Le 46

Lunch menu that changes daily according to market products (chalkboard). Generally consists of fresh, seasonal French bistro cuisine.

Evening menu allowing you to choose two dishes: either a starter and a main, or a main and a dessert. A good way to discover the menu at a fixed price.

Full evening menu including a starter, main course, and dessert. Ideal for a complete gastronomic experience.

A fresh terrine of seasonal vegetables accompanied by creamy Italian buffalo mozzarella. Seasoned with basil pesto. A light and vegetarian starter.

Cubes of fresh raw salmon delicately seasoned. Served with fresh herbs and a basil sauce. Melts in your mouth and refreshing iodized taste.

A French specialty of foie gras cooked with mild spices. Served with a sweet and savory fruit compote and a port wine reduction. Rich, creamy, and refined.

Pan-fried baby squid served on a bed of arugula with a citrus vinaigrette. Slightly tangy marine flavor and tender texture.

Seared tuna steak (medium-rare) in a sesame crust. Served with aromatic quinoa. A healthy dish with Mediterranean and Asian influences.

White fish baked with fresh aromatics (lemongrass, ginger). Served with seasonal vegetables. Delicate and fragrant taste.

A vegetarian dish made of Mediterranean vegetables (peppers, eggplant, zucchini) and quinoa. Fresh, light, and colorful.

Very tender piece of veal served with a rich sweet and savory sauce. Accompanied by a creamy Italian cheese corn puree. Comforting and flavorful dish.

Quality free-range chicken breast (guinea fowl) roasted with Provencal herbs. Served with a fine vegetable puree. The meat is juicy with crispy skin.

Moist cake shaped like a cork, soaked in rum syrup. Served with whipped cream and red berries. A sweet and alcoholic French classic.

Assortment of three scoops of ice cream or sorbet with whipped cream. A simple and refreshing dessert to end the meal.

Warm chocolate cake with a flowing liquid center. Served with a scoop of pistachio ice cream for a hot-cold contrast.

Selection of aged French cheeses served with a few green salad leaves. For those who prefer a savory end to the meal.

Whole pear gently cooked in a spiced syrup. Drizzled with salted butter caramel. A fruity, tender, and indulgent dessert.

An espresso served with an assortment of miniature versions of the desserts on the menu. Perfect for tasting a bit of everything.