La Robe et Le Palais

A five-course surprise gastronomic journey created by the chef. Ideal for discovering the range of the restaurant's cuisine. Dishes flow from appetizer to dessert.

Sharing platter composed of fine charcuterie, aged cheeses, or a mix of both. Usually served with fresh bread and condiments.

Rustic and flavorful homemade country pâté. Prepared with seasoned minced meats, baked in an earthenware mold. Enjoyed with country bread and gherkins.

Duck foie gras cooked at low temperature for a melting and creamy texture. Accompanied by a sweet and tangy exotic chutney and a soft brioche.

Fresh oysters from Normandy, plump and briny. Served raw on ice. Enjoy them plain, with a squeeze of lemon, or with a shallot vinaigrette.

Fresh Italian cheese with a creamy center, served plain or with a smoky note. Enhanced with a wild garlic-infused pesto. Creamy texture and milky taste.

A revisited version of the famous salad with quality farm chicken and crisp romaine lettuce. Dressed with a rich anchovy sauce. Fresh and indulgent.

Seasonal asparagus plate served with truffle-infused mayonnaise. Enhanced with crispy charcuterie chips for contrast. Vegetal and earthy flavors.

Thin slices of marinated smoked trout. Sesame oil adds a nutty note and pickles provide a crunchy tang. Fresh and delicate.

White fish raw, marinated in citrus juice and spicy coconut milk. A blend of sweet, sour, and spicy flavors with an exotic inspiration. Tender texture.

Raw tuna cut into small cubes and seasoned with fresh and aromatic Asian flavors. Ginger and lemongrass add zest. To be enjoyed fresh.

Grilled octopus tentacle, tender inside and crispy outside. Served with a creamy avocado purée and a spicy sauce. Marine and spicy flavors.

Cod fillet, flaky white fish, accompanied by a surf-and-turf mix of peas and chorizo. Enhanced by wild garlic. Pearly cooking.

White and firm-fleshed fish, served with green vegetables and shellfish. Sea beans add a natural briny touch. Light and refined dish.

Noble fish with delicate flesh, served on creamy mussel risotto. The combination with chorizo adds a smoky and spicy note. Rich and flavorful.

Raw beef, coarsely hand-cut and seasoned. Garnished with savory parmesan shavings. Served with small potatoes and salad.

Tender and marbled beef cut, aged for an intensified flavor. Grilled to your preference. Accompanied by potatoes.

Veal sweetbreads (thymus gland) known for their fine and creamy texture. Pan-seared to be crispy on the outside and melting on the inside. Served with an autumnal artichoke garnish.

Red-fleshed, game-flavored poultry. Prepared two ways (usually breast and leg) for varied textures. Accompanied by a flavorful sauce.

Assortment of several miniature desserts served with a premium tea. Ideal for tasting everything at the end of the meal.

A classic of French pastry in a wheel shape. Crispy choux pastry filled with a rich and creamy praline mousseline cream.

Light dessert made with a crisp meringue exterior and a soft interior. Garnished with tangy fresh fruits and whipped cream. Very refreshing.

An interpretation of the famous Italian dessert on a tart base. Mascarpone cream, coffee-soaked biscuit, and cocoa. Served with ice cream to enhance the coffee flavor.