Au Terminus du Châtelet

A homemade meat terrine, served with condiments to enhance the flavor. Rustic and savory texture. Ideal for spreading on bread.

Assortment of three varieties of fresh mushrooms sautéed with garlic and parsley. A dish with woody and aromatic flavors.

Artisanal quality sardines served simply with toasted bread and lightly salted butter. An authentic and flavorful seafood starter.

Cold tomato soup, served with creamy burrata cheese and toasted pine nuts for crunch. Refreshing and smooth.

Roasted bone marrow served hot. The melting and rich marrow is enjoyed spread on toasted bread soldiers.

Homemade foie gras, served with slices of toasted country bread. Melting texture and delicate taste.

A dozen snails cooked in their shells with parsley and garlic butter. A classic of French cuisine with herbaceous and garlicky flavors.

Oyster mushrooms cooked with an Auvergne blue cheese sauce. A savory marriage between the earth and the character of blue cheese.

Thick beef steak served with a creamy peppercorn sauce and homemade fresh fries.

Tender beef steak accompanied by a sauté of seasonal mushrooms and fresh fries. Rich and forest-like flavors.

Thin slices of raw beef marinated in wild garlic, served with confit vegetables and shavings of aged Comté cheese. Fresh and light dish.

Confit duck leg with tender meat and crispy skin, served with oyster mushrooms, grenaille potatoes, and a persillade sauce.

Fresh pasta served with a mix of three mushrooms and Serrano ham. A comforting dish with Italian and forest flavors.

Raw beef cut by hand, seasoned with tomato pesto, pine nuts, and basil. Served fresh with fries and salad.

Small squid (chipirons) seared and seasoned with balsamic vinegar, accompanied by marinated fennel. Sweet and sour and marine flavors.

Roasted duck fillet served with honey peaches, a potato and zucchini pancake, and chanterelles. A refined sweet and savory mix.

Chef's special dish varying according to market and seasonal products. Ask your server for details.

Generous composed salad with various toasts: goat cheese, smoked trout, and raw ham, accompanied by confit vegetables.

Fresh salad with crayfish tails and large Portobello mushrooms, all marinated in basil.

Selection of aged French cheeses. Choose from Saint-Marcellin (creamy), Bleu d'Auvergne, Saint-Nectaire, or Tomme de Savoie.

Creamy vanilla custard topped with a layer of crunchy caramelized sugar.

Moist cake soaked in rum syrup. A rich and fragrant classic dessert.

Poached meringue whites, light and airy, floating on a vanilla custard. (Île flottante)

Light mousse made with intense dark chocolate (72% cocoa), enhanced with a hint of sea salt for contrast.

Caramelized apple tart baked upside down, served warm with fresh cream. Can be flambéed with Calvados as an option.