Chez Toinette

Small creamy cow's milk cheese, roasted in the oven with honey, raisins, and pine nuts. A warm, sweet and savory melting mixture, ideal to enjoy with bread.

Snails served hot in a small cassolette, prepared with garlic and parsley butter. A classic of French cuisine, flavorful and rich in herbs.

Small square pasta stuffed with cheese and herbs, typical of the Dauphiné region. They are served gratinated in the oven with cream, offering a rich and creamy dish.

Duck foie gras terrine prepared on-site, with a melting texture and delicate taste. Accompanied by a sweet shallot confit to balance the richness of the foie gras.

Eggs baked in small ramekins with cream and Roquefort cheese. The yolk remains runny while the blue cheese adds a powerful and salty flavor.

Traditional beef stew slowly simmered in a red wine sauce with carrots, onions, mushrooms, and bacon lardons. The meat is tender and the sauce is rich in flavor.

Gratin composed of a layer of shredded confit duck meat, covered with homemade mashed potatoes. The top is browned in the oven for a crispy and melting result.

Piece of lamb leg (the shank) cooked very slowly until confit and extremely tender. Flavored with thyme, it offers Provençal flavors.

Roasted duck breast fillet, usually served pink with crispy skin. Drizzled with a honey and rosemary sauce for an aromatic sweet and savory combination.

Veal kidneys sautéed in a pan with chopped garlic and parsley. A classic offal dish appreciated for its firm texture and characteristic taste enhanced by garlic.

Thick and very tender cut of beef, taken from the fillet and larded. Served with a rich brown sauce flavored with Madeira wine.

Fresh fish selected according to the market and the chef's inspiration. The preparation and accompaniment vary daily.

Creamy vanilla dessert, covered with a thin layer of sugar caramelized with a blowtorch. Offers a delicious contrast between the hot/crispy top and the cold/melting bottom.

Slice of brioche bread dipped in a mixture of egg and milk, then browned in a pan. Served hot and drizzled with a gourmet salted butter caramel sauce.

Individual chocolate cake baked to keep a liquid and melting center. Served hot, it's an intense chocolate dessert for chocolate lovers.

Selection of several aged cheeses varying according to the season. Usually served with bread, it is a savory alternative to end the meal.