Seven courses built around what arrived this morning, served over three unhurried hours. Wednesday to Sunday, one seating at 19:00.
Reserve a tableThe menu changes every few weeks as the market does. We write it the night before, and some courses never return.
Our sommelier pours five wines by the glass alongside the menu, leaning toward small growers and older vintages.
The glass room seats ten around a single oak table, with its own entrance and a menu written for your evening.
Served chilled on river stones.
Beets roasted in embers for four hours.
Finished tableside with black truffle in season.
Roasted on the bone.
Dry-aged fourteen days in our cellar.
Three cheeses from a single farm.
Pears poached in last autumn's cider.
"We cook twelve tables a night so that every plate can be a little bit unreasonable. If a farmer calls at noon with something extraordinary, the menu changes at six."— Élodie Marchand, chef & owner
One seating at 19:00, Wednesday through Sunday. Tables of two to six; larger parties may enquire about the glass room.
123 Example Street
Phone 000-000-0000
