Our daily changing menu

Having been Chef at Willi’s for four decades, François Yon retired in june 2021. He passed the baton to his (very worthy) team who, tirelessly and inventively, continue in the same vein of traditional and delicious simplicity.

This is the essence of every dish to come out of the kitchen, be it the best linguini you’ll ever fail to make yourself, impertinently crispy roasted Guinea-fowl or Vitello Tonnato so fantastic even the Italians love it. We choose our ingredients with care, be it poultry from the organic farm in Milly-la-forêt, the jamòn Iberico Bellota, the sobresada, brought back from Mallorca, the excellent Scottish sea-salt flakes from Blackthorn and the delicious Basque sardines from maison Peita.

The menu changes daily — there is no guarantee the Guinea-fowl will be available ! The only thing we can guarantee with certainty is that your food will be traditional, flavourful, original, and made with the very best ingredients. No. Messing. About.