L'ABRAISE

A blended Irish whiskey, known for its smoothness. It has notes of fruit, vanilla, and light spices. Enjoy neat, on the rocks, or in a cocktail.

A Speyside Single Malt Scotch whisky. It is smooth, silky with aromas of honey and fruit. Ideal for those new to malts.

An Islay Scotch whisky, famous for its very peaty and smoky character. Rich and intense with marine notes. To be savored slowly to appreciate its complexity.

A Japanese grain whisky distilled in a 'Coffey' still. It offers sweet flavors of corn, tropical fruits, and caramel. A smooth and indulgent texture.

A blend of Japanese malts. It is characterized by fruity notes and a slight smoky touch. Balanced and refined.

A single malt whisky selected to conclude the meal. Its aromas are likely complex and digestive. Drunk neat to appreciate all its nuances.

The emblematic anise-flavored aperitif from Marseille. It has a strong licorice and anise taste. Traditionally drunk diluted with plenty of fresh water and ice.

A Corsican pastis with anise and licorice flavors. Light and refreshing. Served with fresh water to quench your thirst.

A fortified and herb-infused wine from Charente. It has rich, spicy, and slightly bitter notes. Excellent on ice or in cocktails.

A white vermouth with floral and fruity aromas. Less bitter than red, it is sweet and complex. Enjoy chilled as an aperitif.

A sweet natural wine from the Rhône Valley. Very aromatic with notes of exotic fruits and apricot. Served chilled, often as an aperitif or with dessert.

A vintage Port wine, rich and complex. It offers flavors of dried fruit, caramel, and spices. Ideal as a digestif or with chocolate.

A natural sparkling mineral water from Corsica. It is bubbly and rich in iron. Very refreshing during the meal.

A Corsican spring water, light and low in minerals. It is still and very pure. Pairs well with all dishes without altering the taste.

Half bottle of Orezza sparkling Corsican water. Bubbly and refreshing. Perfect for individual consumption.

Half bottle of St Georges still Corsican water. Pure and light. Ideal for quenching thirst.

High-end fruit juices, known for their authentic fresh fruit taste. Texture varies by fruit (creamy nectar or fluid juice). Served chilled.

A sweet, fizzy lemon-flavored drink. Bubbly and tart. Classic and refreshing.

A rustic pâté prepared by the chef, made from minced meats and spices. Firm and melting texture. Enjoy with good country bread.

Spanish cured ham from black pigs fed acorns (bellota). Intense nutty flavor and melting fat. Considered one of the best hams in the world.

High-quality Iberian pork dry sausage. Rich and peppery flavor with savory fat. Perfect for an aperitif.

Spicy dry Spanish sausage with paprika (pimentón). Bright red color and spicy flavor. Firm and oily texture.

Corsican or Italian charcuterie made from salted and dried pork loin. Delicate and marbled flavor. Eaten in thin slices.

Balearic charcuterie with a pâté texture, flavored with paprika. It is tender and easy to spread. Mild and spicy flavor.

An original charcuterie made from beef tongue. Fine and melting texture with a pronounced smoky flavor. An interesting alternative to pork.

Dried and lightly smoked beef ham, a Spanish specialty. Dark red color, intense flavor, and low fat. Reminiscent of bresaola but with more character.

A varied assortment of charcuterie offered on the menu. Ideal for tasting everything with friends. Served on a slate.

High-quality canned sardines, served whole. Tender flesh and rich in marine flavor. Eaten with buttered bread.

The fattiest and most tender part of the tuna, preserved in oil. Silky texture and delicate flavor. A highly appreciated fine product.

Mussels marinated in a vinegary and spicy sauce (escabeche). Tangy and slightly pungent flavor. Served cold as tapas.

Green or white asparagus sautéed in a pan, seasoned with wild garlic (wild garlic plant). Vegetal and fragrant flavor. Tender and crisp.

Bone-in beef bone roasted, served with its marrow. The marrow is fatty, rich, and melting. Enjoy spread on toast with fleur de sel.

Pâté en croûte made of meats in jelly cooked in a shortcrust pastry. The recipe varies depending on the time. Combines the crispness of the pastry and the melting texture of the meat.

Poached egg served in a red wine sauce with bacon, onions, and mushrooms. A classic of Burgundian cuisine. Rich and flavorful.

