The chef’s cuisine strikes just the right balance between tradition and invention, which, combined with a cellar with over 600 references, will satisfy both “small hungers” and “big gourmands”.
The restaurant offers a friendly & hushed atmosphere, casual but cosy, where even in winter the surrounding nature can express its presence.
On sunny days, the restaurant opens onto a terrace surrounded by the forest, its smells, sounds … & its mysteries … like a hunting lodge in the forest of the Château de Saint-Germain-en-Laye.
Lunch: 12pm – 2pm
Dinner: 7pm – 10pm
Closed Sunday evening & Monday
“I grew up in a family for whom the table has always been of great importance: the importance of getting together, the importance of sharing, … and the importance of eating well!
I’ve built up my culinary expertise at a number of three-starred restaurants, as well as in Japan, where I was awarded 2 stars in the Guide Rouge in my very first year.
Created according to what’s available and inspired by the products of the moment, this menu reflects the very essence of seasonal cuisine.
Bringing together fish, meat and the chef’s signature creations, the gourmet menu highlights the generosity of the house.
The chef proposes a seven-step experience, served for the entire table. A true culinary voyage, this menu allows you to discover the sensibility and creative universe of chef Pascal Lognon-Duval.
Starter + main course + dessert: €65
Or à la carte
Tuesday lunchtime to Sunday lunchtime.
Starter + main course or main course + dessert €39
Starter + main course + dessert €44
From Tuesday to Friday (lunchtime only)
Fn velouté, perfect egg, hazelnut foam, chestnut crumbs
Smoked by us, tangy combava lemon cream
De France in carpaccio, mango, passion fruit and coriander
Pâté en croûte: poultry confit, wild mushrooms, Japanese black garlic jelly
Half-cooked duck (Saint-Sozy) au naturel, variation on quince and pecan
Pistou and stewed autumn vegetables, arugula
De nos côtes, nacré à la plancha, wild mushroom méli-mélo, citrus fumet and argan oil
From France, pearly, parsnip variation, herring caviar, full-bodied seaside juice
From Brittany, Fregola Sarda with beet flavours, shellfish juice with ginger
Du Sud-Ouest, cooked à la plancha, Szechuan, butternut caviar and balsamic roasted figs, jus court au porto
Blonde d'Aquitaine, filet cooked a la plancha, variation on potato and chanterelle mushrooms in parsley sauce
The chef's speciality, crispy sauté, macaroni, butternut and chestnut purée, foie gras, savagnin jus
Refined by the Sainte-Suzanne farm, on the plateau
Chocolate ganache and creamy coffee tart, pecan granola
Coconut cloud with peanut heart
A variation on Tatin
Belle-Hélène my way
En finger with candied chestnut flakes
Homemade, 3 balls
With 3 chocolates by Pascal Le Gac
With 3 chocolates by Pascal Le Gac
Served for the whole table
Our sommelier, Patrick Louette, offers 4 glasses of wine. Discover a terroir, a winemaker...
Meilleurs tarifs garantis & Offres Exclusives
Carte de saison & Brunch
Best rates guaranteed & Exclusive offers
Seasonal menu & Brunch
