Le bon, la butte

Razor clams sautéed with a mixture of parsley and garlic. Firm texture and marine flavor enhanced by garlic. Enjoyed by extracting the meat from the shell.

Duck foie gras terrine prepared with a subtle note of green tea, accompanied by a sweet and spicy garnish. Smooth and melt-in-your-mouth texture. Eaten spread on toast.

Creamy chickpea purée served with smoked fish and anise notes. Mediterranean flavor blend. Usually enjoyed with bread.

Raw fish marinated in citrus juice, served with seaweed. Fresh and tangy taste, tender texture. Light and refreshing dish.

Refreshing soup made from blended fruit and aromatic herbs. Sweet and smooth flavor with a hint of freshness. Eaten with a spoon, ideal in summer.

Selection of dried meats and artisanal quality sausages. Salty and rich flavors. Ideal for sharing at the beginning of the meal with bread.

Assortment of fresh raw vegetables served with a dipping sauce. Crunchy texture and natural taste. Light and healthy starter.

Pieces of cuttlefish (a cousin of squid) oven-baked, served with brown rice. The cuttlefish is tender and flavorful. Complete and balanced dish.

Hollowed-out vegetable filled with fine fish and herbs. Delicate skate flavor enhanced by lemon. Light and refined dish.

Veal stewed with olives and a Mediterranean aromatic plant. Rich and herbaceous flavor, tender meat. Served with small potatoes.

Beef steak of Spanish origin renowned for its quality, served with creamy mashed potatoes. Flavorful and juicy meat. Classic and comforting dish.

Mashed potato side dish flavored with truffle mushroom. Creamy texture and intense earthy taste.

Dish composed of various vegetables and a chickpea flour pancake (Niçoise specialty). Tasty and filling. Suitable for meat-free diets.

Very large bone-in beef steak, aged for tenderness and flavor. Intense flavor, marbled texture. The ultimate sharing dish.

Daring dessert (or cheese course) made from whipped creamy cheese and flavored oil. Intense flavor and airy texture. Eaten by dipping breadsticks.

Assortment of various French cheeses (soft, hard, blue). Flavors ranging from mild to full-bodied. Enjoyed with bread, usually before the sweet dessert.

Liquid chocolate dessert served cold with a fruity sorbet. Rich combination of chocolate and cassis acidity. Fresh and indulgent.

Variation of the classic Paris-Brest. Choux pastry filled with hazelnut praline cream. Crispy and creamy texture, sweet hazelnut taste.

Molded cake surrounded by ladyfingers and filled with fruit cream. Fresh, light, and fruity. A French pastry classic.

Espresso coffee served with a generous selection of several small pastries and mini-desserts. Allows you to taste everything at the end of the meal.

Digestif (strong alcohol) served with a generous assortment of mini-desserts. An alcoholic version of the gourmet coffee to end the meal.

Complete menu with several dishes chosen by the chef. An economical way to discover the restaurant's specialties.

Weekend lunch menu available. Includes three courses. Excellent value for money.

Special single dish served only on Sunday lunch. Often a family or traditional dish.

Menu adapted for children with a drink, breaded poultry dish, and ice cream dessert.