Our house

An Evening at the Table

The mood gathers around small gestures: a napkin unfolded, a spoon through cool velouté, a plate passed across smoked oak. Brushed brass catches the candlelight while conversation moves at its own pace, from the first course to the last.

Smoked oak tables, ivory stoneware and brass in low amber light.

A softly lit corner with smoked oak, muted seating and brass details. — A quieter corner settles into oak, linen and amber light.

Seasonal French Cooking

The menu follows a fresh-to-mellow thread. Chilled pea and tarragon velouté meets crisp radish; roast chicken comes with morels, spring greens and a light cream jus; tart poached rhubarb finishes with vanilla crème fraîche and toasted buckwheat. Herbs, tender greens and fruit keep each course distinct.