L'Atlantique

A traditional continental breakfast. It includes classic French pastries (croissant, toast) accompanied by a hot drink and fruit juice.

A hearty breakfast option. In addition to continental items (pastries, drinks), it includes a savory omelette prepared to your liking.

The most complete option, similar to brunch. It offers a variety of sweet and savory flavors with omelette, dairy products, fruits, and pastries.

A simple omelette, seasoned with salt and pepper. It is served with crispy fries and a green salad for a balanced meal.

Omelette filled with your choice of white ham or melted cheese. Served with fries and salad.

Classic omelette filled with both ham and cheese. Served with homemade fries and salad.

Monday's Special: Beef flat iron steak slow-cooked to be tender, served with a rich meat jus and a creamy carrot puree.

Tuesday's Special: Rigatoni pasta served with flavorful shiitake mushrooms, sweet potatoes, and freshly grated pecorino cheese.

Wednesday's Special: A classic of French bistronomy. Simmered calf's head served with gribiche sauce (mayonnaise with capers and gherkins) and small potatoes.

Thursday's Special: Lamb sweetbreads (delicate offal) prepared with a sweet and savory combination of pumpkin and pear, served with parsnip puree.

Friday's Special: Firm-fleshed fish (monkfish) served with a creamy smoked bacon sauce and a side of lentils and carrots.

Weekend Special: Tender piece of pork enhanced with traditional purple mustard (made with grape must), served with a creamy potato gratin.

A fresh fish suggestion that changes according to the day's market. Ask your server for details.

Complete meal option for children. Includes a main course of your choice, a drink, and ice cream for dessert.

The classic burger with a freshly ground beef patty, melted cheddar cheese, and crisp raw vegetables in a soft bun.

A Savoyard variation of the burger with melted fresh Tomme cheese (mountain cheese) and grilled bacon.

Characterful burger topped with melting blue cheese, bacon, and peppery arugula.

Vegetarian pasta dish. Layers of pasta interspersed with grilled summer vegetables and mozzarella, all flavored with pesto.

Chef's selected piece of beef (flank steak, onglet, or other depending on the day), grilled and served with fries.

Raw minced beef seasoned with classic condiments (capers, onions, sauces). Can be served completely raw or briefly seared in a pan.

An Italian variation of beef tartare, enhanced with pesto, sun-dried tomatoes, and Grana Padano cheese shavings.

Farm-quality chicken roasted in the oven, served with its natural juices and homemade mashed potatoes.

A generous veal chop served with béarnaise sauce (butter and tarragon emulsion) and coarsely mashed potatoes.

Pan-fried calf's liver slice, served with candied onions (Lyonnaise style) and mashed potatoes.

Gratin made with a layer of shredded confit duck meat topped with gratinated mashed potatoes.

A thick and tender beef steak (rumsteak heart) served with homemade fries and a sauce of your choice.

Seared tuna steak on a hot plate (plancha), seasoned with an Asian-inspired miso and sesame vinaigrette.

Fried white fish fillet in a crispy batter, served with fries and tartar sauce (herb and caper mayonnaise).

Quickly grilled octopus tentacles to keep them tender, seasoned with typical Basque Country spices or peppers.

Extra portion of your choice of side dish.