La Comète

Appetizer formula including a glass of wine (tulip) and a portion of tapas or snack to choose from.

A sharing platter allowing you to choose three different portions of snacks (tapas) from the selection offered.

Grilled slices of spicy Spanish salami (chorizo). Smoky and spicy flavor, ideal for an aperitif.

Small bites of croque-monsieur (white bread, ham, cheese) cut to be shared as an appetizer.

Fried spring rolls of Asian origin, crispy and filled with a savory filling.

An assorted selection of small fried snacks or appetizer bites.

Assortment of cheese bites, probably breaded and fried.

Fried cod fritters, typical of the Antilles. Crispy outside and soft inside, seasoned with spices.

A generous portion of crispy fried potatoes.

Breaded and fried mozzarella cheese sticks. The cheese is melted and stringy inside.

Whole Camembert cheese roasted in the oven until runny, drizzled with sweet honey. To be enjoyed with bread.

A French bistro classic: hard-boiled eggs served cold, topped with a creamy homemade mayonnaise.

Rustic meat pâté (often pork and liver), served cold with bread and pickles.

Fresh vegetable soup prepared according to the chef's daily inspiration.

Roasted beef bone served hot. The marrow inside is fatty and melting, to be spread on toast with a pinch of salt.

Thin slices of smoked salmon served with a fresh cream flavored with dill. Accompanied by slightly sweet brioche bread.

Rich and creamy homemade duck foie gras. Served with a sweet and savory fruit condiment and brioche bread.

A gourmet salad from the Southwest with candied poultry gizzards, grilled bacon, and sautéed potatoes.

Green salad served with toast topped with melted and gratinated goat cheese.

Classic composed salad with chicken, croutons, parmesan, and creamy Caesar dressing.

Hot sandwich on white bread, filled with ham and cheese, gratinated in the oven.

Variation of croque-monsieur topped with a fried egg (the "hat").

Assortment of different aged cheeses served on a board, often with bread and butter.

Selection of cold cuts (salami, cured ham, terrine) served on a sharing board.

Combination of cheeses and cold cuts on the same board for a variety of pleasures.

Thin slice of pan-fried veal served with a creamy mushroom sauce and pasta.

Beautiful piece of grilled beef (boneless rib), marbled and juicy. Served with blue cheese sauce and fries.

Raw minced beef, seasoned (capers, onions, sauce). Served fresh with fries.

Creamy Italian rice cooked with large shrimp, enhanced by spicy chorizo and parmesan cheese.

Long pasta served with a mild and creamy butternut squash sauce and Italian cheese.

Thick piece of grilled or pan-fried salmon fillet. Accompanied by melting leeks and potatoes.

Small grilled lamb chops, tender and flavorful. Served with small potatoes and green vegetables.

Beef burger topped with Cantal, a French pressed cheese, for a local flavor.

Classic and gourmet burger with melted cheddar cheese and slices of grilled bacon.

An espresso coffee served with an assortment of several small desserts (mini crème brûlée, macaron, mousse, etc.).

Tea version of the Gourmet Coffee: a hot drink accompanied by several small sweet pastries.

Italian dessert with coffee-soaked biscuits, mascarpone cream, and cocoa powder.

Textured dessert combining the richness of chocolate and the crunch of spiced speculoos biscuits.

Creamy vanilla dessert covered with a thin layer of crunchy caramelized sugar.

Upside-down apple tart where the apples are caramelized in butter and sugar before baking.

Complete menu for children including a simple main course, an ice cream dessert, and a drink.

Snack formula including a sweet crepe and a hot drink (coffee, tea, chocolate).