Arietis

The starter dish offered today by the chef. Fresh and seasonal ingredients. Ideal to start the meal.

The main dish of the day, prepared according to the chef's inspiration and the market. Traditional French cuisine.

The dessert of the day to finish on a sweet note. Daily creation by the pastry chef.

Lunch formula allowing you to choose two dishes. A balanced option to discover the day's cuisine.

Complete formula including the starter, main course, and dessert of the day. The full lunch menu experience.

Assortment of cured meats and charcuterie. Salty flavors and varied textures. Convivial sharing with bread and butter.

Selection of aged cheeses. Variety of tastes and textures (soft, hard, blue). Served with artisanal bread.

Platter combining charcuterie and cheeses. The best of both worlds for an aperitif. Ideal for sharing.

Pâté en croûte (meat pâté in puff pastry), filled with veal, poultry, and pistachios. Rich texture and complex flavor. Served cold or warm.

Snails served in their shells with garlic and parsley butter. Rich and herbaceous flavor. A classic of French gastronomy.

Seasoned avocado purée, creamy and fresh. Served with crispy bread for dipping. Light starter or to share.

Very thinly cut crispy fried potatoes. Very crispy and salty texture. Popular side dish.

Seared tuna, quickly seared on the outside. Sweet and savory flavor thanks to the honey-sesame vinaigrette. Fresh and delicate dish.

Fresh Italian cheese with a creamy center. Served with a tomato preparation. Creamy texture that pairs well with crispy bread.

Creamy butternut squash soup. Sweet flavor enhanced by comté cheese and the crunch of seeds. Warm and comforting starter.

Seared tuna served with avocado cream and marinated radishes. Combination of freshness and melting textures.

Hard-boiled eggs stuffed with a creamy mixture of yolks and mayonnaise, flavored with truffle. Classic starter revisited with a luxurious touch.

Slice of artisanal pâté en croûte. Rich meat and pistachio filling. Served with a reduced meat jus.

Salmon fillet grilled on the skin side. Served with cauliflower and a creamy Champagne sauce. Refined fish dish.

Roasted duck breast, served pink. Accompanied by carrots in various forms. Tender meat with a pronounced flavor.

Puff pastry roll filled with shredded beef (cooked for 7 hours) and creamy cheese. Delicious and crispy.

Tender grilled beef cut, served with a zesty pepper sauce. A bistro classic.

Imposing bone-in beef cut, aged for more flavor. Grilled and juicy, served with salad. Ideal for hearty appetites.

Lemon tart revisited with sesame and meringue. Balance between the acidity of lemon and the sweetness of meringue.

All-chocolate dessert with creamy mousse and crispy biscuit. Intense cocoa and hazelnut flavors with a hint of salt.

Creamy traditional rice pudding with vanilla. Enhanced with salted butter caramel and pistachios for crunch.