Le Comptoir de l'Artoise

A classic French salad featuring warm confit duck gizzards served over fresh greens. The gizzards are rich and meaty with a tender, slightly chewy texture similar to dark meat chicken. A hearty and savory start to the meal.

Fresh mushrooms sautéed until golden and tender. Served with a rich cream sauce infused with parsley. Earthy and savory flavors.

A rustic pâté made from coarsely chopped seasoned meats, pressed into a loaf form. Served cold with a sweet and savory onion jam to balance the richness. Best enjoyed spread on bread.

A small, soft cow's milk cheese roasted until warm and runny. It has a creamy texture and a nutty, slightly funky flavor. MOF indicates it is selected by a top French craftsman. Dip bread into the melted cheese.

A smooth, pureed soup made from green peas. It has a sweet, vegetal flavor lifted by the cool, refreshing taste of fresh mint. Creamy texture without being too heavy.

A premium cut of French Charolais beef, known for its tenderness and flavor. Served with a creamy, spicy peppercorn sauce. A rich and classic meat dish.

Pan-seared veal liver, which has a distinct, mineral-rich flavor and very tender texture. The raspberry vinegar sauce adds a sweet and tangy acidity that cuts through the richness of the organ meat.

Slices of roasted duck breast (magret), characterized by dark, flavorful meat and a layer of fat. Paired with cooked apples which provide a sweetness that complements the savory duck.

High-quality free-range chicken breast served with a savory mushroom cream sauce. The meat is lean but juicy, and the sauce adds earthy richness.

A white fish fillet pan-fried in butter, lemon, and parsley (Meunière style). Topped with toasted almonds for a nutty crunch. The fish is flaky and delicate.

High-quality certified salmon fillet served with sorrel sauce. Sorrel is an herb with a tangy, lemony flavor that pairs perfectly with fatty fish. Rich yet refreshing.

A famous French soft cheese made from raw cow's milk. It has a bloomy white rind and a creamy, buttery interior with earthy mushroom notes. Served at room temperature.

A rich vanilla custard base topped with a layer of hardened caramelized sugar. Use a spoon to crack the crunchy sugar top to reach the smooth cream underneath. Sweet and textural.

An airy, whipped chocolate dessert. It has a light, foamy texture and a deep, rich cocoa flavor. Melts in the mouth.

A light meringue 'island' floating on a sea of vanilla custard (crème anglaise). Topped with pistachios for crunch. A classic French dessert known as Île Flottante.

A baked dessert where seasonal fruit is covered in a thick, flan-like batter. Served warm or lukewarm. It has a texture between a cake and a custard.