Small sweet peppers stuffed with fresh goat cheese and herbs. Accompanied by zucchini and a cold vegetable soup. Fresh and summery.

A platter combining house-smoked salmon and seasoned raw chopped salmon. Plays on the textures and flavors of the fish. Served fresh.

Snails and mushrooms cooked in butter, garlic, and parsley. Served hot in a small dish. Very fragrant and a classic of French gastronomy.

Grilled octopus tentacles, offering a smoky flavor and a tender inside, crispy outside texture. Served with a fresh salad.

Fresh starter composed of avocado, small vegetables, and crab meat. Creamy and crunchy mix with a delicate marine flavor.

Coarsely hand-cut raw meat (not minced), seasoned with capers, onions, and condiments. Chewy texture and pure meat flavor. Served cold.

Thick and tender cut of beef from the Aubrac breed. Flavorful and lean meat. Grilled to your preferred doneness.

Noble and tender cut of veal, from the thigh. Pink, delicate, and tender meat. Often roasted or pan-fried.

An Irish beef sirloin steak, known for its marbling and tenderness. Aging enhances its nutty and buttery aromas. Juicy and flavorful.

Marbled cut near the ribs (flat iron steak), from Black Angus beef. Very tender and rich in flavor. Ideal grilled.

A choice cut of Iberian pork, located at the tip of the loin. Very tender and juicy red meat, with a nutty flavor. Usually eaten pink.

Thin slices of lightly smoked raw beef, served cold. Garnished with Italian cheese, vegetables, and basil sauce. Light and refined.

Noble veal offal (thymus), cooked to be crispy outside and melting inside. Accompanied by a rich forestière garnish. A gastronomic dish.

Thai-inspired dish: grilled marinated beef sliced, served with a spicy and tangy sauce. Accompanied by sautéed vegetables. Exotic and flavorful.

Beef stew simmered for a long time in beer with onions and gingerbread. Rich brown sauce, sweet and savory. A comforting Northern dish.

Diced raw salmon, seasoned with whole grain mustard. Fresh and slightly pungent. Served with salad.

Potatoes cut and browned in a pan.

Mix of fresh seasonal vegetables, steamed or sautéed.

Creamy mashed potatoes or other vegetables, homemade.

Fresh green salad with vinaigrette.

A very popular cut of beef in Brazil, with a layer of fat that melts during cooking. Intense flavor. Priced by weight, to share.

Large bone-in beef cut from Norman cows. Marbled and very flavorful meat. Convivial, to share among several.

Aubrac breed beef rib, renowned for its rustic and fine meat. Cooked grilled on the bone.

Selected beef rib, Irish cut. Tender and flavorful.

Angus breed beef rib, very marbled (intramuscular fat). Offers exceptional juiciness and tenderness.

Small whole goat cheese. Can be served fresh, semi-dry, or dry. Characteristic goat flavor.

A portion of cheese selected according to the season and aging.

Plate of three different cheeses selected by the house.

Grand tasting platter with five varieties of cheese.

Interpretation of baked Alaska or floating island. Likely ice cream under a flambéed or poached meringue. Light and sweet dessert.

Dessert centered on raspberry, perhaps a tartlet or a composition with cream. Fruity and tart.

Upside-down caramelized apple tart. Crispy crust and melting apples. Served warm, often with fresh cream.

Creamy lemon-flavored dessert cream, topped with a layer of crunchy caramelized sugar. Hot-cold contrast.

Pastry composed of layers of crispy puff pastry and vanilla pastry cream. Airy and rich texture.

Chocolate cake with a molten center, with a twist of black olive for an original note. Served with vanilla custard sauce.

An espresso served with a selection of mignardises (mini-desserts). Ideal for tasting everything.

A hot tea served with a selection of mignardises.

Artisanal quality ice cream or sorbet. Refreshing at the end of the meal.

Classic espresso.

Double shot of espresso.

Decaffeinated coffee.

Double shot of decaffeinated coffee.

Coffee with hot milk.

Hot tea (varieties generally available upon request).

Hot herbal drink (verbena, mint, etc.), caffeine-free.

Red wine from the Côte Chalonnaise. Structured Pinot Noir, fruity (red fruits) with earthy notes.

Pinot Noir from Burgundy. Fresh and elegant red wine, with aromas of small black fruits.

