Best Dishes at Qui Plume La Lune

A signature fish course that appears regularly on the tasting menu. The delicate sar is roasted simply, then plated on a bright verbena-infused peas coulis. Snapped white asparagus adds texture and crunch, while lime and spinach leaves brighten the overall composition.

A main course showcasing Ribault's minimalist approach to meat. The veal is roasted to maintain tenderness, surrounded by artichokeand white carrots that retain slight crunch. A smoked beet puree adds earthiness and visual depth, paired with spelled risotto and green asparagus.

The kitchen designs a new menu each day based on available organic and seasonal products. Expect approximately six courses showcasing techniques learned at L'Arpège, with particular emphasis on ingredient quality and careful preparation.