La Maison de Verlaine

An egg cooked without its shell in simmering water, served over sautéed mushrooms. The yolk remains runny and mixes with the earthy flavors of the mushrooms. To be enjoyed hot.

Land snails served hot in their shells, filled with garlic and parsley butter. Slightly firm texture and rich herbal flavor. Use the provided utensils to extract the meat.

Fresh raw salmon cut into small cubes and mixed with avocado. A fresh and creamy starter, delicately seasoned.

Very thin slices of raw salmon marinated with fresh dill. Melting texture and delicate flavor. Served fresh as a light starter.

Duck foie gras with a rich and buttery texture. Served with a sweet and savory onion jam and toasted brioche bread. Spread the foie gras on the bread to enjoy.

A typical composed salad from the Southwest of France, generally containing duck (gizzards, smoked magret, or foie gras). Rich and indulgent.

Green salad served with melted goat cheese on slices of toasted bread. The contrast between the hot cheese and the fresh salad is characteristic.

Savory soup made from caramelized onions and broth, topped with bread and melted cheese, then gratinated in the oven. A comforting and very hot dish.

Thick piece of grilled beef, tender and flavorful. Served with a creamy pepper or blue cheese sauce.

Minced raw beef seasoned with capers, onions, and condiments. Served fresh with hot fries.

Grilled duck breast, served pink with crispy skin and a mild honey sauce. A classic sweet and savory combination.

Grilled, marbled, and juicy boneless rib steak. Topped with butter mixed with parsley and lemon juice that melts over the hot meat.

Salmon fillet cooked on a hot plate (plancha), crispy on the outside and tender on the inside. Accompanied by a fragrant basil sauce.

White, flaky cod fillet, served with a creamy sauce typical of Normandy, often made with crème fraîche, mushrooms, or cider.

Shellfish with white, tender flesh, pan-seared and served with a creamy asparagus sauce. Delicate and refined flavor.

Traditional burger with a thick beef patty and classic toppings in a soft bun.

Cheeseburger version with melted cheese on the beef patty.

Burger topped with Bleu d'Auvergne, a French blue cheese with a strong and creamy flavor.

Burger inspired by the Alps, topped with mountain cheese (raclette or reblochon type) and sometimes bacon.

Tubular pasta served with salmon pieces and a basil sauce.

Pasta mixed with a pesto sauce (basil, garlic, pine nuts) and served with a small creamy burrata.

Creamy vanilla custard dessert topped with a layer of crunchy caramelized sugar. Break the crust with your spoon to enjoy.

Upside-down apple tart where the fruit is caramelized in butter and sugar before baking. Served warm with a scoop of ice cream.

Fresh cheese cake on a biscuit base, served with a tangy red berry sauce.

Cream puffs filled with vanilla ice cream and topped with hot chocolate sauce.

Airy and rich dark chocolate dessert. Light texture and intense cocoa flavor.

Coffee or tea served with a selection of several miniature desserts. Ideal for tasting everything.

Plate of French cheeses for tasting. You can choose 4 varieties from the proposed list. Usually served with bread.