Le Baratin

A cold soup made from blended raw vegetables, usually tomatoes, peppers, and cucumbers. Smooth texture and very refreshing. Ideal for starting a light meal.

Delicate veal offal, poached for a tender and creamy texture. Served with a lemon butter sauce for brightness. A classic dish of French bistro cuisine.

Raw fish cut into small cubes, seasoned with freshness. The sea bream offers firm, fine flesh. Accompanied by spinach shoots for a vegetal touch.

Large, fleshy mussels from Galicia prepared in a spicy tomato sauce. Intense marine flavor combined with warm, aromatic notes.

Shredded spider crab meat served as a fresh salad. Orange adds a sweet acidity that complements the crustacean's sweetness.

Raw minced beef, seasoned and served in a light, salad-like style. Tender texture and pure meat flavor.

A clear and aromatic broth made from lean fish (corvina). Delicately flavored with cherry blossom vinegar for a floral and tangy note.

A savory tart filled with Swiss chard and Parmesan cheese. The crust is golden and the filling is melting and flavorful.

Tripe (beef stomach) cooked in a gratin with melting eggplant and gratinated parmesan. A rich and textured dish with deep flavors.

Very tender piece of beef, made crispy on the outside. The meat is gelatinous and melts in your mouth. Served with a sauté of seasonal vegetables.

Lamb shoulder roasted slowly to preserve its tenderness and juices. Accompanied by whole roasted grenaille potatoes.

Flaky white fish fillet, pan-seared. Served with a light citrus sauce that brings freshness to the dish.

Whole braised veal sweetbread. Creamy and delicate interior texture. Drizzled with a rich and smooth lemon butter sauce.

Moist and tender cake, topped with Reine-Claude plums. Sweet and fruity flavor.

Artisanal pistachio ice cream. Creamy texture with the rich, characteristic taste of dried fruits.

An airy and light dessert combining dark chocolate and coffee (mocha) notes. Rich in flavor but light in texture.

White wine from the Loire (Saumur). Dry Chenin Blanc with good acidity and mineral notes.

Natural white wine from the Loire. Often lively, fruity, and authentic.

White wine from Alsace, Grand Cru Zotzenberg. Aromatic and structured.

Chardonnay from Burgundy (Vézelay). Fresh, mineral with citrus notes.

Wine from Jura. Distinctive, often with notes of nuts and spices depending on the grape variety (Savagnin or Chardonnay).

White wine from Languedoc. Generally full-bodied and aromatic.

Italian white wine (Venezia Giulia). Producer renowned for its orange or macerated wines. Complex and structured.

Macerated white wine (orange wine) from Spain. Tannic, aromatic, and surprising.

Great yellow wine from Jura. Aged under veil for several years. Powerful aromas of nuts, curry, and spices.

Ancestral method sparkling wine (Pet-Nat). Light and fruity bubbles.

Sparkling wine from Champagne. Elegant, fine, and prestigious.

Dry rosé wine. Blend of Loire grape varieties. Fresh and fruity.

Red wine from the Loire. Light, fruity, and easy to drink.

Cabernet Franc from Saumur. Notes of red fruits and bell pepper. Structured.

Red wine from Jura (Trousseau or Poulsard). Light, ruby color, spicy.

Pinot Noir from Burgundy. Elegant, with notes of cherry and undergrowth.

Red wine from Ardèche, often Syrah-based. Fruity, peppery, and natural.

Red wine from the South of France. Warm, sun-drenched.

Red wine from the Southwest. Rustic and authentic, with local grape varieties.

Natural wine from Roussillon. Fresh, glouglou, and very digestible.

Catalan red wine (Spain). Natural, light, and fruity.