Le Corner

A French bistro classic made of hard-boiled eggs whose yolk has been mixed with mayonnaise and herbs, then replaced in the white. Creamy and smooth texture, mild and comforting flavor. Served cold as a starter.

Steamed leeks, tender and melting, served cold with a mustard vinaigrette. They are garnished here with crumbled hard-boiled eggs for added richness. A fresh and vegetable starter.

A whole camembert baked in the oven until runny and melted. It is drizzled with sweet honey and served with crunchy walnuts and salad. To be enjoyed hot by dipping bread or croutons into the melted cheese.

Land snails served in their shells, stuffed with garlic and parsley butter. The flesh is firm and chewy, infused with the rich flavor of the parsley butter. Eaten hot using a small fork and tongs.

Duck or goose foie gras terrine prepared on-site, with a silky and melting texture. Rich and delicate flavor, lightly seasoned. Served chilled with warm, crispy brioche for a temperature contrast.

A traditional soup made from caramelized onions and beef broth, gratinated in the oven with Cantal cheese. Savory, sweet and savory, and comforting taste. Served very hot with bread soaked in broth.

Frog legs sautéed in a pan with plenty of garlic and parsley. The meat is tender and delicate, reminiscent of a mix between chicken and white fish. Usually eaten with fingers to appreciate its full flavor.

A large mixed salad with quality chicken, salty Parmesan cheese, and crispy croutons. The creamy Caesar dressing binds all the ingredients. A complete, fresh, and satisfying dish.

A gourmet salad combining the freshness of vegetables and the richness of goat cheese, often served warm on toast. Accompanied by smoked duck breast for a savory touch. Ideal for a light yet nourishing lunch.

Signature salad featuring burrata, a creamy Italian cheese with a molten center. Served with bresaola (cured beef) and fresh vegetables. A mix of creamy and crunchy textures with Mediterranean flavors.

An Asian-inspired salad with crispy fried tempura shrimp. The Thai sauce adds sweet, savory, and spicy notes, complemented by the crunch of peanuts and the freshness of avocado.

Homemade burger with a juicy beef patty and flavorful aged cheddar. The caramelized onions add a sweet touch that balances the saltiness of the cheese. Served in a soft bun with fresh lettuce.

Crispy fried chicken burger, topped with melted cheddar and a creamy herb tartar sauce. Tomato and lettuce add freshness. A revisited American classic.

A meat-free alternative where the steak is replaced by a breaded and fried goat cheese patty. The honey-mustard sauce provides a sweet and sour flavor that pairs perfectly with the cheese. Indulgent and vegetarian.

A complete menu adapted for children, including a main course (meat or fish), a starchy side dish, a sweet drink, and ice cream for dessert. Simple flavors appreciated by the youngest.

Omelette made with organic eggs, served runny or well-done. Available plain for the pure taste of the egg, or flavored with truffle for an earthy and luxurious flavor. Accompanied by fries and salad.

Raw beef, knife-chopped and seasoned (capers, onions, mustard, egg yolk). Tender and fresh texture. Served with hot homemade fries for contrast.

Thin slice of veal, breaded and fried until golden and crispy. Served with spaghetti topped with tomato sauce. A comforting and generous Italian-inspired dish.

Quality chicken cooked with Thai flavors (spices, herbs, possibly coconut milk). Served with fragrant basmati rice and finely chopped vegetables. An exotic and aromatic dish.

Pan-seared duck breast, served pink with crispy skin. The meat is rich and flavorful, reminiscent of beef but with a more pronounced gamey taste. Accompanied by spiced carrots for sweetness.

Marbled and juicy beef cut, from the renowned Charolais breed. Topped with a creamy sauce made with powerful and salty blue cheese, Roquefort. An intense dish for red meat lovers.

A lean and tender cut of beef, served with a spicy pepper sauce. Accompanied by sautéed potatoes and wild mushrooms. A French brasserie classic.

Salmon fillet cooked on the skin side only (one-sided), which makes the skin crispy while keeping the upper flesh moist and tender. Served with a ratatouille of Provençal vegetables.

White fish fillet with a fine and delicate flesh, grilled or pan-fried. Served with a "sauce vierge" (olive oil, lemon, fresh herbs) that enhances the fish's flavor without masking it. Light accompaniment of rice and zucchini.

Raw salmon cut into small cubes, mixed with creamy avocado, dill, and shallots. Fresh, light, and textured. Usually served with fries or salad for a complete meal.

Premium quality pasta served with a cream sauce, ham pieces, and flavored with truffle. A rich, creamy, and very aromatic pasta dish.

Fresh stuffed pasta, with filling varying according to the day's recipe (meat, cheese, or vegetables). Served with sauce. Tender texture and homemade flavors.

The classic long pasta served with a rich beef and slow-cooked tomato sauce. Sprinkled with grated cheese. A hearty and filling family dish.

Caramelized apple tart baked upside down, with the pastry on top. Served warm, the apples are melting and sweet. The cold vanilla ice cream creates a delicious temperature contrast.

Rich and creamy dessert flavored with vanilla, covered with a thin layer of crunchy caramelized sugar. The sugar crust is broken to reach the cold cream underneath.

An airy and intense dessert made with high-quality Valrhona chocolate. Light and mousse-like texture, with a deep, not-too-sweet cocoa flavor.

Thick slice of brioche dipped in a mixture of egg and milk, then pan-fried in butter. Served warm with a salted butter caramel sauce and ice cream. A very indulgent and soft dessert.

Small choux buns filled with vanilla ice cream, generously topped with hot chocolate sauce. Toasted almonds add crunch. A bistro dessert classic.

Round rice slowly cooked in sweetened and vanilla-infused milk until creamy. Here, garnished with caramel and puffed rice for crunch. A comforting childhood dessert.

Freshly whipped, creamy, and light cheese, served chilled. Accompanied by a fruit coulis or tangy red berries. A fresh and lighter end to the meal.