L’assiette voyageuse

Lunch formula allowing you to choose two dishes from starter, main course, or dessert.

Full menu including a starter, main course, and dessert.

Fresh mix of shrimp and diced avocado, often seasoned with lemon. A light and textured starter.

Organic hard-boiled egg served with homemade mayonnaise. A classic of French bistro cuisine.

Slices of smoked salmon served cold. Melting texture and delicate smoky flavor.

Breaded and fried mozzarella sticks or balls. Crispy on the outside and melting cheese on the inside.

Crispy puff pastry filled with tomatoes and mozzarella. A warm and savory starter.

Spreadable preparation based on cooked and smoked salmon mixed with fat or fresh cheese. Rich texture, to be enjoyed with bread.

Artisanally prepared duck or goose foie gras. Rich, buttery flavor and smooth texture.

Rustic meat pâté (usually pork) baked in the oven. Coarse texture and savory taste, served cold.

Grilled skewer composed of two tender pieces of beef (onglet and whiting). Rich grilled red meat flavor.

Long, flat pasta served with a truffle sauce or cream. Distinctive earthy aroma and refined taste.

Grilled chicken skewer marinated or served with a satay sauce (peanut and spices). Mildly spicy and nutty flavor.

Traditional French sausage made from pork tripe. Very pronounced taste and firm texture, enhanced by a spicy mustard sauce.

Hamburger topped with melted Comté cheese. Comté adds a fruity and nutty note to the meat.

Fatty duck breast fillet, pan-seared on the skin side. Tender red meat with a rich flavor, usually served pink.

Very tender and juicy piece of pork, with irregular fibers. Rarely found in standard butcher shops, it's a "butcher's cut".

Minced raw beef, prepared with Italian ingredients such as parmesan, sun-dried tomatoes, or pesto. Fresh and flavorful.

Chocolate dessert with a crunchy texture, often based on praline or biscuit.

Slice of brioche dipped in a mixture of egg and milk then pan-fried. Soft, sweet, and warm.

Creamy dessert flavored with pistachio, covered with a layer of crunchy caramelized sugar.

Upside-down caramelized apple tart. The apples are melting and the pastry is on top during baking.

Small tart filled with a tangy and sweet lemon cream. Fresh and light.

Selection of aged cheeses served with bread.

Fresh cheesecake on a crumbled biscuit base. Dense and creamy texture.

A coffee (usually espresso) served with an assortment of small miniature desserts.