Ô Chateau

A varied assortment of fine charcuterie presented on a board. Ideal for snacking with friends during aperitif time. Pairs perfectly with red wine.

Selection of aged cheeses from a reputable cheesemonger. Offers a variety of textures and flavors, from mild to full-bodied. Usually served with bread.

The best of both worlds: a mix of charcuterie and cheeses on the same board. Perfect for those who don't want to choose. Convivial and generous.

Slices of Pata Negra Iberian pork dry sausage. A high-end charcuterie with a nutty flavor and melt-in-your-mouth texture. Simple and delicious.

Shavings or pieces of aged Parmesan, drizzled with olive oil and seasoned with pepper. A savory and umami appetizer. Excellent with a glass of white or red wine.

A twist on the croque-monsieur with truffle-infused ham and melted cheddar. A grilled hot sandwich, flavorful and comforting.

Quality sourdough sandwich, filled with Auvergne ham and Morbier cheese characterized by its ash line. Rustic and flavorful.

Raw milk cheese, creamy and woody, served hot and melted in its box. Accompanied by small roasted potatoes. A rich and convivial dish, typical of winter.

Cauliflower roasted in the oven for a tender and slightly caramelized texture. Simply seasoned with garlic and spinach. A light vegetarian option.

A French bistro classic. Tender cooked leeks served cold or warm with a mustard vinaigrette. Fresh and tangy.

Tender piece of pork marinated with citrus and spice flavors. Served with crispy rice for textural contrast. A dish with exotic notes.

Sea bream fillet prepared with a mild coconut milk and lemongrass sauce. A delicate fish with Thai-inspired flavors.

Pan-seared duck breast, served rosé with a rich red wine sauce. Accompanied by creamy mashed potatoes. An emblematic dish from southwestern France.

Black Angus beef cut known for its tenderness and marbling. Grilled and served with a classic shallot sauce and potatoes. For red meat lovers.

A creamy mushroom soup or cream, enhanced with a soft-boiled egg with a runny yolk and a crispy cheese tuile. Comforting and flavorful.

A mix of seasonal vegetables roasted in the oven to concentrate their flavors. Healthy and colorful, highlighting root and green vegetables.

Chocolate lava cake with a warm, molten center. Served with Tonka bean flavored ice cream, which adds notes of vanilla and almond. A decadent dessert.

Thick slice of brioche dipped in a mixture of egg and milk then pan-fried in butter. Served warm with milk flower ice cream. Soft and sweet.

Extra Brut Champagne, dry and lively. Ideal for an aperitif or celebration. Offers fine bubbles and great freshness.

Prestigious cuvée from a great Champagne house. A complex, structured wine with very low sugar content. Elegant and refined.

Champagne Blanc de Blancs (100% Chardonnay) without dosage (no added sugar). Very pure, mineral, and direct. An authentic expression of the terroir.

Complex blend Champagne using the Solera method. Rich and deep, blending reserve wines for a unique flavor.

Natural sparkling wine from the Loire made from Chenin Blanc. Fruity, slightly sweet, and very digestible. A charming alternative to Champagne.

White wine from the northern Rhône valley. Very aromatic with notes of apricot and white flowers. On the palate, it is full and creamy.

German Riesling from the Mosel. Known for its sharp acidity balanced by vibrant fruit and marked minerality. Very elegant.

Dry white wine from Hungary, Furmint grape. Offers mineral and fruity notes, with good complexity. An interesting discovery for white wine lovers.

White wine from the Basque Country. Blend of Manseng grapes creating a structured, aromatic (exotic fruits), and lively wine. Perfect with cheeses or fish.

Chenin Blanc from the Loire. Dry wine with beautiful mineral tension and aromas of white fruits and citrus. Fresh and thirst-quenching.

Grand wine from the Northern Rhône (Syrah). Powerful yet elegant, with typical aromas of violet, pepper, and dark fruits. A refined tasting experience.

Red wine from the Southern Rhône. Rich and sunny, with notes of ripe fruit and spices. Warm and enveloping on the palate.

Pinot Noir from Burgundy. Light and fruity wine, with aromas of red fruits (cherry, raspberry). Fine tannins, very pleasant to drink.

Powerful and structured Provençal red wine (Mourvèdre). Aged vintage offering complex aromas of leather, spices, and dark fruits. Ideal with red meats.

Basque Country red wine (Tannat). Robust and tannic, with character. Notes of dark fruits and spices. Pairs well with rich dishes.

Red wine from Ventoux. Fruity and fresh due to the altitude of the vines. (Currently sold out).

Fresh and crisp rosé made from Gamay. (Currently sold out).

Gastronomic rosé from Bandol. Elegant, pale, and complex with notes of citrus and spices. A benchmark in rosé.

Natural sparkling (PetNat) rosé. Festive, fruity, and slightly cloudy. A fun and easy-drinking natural wine.

Fermented tea-based drink, sparkling and tangy.

High-quality artisanal fruit juices.

Spicy and refreshing ginger beer.