Cha-L'Or

Duck foie gras with a melt-in-your-mouth texture, served with a sweet and savory red onion jam and crispy toast. A classic of French gastronomy, rich and flavorful. Enjoy by delicately spreading the foie gras on the toast.

Small squid quickly seared on a hot plate (plancha). They are tender and lightly grilled, often seasoned with garlic and parsley. A light and flavorful seafood starter.

Fresh Italian cheese with a creamy center, served with organic tomatoes and basil. Olive oil binds the flavors for a fresh and creamy starter. Ideal for a light start to the meal.

Large prawns pan-fried with parsley butter (garlic and parsley). The flesh is firm and juicy, enhanced by the seasoning. To be enjoyed hot.

Burgundy snails cooked in their shells with garlic and parsley butter. A traditional French dish with herbaceous and garlicky flavors. Use the small fork provided to extract the snail.

A large mixed salad combining land and sea with chipirons, smoked salmon, and prawns. Fresh and generous, it makes a complete meal. Dressed with a light vinaigrette.

Gourmet salad with crispy goat cheese (in pastry) and sautéed apples. The green apple adds a crunchy acidity. A balanced sweet and savory mix.

Selection of various cured meats (salami, dry ham, pâté, etc.). Ideal to accompany a glass of wine or beer. Enjoyed convivially as an aperitif.

Selection of aged cheeses with different textures and intensities. Usually served with bread. Perfect for cheese lovers to share.

Generous combination of charcuterie and cheeses on the same board. Offers a variety of savory and creamy flavors. The perfect choice to taste everything with friends.

Reduced version of the charcuterie board. Suitable for one or two people for a small snack.

Fresh and liquid dessert made from blended or marinated strawberries, flavored with mint. Very thirst-quenching and light to finish the meal.

Individual chocolate cake, cooked on the outside but still liquid inside. Rich and intense in cocoa. Eaten warm, often served with cream or ice cream.

Thin slices of fresh pineapple marinated in lemon and sprinkled with basil. A fruity, light, and tangy dessert.

Classic Italian dessert made with coffee-soaked biscuits, creamy mascarpone, and cocoa. Sweet and smooth.

Slice of brioche or bread dipped in a milk-egg mixture then pan-fried in butter. Served warm with a scoop of salted butter caramel ice cream. A comforting and indulgent dessert.

Selection of cut seasonal fruits, served with a scoop of mango sorbet. Fresh and vitamin-rich.

A coffee (or tea) served with an assortment of several miniature desserts. Perfect for tasting everything without having to choose just one dessert.

Lime sorbet drizzled with iced vodka. Served in a coupe, it's a refreshing and alcoholic digestive dessert.