Jeanjean Restaurant

A breaded and fried soft-boiled egg for a crispy exterior and a runny yolk. Served with a light Mimolette cheese mousse and root vegetables. Flavorful and rich in textures.

Diced raw fish marinated in a citrus sauce called leche de tigre. Fresh, tangy, and light, enhanced with grapefruit. A refreshing dish ideal for starting the meal.

Salmon lightly seared with a torch for a smoky flavor while remaining raw inside. Accompanied by a spicy horseradish cream and lemon. Tender and rich in flavor.

Roasted poultry served with a creamy mashed potato. The meat is juicy and flavorful, coated in a rich meat jus. A classic and comforting main course.

Fresh cod fillet with white, flaky flesh. Served with seasonal vegetables and a rich miso-infused hollandaise sauce. Delicate and buttery.

Creamy Italian rice cooked with sweet butternut squash and gorgonzola cheese. Topped with a crispy parmesan crumble. A rich vegetarian dish, balanced between sweet and savory.

A French uncooked pressed cheese, made in Auvergne. Supple and creamy texture with nutty and earthy notes. Served simply to appreciate its quality.

Pear gently cooked in a spiced syrup until tender. Served with a white chocolate cream and biscuit crumbs (streusel). A fruity and elegant dessert.

Classic French wheel-shaped pastry made from choux dough. Filled with a rich pistachio cream. Crispy on the outside and creamy on the inside.