The collection
A single line, cut to the season.
The order is fitted to the morning market and the river light. The seasonal collection is served to the whole table at one price, with single pieces and a cellar held alongside.
La Collection
The seasonal collection, a single guided line of courses cut for the whole table. The order is fitted to the morning market and the river light.
Langoustine warmed in seaweed butter
IncludedDay boat langoustine barely warmed, drawn through seaweed butter and finished with a cool verbena oil.
Heritage tomato, almond, verjus
IncludedRipe tomato dressed in sweet almond milk and verjus, with a fine salt cut from the cellar.
Turbot on the bone, clarified leek
IncludedLine caught turbot rested on the bone, lifted with a clarified leek broth poured at the table.
Pigeon, blackcurrant leaf, cabbage
IncludedAged pigeon cooked rose pink over a low fire, with charred cabbage and a sauce of its own roasting.
Comte aged in the cellar
IncludedA single cut of long aged Comte, served at the temperature of the room with toasted seed bread.
Pear poached in river wine
IncludedGarden pear poached slowly in light river wine, with cultured cream and a cool mint sugar.
Brown butter, hazelnut, sea salt
IncludedA last small course of brown butter cake, toasted hazelnut, and a thin line of grey sea salt.
Les Pieces
Single pieces for the counter, drawn from the same morning bolt and finished to order.
Chilled pea, mint, cultured cream
24Sweet garden pea kept cold, with torn mint and a spoon of cultured cream.
Burnt leek, hazelnut, aged vinegar
28Leek charred black over embers and rested in a broth of its own greens, with toasted hazelnut.
Scallop, brown butter, preserved lemon
36Day boat scallop barely set, lifted with brown butter and a thread of preserved lemon.
Trout cured in the cellar
32River trout cured in salt and citrus, served cold with green strawberry and a cool herb oil.
Squash baked in clay, sage
26Garden squash baked whole in clay until sweet, finished with brown butter and crisp sage.
Aged duck, cherry, fermented honey
44Duck aged on the crown, warmed over a low fire, with cherry and a spoon of fermented honey.
Grass fed beef, bone marrow, watercress
48A cut of grass fed beef rested over coals, with roasted marrow and cold river watercress.
La Cave
Low intervention and classic bottles from growers we know by name. By the glass, the bottle, or a flight cut for your table.
Loire white, by the glass
16A still, mineral pour grown on cool slopes upriver, served chilled.
Champagne, grower cuvee
22A single family Champagne, fine and dry, poured to open the table.
Burgundy red, by the glass
19Light and clear, made by a small house on the Cote, decanted slowly.
Rhone red, by the bottle
120Deep and warming, rested some years until rounded and long.
The river flight
95Five glasses chosen to follow the collection, growers only.
Garden infusions, without alcohol
48Five cool infusions of leaf, root, and pressed fruit from the garden.
The line is cut each morning. Let us tailor the day to your table.