October 2024 : this is the Marseille chef Frederic Ducas who is in the spotlight with Brandade of cod and crispy vegetablesA Veal tenderloin with blackcurrant sauce, carrots and orange puree And fried squid with bourride sauce, risotto with black rice.
November 2024 : Breton star chef Nolwenn Corr For the third year now, he has signed an iodized menu in honor of his native Brittany with appetizers, “ Lobster cutlet “as well as two main courses of your choice: Guinea fowl fillet in cider, far noir AND Scallops, chestnut and walnut with honey.
March 2025 : David Tutandouble star chef, loyal to La Compagnie since 2017, will offer White asparagus, shrimp and cocktail sauce as an input and also Poultry, sweet potatoes and Breton curry And Grilled salmon, broccoli and pistachio puree as main dishes.
June 2025 : Michelin-starred Brazilian chef in New York Franco Sampogna will offer Green asparagus, coconut mayonnaise and pistachio cream as an appetizer and two main courses: one beef tenderloin, satay seasoning And Cannelloni with potatoes and burrata, lobster.
July and August 2025 : Pastry chef Jan Couvreur will offer new signature summer dessert.
