Dinner, Tuesday to Saturday

A table set for the whole evening

Thirty-six seats, one kitchen, a cellar chosen bottle by bottle. We cook what the market brought that morning and set the table so you can stay until the candles are short.

Reserve a table See tonight's menu

Dinner: Tue to Sat, 18:00 to 22:30
Lunch: Fri and Sat, 12:00 to 14:30

How a table is set here

Five things on the table before you sit down

The linen
Pressed each afternoon, cream on the dark wood, so the candle has something to warm.
The plate
Black stoneware thrown by a potter two streets away. Every plate is a little different.
The glass
A glass chosen for the wine, not for the look of the table. Water in a smaller one beside it.
The silver
Set for the course that is coming, nothing more. The spoon arrives when the soup does.
The candle
Lit at six, changed at nine. By then the first course is on the table and the room is quiet.

Scroll to set the table.

The table at Gueridon set for one: a dark plate, a glass of red wine, silver and a candle on cream linen

Tonight

The carte changes with the market

A short menu written each morning. Four courses from it make the tasting menu; the full carte, with every allergen and the tasting builder, is on the menu page.

To start

Oysters, shallot and verjusSix from the cold bay, a mignonette of our own verjus. GF
$24
Golden beet tartareHorseradish, rye crumb, cold-pressed oil. Vg
$18
Scallops, brown butter, sea herbsHand-dived, seared on one side only.
$26

Mains

Lamb loin, smoked eggplant, salsa verdeFrom a farm forty miles north, rested as long as it cooked.
$44
Halibut, capers, green asparagusPan-roasted on the bone, brown butter spooned over at the table.
$42
Saffron risotto, black truffleCarnaroli, aged parmesan, truffle shaved to order. V
$38

To finish

Dark chocolate, hazelnut, smoked creamA warm centre, a cold quenelle.
$16
Pear and verbena sorbetPears from the orchard behind the kitchen. Vg
$12

Prices in US dollars, service not included. Tell us about allergies when you reserve; the full carte lists every allergen.

The full carte and the tasting builder

Hands plating a dish at the pass, steam rising

From the pass

We write the menu after the market, never before

The van comes back at nine. What is in it decides the carte, which is why the menu is short and why it changes. A dish stays as long as its ingredient is at its best, then it goes, sometimes after a week.