La Cantine de Quentin

A simple and traditional charcuterie board composed of slices of dry sausage. Served with gherkins for a touch of acidity. Ideal for an aperitif.

Land snails served hot in their shells, filled with garlic and parsley butter. The meat is tender with an herbaceous and rich buttery flavor. A classic of French gastronomy.

Small, high-quality sardines preserved in olive oil, served whole. Accompanied by salted butter for spreading. An authentic and melt-in-your-mouth marine flavor.

A creamy paste made from fish roe (tarama), flavored with kaffir lime for a citrus note. Creamy texture and delicate iodized taste. Served with crispy croutons.

Thin slices of high-quality Spanish raw ham (Iberian). The meat is marbled with fat, offering a melt-in-your-mouth texture and an intense nutty flavor. Served in a 70g portion.

Fried chickpea and spice fritters, served on a chickpea puree (hummus). Garnished with fresh cilantro and crunchy seeds. A vegetarian dish with Middle Eastern flavors.

Small fried pastry pockets filled with a spicy vegetable filling. Served with a tangy Sacha sauce. Crispy on the outside and soft on the inside.

Rustic pork pâté, served cold. Accompanied by crunchy gherkins and a sweet and savory onion confit. Traditionally enjoyed with bread.

Smaller version of burrata, a fresh Italian cheese with spun paste and a creamy center. Served simply with tomatoes, olive oil, and basil. Fresh and milky.

Hard-boiled eggs with yolk mixed with old mustard mayonnaise and wakame seaweed, then replaced in the white. Garnished with small croutons for crunch. A marine twist on the classic egg mimosa.

Seasonal green vegetables (asparagus and peas) served with a mimosa sauce (chopped egg) and a balsamic vinaigrette. Accompanied by a touch of honey mustard cream cheese.

Small stuffed pasta served with shrimp (gambas) and enhanced with wasabi. Topped with a sweet and savory honey-soy sauce, with crushed peanuts. A fusion of flavors.

Breaded and fried pieces of French chicken thigh. Crispy and juicy, served with two dipping sauces: a spicy tartare and a barbecue sauce.

Marinated raw scallop carpaccio. Fresh and complex seasoning combining citrus (lemon, kaffir lime), olive oil, parmesan, and a touch of sweet soy sauce.

Creamy Italian rice cooked slowly, topped with pan-seared scallops. The sauce is a lobster bisque enhanced with lemon and kaffir lime. A rich dish with marine flavors.

Raw beef, hand-chopped, prepared with ingredients reminiscent of Caesar salad (parmesan, croutons, Romaine lettuce). Served with a poached egg on top. Fresh and textured.

Tuna fillet briefly seared on the outside and left raw inside, thinly sliced. Marinated with fresh Asian aromatics like ginger, lemongrass, and cilantro. Light and fragrant.

Small square pasta stuffed with Comté cheese, served in a cream sauce. Garnished with cashew nut pesto and parmesan. A gourmet and comforting vegetarian dish.

Thai-inspired dish composed of grilled and thinly sliced marinated beef, served cold with a tangy and spicy sauce with fresh herbs. Served here with baby potatoes topped with cheddar and bacon bits.

Octopus tentacles cooked slowly at low temperature to ensure tenderness, then seared over high heat for crispiness. Mild marine flavor and melt-in-your-mouth texture.

A selection of three aged cheeses served together. Includes a goat cheese, an aged Comté, and a creamy truffle cheese. Ideal for tasting everything.

A generous portion of a single cheese chosen from the house selection.

Creamy cheesecake on a crushed biscuit base. Topped with a gourmet salted butter caramel sauce. Available in full or half portion.