Grume

A complete dinner menu including a starter, main course, and dessert of your choice from the day's suggestions.

Fresh terrine prepared with scallops, accompanied by a creamy guacamole. A light starter combining marine and vegetable flavors.

Warm goat cheese served on toast, drizzled with honey and accompanied by green salad. A classic French sweet and savory dish.

Crispy pastry triangles stuffed with spiced beef. Served with a sweet and sour sauce for dipping.

Assortment served on a board including various cured meats, cheese pieces, and gherkins. Ideal for sharing or starting the meal.

Grilled tuna steak served on lentils simmered with carrots and smoked bacon bits. A rustic and flavorful surf and turf dish.

Grilled beef bavette enhanced with a blend of five peppers and a shallot sauce. Served with aromatic basmati rice.

Creamy mixture of dried cod and potato, enhanced with paprika and Espelette pepper seasoned chips. Served with green salad.

Duck leg slowly confited in its own fat for tender meat and golden skin. Served with mashed potatoes and sautéed autumn vegetables.

Thick piece of grilled beef (rump steak), served with a rich béarnaise sauce and fries. An essential brasserie dish.

An espresso coffee accompanied by a selection of mignardises (mini-desserts). A perfect way to end the meal on several sweet notes.

Traditional cake with a flan-like texture, garnished with sour cherries and apple pieces. Served warm or cold.

Dense and melting chocolate cake, topped with salted butter caramel and whipped cream. A very indulgent dessert.

Fresh dessert served in a glass, layering mango mousse, fresh cheese (faisselle), and fruits (pineapple, red berries).