Jeannine.

A revisited classic of French bistro cuisine. Half hard-boiled eggs filled with a creamy preparation based on egg yolk and mayonnaise, here enhanced with ginger and lime. Fresh and tasty as a starter.

Tenderly cooked and grilled white leeks, served with a rich parmesan and hazelnut cream. A vegetarian dish with sweet and toasted flavors.

A composed salad of kale and warm goat cheese. The sweet and savory dressing with honey and mustard balances the bitterness of the kale.

A savory upside-down tart where the endives are caramelized, here with an original touch of miso and maple syrup. A blend of umami, sweet, and slightly bitter flavors.

A large vegetarian meatball made from zucchini, filled with melted mozzarella. Served with a creamy sesame and yogurt sauce.

Roasted cauliflower florets baked in the oven, served on a bed of spiced yogurt. The dish plays on textures with crispy chickpeas and the freshness of pickled cucumbers.

Marinated raw mackerel fillets. Oily fish with a strong flavor, refreshed by the herbaceousness of tarragon and the acidity of pomegranate and onions.

Beef meat slow-cooked until it falls apart with a fork. Accompanied by a smooth butternut squash puree and a tangy touch of pomegranate.

A selection of flavored butters served with bread. Ideal for snacking as an aperitif.

A classic French combination of crunchy radishes served with herb-infused butter. Fresh and pungent.

A classic appetizer plate composed of either cured meats (salami, ham) or aged cheeses. Served with pickled vegetables.

A whole cheese baked until runny. Flavored with honey and rosemary for a rustic sweet and savory blend. To be eaten hot by dipping bread into it.

Thin layers of potatoes stacked and fried for a very crispy result, flavored with truffle. Served with a creamy sauce.

A reinterpretation of the mille-feuille using very thin and crispy filo pastry. Filled with a light vanilla and orange blossom cream, accompanied by citrus fruits.

A slice of soft brioche, golden and coated with caramel. Served with cooked fruits and a cream flavored with rosemary for an original herbaceous touch.

A moist cake soaked in syrup and Calvados (Norman apple brandy). Topped with a spiced whipped cream. An adult and fragrant dessert.

Refreshing lemon-based drink, homemade. Available in several original flavors.

Infused and chilled tea, prepared on-site. Thirst-quenching and generally low in sugar.

Traditional West African drink made from infused hibiscus flowers. Floral, tangy, and sweet taste, deep red color.

Natural apple juice from a local producer. Authentic fruit taste.

Artisanal quality sodas, less sweet and more aromatic than industrial sodas.

An energizing mocktail blending the bitterness of coffee and tonic with the freshness of citrus.

Floral and tangy drink with a creamy texture thanks to egg white (like a sour).

A very refreshing and hydrating drink, dominated by sweet fruity and vegetal flavors.

A non-alcoholic version inspired by the Spritz, playing on the bitterness of gentian and the spicy notes of Sichuan pepper.

Short, strong espresso or espresso lengthened with hot water.

Espresso with a tiny touch of hot milk or milk foam.

Espresso topped with a thick foam of hot milk.

Double espresso coffee with hot micro-foamed milk, velvety texture but less foamy than a cappuccino.

Selection of teas or herbs to be infused in hot water.

Large hot latte.

Black tea with spices (cardamom, cinnamon, ginger) served with hot, frothy milk.

Whipped Japanese green tea powder served with hot milk. Vegetal and herbaceous taste.

Alternative to hot chocolate, made with carob powder. Sweet flavor reminiscent of caramel and cocoa.

Gourmet hot drink with notes of caramelized dessert and aromatic herbs.

Hot milk drink flavored with rose and cardamom spice.

Rich hot drink with nutty and chestnut flavors.

Original hot drink blending the sweetness of carob with the herbaceousness of sage.

Light and refreshing artisanal blonde beer.

New England IPA. Hazy, very fruity, and aromatic beer with low bitterness.

Copper-colored beer with notes of roasted malt and caramel.

Bitter and herbaceous cocktail, highlighting gentian.

Cocktail with forest and resinous flavors, sweetened with honey.

Sweet, floral, and sparkling cocktail.

Cocktail using Birlou (apple-chestnut liqueur), with autumnal notes and a creamy texture.

Classic Italian aperitif cocktail, bitter and powerful, based on gin, red vermouth, and Campari.

Whiskey-based cocktail, lightly sweetened and flavored with bitters. Served on ice.

Complex New Orleans cocktail, blending rye whiskey, cognac, and vermouth. Powerful and aromatic.

Exotic Tiki cocktail based on rums, almond (orgeat), and orange. Fruity and strong.

Sparkling cocktail based on prosecco wine and sparkling water, mixed with a bitter or floral liqueur of your choice.