Écluse Madeleine

A sharing platter featuring a selection of cured meats. Typically includes items like salami, ham, and sausages. Savory and salty.

A red wine from the Cahors region, likely Malbec-based. Dark fruit flavors with earthy notes and structure.

A selection of aged cheeses with various textures and flavors. Served for sharing, often with bread.

A dry white wine from Burgundy made from Chardonnay. Crisp, mineral, and fruity with notes of apple and citrus.

A mixed platter combining cured meats and aged cheeses. Offers a variety of salty and creamy flavors.

A red wine blend from the Rhone Valley. Generally fruity, spicy, and easy to drink.

A softly cooked egg with a runny yolk, served with mushrooms and bacon in a rich cream sauce. Savory and smooth.

A classic French soup made with caramelized onions and beef broth. Topped with toasted bread and melted Comté cheese. Warm and savory.

Salad greens topped with warm goat cheese on toast, honey, bacon, and walnuts. A balance of sweet, salty, and tangy flavors.

A traditional French meat pie baked in a pastry crust. Served cold or at room temperature. Rich and savory meat filling.

Slices of cured smoked salmon served with high-quality French cream and toast. Oily fish texture with a smoky, salty flavor.

A delicacy made of duck liver, served whole with sweet onion chutney and toast. Extremely rich, buttery, and smooth.

A daily special created by the chef based on seasonal ingredients. Ask the server for details.

Raw minced beef seasoned with spices and condiments. Served with roasted potatoes. Soft texture with a savory, tangy taste.

A red wine from Bordeaux. Typically a blend of Merlot and Cabernet Sauvignon. Earthy with red fruit notes.

A flavorful cut of beef steak, grilled and served with creamy potato gratin and onion sauce. Rich and meaty.

A red wine from the Loire Valley, made from Cabernet Franc. Medium-bodied with notes of berries and herbs.

Pan-seared salmon fish served with vegetables and a garlic mayonnaise sauce. Flaky texture and rich flavor.

A renowned white wine from the Loire Valley, made from Sauvignon Blanc. Dry, crisp, and aromatic with citrus notes.

A baked pasta dish made with small elbow pasta, ham, and melted Comté cheese. Creamy, cheesy, and comforting.

A dry white Bordeaux wine, often oak-aged. Rich texture with flavors of citrus and vanilla.

Creamy Italian rice dish cooked with broth and summer truffles. Earthy aroma and rich savory taste.

A white wine from the Roussillon region. Fresh and fruity, often made from local grape varieties.

A large Caesar salad with grilled chicken, eggs, tomatoes, and croutons. Dressed with a creamy, garlicky sauce.

A white wine blend from the Rhone Valley. Aromatic with floral and fruit notes, and a round mouthfeel.

A grilled ham and cheese sandwich elevated with summer truffle-infused Gouda cheese. Crispy, savory, and aromatic.

A red wine from the Roussillon region. Light to medium body, fruity, and approachable.

A serving of seasonal cheese accompanied by a small green salad. A savory finish to the meal.

A light red wine made from Pinot Noir grapes in Burgundy. Delicate red berry flavors and silky texture.

A classic French dessert with a rich vanilla custard base and a hard caramelized sugar topping. Contrast of creamy and crunchy textures.

A dessert with pear and yogurt components, garnished with white chocolate and almond crumble. Fresh, sweet, and tangy.

A warm chocolate cake with a liquid chocolate center. Served with whipped cream. Rich and indulgent.

A 'Café Gourmand' serving which includes a hot drink (coffee or tea) and a platter of small dessert bites. Great for variety.

A special New Year's Eve set menu featuring a trilogy of appetizers (foie gras, truffle puff, chestnut soup), scallop carpaccio, rack of lamb, and a complex citrus-spice dessert.