08/02/2026
Pâté en croûte.
Duck and venison. Seaweed. Pistachio.
A sauce built on aged persimmons and coarse mustard.
In February it is still part of the menu.
Opening the meat chapters of our Fauna Menu with calm confidence.
At the cheese table you can order it à la carte.
Next to cheeses by Bernard Antony.
Wine by the bottle. No rush. No rules shouted out loud.
This is one of the most demanding crafts we practice.
Old school. Precise. Time consuming. Unapologetically classic.
France on our mind. Sustainability in our hands. Craft as a daily decision.
No compromises and laissez faire are not opposites.
Look closer and they work beautifully together.
Come hungry.
Come curious.
This is why we do what we do.
📸 & Odin