Le Grand Colbert

A rich and buttery delicacy made from duck liver, served with a sweet jelly made from Lillet apéritif. Smooth texture with a luxurious mouthfeel. Traditionally spread on toasted brioche or bread.

Tender frog legs sautéed in a classic Provençal sauce of garlic, butter, and parsley. The texture is similar to chicken wings but more delicate. Best eaten with your hands or a fork and knife.

A savory beef-based broth filled with caramelized onions and topped with toasted bread and melted cheese. Deeply flavorful and warming. Served hot in a crock.

A classic French bistro starter featuring halved hard-boiled eggs served with creamy mayonnaise. Simple, comforting, and rich in texture. Typically enjoyed with a bit of bread.

A rustic slice of seasoned pork meatloaf served with cold lentils in vinaigrette. The terrine is savory and meaty, while the lentils add an earthy contrast. Eaten as a cold appetizer.

Fresh raw sea bass diced and mixed with sweet mango, tart pomegranate seeds, and aromatic herbs. Light, refreshing, and citrusy. A delicate starter highlighting fresh seafood flavors.

Soft poached eggs served with an earthy and rich morel mushroom sauce. The runny yolk mixes with the savory mushroom gravy. Best enjoyed by dipping bread into the sauce.

A classic 'Salade Lyonnaise' featuring bitter frisée greens, salty bacon lardons, crunchy croutons, and a warm poached egg. The yolk creates a creamy dressing when broken. savory and textural.

Land snails cooked in shells with garlic, parsley, and butter. Chewy texture with a strong herbal garlic flavor. Use the provided tools to extract the snail and soak up the butter with bread.

Whole Dover sole pan-fried in butter and lemon, served with creamy mashed potatoes. The fish is delicate, nutty, and flaky. A quintessential French seafood dish.

Meaty monkfish tail paired with sweet grapes and ginger, served over couscous-like semolina. Monkfish has a firm, lobster-like texture. A dish with sweet and savory notes.

White fish fillet served with slightly bitter braised endives and bright citrus accents. The pollack is mild and flaky. A light and balanced main course.

Soft, airy dumplings made from pike fish, baked in a rich creamy lobster sauce. Served with rice. The texture is soufflé-like and very tender.

A whole roasted fish seasoned with lemon, served with a stew of summer vegetables like zucchini, eggplant, and peppers. The fish is moist with crispy skin. Be careful of bones.

A seafood stew containing salmon, pollack, prawns, and dumplings, baked under a puff pastry crust. Rich and creamy broth inside. Break the pastry crust to eat.

Whole lobster cooked with whisky and served with pasta in a rich tomato-based shellfish sauce (Sauce Américaine). Decadent and flavorful. Prepared for easy eating but may require some shell cracking.

A grand dish for sharing, featuring sea bass baked inside a puff pastry crust with mushrooms. The fish remains incredibly moist and aromatic. Served with your choice of side dishes.

Beef slow-cooked for seven hours until falling-apart tender, served with smooth mashed potatoes. Deep savory flavors from the long braise. A comforting and hearty dish.

A classic French white stew made with tender veal and morel mushrooms in a creamy sauce. Served with rice. Mild, creamy, and sophisticated in flavor.

A tender cut of beef tenderloin served with your choice of spicy peppercorn or creamy herb sauce. Accompanied by crisp fries and green beans. Lean and melt-in-the-mouth texture.

A large, thick cut of tenderloin designed to be shared. Roasted to order and served with rich Béarnaise sauce. Exceptionally tender and flavorful.

Rack of lamb roasted with aromatic thyme jus, served with creamy scalloped potatoes. The meat is tender and pink, with a savory herbal crust.

Grilled kidney served with bacon and sauce. Kidney has a firm, slightly chewy texture and a distinct, rich flavor. A traditional bistro dish for adventurous eaters.

A generous portion of roasted chicken served with its own roasting juices and fries. Simple, juicy, and classic. Skin is typically crisp and golden.

Blood sausage served with sweet cooked apples and onions over mashed potatoes. The pudding is soft and rich, balanced by the fruit's sweetness. A hearty and traditional dish.

Duck leg slow-cooked in its own fat until the meat is meltingly tender and the skin crispy. Served with savory white beans in tomato sauce. Rich and flavorful.

Pasta tubes tossed in a creamy sauce with earthy morel mushrooms. Rich, savory, and satisfying. A vegetarian-friendly option with deep umami flavor.

Fresh mixed lettuce leaves served with a light dressing.

Creamy pureed potatoes mixed with butter.

Steamed or sautéed green beans, tender and crisp.

Aromatic long-grain white rice.

A vegetable stew of eggplant, zucchini, peppers, and tomato.

Classic deep-fried potato sticks.

Braised or fresh chicory leaves, slightly bitter.

Sliced potatoes baked in cream and cheese.

Thick spears of white asparagus served with a rich, buttery Hollandaise sauce. The asparagus is tender with a delicate flavor. A seasonal spring delicacy.

Tender pieces of lamb cooked in aromatic spices, served with fragrant jasmine rice. Savory and warming. A flavorful departure from classic French dishes.

A flaky pastry dessert filled with pistachio cream and apricots. Sweet, nutty, and fruity with a crisp texture. Served as a slice.

A fixed-price menu offering a choice of starter, main course, and dessert from a selected list. A great way to sample classic dishes at a set price.

A meal designed for children under 14. Includes a drink, roasted chicken with fries, and ice cream for dessert.