L'Assiette

A creamy soup prepared according to available seasonal ingredients. Smooth and comforting texture.

Snails served hot in a dish, accompanied by crispy croutons. Rich flavor, usually prepared with butter, garlic, and parsley.

Breaded and fried bites made from pig's trotter meat. The inside is tender and gelatinous, the outside crispy. Served with a zesty herb mayonnaise sauce.

Raw fish (sea bream) marinated in a tangy green tomato juice. Served fresh with crunchy pickled onions. A light and vibrant dish.

A rich traditional stew made of simmered white beans and various meats (often sausage, pork, duck). A very hearty and flavorful dish.

Very tender piece of pork slow-cooked in a casserole. Served with an olive sauce and seasonal vegetables. The meat is melt-in-your-mouth tender.

Fresh fish of the day, selected according to the market. Preparation varies daily.

Whole young bird stuffed with rich foie gras. Roasted and served with its roasting juices. A combination of delicate and luxurious flavors.

An assortment of perfectly aged French cheeses. Traditionally served after the main course and before dessert.

Classic egg custard topped with a salted butter caramel sauce. Smooth and creamy texture with a characteristic salty note.

Small yeast cake soaked in rum syrup. Served with a light vanilla whipped cream. Moist and boozy dessert.

Peach gently cooked in a sweet syrup, served with iced sorbet of the same fruit. Fresh and fruity dessert.

Pineapple slices cooked to caramelize their natural sugars. Accompanied by coconut meringue and vanilla ice cream. Tropical flavors.