Le Colimaçon marais

Snails prepared in a crispy shell with garlic and parsley butter. A warm, flavorful, and rich starter.

Semi-cooked duck foie gras seasoned with salt and coated with crushed speculoos biscuits. A blend of melting and crunchy textures with spicy notes.

Slice of golden brioche served with pan-seared foie gras and thin slices of smoked duck breast. A rich dish blending sweet, savory, and smoky flavors.

Classic Lyonnaise salad composed of crispy frisée lettuce, grilled bacon lardons, and a runny soft-boiled egg. Dressed with a mustard vinaigrette.

Organic hard-boiled eggs served with homemade truffle-infused mayonnaise. A refined version of the bistro classic.

Three fresh oysters size n°3, farmed by the Bouteais family. Served raw on ice, iodized flavor and fleshy texture.

Small sweet Spanish red peppers stuffed with a mixture of fresh goat cheese and chopped dried fruits. Sweet, creamy, and crunchy.

Crispy puff pastry filled with warm goat cheese, melting apples, and drizzled with honey. A classic sweet and savory mix.

Creamy burrata heart served with green pesto, croutons, and chips for crunch. A fresh and milky starter.

Melting brie flavored with truffle in a crispy shell. Rich, earthy, and indulgent.

Cold soup of seasonal vegetables, usually based on tomatoes, cucumbers, and peppers. Refreshing and light.

Chickpea puree with sesame (tahini), lemon, and garlic, homemade. Creamy texture, served with bread.

Puff pastry shell filled with a rich creamy sauce with meat or mushrooms. A comforting traditional French dish.

Boneless rabbit thigh stuffed with mushrooms and spicy chorizo, wrapped in bacon and roasted. Tender meat with forest and spicy flavors.

Grilled duck breast served pink, accompanied by poached fruit and a mild spice sauce. Classic pairing of duck and fruit.

Duck leg slow-cooked in its own fat until melting, with crispy skin. A rich specialty from the Southwest.

Tender and marbled Angus beef steak, grilled to your liking. Intense and juicy meat flavor.

Raw beef meat manually cut into small cubes, seasoned with capers, onions, and condiments. Firm texture and fresh taste.

Beef cheek slow-cooked for 7 hours until extremely tender and gelatinous. Served with a rich sauce.

Roasted scallops topped with a crispy herb crumble. Tender and delicate flesh contrasting with the crunchy topping.

Fresh fish of the day, preparation depends on the chef's inspiration and the market.

Vegetarian ragout of various vegetables cooked in a flavorful curry sauce. Hot and spicy dish.

Selection of cheese changing daily.

Portion of Melun Brie (raw milk soft-ripened cheese) filled with or accompanied by summer truffle. Strong and earthy flavor.

Plate of three aged Protected Designation of Origin cheeses, perfectly matured. Offers a variety of textures and tastes.

Selection of three cheeses from the Normandy region, renowned for its rich and creamy dairy products (such as Camembert, Pont-l'Évêque).

Creamy vanilla custard covered with a layer of crunchy caramelized sugar. Break with a spoon before eating.

Chocolate cake with a molten center, served warm with a scoop of vanilla ice cream and caramel sauce. Intense and indulgent.

Slice of brioche dipped in an egg and milk mixture, then pan-fried in butter. Served warm with ice cream.

Two scoops of artisanal ice cream or sorbet in various flavors. Refreshing at the end of the meal.

Modern interpretation of the inverted caramelized apple tart. Melting apples and crispy pastry.

Light dark chocolate dessert. Light and airy texture with an intense cocoa flavor.

Round rice slowly cooked in sweetened and vanilla-infused milk. A creamy and comforting dessert reminiscent of childhood.