Cocottes

The special dish of the day, prepared according to the chef's inspiration and seasonal produce. Ask your server for the exact composition. A fresh and quick option for lunch.

Lunch formula including a starter and the main course of the day. Ideal for a complete meal with changing flavors.

Lunch formula including the main course and dessert of the day. Perfect for finishing the meal on a sweet note.

The complete lunch formula with starter, main course, and dessert of the day. A complete midday gastronomic experience.

An egg slow-cooked at low temperature to achieve a silky white and a creamy yolk. Served on a rich parmesan cheese cream with crispy bacon for contrast.

Six Burgundy snails served in their shells with garlic and parsley butter. A classic French starter, flavorful and herbaceous. To be enjoyed hot with bread.

Fresh pasta stuffed with shrimp, served in a light and aromatic fish broth. A delicate starter with marine flavors.

A mixture of diced and roasted root vegetables, topped with a light mousse of pungent horseradish. A vegetarian starter playing on textures and the sweet-spicy contrast.

Tender chicken pieces served in a rich cream and morel (wild mushroom) sauce. Accompanied by aromatic rice and vegetables. A comforting and flavorful dish.

Grilled freshwater fish fillet (similar to trout or salmon), served with an olive oil and herb sauce. Accompanied by sweet potato mash and thinly sliced vegetables.

Tender and juicy grilled beef cut from Normandy. Topped with a rich red wine sauce enriched with bone marrow. Served with classic fries.

Italian rice slowly cooked until creamy, flavored with peppery watercress. Garnished with crispy chorizo chips for a salty and spicy touch.

A large refreshing composed salad mixing quinoa, fruits, and green vegetables. Dressed with a tangy citrus vinaigrette.

Quality raw beef cut by hand (not machine-ground), seasoned with truffle for an intense flavor. Served cold with green salad and hot fries.

A dish adapted for children with a beef patty topped with melted cheese, served with fries.

Extra portion of your choice of side dish.

A selection of aged French cheeses from a renowned local cheesemonger. Typically includes sheep's milk cheese, creamy Chaource, and firm Tomme de Savoie.

Creamy custard dessert infused with citrus and mandarin liqueur, topped with a layer of crunchy caramelized sugar.

Classic dessert based on sweet chestnut cream, served with a crunchy crumble topping.

Fruity dessert featuring pear with a crispy texture, accompanied by a sweet vanilla cream.

An airy lemon mousse with a flowing passion fruit center. A fresh and tangy dessert.

Mixture of fresh seasonal fruits cut into pieces, served in a refreshing melon pulp.

Rich chocolate dome-shaped cake, filled with hazelnut praline mousse and served with red fruits.

Crispy and soft meringue filled with red fruits and tangy rhubarb, served with an iced granita of Chartreuse liqueur.

Pastry made of thin layers of crispy puff pastry alternated with pistachio cream and fresh strawberries.