Au Relais Chardon

Complete formula including a starter, a main course, and a dessert. A traditional three-course French meal.

Lunch formula allowing you to choose two dishes: either a starter with a main course, or a main course with a dessert.

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

Small fried spring rolls stuffed with chicken. Crispy and tasty, often served with salad.

Fresh starter composed mainly of avocado. Creamy and light texture.

Meat pâté baked inside a puff or shortcrust pastry. A French charcuterie classic, rich and gourmet.

Pan-seared beef pieces served with steamed potatoes. A simple and comforting dish.

Pan-fried veal liver slice deglazed with balsamic vinegar for a sweet and sour touch. Served with a creamy mashed potato.

Traditional sausage made from pork tripe, known for its strong and characteristic flavor. Served with a tangy mustard sauce and fries.

Delicate freshwater fish fillet, topped with a beurre blanc sauce (butter, shallots, wine). Served with rice.

Green salad topped with slices of toasted bread with warm, melted goat cheese. A mix of fresh and crispy textures.

Sweet tart prepared the same day, varying according to seasonal fruits.

Classic dessert with an airy and light texture, with an intense chocolate flavor.

Vanilla custard cream covered with a thin layer of crunchy caramelized sugar. Enjoy by breaking the crust with a spoon.

Italian dessert based on sweetened, gelatinous cream. Firm yet melting texture, often served with a fruit coulis.

Italian dessert composed of layers of coffee-soaked biscuits and mascarpone cream, sprinkled with cocoa.

A small glass of strong alcohol, usually drunk in one go.