Le Chambertin

Refreshing cold soup made from raw tomatoes, cucumbers, peppers, onions, and olive oil. Smooth texture and slightly tangy flavor. Ideal to start a meal in warm weather.

Diced fresh marinated salmon mixed with pieces of sweet mango. A fresh starter combining savory and sweet flavors. Served chilled.

Crispy thin dough topped with roasted or grilled seasonal vegetables. Light and vegetal flavor. Enjoyed hot or warm.

Thin slices of beef briefly seared over high heat, remaining rare or pink inside. Tender and flavorful, often simply seasoned to enhance the meat.

Salad with romaine lettuce, breaded chicken, parmesan cheese, and croutons. Dressed with a creamy and rich sauce. A hearty and tasty classic.

Rich American salad with chicken, bacon, strong blue cheese, and creamy avocado. Offers a mix of textures and intense flavors. Served as a complete meal.

Fresh salad inspired by the South with cucumbers, red beans, corn, avocado, and chickpeas. Vegetarian, colorful, and nourishing.

Rustic salad with warm breaded goat cheese, bacon, sweet honey, and crunchy almonds. A gourmet sweet and savory mix with varied textures.

Asian-inspired salad with marinated raw salmon, soy sauce, mango, and fresh herbs. Exotic, fresh, and fragrant flavors.

Reinterpretation of the Italian salad with mozzarella, basil sauce (pesto), and grilled peaches. Original and summery combination, sweet and fragrant.

Salad with tender marinated beef, chickpeas, crisp apples, and citrus. A balanced dish with tangy and fruity notes.

Individual assortment of charcuterie, cheeses, and tapas. Ideal to accompany a glass of wine or a cocktail.

Large sharing board for two with a selection of charcuterie, cheeses, and various appetizers. Convivial and generous.

Traditional beef tartare prepared with capers, gherkins, onions, and seasonings. Raw minced meat served fresh. A French brasserie staple.

Beef tartare seasoned with Thai flavors (coriander, lemongrass, spices). An exotic and fragrant version of the classic tartare.

Beef tartare prepared with Italian ingredients such as parmesan, basil, or sun-dried tomatoes. Rich Mediterranean flavors.

Raw fish marinated in lime juice with aromatics. Fresh, tangy, and light, the fish is 'cooked' by the acidity of the lime.

Signature burger with beef patty, melted cheddar cheese, and grilled bacon. Classic, rich, and smoky flavors.

Double version of the signature burger with two beef patties, cheddar, and bacon. Very hearty, for big appetites.

Beef burger with cheddar and barbecue sauce. Typical smoky and sweet-salty taste of American barbecue.

Chicken version of the Smoky burger, with cheddar and barbecue sauce. Tender and tasty.

Spicy beef burger with a crispy potato pancake and spicy sauce (Sriracha). Interesting texture and zesty flavor.

Crispy breaded chicken burger topped with cheddar, creamy avocado, and egg. Rich and indulgent with a mix of textures.

Beef burger with blue cheese (like Fourme d'Ambert or Bleu d'Auvergne) and bacon. Strong cheesy flavor.

Vegetarian burger with a vegetable patty instead of meat, topped with cheddar. Meat-free but tasty option.

Bowl of rice with Thai-marinated beef and fresh vegetables. A complete, fresh, and balanced meal with Asian flavors.

Classic Hawaiian bowl with marinated raw salmon, rice, and various vegetables. Fresh, healthy, and colorful.

Chicken version of the poke bowl, served with rice and raw vegetables. Light and protein-rich option.

Poke bowl with crispy ingredients (likely breaded chicken or tempura) on a bed of rice and vegetables.

Hot sandwich on white bread, ham, and melted cheese. A Parisian bistro classic, crispy and gooey.

Croque-monsieur topped with a fried egg. Rich and tasty, the egg adds extra creaminess.

Vegetarian version of the croque-monsieur, usually with vegetables, mozzarella, and spinach instead of ham.

