Le Comptoir Loz

A stew of tender octopus accompanied by peas and chorizo. The flavor is rich and slightly spicy from the chorizo. Enjoyed warm as a starter.

Raw fish marinated in citrus juice with red onions, cilantro, and chili. Fresh, tangy, and slightly spicy.

Thin slices of high-quality Spanish dry-cured ham. Intense flavor and melt-in-your-mouth texture. Served with butter and toast.

A creamy Italian fresh cheese served with cured ham and arugula. Dressed with balsamic vinegar and sprinkled with pine nuts for crunch.

Small square pasta stuffed with cheese, typical of the Dauphiné region, served in a creamy blue cheese sauce with walnuts. A rich and comforting dish.

Duck foie gras cooked at low temperature, served with a sour cherry chutney. A classic sweet and savory combination, melt-in-your-mouth and refined.

Eggs baked in truffle-infused cream. Served with toast sticks for dipping in the runny yolk.

A French bistro classic of hard-boiled eggs topped with homemade mayonnaise. Simple, creamy, and flavorful.

Light and crispy Japanese-style shrimp fritters. Served with a sweet and sour dipping sauce.

Assortment of French charcuterie including dry sausage, cured ham, and rosette. Ideal for sharing as an appetizer with bread.

Toasted bread topped with mashed avocado, smoked salmon, and a poached egg. Accompanied by arugula and a drizzle of balsamic cream.

Hot ham and cheese sandwich, grilled and gratinated. Crispy and melting. The Madame version adds a fried egg on top.

A revisited Caesar salad with crispy breaded chicken, parmesan, croutons, and a hard-boiled egg on a bed of romaine lettuce.

Mixed salad served with breaded warm goat cheese or on toast. Accompanied by fresh pears and walnuts for a sweet and savory contrast.

A complete vegetarian meal bowl with a base of seasoned rice and a variety of fresh and marinated vegetables. Healthy and colorful.

Rice bowl topped with salmon, avocado, and vegetables, seasoned with teriyaki sauce and sesame. Inspired by poke bowls.

Original bowl mixing crispy chicken, sweet mango, avocado, and fava beans on a rice base. A blend of exotic flavors and textures.

Thai-inspired dish of marinated and grilled beef, sliced. Served with a flavorful sauce and Thai rice.

Roasted duck breast served with a sweet and savory orange and honey sauce. Accompanied by homemade mashed potatoes.

Pieces of veal simmered in a porcini mushroom sauce. Served with rigatoni pasta to soak up the sauce.

Tender and flavorful beef cut, grilled and served with a confit shallot sauce. Accompanied by smoked butter mashed potatoes.

Veal kidneys cooked in a cocotte with a cream and bacon sauce. Served with small grenaille potatoes.

Traditional coarse-ground sausage served with Aligot, a mashed potato dish mixed with fresh tomme cheese, making it stringy and elastic.

Raw minced beef seasoned with southern flavors (sun-dried tomatoes, olives, parmesan). Served fresh with fries.

Generous burger with a French beef patty, melted cheddar, and classic toppings. Served with fries.

Option to replace your dish's standard side with vegetables or Aligot.

Extra portion of green salad.

Extra portion of fries.

Extra portion of aligot (mashed potatoes with cheese).

Selection of aged cheeses of the moment. Available in individual portion, duo, or sharing platter.

Baba cake soaked in syrup and whisky, topped with chestnut cream and whipped cream. A rich and alcoholic dessert.

Choux pastry filled with ice cream or cream, drizzled with hot chocolate sauce and sprinkled with toasted almonds.

Pastry made of thin layers of crispy puff pastry and cream, flavored with milk caramel.

Half fresh mango served with a scoop of passion fruit sorbet. A light and fruity dessert.

Chocolate cake with a molten center, served with milk caramel and a scoop of vanilla ice cream.

Vanilla custard dessert covered with a thin layer of crunchy caramelized sugar.

A coffee served with an assortment of small pastries (panna cotta, mini crème brûlée, cake). Option to replace coffee with tea.

Ice cream sundae with coffee ice cream, chestnut cream, walnuts, and whipped cream.

Three scoops of ice cream or sorbet of your choice from the available flavors (vanilla, fruit, chocolate, etc.).