Adèle & Camille

Rustic pâté made with pork and poultry livers. Rich texture and savory seasoned meat flavor. Usually enjoyed spread on country bread.

Poached eggs served in a red wine sauce (sauce meurette) garnished with lardons and onions. A traditional Burgundian dish with rich, winey flavors. Served hot.

Creamy soup made from butternut squash. Sweet, slightly sweet, and nutty flavor. Velvety texture, ideal for a gentle start to the meal.

Thick cut of grilled beef (rumsteak), topped with a peppery sauce. Accompanied by a creamy garlic potato gratin. A hearty and classic bistro dish.

Traditional Northern stew made with beef cheek slow-cooked in beer with onions. The meat is very tender and the sauce is syrupy. Served with plain potatoes.

Pan-fried homemade sausage, served with a purée (parmentier) made from two varieties of potatoes (likely potato and apple for contrast). Rich flavor and melting texture.

Delicately cooked white fish fillet (sea bass). Served with an assortment of ancient root vegetables (forgotten vegetables) cooked in a pot-au-feu style broth. Light and aromatic dish.

Main dish adapted for children in portion size and taste.

Selection of aged cheeses served on a platter. Allows you to taste different varieties of French cheeses. Eaten with bread.

Warm and airy chocolate dessert. It puffs up during cooking and must be eaten immediately. Light as a cloud texture with a melting cocoa center.

Cream cheese cake on a biscuit base, flavored with combawa (an Asian citrus fruit similar to lime). Creamy and dense texture with a very fragrant citrus note.

Dessert made of cooked fruits (apples, pears, chestnuts) covered with a layer of crumbled, crispy shortcrust pastry. A mix of melting and crunchy textures, served warm.

An espresso coffee served with a generous selection of several small pastries (petit fours). Ideal for tasting everything at the end of the meal.