La Belle Etincelle

Duck preparation wrapped in a crispy pastry. Crunchy and flavorful texture. Served with a zesty wasabi and soy vinaigrette.

Creamy leek soup. Smooth and creamy texture. Mild vegetable flavor enhanced by a spicy and smoky touch.

Raw tuna cut into small cubes and marinated. Fresh and tender. Seasoned with a sweet and sour honey and yuzu vinaigrette.

Homemade duck foie gras terrine. Rich, buttery, and melt-in-your-mouth texture. Accompanied by a sweet fig and onion chutney.

Thick piece of cooked cod. Flaky white flesh and tender. Served with black rice and an exotic creamy coconut curry sauce.

Veal loin slow-cooked at low temperature to remain very tender. Sweet flavors of honey and rosemary accompanied by spiced roasted vegetables.

Gently cooked egg with a runny yolk and a set but tender white. Creamy texture. Served with a forestière garnish and a rich cheese sauce.

Revisited version of the fruit tart. Mix of crunchy and creamy textures. Fresh and tangy flavors of clementine and yuzu.

Chestnut cream-based dessert. Sweet and sugary. Served with crunchy meringue and a whisky-flavored cream.

Chocolate cake baked to keep a molten center. Rich and intense. Served with vanilla cream and a salted caramel sauce.

Meal set menu allowing you to choose two dishes from the menu. A flexible option for dinner.

Complete set menu including a starter, a main course, and a dessert. The ideal experience to discover the entire menu.