La Côte ou la Cuisse

Roasted beef bone marrow served inside the bone. It has a rich, fatty, butter-like texture and savory flavor. Typically scooped out and spread on toasted bread with a sprinkle of salt.

Land snails cooked in their shells with garlic and parsley butter. The texture is slightly chewy like clams, with a rich herbal and garlic taste. Use the small fork provided to extract the meat from the shell.

Cured and smoked duck breast, thinly sliced. It offers a savory, smoky flavor with a rim of rich fat. Served cold, similar to charcuterie or prosciutto.

Raw beef minced and seasoned, served on top of a roasted bone marrow. The beef is soft and savory, complemented by the rich, fatty marrow. Mix the meat and marrow for a decadent appetizer.

A grilled cut of beef known for its texture. It is savory, juicy, and cooked to your preference. Served with sauce and sides; cut into bite-sized pieces to eat.

A large, bone-in rib steak designed for sharing. Highly marbled with fat, making it very juicy and flavorful. Served sliced or whole for guests to portion out themselves.

Raw minced beef seasoned and enhanced with the earthy aroma of truffles. The texture is soft and delicate. Eaten cold, often spread on bread or eaten with a fork.

Roasted chicken leg meat stuffed with peppers. The meat is juicy and savory with a crispy skin. A comforting poultry dish with a hint of vegetable sweetness.

A meat-free main course featuring fresh seasonal vegetables. Flavors and ingredients vary depending on the time of year. A lighter, plant-based option.

A dessert featuring lemon sorbet doused in vodka. It is cold, tart, sweet, and alcoholic. Often eaten as a digestif to cleanse the palate.

A rich custard base flavored with pistachio, topped with a layer of hardened caramelized sugar. Creamy and nutty with a crunchy top. Crack the sugar crust with a spoon to reach the custard.

Rice cooked in milk until soft and creamy, flavored with floral orange blossom. Served with a tart red fruit sauce. A comforting, sweet, and textured dessert.

A chocolate dessert shaped like a salami log, containing crushed biscuits or nuts (praline) to resemble fat. Dense, rich, and crunchy. Sliced and eaten like a convection.

A baked cookie with chocolate chunks served with cold vanilla ice cream. Offers a contrast of warm/cold and crispy/creamy textures. Classic sweet comfort food.

An assortment of cheeses. Flavors range from mild and creamy to strong and pungent. Typically eaten with bread at the end of the meal.

An espresso served with a selection of miniature desserts (mignardises). Allows you to taste several sweets along with coffee. A popular French way to end a meal.