Le Rigmarole

Scallops served with sorrel and citron. A dish with marine flavors enhanced by the acidity of sorrel and citrus notes. Fresh and delicate.

Artichokes fried in a light tempura, served with a barigoule-style preparation. A play of textures between crispy and melting.

Tender leeks coated in a fresh herb vinaigrette and sprinkled with sunflower seeds. A simple and flavorful vegetable starter.

Celeriac accompanied by a vegetable custard (flan) and mushrooms. A dish with earthy and umami notes.

A creamy blanquette made with scallop beards. A rich and creamy sauce with a pronounced marine flavor.

Stuffed pasta served in a hot broth, with eel and shiso. A comforting dish blending Italian and Japanese influences.

Sea bass fillet served with rice, salsify, and a hint of roasted tea (hojicha). A fine-fleshed fish with gently woody accompaniments.

Pork loin accompanied by squash satay, quince, and mashed potatoes. A rich and gourmet meat dish with autumnal accents.

Ice cream flavored with tonka bean, accompanied by a savarin cake and prunes. A dessert with warm, vanilla-like aromas.

Dessert exploring the flavors of coffee and cocoa, enhanced by the acidity and smokiness of black lemon. Intense and not too sweet.

Selection of wines served by the glass. Choices vary depending on the bottles opened that day.

A complete multi-course menu chosen by the chef. The best way to discover the restaurant's entire cuisine.

Belgian Lambic Sour beer on tap. Acidic, complex, and refreshing taste.

Local craft beer brewed in Montreuil. Fresh and flavorful on tap.

Special Belgian beer from the De Ranke brewery. Mixed fermentation and unique character.

Belgian strong ale, Old Ale style. Complex and viny.

Traditional Gueuze from Brussels. Blend of lambics of different ages, very dry and tart.

Lambic with sour cherries. Red color, intense fruity taste, and marked acidity.

Lambic with raspberries. Fragrant, colorful, and tart.

Danish sparkling cider or fermented beverage. Natural, lively, and surprising profile.

Danish fermented beverage made from fruits, particularly cherries. Fruity and tart.

Sparkling wine from Alsace. Fresh, light, and aromatic.

Vintage sparkling wine from Alsace. More complex and structured.

Natural sparkling wine from the Loire. Dry, thirst-quenching, and lively.

Vintage Crémant du Jura. Fine bubbles, minerality, and elegance.

Joyful and fruity Crémant de Limoux. Pleasant effervescence from the South of France.

Italian sparkling rosé wine (Frizzante). Light, fruity, and easy to drink.

Italian sparkling rosé wine. A more complex and viny cuvée.

Spanish sparkling wine (Cava style) Brut Nature. Long aging, dry, and deep.

Sparkling white wine from Germany. Natural, without additives, lively, and pure.

Brut Nature Champagne (no added sugar). Sharp, pure, and mineral.

Rosé Champagne Brut Nature. Dry with subtle red fruit notes.

Vintage prestige Champagne. Great complexity, evolved aromas, and finesse.

Natural grower Champagne. A unique expression of the terroir.

Demi-Sec Champagne. A slight sweetness perfectly balanced by natural acidity.

Single-vineyard Blanc de Blancs Champagne. Intense chalky minerality.

Vintage Blanc de Noirs Champagne. Viny, structured, and powerful.

Champagne from a perpetual reserve (Solera). Complex oxidative notes and richness.

Vintage saignée rosé Champagne. Deep color, aromas of ripe fruit, and vinosity.

Champagne Blanc de Blancs from clay soils. Ample, long, and textured.

Vintage Brut Nature Champagne. Un-dosed, authentic, and straightforward.

White wine from the Loire. Natural, pure, and reflecting its terroir.

White wine from the Loire. Freshness and pleasant aromatics.

Old vine Chenin Blanc. Complex, dense, and mineral wine.

White wine from the Loire. Special cuvée, likely oxidative or long-aged.

Natural white wine from Anjou. Rich, with beautiful tension.

Natural white wine from Auvergne. Original blend, lively, and without added sulfites.