François Félix

Classic French soup made from caramelized onions and beef broth. Served gratinated with melted cheese and croutons. Rich, savory, and comforting flavor.

Creamy and smooth soup made from butternut squash. Mild, slightly sweet, and nutty flavor. Velvety texture.

Small stuffed pasta (usually with cheese and herbs) baked with cream and cheese. Rich and flavorful dish.

Burgundy snails served in their shells with parsley and garlic butter (snail butter). Tender and chewy texture, herbaceous and garlicky flavor.

Fatty duck liver cooked at low temperature. Melting and buttery texture, rich and delicate taste. Often served with toast and chutney.

Diced fresh raw salmon mixed with avocado. Light seasoning, often with lemon and herbs. Fresh and creamy.

Whole baked Camembert cheese infused with rosemary and honey. Served warm to share, to be eaten by dipping bread.

Romaine lettuce, croutons, parmesan, cherry tomatoes and Caesar dressing

Fresh salad with smoked salmon and marinated vegetables. Mix of smoky, tangy (grapefruit), and vegetal flavors.

Green salad served with slices of toast topped with melted goat cheese. Hot-cold contrast and crispy texture.

Premium quality chicken served with a mushroom sauce and small roasted potatoes. Classic and comforting dish.

Tubular pasta served with a rich and creamy morel mushroom sauce (fragrant wild mushrooms). Woody and umami flavor.

Short pasta with a simple sauce of tomato and fresh basil. A light, vegetarian dish with Mediterranean flavors.

Raw minced beef seasoned (capers, onions, mustard, egg yolk). Served fresh with fries. Tender texture.

Variation of beef tartare seasoned with Italian flavors (pesto, parmesan). Served raw with a Mediterranean touch.

Hot sandwich made of a ground beef patty, melted cheese, and toppings in a brioche bun. Served with fries.

Beef stew slow-cooked in red wine with vegetables. The meat is very tender and the sauce is rich and smooth.

Octopus tentacles cooked until tender then grilled. Served with a smooth puree and a sweet and savory sauce. Firm but tender texture.

Very tender and lean cut of beef, grilled to your desired doneness. Served with a spicy pepper sauce and fries.

Grilled salmon fillet served with a creamy white butter sauce. Accompanied by vegetables. Rich and flavorful.

Duck leg slow-cooked in its own fat until the skin is crispy and the meat is meltingly tender. Intense flavor.

Breaded and fried veal cutlet, served with diced fresh tomatoes. Crispy on the outside, tender on the inside.

Vegan dish based on rice cooked in coconut milk with various vegetables and a spicy curry sauce. Mild and fragrant.

Additional side dish of your choice to complete the meal.

Non-alcoholic version of the Piña Colada. Creamy blend of pineapple and coconut. Tropical and sweet.

Non-alcoholic fruit juice cocktail, mixing citrus and pineapple for a fruity and tangy taste.

Non-alcoholic drink with herbaceous and floral notes. Basil adds aromatic freshness to red fruits.

Non-alcoholic version of the Mojito where apple replaces rum, mixed with fresh mint and lime.

Classic French aperitif mixing dry white wine with fruit cream (blackcurrant, blackberry, peach, etc.).

Festive version of Kir where white wine is replaced by Champagne.

Fortified wine flavored with herbs. Red is sweet and spicy, white can be dry or sweet. Served chilled.

Pastis de Marseille, an anise-flavored aperitif. Served with a carafe of fresh water to dilute it, which makes it cloudy.

Vivid red Italian bitter, with flavors of herbs and orange peel. Distinctly bitter taste.

Soda (Coke, Tonic, etc.) served as an accompaniment to alcohol.

Artisanal French gin.

Premium gin with complex floral aromas.

Original gin distilled with olives, offering saline and Mediterranean notes.

Famous Scottish gin infused with cucumber and rose. Fresh and floral.

Italian gin using botanicals from the island of Favignana.

Premium gin distilled with fresh whole citrus fruits. Very aromatic.

Mixer (Tonic, Soda) to accompany gin.

Bordeaux red wine. Structured, with red fruit notes.

Beaujolais wine, light and fruity, from the Gamay grape.

Light and elegant red wine, with aromas of cherry and red fruits.

Rhône Valley wine, generally spicy and full-bodied.

Prestigious wine from the northern Rhône Valley, made from Syrah. Peppery and violet notes.

Bordeaux wine (right bank), dominated by Merlot. Round and fruity.

Light and refreshing rosé wine.

Classic Provence rosé, pale and dry, with citrus notes.

Elegant Provence rosé.

Gastronomic rosé, structured and complex.

Magnum format (1.5L) of a renowned rosé.

Dry and fruity white wine from the Chardonnay grape variety.

Loire white wine (Sauvignon Blanc). Lively, mineral, and citrusy.

Loire white wine, known for its smoky and flinty notes.

Burgundy white wine (Chardonnay). Rich and round.

Dry white Burgundy wine. Very mineral and fresh.

Sweet white wine from the Southwest. Ideal with foie gras or as a dessert.

Grand Burgundy white wine. Buttery, complex, and long finish.

Exceptional white Burgundy wine. Elegant and refined.