Léa joined in 2021 after six years in big Parisian houses. She kept the precision, and left the sugar behind.
Fruit first
Every dessert starts from a seasonal fruit, often from the orchard next door. Everything else is there to show it off: a barely sweet caramel, a just-set cream, a buckwheat biscuit for crunch.
A good dessert is one you finish without noticing.
Léa Fontaine, pastry chef
The lemon verbena crème brûlée
It is the only dessert that never leaves the menu. The verbena comes from the garden and infuses in the cream overnight. The sugar is torched at the last moment, in front of you if you sit at the counter.
On the menu this autumn
- Lemon verbena crème brûlée
- Thin apple tart, salted butter caramel
- Dark chocolate, citrus and buckwheat
- Pear poached in Syrah
Read next
Our sourdough
An eight-year-old starter, Forez flours and two bakes a day.
Pairing wine with autumn
Three simple ideas from our sommelier for seasonal dishes.
A table is waiting for you
Lunch Tuesday to Saturday, dinner until 10pm. Book online, we confirm the same day.