Le Château des Vignerons

A French bistro classic of hard-boiled eggs served with creamy mayonnaise, here accompanied by salad.

Small crispy pastry triangles filled with spiced lamb meat, served with a spicy sauce.

A cold soup based on beetroot, served with goat cheese with a distinctive flavor.

A tender and flavorful piece of beef, grilled and served with fresh herb sauce, fries, and salad.

Slow-cooked veal, very tender, served with pasta and olives.

Roasted white fish fillet served with black (venere) rice and vegetables, drizzled with an olive oil and herb sauce.

A gourmet cheddar cheese burger with mustard sauce, served with fries and salad.

Tubular pasta stuffed with fresh cheese and spinach, served with fresh and confit vegetables.

A Niçoise specialty, chickpea flour pancake, topped with Mediterranean vegetables and Italian cheese.

A tender roasted veal cut, served with seasonal vegetables and a rosemary-infused jus.

Elongated shell mollusks, grilled with garlic-parsley butter. Iodic flavor and firm texture.

Rustic country-style pâté made in-house, served cold, usually with bread and pickles.

Small sautéed cuttlefish served with a sauce balanced between sweet and tangy.

Whole camembert cheese baked until melted, served hot with sweet and savory accompaniments.

A fresh and textured starter combining summer vegetables, marinated fish, and citrus flavors.

Raw prawns "cooked" in a marinade of lime juice and chili, served cold and fresh.

Marinated raw white fish served with a sweet purée and flying fish roe for crunch.

Breaded and fried pork meatballs, served with barbecue sauce.

Plate of high-quality Spanish charcuterie (acorn-fed Iberian pork).

Refreshing cold soup with exotic flavors of coconut milk and curry.

Seasoned lentil salad, served with diced artisanal ham.

Angus beef, renowned for its flavor, served grilled with small potatoes and a creamy pepper sauce.

Beef seared on the outside and raw on the inside, thinly sliced, served with Asian flavors.

Seared tuna steak, served pink in the center, accompanied by an ancient grain risotto and Mediterranean seasonings.

White fish baked, served on creamy corn semolina with a slightly spicy sauce.

Fried vegetarian chickpea patties, served with a crunchy coleslaw and a fresh sauce.

Large composed salad with creamy Italian cheese (burrata) and grilled vegetables.

Exceptional, well-marbled and tender beef, served with truffle-infused butter and potatoes.

Spiced minced lamb skewers, served with semolina (couscous) with oriental flavors.

Small square pasta stuffed with cheese and parsley, served with a mix of seasonal vegetables.

Italian flatbread topped like a pizza or open-faced sandwich, with fresh vegetables and cheese.

Refreshing salad with raw or seared tuna, seasoned with Asian flavors (lemongrass, chili, cilantro).

Classic cheeseburger with a touch of freshness from avocado.

Raw beef, coarsely chopped with a knife, seasoned with Thai spices.

Grilled octopus tentacles, tender inside and crispy outside.

Beef cut with long fibers, very flavorful, served rare with an herb sauce.

Selection of three French AOP cheeses: an ash-coated goat cheese, a creamy brie, and a fruity pressed cheese.

An espresso coffee served with an assortment of several miniature desserts.

Fresh dessert made of ladyfingers, creamy custard, and strawberries.

Rich and decadent dessert for chocolate lovers, with notes of caramel and coffee.

Whipped egg whites poached, floating on vanilla custard, drizzled with caramel (Floating Island).

Moist cake with oven-baked fruit, served warm with a scoop of ice cream.

Slice of brioche dipped in a milky mixture then pan-fried in butter, served hot and caramelized.

Variation of the Italian dessert with mascarpone cream, either with spiced biscuits or exotic fruits.

Creamy cheesecake on a biscuit base, flavored with lime.