Oysters Arrived This Morning
Gillardeau No. 3 from Brittany, Kumamoto from the Pacific, and a house mignonette that has not changed since we opened. The ice is crushed by hand every two hours.
— Available daily until the last dozen
The Sommelier's Hand
Mathieu has been choosing our wines for eleven years. He will tilt a bottle toward the light before he recommends it — not for drama, but to read the sediment. The list runs to sixty labels. He knows each one by the farm.
— Ask for the off-list Burgundy
Crème Brûlée, Mid-Crack
The crust should resist for exactly one second, then surrender all at once. We torch to order, never ahead. The custard beneath is set with Madagascan vanilla and a quantity of cream that we are not legally required to disclose.
— The kitchen makes thirty. Order early.
The Bread Arrives First
Baked twice daily in our stone oven — a levain that has been fed since 2004. The butter is Bordier, salted, served at room temperature. Guests who ask for more are never made to feel guilty about it.
— The smell hits you at the door
Where the evening
takes its time
Come as you are.
The candle is already lit. The bread is already warm.
We just need to know when you're coming.