La Forge

Homemade meat terrine served with red onion jam. Rustic and meaty flavor, balanced by the sweetness of the onions. To be enjoyed with bread.

Fresh starter combining diced mango and avocado with flambéed prawns and a peanut (satay) sauce. Mix of sweet and savory flavors and tender textures.

Raw tuna coarsely chopped with a knife and seasoned. Fine, iodized flesh, melting texture. Eaten fresh.

Creamy preparation based on fish roe, served with toast topped with salmon roe. Salty taste and creamy texture.

Snails cooked in their shells with garlic and parsley butter. Herbal and garlicky flavor. Use the pick to extract the snail and dip the bread in the butter.

Homemade foie gras terrine. Rich, buttery, and melting texture. To be spread delicately on bread or brioche.

Raw beef meat, minced and seasoned. Tender and fresh texture. To be mixed according to taste and eaten with accompaniments.

Very tender and lean beef cut, grilled. Melting texture in the mouth. Pairs well with the proposed sauces.

Beef cut (onglet) renowned for its intense flavor and slightly fibrous texture. Juicy and tasty, ideal rare.

Marbled beef steak (intramuscular fat). Rich in flavor and tender after cooking. A classic for meat lovers.

Entrecôte imported from Argentina, known for the quality of its breeding. Very tender and flavorful meat.

Burger prepared with a juicy Angus beef steak in an organic bun. Rich grilled meat flavor. To be eaten by hand or with cutlery.

Grilled white fish fillets, served with vegetables. Delicate taste and light texture.

Creamy rice slowly cooked in broth, served with very large shrimp. Rich, creamy, and flavorful.

Thick piece of roasted salmon, flavored with garlic. Fatty and tender flesh that flakes easily. Served with rice and sauce.

Grilled chicken breast flavored with Thai herbs and spices. Lean and tender meat with exotic aromatic notes.

Duck breast served pink with a sweet and sour red fruit sauce. Accompanied by a creamy, cheesy corn polenta. Rich and gourmet.

Piece of lamb cooked very slowly (confit) with dried fruits. The meat is ultra-tender and caramelized. Served with mashed potatoes.

Small grilled lamb chops with a honey and thyme glaze. Sweet flavor and tender meat. To be eaten with cutlery or fingers.

Large mixed salad with goat cheese, cured ham, melon, and avocado. A fresh meal mixing sweet and savory.

Hearty salad typical of the Southwest of France. Contains foie gras, smoked duck, and gizzards. Very rich and flavorful.

Classic chocolate dessert made with whipped egg whites. Airy and foamy texture, intense cocoa flavor.

Creamy vanilla custard covered with a layer of hardened caramelized sugar. Break the crust with a spoon to enjoy.

Slice of soaked brioche pan-fried in butter, served warm with a scoop of vanilla ice cream. Soft, warm, and sweet.

Caramelized upside-down apple tart. The apples are melting and the pastry is crispy. Served warm.

Plain yogurt served with sweet figs and crunchy walnuts. Simple, fresh, and balanced dessert.

An espresso coffee accompanied by a selection of several small miniature desserts. Ideal for tasting everything.

Selection of aged French cheeses. Varied flavors from mild to full-bodied. Eaten with bread.

Three scoops of ice cream or fruit sorbet. Refreshing and sweet at the end of the meal.

Three scoops of artisan ice cream. Creamy texture and various flavors.