Chez Moi

Small square pasta stuffed with cheese and parsley, a specialty of the Dauphiné region. Served here with a smooth cream flavored with chives. A warm and melting starter.

Toasted bread slice rubbed with garlic and topped. Offered with salmon or spicy chorizo for a crispy Mediterranean flavor.

Assortment of dried meats and cured meats (salami, raw ham, terrine). Ideal for sharing at the start of a meal with bread.

Thin slices of smoked salmon served fresh. Tender texture and delicately woody taste, often accompanied by toast and lemon.

Green salad topped with melted goat cheese on toast, drizzled with honey. The classic sweet and savory combination with crispy bread and fresh salad.

Pork piece slowly braised, glazed with honey for a caramelized skin and tender meat. Served with pan-fried potatoes.

Thick baked cod fillet. White, flaky fish, accompanied by light vegetables such as green beans and cherry tomatoes.

Tender beef steak grilled to your liking, topped with a creamy and spicy pepper sauce. Served with fries and green salad.

Homemade burger with a beef patty, melted cheese, and classic toppings in a soft bun. Served hot with a side dish.

Cod fillet coated in a crispy batter, served with fries. A popular and hearty dish of British origin.

Creamy vanilla custard topped with a thin layer of crunchy caramelized sugar. A French dessert classic.

Slice of brioche dipped in a mixture of egg and milk then pan-fried in butter. Served warm with a scoop of vanilla ice cream for a hot-cold contrast.

Cream cheese cake on a biscuit base, delicately flavored with Earl Grey bergamot. A dense and creamy texture.

Small, moist cake soaked in a rum syrup. A very fragrant traditional dessert, often served with whipped cream.

Lunch set menu allowing you to choose two dishes from the day's specials (Starter and Main, or Main and Dessert).

Complete lunch menu including a starter, a main course, and a dessert from the day's specials.

Smooth and creamy soup prepared with blended mushrooms. A comforting starter with woody flavors.

Puff pastry crust filled with a creamy seafood mixture. Crispy on the outside and melting on the inside.

Egg cooked to keep the yolk runny, served with a mushroom sauce.

A bistro classic: hard-boiled eggs topped with homemade mayonnaise. Simple and tasty.

Fresh salad composed of tomato slices and mozzarella cheese, seasoned with olive oil and herbs.

Toasted bread topped with melted goat cheese, served hot, usually accompanied by green salad.

Thick and nourishing soup made from blended lentils. Rustic flavor and smooth texture.

Small pasta stuffed with cheese, a regional specialty. Starter portion for the lunch menu.

Veal stew simmered in a creamy white sauce with carrots and mushrooms. Served with white rice. A very mild traditional French dish.

Duck leg slow-cooked in its own fat until tender, with crispy skin. Served with sautéed potatoes.

Beautiful grilled beef steak topped with a rich blue cheese (Roquefort) sauce. Intense flavor and juicy texture.

Pan-seared or grilled sea bass fillet (white fish). Fine and delicate flesh, served with a side dish.

Long pasta (Linguine) served with salmon and a creamy sauce. A simple and popular pasta dish.

Grilled sausage served with a confit shallot sauce. Tasty and rustic.

Tender chicken breast served with a cream and mushroom sauce, typical of Normandy.

Firm white fish fillet, topped with a creamy herb sauce. Served with basmati rice.

Variation of the apple tatin tart, made here with caramelized pears on an upside-down puff pastry.

Mixture of seasonal fruits cut into pieces. A light, fresh, and natural dessert.

Vanilla cream with a crust of caramelized sugar. Daily menu version.

Moist and golden cake topped with apricots baked in a thick pancake batter. Served warm or cold.

Rich chocolate cake with a molten center. Very indulgent and intense in cocoa.

Caramelized apple tart baked upside down, with the pastry on top. Served inverted, often warm.

Creamy fresh cheese cake on a biscuit base. Daily menu version.