Pinsa (Roman cousin of pizza with a light crust) topped with salmon and avocado after baking. Fresh and airy.

Pinsa topped with a selection of grilled vegetables (zucchini, peppers, eggplant). Vegetarian and tasty.

Pinsa with goat cheese, bacon, and a drizzle of honey. A gourmet sweet and savory combination on a crispy crust.

Toasted bread topped with mashed or sliced avocado, salmon, and a fried egg. A popular brunch dish, healthy and nourishing.

Toasted bread tartine topped with grilled Mediterranean vegetables. Simple, tasty, and light.

Italian-flavored toast with tomatoes, mozzarella, fresh basil, and cured ham. Like a pizza on a slice of bread.

Long-fibered beef cut, known for its intense flavor. Grilled or pan-seared, usually served rare with fries.

Prime marbled beef (intramuscular fat) grilled. Tender and juicy, served with fries and green salad.

Flattened chicken fillet quickly grilled. Tender and light, served with sweet honey-glazed carrots.

Salmon and nori seaweed rolls flavored with coriander. Served with piperade (Basque pepper and tomato stew). Original fusion dish.

Fish fillet coated in crispy batter, served with fries. A comforting traditional British dish.

Japanese dumplings filled with vegetables, served in an aromatic broth with Thai flavors. Light and fragrant.

Beef fillet prepared with Thai spices, served with crunchy vegetables. A blend of French and Asian cuisine.

Reimagined Italian dessert with fresh strawberries, creamy mascarpone, and soaked biscuits. Sweet, fruity, and creamy.

Individual chocolate cake with a molten or very tender center. Rich in cocoa, served warm. A gourmet classic.

Light dessert bowl with creamy Greek yogurt, roasted apricots, and honey. Fresher and less sweet than a traditional dessert.

Fresh pineapple slices roasted, flavored with bergamot (citrus). Fruity, warm, and aromatic dessert.

Dessert served in a glass combining yellow and lime lemon (mousse, cream, or sorbet). Very fresh and tangy.

Espresso coffee served with a selection of several small miniature desserts (mignardises). Ideal for tasting everything.

Thin French crepes, served warm with your choice of topping (sugar, chocolate, jam).

Selection of three aged cheeses served with bread. Perfect for finishing a French meal.

Two scoops of ice cream or sorbet of your choice.

Three scoops of ice cream or sorbet of your choice.

Two scoops of ice cream served with alcohol (like the Colonel: lemon sorbet and vodka).

Mixed board of various charcuterie and cheeses, served with bread. Convivial for an aperitif.

Assortment of Italian-marinated and grilled vegetables. Vegetarian and tasty option to share.

Red wine from the Bordeaux region. Generally structured with notes of red fruits. Pairs well with red meats.

Light and fruity red wine from the Loire (Cabernet Franc). Pleasant and easy to drink.

Red wine from the Loire (Pinot Noir). Fine, elegant with aromas of cherry and red fruits.

Red wine from Beaujolais (Gamay). Fruity, crisp, and mineral.

Classic dry white wine. Buttery or fruity notes depending on the style. Versatile.

White wine from Touraine (Loire). Fresh, crisp, and floral.

Prestigious white wine from the Loire (Sauvignon Blanc). Very aromatic, mineral, and elegant.

Dry white wine from Burgundy. Crisp and fresh, traditionally used for Kir, but excellent on its own.

Organic rosé wine from the South of France. Pale, fresh, and fruity.

Delicate rosé wine from the Loire (Pinot Noir). Dry, with notes of red fruits and good minerality.

Traditional French eaux-de-vie. Armagnac is grape-based, Calvados is apple-based. High in alcohol and aromatic.

Classic digestifs. Cognac is a aged wine eau-de-vie, Pear is a very fragrant fruit eau-de-vie.

Aged plum eau-de-vie. Amber color and round, fruity taste.

Mint liqueurs. Get 27 is milder, Get 31 is stronger and drier. Served very cold.

Irish cream liqueur. Smooth, creamy with notes of cocoa and vanilla.