La Fontaine Gaillon

Smoked trout served with savory pancakes made from buckwheat flour (blinis). The fish has a rich, smoky flavor balanced by the nutty taste of the pancakes. Typically assembled by placing the fish on the blini.

A classic French hot sandwich made with high-quality bone-in ham and melted cheese, toasted until golden and crispy. Rich, savory, and indulgent. Eaten with a knife and fork.

Thinly sliced cured beef, similar to prosciutto but made from beef. It has a deep, salty, and slightly smoky flavor. Served simply to appreciate the meat's quality.

Six fresh raw oysters served in their shells. They have a briny, oceanic flavor and a smooth texture. Typically eaten with a squeeze of lemon or mignonette sauce.

A selection of seasonal vegetables served with aioli, a Provençal garlic mayonnaise. Fresh, crisp, and light. Dip the vegetables into the sauce.

Salt-cured sturgeon roe, known for its luxury status. The eggs pop in the mouth with a burst of savory, sea-like flavor. Served as a delicacy to be savored slowly.

Classic Escargots de Bourgogne cooked in garlic and parsley butter. The texture is firm but tender, and the flavor is herbaceous and rich. Use the provided tools to extract the snail from the shell.

Cold sliced veal covered in a creamy, mayonnaise-like sauce flavored with tuna, served with chickpea flour fries (panisse). Savory and creamy. A classic Italian dish with a French twist.

Rich, buttery duck or goose liver pâté served with sweet quince chutney. The texture is extremely smooth and creamy. Spread onto the toasted bread to eat.

A warm dish of sweet peas cooked with shellfish (clams) and cured pork cheek (guanciale). A mix of sweet vegetable, salty ocean, and rich meat flavors.

A savory pastry filled with cooked mushrooms. Earthy and rich flavors in a flaky crust. Served warm.

White Asparagus, Gribiche Sauce

Raw slices of Amberjack fish dressed with cucumber and beans. Fresh, clean, and delicate flavor. A light appetizer emphasizing the quality of the fish.

High-quality chicken cooked with a tangy vinegar sauce and greens. The acidity of the vinegar balances the richness of the poultry. Succulent and savory.

Raw beef chopped by hand and seasoned with capers, onions, and sauces. Served with french fries. Fresh, cool meat with a savory kick and crispy sides.

Whole artichoke heart filled with savory stuffing and baked with a herb crust. Earthy vegetable flavors with a crispy topping.

A premium flatfish with firm white flesh, served with a tangy caper sauce and aromatic vegetables. Delicate taste with sophisticated accompaniments.

A whole luxury lobster grilled and served with buttery rice and a rich, creamy egg-butter sauce (Béarnaise). Sweet, tender shellfish meat.

Veal thymus or pancreas, a delicacy known for its tender, creamy texture. Served with earthy morel mushrooms and smooth mashed potatoes.

Fresh trout served with a sauce made from sorrel (a tangy, lemony herb) and creamy mashed potatoes. A classic French combination.

Long pasta noodles served with high-quality caviar. A luxurious dish combining the simple texture of pasta with the salty burst of fish roe.

A large cut of tender beef fillet coated in crushed peppercorns. Shared at the table. Spicy, savory, and very tender.

A whole Dover sole fish pan-fried in butter, lemon, and parsley. The flesh is delicate and firm. A quintessential French dish shared between diners.

Slow-cooked shoulder of lamb, likely roasted until tender enough to fall off the bone. Rich, gamey flavor suitable for sharing.

A mix of fresh vegetables currently in season, cooked simply to preserve flavor.

Classic crispy potato fries.

Fresh green salad leaves dressed with a vinegar and oil dressing. Light and refreshing.

Homemade Mashed Potatoes

Rice cooked in broth with spices, grains are separate and fluffy.

A selection of fine French cheeses from Marie-Anne Cantin. Typically served at room temperature to enjoy with bread.

A twist on the classic Bellini using rhubarb flavors and Prosecco. Sweet, tart, and bubbly.

A refreshing Italian cocktail made with lemon sorbet, elderflower liqueur (Saint-Germain), and Prosecco. Slushy and citrusy.

A complex vodka cocktail with floral notes from bee pollen and chamomile, balanced by acidic verjus and sweet agave.

An elegant rum cocktail similar to a Mojito but topped with champagne. Features ginger, lemon, and mint for a spicy, fresh kick.

A variation of the margarita using agave syrup instead of orange liqueur. Citrusy with grapefruit and lemon.

A classic strong cocktail made with Gin and dry vermouth, accented here with dill (aneth) and orange bitters.

A tequila-based cocktail with the bitter-sweet taste of Aperol and herbal notes of Yellow Chartreuse. Complex and vibrant.

A cognac cocktail combining the rich spirit with tropical coconut and sweet fig.

A floral twist on the Julep using cognac and rose flavors.

A dessert-like cocktail featuring cognac, warm Tonka bean, and chocolate. Rich and aromatic.

Monday special: Whole grilled mackerel served with a kohlrabi remoulade salad. Oily fish with strong flavor paired with crisp, creamy vegetable slaw.

Tuesday special: Lamb stew cooked with fennel and olives. A Mediterranean-style hearty dish with tender meat and aromatic sauce.

Wednesday special: Spaghetti with clams. A classic Italian pasta dish with white wine, garlic, and fresh shellfish.

Thursday special: Half a young chicken (cockerel) flavored with tarragon, served with smooth mashed potatoes. Tender poultry with an anise-like herb flavor.

Friday special: Mussels cooked in Vin Jaune (a distinct yellow wine from Jura) served with homemade fries. A sophisticated twist on Moules Frites.