The restaurant closes at 3 p.m. for lunch and at midnight for dinner service.
La Table de Colette

Compose your menu

We offer 7 steps to compose your menu; each step tells the story of a fruit or vegetable from an exceptional producer, which we have expressed through various textures, seasonings, concentrations, and clarities to reveal its true quintessence.

Our Proposal

  • Appetizer

  • Broccoli / mustard seed seasoning / mild curry

    From the Saint-Maurice Farm in Plouhan, Brittany
  • White Asparagus/Dill/Coffee Sabayon

    By Philippe Gilloots, from the Petit Morin Valley in the Île-de-France region
  • Pointed cabbage/ginger/chili pepper

    From the Mi-Voix Farm, owned by Gauthier and Sylvère Wittorski, in Bosc-Guérard-Saint-Adrien, Normandy
  • Fennel/Mild Chorizo Spices

    From the Grohan Farm in Le Plessis-Grohan, Normandy
  • Roscoff Onions/Apicius Spices

    From the Trois Pierres Farm in Normandy
  • Rhubarb with Fennel Seed Cream

    François Cosson in Seine-et-Marne
  • Hazelnut/oxalis/fleur de sel

    From La Noiseraie-Saint-Jacques in Eure-et-Loir
  • Petit Fours