Le comptoir du Relais

A glass of dry and elegant champagne. Ideal for starting the meal with freshness and finesse.

Hard-boiled eggs served with a creamy homemade mayonnaise. An iconic starter from Parisian bistros.

Rustic country pâté served in a terrine. Rich in meat and seasoned, to be spread on bread.

Traditional soup with caramelized onions in a flavorful broth. Gratinéed in the oven with melted Comté cheese and bread.

Small pasta filled with mushrooms and spinach. Served in a chicken broth flavored with Thai spices.

Quality sardines served in their tin. Accompanied by butter flavored with Basque chili and cornbread.

Fresh and crisp salad combining endives, spinach, and raw vegetables. Enhanced with apples for acidity and hazelnuts for crunch.

Creamy rice cooked in squid ink (black color) with marine flavors. Garnished with shrimp and Spanish cured ham.

Grated celeriac in a light mayonnaise sauce. Mixed with fresh crab meat and diced apple for freshness.

Hot ham and cheese sandwich, gratinéed. Served with a crisp sucrine salad.

Creamy spread made with smoked fish roe, flavored with dill. Served with salmon and toast.

Generous assortment of various charcuterie (black pudding, sausages, terrine). Ideal for sharing at the start of a meal.

Semi-cooked duck foie gras, melting texture and rich flavor. Accompanied by a citrus touch and toast.

Snails served in their shells with garlic and parsley butter. A classic of French gastronomy.

Macaroni pasta baked in a creamy sauce. Generously gratinéed with Comté cheese.

Large composed salad of romaine lettuce, chicken, croutons, and Parmesan. Dressed with a classic Caesar sauce with anchovies.

Raw beef cut by hand and seasoned. Served with salad and onions for flavor.

Tender and flavorful piece of pork. Accompanied by lentils simmered with small smoked lardons.

Beef stew, long-simmered in red wine until very tender. Served with pasta and winter vegetables.

Pork trotter prepared boneless and crispy on the outside. Served with a creamy purée enhanced with old-fashioned mustard.

Red tuna steak, lightly seared on both sides, raw in the center. Accompanied by fresh vegetables and a light sauce.

Thick white fish fillet baked in the oven. Served with melting endives and a flavorful meat jus.

Beautiful marbled and grilled beef cut. Served with a creamy pepper sauce and a fine mashed potato purée.

Lobster tail roasted in butter. Accompanied by a creamy celeriac risotto and a rich crustacean sauce.

French white wine, vintage 2023. A selection chosen for its freshness and aromas.

French red wine, vintage 2023. A wine with character selected by the house.

Small creamy and aged cow's milk cheese. Served whole, ideal for finishing the meal on a savory note.

Fresh, drained goat cheese. Served with fragrant Corsican honey and a crunchy element.

Intense chocolate dessert playing on textures. Olive oil and salt enhance the cocoa flavor.

Childhood dessert made of round rice slowly cooked in vanilla milk. Served with a creamy caramel sauce.

Smooth and melting egg flan topped with liquid caramel. Garnished with nougatine pieces for crunch.

Caramelized apples baked on a pastry. Served warm with a scoop of vanilla ice cream.

Frozen dessert combining crunchy meringue, vanilla ice cream, and fresh fruit. Almonds add a toasted touch.

Light poached meringue whites, floating on a liquid vanilla crème anglaise.

Deconstructed version of lemon tart. Combines crunchy biscuit, tart crémeux, and sweet meringue.

Leavened cake soaked in a rum-based syrup. Served with generous whipped cream.