Pur' - Jean-François Rouquette

A complete tasting menu composed of five carefully selected dishes by the chef. It offers a culinary journey through seasonal flavors. Ideal for discovering the restaurant's cuisine step by step.

An extended eight-course gastronomic experience, highlighting the chef's creativity and exceptional products. This menu allows for total immersion in the establishment's culinary world. To be savored slowly to appreciate every nuance.

A refined vegetable starter highlighting autumn vegetables such as squash, Jerusalem artichoke, and chestnut. The texture is velvety with earthy mushroom notes and a hint of anise. This dish is enjoyed with a spoon to appreciate the harmony of flavors.

A delicate custard made with bonito (a fish from the tuna family), gently steamed. It is accompanied by corn ice cream with smoky notes and prestigious caviar. A marriage of smooth textures and iodized marine flavors.

Large roasted langoustines served with a paprika and walnut-infused butter, accompanied by mushrooms and foie gras. This surf and turf dish offers firm, sweet crustacean meat contrasting with the rich foie gras. A luxurious and flavorful main course.

Stuffed porcini mushroom caps (wild mushrooms) seasoned with fig oil and tangy verjuice. The taste is intensely forest-like with sweetness from caramelized shallots. A sophisticated tribute to forest products.

John Dory fillets, a delicate white fish, cooked in a butter with aromatic herbs. Accompanied by seaweed potatoes and a grey shrimp sauce. The fish is tender and pairs perfectly with the iodized and herbaceous notes.

Young pigeon roasted in a casserole with melilot (a plant with vanilla and cut hay aromas), served with fermented black garlic. The meat is pink and tender, balanced by the freshness of citrus and fennel. A meat dish with a strong character.

Exceptional Wagyu beef smoked with vine shoots for a unique woody aroma. Served with a lentil preparation and miso paste. The meat is extremely marbled and tender, offering a rich and umami taste experience.

An assortment of aged cheeses from the renowned Marie Quatrehomme cheese shop. Offers a variety of textures and intensities, from mild to full-bodied. Traditionally enjoyed with bread before dessert.

A selection focused on blue (veined) cheeses, known for their strong flavor and creaminess. Can be accompanied by a glass of Port for a classic sweet and savory pairing. Ideal for lovers of characterful cheeses.

A dessert featuring plum in various textures, paired with a rare blue tea. Served with an iced parfait and small cakes (scones). A fruity and sophisticated end to the meal.

Fresh figs cooked in their own leaves to preserve their aroma, accompanied by an exotic coconut-curry sorbet. This dessert plays on the contrast between the fruit's sweetness and mild spices. An original and fragrant creation.

Crispy thin lace crepes paired with an intense dark chocolate ganache and the freshness of mint. A play on textures between crisp and melting. Perfect for lovers of the chocolate-mint combination.