PLUME

A complete four-course tasting menu. Allows you to discover the chef's culinary signature through several creations.

A five-course surprise or selected gastronomic journey. An immersive experience to explore the diversity of the menu.

Fresh seasonal truffles, an underground mushroom with a powerful, earthy aroma. Generally served grated to enhance a dish or as a simple tasting.

Artisanal dry sausage made with Black Gascon pork, a renowned rustic breed. Firm texture and rich, distinctive flavor.

Tender gnocchi made from sweet potato. Served with watercress for a peppery note and Taleggio, a creamy and flavorful Italian cheese.

Duck foie gras cooked at low temperature for a melt-in-your-mouth texture. Accompanied by honey and lemon for a sweet and sour balance.

Raw salmon marinated in salt, sugar, and dill (Scandinavian style). Served with a beetroot sorbet providing freshness and earthy notes.

Sautéed oyster mushrooms with quince and Nduja (spicy pork sausage). Topped with a slow-cooked egg with a runny yolk.

Grilled octopus tentacle for a smoky flavor. Served on a chakchouka (pepper and tomato stew) with a creamy-yolked egg.

Tender and delicate pieces of veal tongue. Seasoned with bottarga (dried fish roe) for iodine notes, accompanied by zucchini and lemon.

Thin slices of raw scallops. Marinated and served with white grapes and grapefruit for a fresh and fruity starter.

Fresh fish of the day (depending on availability). Served with buckwheat, melting carrots, and a marinière mussel sauce.

Pork cheeks slow-cooked for a very tender and gelatinous texture. Accompanied by lentils and a rich shrimp sauce.

Octopus cooked in a flavorful tomato sauce. Served with golden, crispy polenta and a touch of fennel fresh cheese.

Grilled beef piece (sirloin) to share. Accompanied by small potatoes and a chimichurri sauce with mild chili peppers.

Monkfish tail (firm-fleshed fish) from Brittany. Served in a broth with smoky notes and crunchy root vegetables.

Noble cut of beef aged to intensify flavor. Served with a smooth corn purée, salsify, and a spiced butter.

Pan-seared veal thymus, appreciated for its unctuous and melt-in-your-mouth texture. Accompanied by heirloom vegetables and chestnuts for autumnal flavors.

Platter of aged cheeses from the renowned Parisian cheesemonger Marie Quatrehomme. Variety of textures and milks.

Reimagined cheesecake. Enhanced with pistachio, fig, and honey flavors, served with a touch of brioche.

Fresh exotic dessert combining the sweetness of mango and coconut. Served with an orange granita (shaved ice) for acidity.

Rich dessert with a creamy, unctuous chocolate texture. Paired with the crunch of hazelnut, mirabelle plum, and the freshness of mint.