Signature dishes
Our signature dishes, two of them finished at your table
Veal sweetbreads
We deliberately choose heart sweetbread: round, compact and meaty, more tender in taste and texture than throat sweetbread. We poach it first, then pan-fry it in butter until crisp, so it keeps its fine shape and a perfect texture inside. We serve it all year round, following the seasons. In spring and summer it comes "Clamart", with young peas and lettuce. In autumn with the mushrooms of the season, in winter with a risotto. Different every time, delicious every time.
The choice is yours: as a starter or as a main course.
Filet pur poivre concassé flambé
For the filet pur poivre concassé flambé we start with a top cut of beef: AAA Platinum Holstein. AAA stands for the strictest selection on beautiful intramuscular fat: the cut of beef for the true connoisseur. It is cooked rare by preference, with a fine crust of crushed pepper. At your table it is flambéed with cognac and finished with the sauce. Delicious.
Good to know: we do one tableside preparation per table. If your party orders, say, a steak tartare and the flambéed fillet, we prepare one of them at the table. The other comes from the kitchen.
Sabayon
The sabayon is prepared in the kitchen with a fresh white wine and a quality Marsala, the fortified wine from Sicily. In the dining room it is whisked at your table until the texture is just right: a light, warm foamy cream, just thick enough to cling to the back of a ladle. We then serve it with our vanilla ice cream, churned à la minute.
Always for a minimum of two people.