Comptoir de la Gastronomie

A homemade semi-cooked duck foie gras terrine for a melt-in-your-mouth texture. Served with a sweet and savory chutney and toasted bread.

Pan-seared duck foie gras escalope on gingerbread and mesclun salad

Thin slices of raw foie gras, marinated. Seasoned with honey and balsamic caramel, enhanced with Guérande salt.

Snails cooked in their shells with garlic parsley butter. A classic of French gastronomy.

Traditional caramelized onion soup with beef broth. Served gratinated with bread and melted cheese.

Roasted bone marrow served hot. To be enjoyed spread on toast with a pinch of Guérande salt.

Frog legs sautéed in butter with garlic and parsley. Tender and delicate meat.

Duo of salmon: beechwood smoked and Gravlax style. Served with cucumber salad, lemon cream, and toasts.

Creamy butternut squash soup. Garnished with slices of smoked duck breast and croutons.

Shredded confit farm chicken with garlic and herbs. Served cold for spreading, with marinated vegetables.

Natural mineral water.

Sparkling mineral water.

Cola soda.

Orange soda with pulp.

Natural sparkling water.

Elderflower flavored lemonade.

Ginger ale, non-alcoholic.

Premium tonic.

Artisanal fruit juices. Various flavors.

Organic and artisanal fruit juices.

Artisanal iced teas with original flavors.

Sparkling apple juice with ginger.