Chez Georges

Classic chicory salad with lardons and a poached egg. A bistro starter with contrasting textures, between the crunch of the salad and the creaminess of the egg.

Plate of superior quality Iberian ham. A fine charcuterie with a nutty flavor and melting texture.

Fresh crab meat served with crisp endives and a spicy horseradish sauce. A fresh and light starter.

Scottish salmon traditionally smoked over beechwood. Served in thin slices, tender and fragrant flesh.

Creamy pumpkin soup with a touch of hazelnut-infused cream. A comforting and sweet starter.

Six fresh oysters from Normandy, plump and briny. Served on ice with lemon or shallot vinegar.

Frogs' legs sautéed in butter, garlic, and parsley. A delicate French specialty with tender flesh similar to poultry.

Rustic meat pâté served with a mixed green salad. A flavorful and full-bodied traditional starter.

Tuna cut by hand and seasoned with fresh coriander. A fresh and fragrant dish.

Duck foie gras prepared in-house, rich and melting. Usually served with toast.

Herring fillets preserved in oil with onion and carrot rings. A flavorful bistro starter.

Poached egg served in a red wine sauce with bacon, onions, and mushrooms. A classic of Burgundian cuisine.

Burgundy snails served in their shells with garlic and parsley butter. To be enjoyed hot, sopping up the butter.

Beef tartare, coarsely chopped by hand and seasoned. Served fresh, tender texture and pure beef flavor.

Selected cut of beef by the butcher, grilled to your preference. Tender and juicy.

Roasted lamb chops, served pink with flageolet beans. Flavorful and tender meat.

Impressive Simmental beef rib steak, for sharing. Marbled and very flavorful meat, served grilled.

Grilled pork tripe sausage, certified by the AAAAA association for its quality. Powerful flavor and firm texture, served with fries.

Pieces of beef head cooked slowly, served warm with a sauce of herbs, capers, and vinegar. A traditional dish rich in gelatin.

Veal kidneys simmered in a creamy sauce with whole grain mustard. Tender texture and tangy flavor.

Roasted duck fillet, flavored with thyme. Usually served pink with crispy skin.

Pan-fried sweetbreads (delicate offal) to be crispy on the outside and melting on the inside. Traditional preparation.

Thick cod fillet cooked to perfection, served with fresh vegetables. White fish with flaky, delicate flesh.

Seared tuna steak, served with candied fennel. A marriage of marine and anise flavors.

Pan-seared scallops, served with a creamy sauce, often with mushrooms or cider. Tender and sweet flesh.

Whole sole cooked in butter and lemon, served with homemade mashed potatoes. A great French cuisine classic.

Poached egg whites, floating on vanilla crème anglaise. Light and airy dessert.

Poached pear served with vanilla ice cream and drizzled with hot chocolate. A gourmet classic.

Egg custard with liquid caramel. Smooth and melting texture.

Assortment of creamy desserts with classic flavors.

Pastry made of layers of crispy puff pastry and vanilla pastry cream.

Ice cream cup with chestnut cream, vanilla ice cream, and whipped cream. A rich dessert inspired by Ardèche.

Choux pastry filled with vanilla ice cream and covered with hot chocolate sauce.

Fresh Victoria pineapple, known for its intense aroma and sweetness. Served sliced.

Brioche cake soaked in old rum syrup. Served moist and very fragrant.

Cherries preserved in strong alcohol. A simple and powerful digestive dessert.

Selection of high-quality artisanal ice creams and sorbets.

Plate of French aged cheeses. Saint-Nectaire is pasty and earthy, Brie is creamy and mild.

Premium quality espresso from the Illy brand.

Coffee served with an assortment of mini-desserts. Ideal for tasting everything.

Elegant and structured champagne. Fine bubbles and fresh fruit aromas.

Rosé champagne with red fruit notes. Crisp and fruity.

Fresh and delicate rosé champagne.

The iconic champagne, balanced and festive.

Powerful and complex champagne, dominated by Pinot Noir.

Intense and fresh rosé champagne.

Vintage rosé champagne, rich and deep.

Vintage prestige cuvée. Exceptional complexity and finesse.

One of the most famous cuvées in the world. Rare purity and elegance.

Exceptional vintage champagne, mature and sophisticated.

Bitter and sparkling Venetian cocktail.

Classic French aperitifs.

Classic spirits and cocktails.

Champagne by the glass, brut or with cassis cream.

Rosé champagne served by the glass.

Amber and complex fortified wine.

Selection of blended whiskies.

12-year-old Scotch whiskies.

Scotch single malts.

Classic Scottish single malts.

Assorted Scotch single malts.

Peaty or aged whiskies.

American whiskey.

Charcoal-filtered American whiskey.

Traditional after-dinner spirits.

Fine and aged Cognac.

Vintage Armagnac.

Vintage Armagnac.

Extra Old Cognac, very rich and complex.

Aged Norman apple brandy.

Fruit-flavored clear brandies.

Young Armagnac.

White brandy from Armagnac.

Rich and aromatic white wine from Savoie.

Still or sparkling water, small format.

Non-alcoholic sweet drinks.

Fresh fruit juices.

Non-alcoholic fruit juice blend.

Wine by the glass, red or white.

Draft beer, half pint.

Classic espresso or decaffeinated.

Sweet hot drinks.

Herbal teas.

Espresso coffee with milk foam.

Hot coffee with whiskey, sugar, and cream.