Au Bon Accueil

Traditional soup made from beef broth and caramelized onions. Served gratinated with a generous layer of melted cheese and croutons. Rich, savory, and comforting flavor.

Land snails served in their shells with garlic and parsley butter. Characteristic firm and chewy texture. Intense herb and butter flavor.

Roasted cauliflower seasoned with aromatic spices. Accompanied by a creamy and fresh white cheese sauce. A vegetarian dish with grilled and sweet notes.

Rustic terrine prepared with minced pork and aromatics. Meaty texture and rich flavor. Usually enjoyed with bread and pickles.

Raw fish marinated in citrus juice, here enhanced by Japanese yuzu. Fresh, tangy, and light. Served with radishes for crunch.

Langoustines wrapped in a shiso leaf and crispy dough strands (kadayif). Served with a creamy sauce. A play of textures between the crispiness and the tender flesh of the crustacean.

Slice of warm pan-seared duck foie gras, crispy outside and melting inside. Rich and buttery flavor. Accompanied by a sweet and sour date and yuzu sauce.

Classic French dish made of beef slow-cooked in red wine with vegetables and bacon. The meat is very tender and the sauce is rich and flavorful.

Cod fillet, a white fish with flaky and delicate flesh, pan-seared. Served with chive-scented oil and seasonal vegetables.

Roasted rack of Lamb, served tender and juicy. Accompanied by a concentrated meat jus and vegetables. A flavorful red meat with a characteristic taste.

Very tender and marbled Iberian pork cut, located at the tip of the loin. Pronounced nutty flavor. Served grilled with a smooth purée.

Marbled and aged rib-eye steak for tenderness and flavor. Grilled and served with crispy French fries. For red meat lovers.

Whole roasted blue lobster from Brittany. White, firm, and subtly sweet flesh. A noble and refined seafood product.

Airy dark chocolate dessert. Mousse-like texture and rich in cocoa. Topped with a light whipped cream.

Creamy and light specialty made from cream and egg whites. Cloud-like texture. Served with pineapple for freshness and crunchy fennel.

Assortment of fresh red berries. Accompanied by a sabayon (creamy egg and wine sauce) and pistachio pieces.

Creamy lemon and mascarpone cream. Served with a tangy yuzu sorbet and exotic fruits. A fresh and fruity dessert.

Choux pastry filled with vanilla ice cream. Drizzled with warm chocolate sauce upon serving. A gourmet hot-cold contrast.

Homemade ice creams or sorbets in various flavors depending on the season. Refreshing and light.