Les Archives

Hand-dived scallops, roasted to a pearlescent finish, anchor the seasonal menu within Les Archives, where modern French brasserie fare meets architectural grandeur in Poitiers. The kitchen, led by chef Fabien Boinot, emphasizes the purity of the product, as seen in the ginger-infused cod served with orange-flavored carrots and a fragrant Thai basil emulsion. This dish offers a bright, citrusy aroma that complements the delicate, flaky texture of the fish. Grilled duck breast, or magret de canard, is prepared on the plancha to achieve an expertly rendered, crispy skin while maintaining a tender, rosy interior, accompanied by a velvety celery root mousseline. The signature 'L'Écureuil' dessert is a decadent construction of hazelnut dacquoise and dark chocolate mousse, providing a satisfying crunch and a rich, roasted nut perfume. Each plate is an artful arrangement that respects the heritage of the setting while delivering a contemporary, vegetable-forward culinary experience.