Red wine from the Côte de Beaune. Fine tannins, aromas of red and black fruits. Balanced.

Maranges (likely). Red wine from the southern Côte de Beaune. Supple and fruity, with character.

Red wine from the Côte de Nuits, renowned for its finesse and feminine elegance. Aromas of violet and red fruits.

Volnay Premier Cru. Very fine, silky, and aromatic red wine. A benchmark of elegance in Burgundy.

Pommard Premier Cru. Powerful, tannic, and structured red wine. Aromas of black fruits and leather. Age-worthy wine.

Grand Cru from Burgundy. Exceptional red wine, rich, powerful, and complex. Long finish.

1995 vintage red wine. Evolved wine, with tertiary aromas (undergrowth, spices). Rare.

Natural red wine from Prieuré Roch. Expressive, vibrant, and pure. Highly sought after by enthusiasts.

Gevrey-Chambertin Premier Cru. Powerful and structured red wine. Monopole means the estate owns the entire plot.

Mythical Grand Cru. Complex, racy, and very age-worthy red wine. An exceptional bottle.

2009 red wine, excellent vintage. Old vines providing concentration. Deep aromas.

Very prestigious red wine. Clos des Corvées is a monopole of the estate. Intense and vibrant wine.

Southern red wine. Likely powerful and spicy, as the name suggests.

Syrah from the northern Rhône Valley. Peppery, fruity, and elegant red wine.

100% Syrah Vin de France. Fruity, spicy, and easy to drink.

Powerful red wine from the southern Rhône (Grenache dominant). Warm, with notes of garrigue and black fruits.

Syrah from the left bank of the Rhône. Red wine with aromas of red fruits, violet, and spices.

Great red wine from the Rhône. Powerful, complex, and elegant. Aromas of ripe fruit and spices.

Powerful and tannic Syrah from Cornas. Black, robust, and age-worthy red wine.

One of the most prestigious appellations in the Rhône. Elegant, smoky, and floral Syrah. Côte Brune is a powerful terroir.

Red wine from Pascal Chalon (southern Rhône). Biodynamic, concentrated, and expressive.

Another cuvée from Pascal Chalon. Rich and silky red wine.

Dry champagne with no added sugar. Very pure, lively, and mineral. Ideal as an aperitif or with seafood.

Rosé or lightly colored champagne. Fruity, elegant, and festive.

Pale and elegant Provence rosé wine. Aromas of citrus and flowers. Very refreshing.

Relaxed and fruity rosé wine. Simple and convivial pleasure wine.

Grand Cru Classé from Pauillac. Vintage 1995. Powerful, complex, and mature red wine.

Grand Cru Classé from Pauillac. Exceptional vintage 2000. A wine for long aging.

Premier Grand Cru Classé. Mythical vintage 2000. One of the most prestigious wines in the world.

Premier Grand Cru Classé. Classic vintage. Wine of great elegance and depth.

Premier Grand Cru Classé B of Saint-Émilion. Rich and powerful wine (Merlot).

Second Grand Cru Classé from Saint-Julien. Harmonious and racy wine. Ripe vintage.

Second Grand Cru Classé from Saint-Julien. Exceptional vintage. Wine for very long aging.

Second Grand Cru Classé from Saint-Julien. Elegant vintage.

Premier Grand Cru Classé. Legendary wine from Pessac-Léognan. Smoky, mineral, and complex.

Southwest France eau-de-vie, aged 25 years. Very aromatic (prune, vanilla), rich, and silky.

Aged Norman cider eau-de-vie. Aromas of cooked apple and spices. Smooth and complex.

Extra Old Cognac, very fine and delicate (Grande Champagne). Floral and fruity notes.

Fruit eau-de-vie (raspberry). The heart of the distillation is the purest part. Intense fresh fruit aroma.

William pear eau-de-vie. Intense and fragrant, it's like biting into the fruit.

Aged mirabelle plum eau-de-vie. Sweet, round, and fruity.

Amber prune eau-de-vie. Rich flavor of prune and wood.

Venezuelan aged rum. Very smooth, with notes of caramel, vanilla, and candied fruits.

Guatemalan aged rum aged at altitude. Complex, rich, and syrupy. Notes of chocolate and coffee.

French vodka distilled from grapes. Smooth texture and a light citrus note.

Peppermint liqueur, fresh and sweet. Drunk chilled.