Chantefable

Oysters refined in claires, offering a fine flesh and a balanced flavor between salt and terroir. Served raw on ice.

Renowned oysters, plump and crisp with a lingering nutty sweetness. Considered among the best in the world.

Whole snow crab cooked in court-bouillon. White, firm, and sweet flesh, served cold with mayonnaise.

Large, superior quality shrimp from Madagascar. Firm flesh and pronounced iodized flavor. To be peeled.

Sea snails cooked in an aromatic broth. Firm and chewy texture, marine flavor. Eaten with a pick and mayonnaise.

Individual assortment of seafood including oysters, shrimp, and whelks. Ideal for tasting everything.

Large royal seafood platter to share. Includes a wide selection of oysters, whole crab, and crustaceans.

Rich and creamy foie gras terrine prepared on-site. Served with a sweet and savory accompaniment and toasted bread.

Roasted beef bone served with its hot and melting marrow. To be spread on toasted bread with a little salt.

Selection of assorted cured meats: pâté, cured ham, and dry sausages. Perfect for a rustic starter.

Smoked fish fillets served in oil with potatoes. Smoky flavor and melting texture, a bistro classic.

Traditional soup with caramelized onions, topped with bread and oven-baked melted cheese. Comforting and flavorful.

Poached eggs served in a red wine sauce with bacon lardons and mushrooms. A rich and flavorful Burgundian specialty.

Hard-boiled eggs served with homemade mayonnaise. The most iconic starter in French bistros.

Small brioche filled with snails and garlic-parsley sauce. An original way to enjoy snails.

Salmon cured in salt, sugar, and dill. Served with a slightly spicy horseradish sauce.

Snails cooked in their shells with garlic and parsley butter. A very classic dish, to be eaten hot, sopping up the butter with bread.

Fresh composed salad with avocado and citrus, accompanied by marinated salmon toasts. Light and tangy.

Raw minced and seasoned beef (capers, onions, sauce). Served fresh with hot fries.

Tender and flavorful veal cut, served with creamy polenta and a rich olive sauce.

Marbled and juicy beef cut, grilled. Served with an emulsified herb sauce and fries.

Traditional pork tripe sausage, very pronounced and rustic flavor. 5A quality label. Served with a cheese sauce.

Fat duck breast, served pink with crispy skin. Accompanied by a red berry sauce and potato gratin.

Kidneys (offal) cooked in a creamy mustard sauce. Unique firm texture, rich flavor.

The most tender cut of beef, very lean. Served on a hot stone to cook to your liking, with sautéed potatoes.

Huge bone-in beef cut to share. Flavorful and juicy meat. Served with classic accompaniments.

Crispy pastry filled with shredded, fragrant lamb. A mix of sweet and savory flavors with a Maghrebi inspiration.

Roasted suckling pig, very tender meat and crispy skin. Served with small potatoes.

Freshly knife-cut and seasoned salmon. Fresh and light, served with fries and salad.

Thick, flaky white fish fillet. Served with simmered sun-kissed vegetables.

Whole flatfish cooked in butter and lemon. Fine and delicate flesh. A great classic of French gastronomy.

Hollowed-out vegetables filled with a vegetarian rice and cheese stuffing. A complete and fragrant dish.

Extra portion of your choice of side dish.

Simple green salad, ideal for refreshing the palate.

Selection of a matured cheese from the trolley.

Plate of three matured cheeses served with salad.

Large tasting plate with five varieties of cheese.

Glass of champagne served with a selection of small miniature desserts.

Light dessert made with crisp meringue, whipped cream, and fresh red berries.

Choux pastries filled with vanilla ice cream and covered with hot chocolate sauce. A classic gourmet dessert.

Espresso coffee served with several small assorted desserts.

Brioche cut in half and filled with a fragrant creamy filling.

Crispy tartlet with oven-baked apples, served warm with a scoop of ice cream.

Vanilla egg custard topped with a thin layer of crunchy caramelized sugar.

Large cup of coffee or chocolate ice cream with vanilla ice cream, topped with whipped cream.

Vanilla ice cream cup topped with hot chocolate sauce and whipped cream.

Red berry sorbet cup with coulis and whipped cream.

Orchard fruit sorbet cup (peach, apricot, mirabelle) with almonds and whipped cream.

Lemon sorbet drizzled with vodka. Very refreshing and digestive.

Pear sorbet drizzled with William pear eau-de-vie.

Coffee and mint ice cream drizzled with mint liqueur (Get 27).

One scoop of ice cream or sorbet of your choice from the selection.

Two scoops of ice cream or sorbet of your choice from the selection.

Three scoops of ice cream or sorbet of your choice from the selection.