Le Radis Beurre

A classic lunch formula allowing you to choose two dishes from the menu (starter and main, or main and dessert). Ideal for a complete but not too heavy midday meal.

The complete menu including all three courses: starter, main course, and dessert. The best way to discover the chef's cuisine.

A five-course tasting menu, served for the entire table. A culinary experience to explore different flavors and current creations.

A smooth homemade terrine made with chicken livers and flavored with Cognac. It is served with pickled vegetables to add freshness and acidity.

Boneless pig's trotters pan-fried, combined with the richness of duck foie gras. Accompanied by a salad of young shoots (mesclun) to balance the dish.

A creamy soup made from Jerusalem artichokes, a root vegetable with a taste close to artichoke. Enhanced with hazelnuts and praline for a crunchy and slightly sweet touch.

Fresh fish selected according to the day's catch. Preparation and accompaniments vary according to the chef's inspiration.

A tender and flavorful cut of pork (loin), slow-cooked. Served with braised seasonal vegetables and herb potatoes.

Braised then pan-seared beef, melts in your mouth. Accompanied by a smooth celeriac purée and a rich sauce flavored with thyme and smoked marrow.

Veal kidneys (offal) quickly seared in a pan to remain tender. Served with a creamy sauce with whole grain mustard and butter.

A selection of French cheeses at different stages of maturation. Usually served with bread.

A classic and comforting dessert: rice slowly cooked in sweetened milk. Topped with salted butter caramel and sprinkled with crunchy peanuts.

Small cake in the shape of a cork, generously soaked in rum syrup at the time of serving. Served with thick, vanilla-infused fresh cream.

A fresh and light dessert based on pink grapefruit, enhanced by the bitterness of Campari and the herbaceous note of dill. The crumble provides a crunchy texture.

A complex artisanal cider made from old apple varieties. Effervescent, fruity, and refreshing.

An elegant Champagne made solely from Chardonnay grapes. It offers finesse and freshness with delicate bubbles.

A Blanc de Blancs Champagne (100% Chardonnay) from a renowned producer. Crisp, mineral, and complex.

A balanced and refined Premier Cru Champagne, perfect for an aperitif or meal.

A classic Grand Cru Champagne, offering a beautiful structure and rich aromas.

An Extra Brut vintage Champagne, therefore very dry and pure. Ideal for lovers of straightforward and precise wines.

A rare Champagne in Magnum format, with no added sugar (Zero dosage). A pure expression of the terroir.

A large format of non-dosaged Blanc de Blancs Champagne. Dry, elegant, and festive.

Dry and crisp white wine from Burgundy. Mineral and citrus notes, typical of Chardonnay from this region.

White wine from Mâconnais, round and fruity with a nice freshness.

The only village appellation in Burgundy produced from the Aligoté grape variety. Crisp, light, and floral.

A refined Chablis Premier Cru, offering beautiful minerality and complex aromas.

An aromatic and supple white wine, with notes of ripe fruit.

A white wine from the Côte de Nuits, quite rare, offering richness and balance.

A great white wine from Burgundy, renowned for its elegance, floral notes, and long finish.

Loire white wine, fresh and expressive.

A high-class Chenin Blanc, mineral and taut, with a good aging potential.

Typical Sauvignon Blanc from the region, with smoky ("flint") and citrus notes.

A dry and powerful white wine, with complex aromas of quince and white flowers.

A prestigious Pouilly-Fumé, elegant and very pure.

A dry, crisp, and aromatic white wine, typical of the Sancerre appellation.

Restaurant-branded wine glasses, available for purchase as a souvenir.