Le Chardenoux

A perfectly cooked egg (runny yolk) served with pan-fried mushrooms and fresh herbs. Rich texture and earthy flavors. To be enjoyed as a starter.

Tender octopus pieces marinated with a hint of jalapeño and accompanied by fresh radishes. A fresh, slightly spicy, and crunchy starter.

Fried and breaded shrimp, served on romaine lettuce with sesame seeds and a spicy sauce. Crispy and flavorful.

Thin slices of raw fish (sea bream) seasoned with ponzu sauce (Japanese citrus) and sesame. Fresh, tangy, and delicate.

Crab meat seasoned with curry, served on a thin, crispy pancake with creamy avocado. A mix of textures and mild spices.

Crispy fried sushi rice topped with fresh salmon, flavored with citrus and smoked chipotle chili. A modern bite mixing Japanese textures and Latin flavors.

Small tacos filled with salmon and enhanced with a spicy sauce. To be eaten with your fingers.

Tender eggplant glazed with a sweet and savory miso sauce (fermented soybean paste) and sprinkled with sesame. Rich umami flavor and very tender texture.

Grilled squid served with a creamy Spanish chorizo sauce and tomatoes. Land and sea with a smoky note.

Oven-baked mussels with garlic and parsley butter. A bistro classic, rich and aromatic.

Gratin of eggplant with tomato sauce, mozzarella and parmesan. A comforting and melting vegetarian dish.

Salmon fillet glazed with a sweet miso sauce, served with fresh sesame spinach. A mix of sweet and savory Japanese flavors.

Roasted white fish accompanied by a light sauce of diced vegetables and a creamy purée flavored with turmeric.

Brioche sandwich generously filled with lobster and shrimp, with avocado and a creamy cocktail sauce. Indulgent and luxurious.

Langoustine-filled pasta served in a rich bisque flavored with slightly spicy red curry, accompanied by mussels.

Whole fish cooked in a coarse salt crust to retain moisture, served with a sauce of diced vegetables. Dish to share (price per person).

Thin slices of cold veal coated in a creamy tuna and caper sauce. Served here as a main course with salad and fries.

Beef cheek slow-cooked until extremely tender, served with classic mashed potatoes. A rich and comforting dish.

Tender chicken breast coated in a creamy mushroom sauce, served with green beans. A French family cuisine classic.

Grilled beef steak, previously marinated for tenderness and flavor, served with homemade mashed potatoes.

Restaurant's signature burger with beef, cheese, and toppings in a soft bun.

Crispy fried potatoes.

Fresh green salad dressed with a classic mustard vinaigrette.

Mashed potatoes with butter and milk, creamy texture.

Raw baby spinach leaves seasoned.

Green beans sautéed in butter with garlic and parsley.

Sweet carrot purée flavored with bright yellow turmeric.

Extra sauces.

Portion of French pressed uncooked cheese, nutty flavor and creamy texture.

Pastry made of layers of crispy puff pastry and vanilla cream, with a pecan nut praline.

Indulgent sundae-style ice cream cup, with crunch and caramel.

Warm chocolate cake with a liquid hazelnut praline center. Rich and intense.

Soaked and pan-fried brioche, served warm with cream and stewed fruits.

Choux pastry filled with vanilla ice cream and topped with hot chocolate sauce and whipped cream.

Classic Italian sparkling cocktail made with sparkling wine and peach.

Floral and fruity cocktail based on vodka and prosecco, with notes of rose and lychee.

Tequila cocktail with a spicy touch of chili, balanced by sweet pineapple.

Floral and fruity vodka cocktail, deep red color from hibiscus.

Herbaceous and very fresh cocktail based on gin and Chartreuse.

Rum cocktail with a slight Aperol bitterness and warm notes of coconut and tonka.

Exotic twist on the Moscow Mule, with rum and passion fruit with a spicy ginger kick.

A twist on the Negroni with herbaceous rosemary notes and the bitterness of Suze.

Clarified whisky cocktail (milk punch technique) for a silky and transparent texture.

Fresh and tangy mocktail based on green tea and red fruits.

Sparkling and fruity mocktail dominated by green apple.

Selection of classic international cocktails.

Dry and mineral white wine from the Loire (Chenin Blanc).

White wine from the Rhône, aromatic and round.

White wine from Burgundy (Chardonnay), elegant and fresh.

Rosé wine from Provence, pale and refreshing.