Aux Petits Oignons

Hard-boiled eggs cut in half, stuffed with a mixture of egg yolk, mayonnaise, and mackerel. Creamy and rich texture. Served cold as a starter.

Whole Camembert cheese baked until melted, flavored with herbs and honey. Served hot with toast. Rich taste and runny texture.

Crispy puff pastry filled with green asparagus, salty feta cheese, and fresh mint. Contrast of textures between crispy and melting.

Rustic meatloaf prepared on-site, baked in a mold. Served cold, usually with bread and pickles. Meaty and seasoned flavor.

Long shellfish (razor clams) cooked with garlic, parsley, and olive oil. Iodized marine flavor with a tender texture.

Long-fibered beef cut, grilled and topped with a creamy pepper sauce. Served with fries and salad. Tender and flavorful meat.

Penne pasta served in a creamy sauce flavored with chorizo (spicy sausage). Topped with parmesan cheese. Rich and slightly spicy dish.

Half eggplant filled with an Indian lentil (dahl) ragout with coconut milk and cilantro. Vegetarian dish with sweet and exotic flavors.

Signature burger with beef patty, goat cheese, and herb sauce in a soft bun. Served with fries. A hearty and flavorful dish.

Veal shank slowly braised with vegetables and white wine. Served with long pasta and cheese. The meat is very tender and melts in your mouth.

Very tender Iberian pork cut, slowly cooked (confit). Accompanied by a sweet puree and a tangy sauce. Mix of sweet and savory flavors.

Shrimp fried in a light batter, served on creamy black rice (squid ink) with a yellow saffron sauce. Visually appealing dish with marine flavors.

Tender piece of beef with a pronounced flavor, served with a strong blue cheese sauce and small potatoes. For lovers of characterful meat.

Layered pasta with salmon and creamy spinach, gratinated in the oven. Comforting and creamy dish.

Sweet tart filled with a tangy lemon cream flavored with lime zest. Fresh and vibrant at the end of the meal.

Cream cheese cake on a biscuit base, topped with mango coulis. Dense and creamy texture with an exotic fruity note.

Classic Italian dessert alternating coffee-soaked biscuits and mascarpone cream, sprinkled with cocoa. Sweet and creamy.

Small chocolate cake cooked on the outside and molten on the inside. Served with a red fruit sauce and whipped cream. Very indulgent.

Cooked pears under a layer of crumbled, crispy shortcrust pastry. Served warm with thick crème fraîche. Rustic and sweet dessert.

Selection of several aged cheeses. Ideal to finish the meal on a savory note before or instead of a sweet dessert.

Fresh salad made with marinated octopus pieces, usually with olive oil and herbs. Firm but tender texture, marine flavor.

Simply cooked white fish with a fine texture, served with oven-roasted vegetables and basil sauce. Light and aromatic dish.

Beef seared on the outside and raw on the inside, thinly sliced and marinated. Served with fries and salad. Melting texture and delicate taste.

Traditional dessert made from rice slowly cooked in sweetened milk, flavored with pistachio and garnished with crunchy almonds. Creamy and comforting.

Refreshing gin-based cocktail with herbaceous basil notes, softened by raspberry. Sparkling and balanced.

Fruity and complex cocktail mixing almond liqueur, orange, and exotic citrus (yuzu, pineapple). Sweet with a hint of acidity.

Reimagined version of the Whisky Sour with an exotic touch of lychee and a spicy note of pepper. Creamy texture thanks to egg white.

Dry white wine from the Chardonnay grape variety. Generally fresh with notes of white fruits and a nice roundness.

Very aromatic white wine from the Muscat grape variety. Offers floral and fresh grape notes, often dry and fruity.