24 Le restaurant

A refined version of the classic deviled eggs. Stuffed hard-boiled eggs with a creamy mixture, served with fresh shrimp and a lightly spiced cocktail sauce. A fresh and flavorful starter.

Traditional cold Spanish soup made from blended tomatoes and raw vegetables. Served with creamy burrata cheese, crispy bread, and pine nuts for texture. Refreshing and creamy.

Assortment of charcuterie (salami, dried meat) made from bull meat from the Camargue region. Rich and distinctive flavor, usually served with bread.

Duck foie gras cooked on-site, rich and melting. Accompanied by sweet fruit condiments (fig, mango) to balance the taste. A classic gastronomic starter.

Tender duck breast accompanied by roasted peach and vegetables. The red wine sauce and meat jus provide a savory depth. Served with creamy polenta.

Delicate white fish caught in Normandy. Served with small potatoes and fresh vegetables. Drizzled with a light and tangy yuzu sabayon sauce.

Superior quality free-range chicken breast. Accompanied by a forestière garnish (mushrooms, bacon, onions) and potatoes. The prune touch adds a sweet and savory note.

Very tender and lean cut of veal. Served with a rich side of potatoes, bacon, and mushrooms. A classic and comforting dish.

Refreshing artisanal sorbets without dairy products (except coconut). Original and fruity flavors, ideal for ending the meal on a light note.

A coffee or tea served with a selection of several miniature desserts. Perfect for tasting different sweets at once.

Moist traditional cake filled with oven-baked apricots. Served warm with a scoop of honey ice cream for a contrast of temperatures and flavors.