Indigo

A lunch set allowing you to choose two courses. Typically includes a starter and a main, or a main and a dessert.

A full three-course meal including an appetizer, a main dish, and a dessert. Perfect for a complete dining experience.

A rich, creamy soup made from wild mushrooms. It has a smooth texture and earthy flavor, topped with crispy croutons.

A smooth pumpkin soup made with Japanese pumpkin and chestnuts. Sweet and savory with a velvety texture.

Traditional French onion soup. Made with caramelized onions in beef broth, topped with toasted bread and melted cheese.

A delicate terrine of duck or goose liver, cooked at low temperature. Rich and buttery, served with sweet onion chutney and gingerbread.

A platter of cured meats such as ham and salami. Served with pickles. Good for sharing.

Fillets of pickled herring and marinated salmon. Served with a warm potato salad.

Slices of smoked salmon served over a base of seasoned diced avocado. Fresh and creamy.

Raw tuna diced and seasoned with basil, olive oil, and lemon. A light and refreshing starter.

A fresh salad with bitter chicory leaves, sweet apple, crunchy walnuts, and strong blue cheese.

A classic French salad from Nice featuring seared tuna, boiled eggs, potatoes, and vegetables.

A Greek-style salad with blocks of feta cheese, olives, and crisp vegetables.

A Caesar salad topped with grilled chicken, bacon bits, and parmesan cheese. Creamy and savory.

A very large rib steak (1.2kg) on the bone, grilled and served with fries. Designed to be shared by two people.

A tender cut of beef tenderloin with little fat. Served with creamy potato gratin.

Sliced beef cooked in a creamy mushroom and sour cream sauce. Served over pasta.

Flank steak, a flavorful cut of beef from the lower chest. Grilled and served with potatoes.

A classic French stew. Beef slowly braised in red wine with vegetables until tender. Served with pasta.

Raw beef minced and seasoned with capers, onions, and sauces. Prepared fresh at your table.

A white veal stew cooked in a creamy sauce. Gentle and savory flavor, served with rice.

Rack of lamb coated in herbs and roasted. Served with a vegetable stew.

Tender slices of pork tenderloin served in a creamy mushroom sauce.

Duck breast seared with the skin on. Rich and gamey flavor, served with a red wine reduction.

Duck leg slow-cooked in its own fat until falling-off-the-bone tender. Skin is crisped before serving.

Breaded chicken breast stuffed with ham and cheese, then fried. Crunchy outside, melted cheese inside.

Rolled cod fish served with a rich sauce made from tomato, garlic, and brandy (Armorican style).

Fillet of sea bass served with Mediterranean vegetables and a choice of sauce.

A thick salmon steak served with spinach and a pungent horseradish sauce.

Large Hokkaido scallops seared and served with creamy leeks and white wine sauce.

Light and airy mousse made with crab meat. Served with a seafood sauce.

Pasta tossed with mixed seafood in a light tomato and white wine sauce.

Classic pasta dish with a creamy sauce made from eggs and cheese, peppered with bacon.

Pasta parcels filled with tomato and mozzarella cheese. Served with tomato sauce.

An additional basket of bread.

Stewed vegetables including zucchini, eggplant, peppers, and tomatoes.

Side portion of plain or lightly tossed pasta.

Mixed vegetables cooked quickly in a pan.

Crispy fried potato strips.

Sliced potatoes baked in cream and garlic.

Creamy mashed potatoes.

Cauliflower baked with cheese sauce.

Sliced potatoes pan-fried until golden.

Spinach baked with cream and cheese.

Rich vanilla custard topped with a layer of hardened caramelized sugar.

Thin pancakes served with a sauce of caramelized sugar, butter, orange juice, and Grand Marnier liqueur.

Warm chocolate cake with a molten center. Served with vanilla ice cream.

Airy and rich dark chocolate mousse.

Choux pastry balls filled with vanilla ice cream and topped with chocolate sauce.

Thin puff pastry tart with sliced apples. Baked to order.

A single scoop of ice cream or sorbet in your choice of flavor.

White wine from Chile.

White wine from the Rhone region.

White wine from New Zealand.

Fruity cocktail with vodka, peach schnapps, orange and cranberry juice.

Savory cocktail with tomato juice, vodka, and spices.

Vodka and coffee liqueur cocktail. White Russian adds cream or milk.