Au P'tit Curieux

A small creamy burrata (fresh Italian cheese) served with three varieties of tomatoes and a basil sauce. A fresh and creamy starter.

An egg cooked at low temperature for a melting texture, accompanied by a rich cep cream. Flavorful and comforting.

A creamy butternut squash soup garnished with chestnut pieces and croutons, topped with a Saint-Marcellin cheese foam.

Salmon marinated in salt and sugar, served with quinoa, herb cream, and citrus sauce. Fresh and fragrant.

Thin slices of salted cured tuna (Portuguese specialty), served with avocado, Comté cheese, and crunchy almonds.

Lamb raised in salt marshes, known for its fine meat, cooked with an aromatic herb crust. Served with seasonal vegetables.

Roasted duck breast served pink, accompanied by a mild honey and thyme sauce and a light carrot purée.

Small poultry stuffed with dried fruits, served with parsnip purée (a root vegetable with an artichoke-like taste) and a poached pear. A sweet and savory dish.

Tender and marbled piece of Argentine beef, grilled and served with small potatoes and a shallot-flavored butter.

Fresh pasta stuffed with mushrooms, served on a creamy cep sauce. Rich and woody.

Creamy Italian rice cooked with mushrooms and a cep sauce. Melting texture and intense mushroom flavor.

Pan-seared fresh scallops, served with celery purée and vegetables in a tomato-basil sauce.

A structured dessert with a chocolate shell, fresh strawberries, a mint-scented cream, and an orange sauce.

Creamy vanilla custard covered with a layer of crunchy caramelized sugar, served with fruits.

Creamy lime cheesecake on a biscuit base, topped with a tangy red berry jelly.

Crispy meringue filled with pistachio cream, fresh fruits, and salted caramel coulis.

Selection of characterful French cheeses, including soft and hard varieties. Served with bread.

Red wine from the Rhône Valley, natural and fruity.

Powerful and spicy organic red wine, Rasteau appellation.

Structured and elegant red wine from Bordeaux.

Red wine from Beaujolais, light and fruity.

Beaujolais Cru, more structured and suitable for aging.

Red wine from Burgundy made from Pinot Noir, fine and aromatic.

Red wine from Burgundy, Givry appellation. Fruity and supple.

Red wine from the Côte de Beaune, elegant with red fruit notes.

Premier Cru from Burgundy, complex and refined wine.

Red wine from the Northern Rhône Valley, made from Syrah. Spicy and structured.

Great Burgundy wine, powerful and full-bodied, from old vines.

Prestigious red wine from the Côte de Nuits, rich and velvety.

Very elegant red wine from Burgundy, with complex aromas.

Exceptional Premier Cru, combining finesse and depth.

Dry rosé wine from Provence, pale and refreshing.

White wine from Burgundy, rich and mineral.

White wine from the Côte Chalonnaise, fresh and elegant.

Dry and crisp white wine from northern Burgundy, with distinct mineral notes.

Classic brut Champagne, rich and vinous, with white fruit aromas.