La Grivoiserie

Clams cooked with a classic mixture of parsley and garlic. The flesh is firm and iodized, enhanced by the garlicky butter. To be enjoyed by removing the flesh from the shell.

An egg cooked at low temperature to obtain a set but trembling white and a creamy yolk. It is served on a bed of melting spinach. The texture is very smooth and soft.

A preparation of green cabbage accompanied by guanciale, an Italian cured meat made from dried pork jowl. The cabbage provides texture and a slight bitterness that contrasts with the salty and peppery fat of the meat. A rustic and flavorful dish.

A terrine made with monkfish liver, often called 'foie gras of the sea' for its delicacy, served with Iberian ham. The texture is melting and the taste combines delicate marine notes with the richness of cured ham. Usually enjoyed with bread.

A white fish fillet with delicate, flaky flesh. The taste is mild and light, often served with a sauce or seasonal vegetables. A light and refined option.

Quickly sautéed thin slices of veal liver. The meat is tender with a characteristic but delicate iron flavor. Traditionally served rosé in the center.

The most tender cut of pork, cooked to remain juicy. The meat is lean, white, and very mild in flavor. Often served with a light sauce or vegetables.

A traditional beef stew, slow-cooked in red wine with vegetables. The meat is meltingly tender and the sauce is rich and creamy. An iconic comforting dish of French cuisine.

Fresh scallops, renowned for their white, tender, and slightly sweet flesh. They are generally seared to be golden on the outside and pearly on the inside. A fine and delicate dish.

High-quality crustaceans from the port of Loctudy in Brittany. The flesh is firm, juicy, and very fragrant. To be shelled to savor the delicate flesh of the tail.

A dessert made of crispy puff pastry and persimmons, sweet and sugary winter fruits. The contrast between the crispiness of the pastry and the softness of the fruit is pleasant. An original seasonal touch.

A rich chocolate dessert playing on crunchy textures. The taste is intense and sweet, perfect for cocoa lovers. Ideal for ending the meal on a gourmet note.

A selection of aged cheeses varying according to the season and availability. Usually served with bread, it allows you to discover different textures and milk intensities. A traditional end to a meal in France.