L'Artiste

Classic French soup made from beef broth and caramelized onions. It is served gratinated with bread and a thick layer of melted cheese on top. Rich, savory, and comforting flavor.

Duck foie gras prepared as a terrine, served cold with a smooth and buttery texture. Accompanied by fig jam for a sweet and savory contrast. Enjoy spread on toast.

Land snails cooked in their shells with garlic and parsley butter. Tender and chewy texture, herbaceous and garlicky flavor. Use the small fork to extract the snail and dip the butter with bread.

Salad topped with toasted bread and melted warm goat cheese, drizzled with honey. Sweet and savory mix with a crunchy and creamy texture.

Fresh and generous salad originating from Nice. It contains tuna, salted anchovies, hard-boiled eggs, and crunchy vegetables. A complete and refreshing dish.

A very rich and gourmet 'meal salad' type. Mix of charcuterie (ham, bacon), foie gras, and various vegetables. Rustic flavors and varied textures.

Long pasta served with a minced meat and tomato sauce. A classic loved by children.

Piece of roasted chicken served with french fries and some greens. Simple and tasty.

Ground beef sandwich in a round bun, served with fries. Popular and filling dish.

Grilled ground beef patty, served simply with fries. Tender and easy to eat.

Ribbon-shaped pasta served with a creamy sauce, smoked bacon, and cheese. Rich, smooth, and very indulgent.

Pasta served with a fragrant truffle sauce (rare and aromatic mushroom) and mushrooms. Earthy and sophisticated flavor.

Thick and lean beef cut, grilled to your preference. Firm texture and pronounced flavor. Served with fries and salad.

Grilled lamb chops, tender meat with a bone. Characteristic lamb flavor, served golden.

Marbled beef (intramuscular fat) very flavorful and juicy. A classic French steak cut, generous and tender.

Raw minced beef, seasoned (capers, onions, sauces). Served fresh. Tender and melt-in-your-mouth texture, strong flavor.

Thin slices of grilled chicken breast. Lean and light meat, served with pasta or vegetables.

Duck thigh slowly cooked in its own fat until very tender. The skin is crispy and the meat falls off easily. Served with flavorful sautéed potatoes.

Grilled salmon fillet, pink and fatty flesh rich in flavor. Served with rice and green garlic vegetables.

Rich and hearty stew made with white beans, sausage, and duck confit. Melting texture and deep rustic flavors.

Beef stew slowly cooked in red wine with vegetables. The meat is very tender and the sauce is brown and fragrant.

Savoyard potato gratin with melted Reblochon cheese, bacon, and onions. Very rich, creamy, and comforting winter dish.

Variation of tartiflette using raclette cheese. Potatoes gratinated with melted cheese and bacon. Savory and very nourishing.

Cocktail based on tequila, lime, and triple sec. Tart and strong taste.

Classic cocktail with white rum, lime, and sugar. Fresh and balanced.

Mix of vodka and sweet fruit juices.

Visually beautiful cocktail (red and yellow gradient) based on tequila, orange juice, and grenadine syrup.

Refreshing and bitter cocktail mixing gin and tonic water.

Traditional French aperitif mixing dry white wine and cassis cream (or other fruit).

Sparkling version of Kir, made with sparkling wine (here Prosecco) instead of white wine.

Bitter and orange Italian cocktail, sparkling and very popular as an aperitif.

Variation of Spritz using lemon liqueur (Limoncello) instead of Aperol. Sweet and lemony.

More bitter version of Spritz made with Campari.

Typical anise aperitif from the South of France. Drunk diluted with plenty of fresh water.

Vermouth (herb-infused wine), served neat on ice.

Portuguese fortified wine, sweet and high in alcohol.

Small shot of strong alcohol, to be drunk in one go.