La Table de Lucie

A fresh and vegetarian starter composed of diced avocado and tomatoes. The texture is creamy and melting. Lightly seasoned to enhance the fresh vegetables.

An elegant layering of beetroot slices and fresh goat cheese. The earthy and sweet taste of beetroot contrasts with the tangy freshness of the goat cheese. A light and colorful starter.

Small square pasta stuffed with cheese and herbs, a specialty of Dauphiné. Served hot in a creamy basil-scented sauce. Melting texture and herbaceous taste.

A composed salad garnished with slices of smoked salmon and shrimp. Offers salty and smoky marine flavors. Served fresh, ideal for starting the meal lightly.

A classic sweet and savory combination pairing slices of fresh, sweet melon with aged Spanish cured ham. Refreshing and flavorful. Eaten cold.

Snails cooked in a rich sauce of butter, garlic, and parsley, served in or with a crispy puff pastry. Intense flavor and typically French buttery texture.

Thin slices of marinated raw beef, served cold and sprinkled with parmesan cheese shavings. Very tender texture and delicate meat flavor enhanced by the salty cheese.

Thin slice of pan-fried veal served with a cream and mushroom sauce, Normandy style. Tender meat and rich, creamy sauce. Comforting dish.

Layers of pasta, cooked vegetables, and cheese gratinated in the oven. Served with a mixed green salad for freshness. Hot, hearty, and flavorful dish.

Marbled beef steak pan-fried, simply seasoned with high-quality sea salt. Juicy and flavorful meat. Eaten hot.

Fillet of white fish with fine flesh, accompanied by a creamy risotto cooked with spicy sausage (chorizo) and peppers. Land-sea marriage with a light spicy touch.

Grilled duck breast served pink, topped with a sweet and savory honey and spice sauce. Accompanied by creamy mashed potatoes. Rich and intense flavors.

Long, flat pasta served with shrimp and diced vegetables. A balanced pasta dish with marine and vegetable flavors.

Large composed salad of lettuce, chicken, parmesan, tomatoes, and crispy croutons, usually bound by a creamy dressing. A hearty and fresh classic.

Southern-inspired salad with fresh ingredients like tomato, melon, mozzarella cheese, and cured ham. Mix of sweet, savory, and fresh flavors.

An espresso coffee served with an assortment of three miniature desserts (moist cake, cream dessert, ice cream). Ideal for tasting several sweets at the end of the meal.

A tea served with an assortment of three miniature desserts (moist cake, cream dessert, ice cream). An alternative to the "café gourmand" for tea lovers.

Iced dessert based on meringue, honey, and dried fruits, evoking the nougat of Montélimar. Topped with a red fruit coulis for a tangy touch. Crunchy and melting texture.

Fruity revisit of the famous Italian dessert with soaked biscuits, mascarpone cream, and fresh strawberries. Sweet, creamy, and fragrant.

Rich individual chocolate cake, served warm so the center remains molten. An intense dessert for cocoa lovers.

Drained fresh cheese, with a granular and light texture, served with a red fruit sauce. Fresh and not too sweet dessert.

Dessert served in a glass, composed of tangy lemon cream topped with soft, airy meringue. Perfect balance between acidity and sweetness.

Selection of aged French cheeses, varying according to arrivals. Usually served with bread. Ideal for finishing the meal on a savory note.

Lunch formula allowing you to choose two dishes from the starter, main course, or dessert. A complete meal at a reduced price.

Complete lunch formula including a starter, a main course, and a dessert. Allows you to taste the entire menu.

Complete menu served at dinner including a starter, a main course, and a dessert. Ideal for a flavorful evening meal.