a composition centred around potatoes and spring bulbs, creating a delicate pairing that highlights the asparagus’ natural sweetness and the aromatic depth of the bulbs.

Here, the role of the kitchen is to work with seasonal ingredients and allow the menu to evolve through them.

THE ART OF CULTIVATING DIFFERENTLY

We continue with the mushrooms from Maison Champignon. Behind their production lies a circular and local approach, built around living ecosystems and natural cycles — a philosophy that resonates deeply with our vision of cuisine and produce.

On the plate, these mushrooms bring both texture and comfort. They are served as a skewer featuring three varieties: shiitake, pink lion’s mane, and eryngii mushrooms, accompanied by a rich “Périgord” sauce at the heart of the dish.

FLOWERS AND HERBS

With the first bright days returning, flowers and herbs are making their comeback, bringing colour to our gardens and flavour to our plates. A large part of the edible flowers and herbs we work with comes from Capucine à Table, our producer whose work allows us to explore the full aromatic richness of the plant world.

Among them, agastache holds a special place. This delicate purple flower, reminiscent of lavender, is served in a carrot and citrus crème brûlée, where it brings a freshness that completely transforms the perception of the dessert.

Other, more subtle changes also reflect the shift in season. Wild garlic is gradually disappearing, making way for wild chives and their blossoms.

A MENU IN CONSTANT MOTION

As always, this menu is not intended to remain fixed. It continues to evolve alongside the harvests. Our reopening simply marks a new chapter within it — a new season filled with colour, freshness, and movement.