Tomatoes from Potager de Saint-Germain
In a play of textures.
Current menu
La quintessence des saisons
One menu, six courses, renewed with the seasons. We don’t reveal the details: the surprise is part of the evening, and the chef comes to tell the story of each plate at the table. Here are a few plates from past and present menus.
A few plates
What our plates have to say
Chard dumplings
Homemade ricotta, cucumber and courgette water. “The plant world in its purest expression.”
Commanderie 7 trout
Gravlax-style, lightly smoked, with its edible charcoal.
Spring vegetables from our market gardener
Roasted, raw, fermented or pickled, vegetable soil, wild herbs.
Tartare of our Highland cattle
Egg yolk, summer tartare sauce.
The onion in its soup
Winter onion slowly cooked and caramelised in its skin, soil of crispy onions and dried skins, Meule du plateau cheese cloud. “Nothing is lost, everything is transformed!”
Maracujá flower
Passion fruit, white chocolate ganache, peanut praline, lemon-basil ice cream. “Behind the tangy sweetness of passion fruit hides the tender scent of my childhood.”
Strawberry, rhubarb and elderflower
“Happiness, and that’s all.”
Raw Commanderie 7 trout
Passion fruit, sweet potato, pickled red onion, coriander green oil.
Taste this menu before it changes.
Online booking confirmed immediately. Limited to 12 guests per evening.
Book my seat