Le Grand Pan

A composed salad combining the freshness of green beans with the crunch of smoked almonds. The perfect egg provides a creamy texture that binds everything with the flavorful pastrami. A balanced starter between vegetables and charcuterie.

A very fine and light cauliflower purée served with quickly seared octopus over high heat. The octopus is tender inside and grilled outside. A blend of vegetable sweetness and marine flavors.

Thin slices of beef tongue served cold. Gribiche sauce, made from hard-boiled eggs, mustard, and capers, provides acidity and a rich texture that enhances the meat's flavor. A traditional bistro starter.

Rustic meat pâté prepared on-site, served with a baby greens salad. Coarse texture and rich meat and spice flavor. Enjoyed with bread.

Raw salmon marinated in salt, sugar, and dill, served with a tabbouleh where semolina is replaced by grated cauliflower. Fresh and fragrant, with a melting texture for the fish.

Deboned pig's trotter meat, pressed into a patty and pan-seared until crispy. Served with a green salad. A dish rich in flavor and collagen.

Wild mushrooms (chanterelles) pan-fried, accompanied by thin slices of Corsican charcuterie (coppa). A mix of land and sea (or rather forest and charcuterie) with autumnal flavors.

French classic made of grated celeriac mixed with a mustardy mayonnaise. Served here with shrimp to add a touch of marine freshness. Crunchy and creamy.

Line-caught white fish (pollock) marinated gravlax style, served with a creamy avocado purée. A fresh and light variation on traditional gravlax.

Raw veal cut by hand, seasoned chef's style. Accompanied by peas for a sweet and vegetal touch. Tender and delicate texture.

Artichokes simmered in a white wine and herb broth (barigoule), served with Greek feta cheese and black olives. A dish with marked Mediterranean flavors.

Fatty and flavorful pork cut, marinated then grilled. Served with crunchy romaine lettuce and a spicy curry mayonnaise. A balance between the richness of the meat and the freshness of the salad.

Classic green bean salad enhanced by pieces of haddock (smoked fish) which replace the traditional lardons. Smoky flavor and crunchy texture.

Assortment of tomatoes of different varieties and colors, served with a ball of Italian cheese with a creamy center (burrata). Fresh, simple, and summery.

High-quality smoked salmon from Petrossian. Served with a fresh cream flavored with herbs. Melting texture and delicate smoky flavor.

Snails cooked in sauce (often butter, garlic, parsley), prepared according to the chef's recipe. Earthy flavor and tender texture typical of French snails.

Assortment of artisanal Basque charcuterie (ham, sausage, terrine) from Louis Ospital. Ideal for sharing as an appetizer. Authentic flavors from the Southwest.

High-quality canned small sardines, simply served with half-salted butter and bread. A bistro classic, appreciated for its iodized taste.

Wild wood pigeon, game with a pronounced flavor. Cooked whole to retain juices, then deboned for easy eating. Served with its reduced cooking jus. Red and firm flesh.

Lozère lamb chops, pan-seared. The meat is tender and pink, with a delicate flavor characteristic of lamb from this region.

Tender beef cut (also called 'poire' or 'merlan'), grilled on a hot plate (plancha). Served with a rich red wine sauce. Similar texture to fillet but with more flavor.

Pork belly slow-cooked until tender, then seared to make the skin crispy. Served with a creamy jus. A rich and indulgent dish.

Traditional specialty with a gelatinous and soft texture. The meat is rolled, cooked, then grilled for crispiness. Accompanied by a gribiche sauce (mayonnaise with herbs and capers) to enhance it.

Quality chicken breast with its skin, pan-seared to remain juicy. Served with a creamy sauce. A classic and comforting dish.

Grilled white fish fillet on a griddle. Vierge sauce is a cold marinade of olive oil, lemon juice, tomatoes, and herbs. Light and Mediterranean.

Artisanal Basque black pudding (blood sausage), rich in flavor and tender. Classically served with homemade mashed potatoes. Rustic and authentic flavors.

Marbled and flavorful beef cut, seared on the griddle. Served with a red wine sauce. For lovers of rare red meat.

Top part of the pork shoulder, fatty and flavorful, slow-cooked for maximum tenderness. Served with a creamy jus.

Line-caught red tuna (sustainable fishing) from the Basque Country. Served like a steak, often medium-rare, with an olive oil and herb sauce. Firm flesh and intense flavor.

Long-fibered veal cut, tender and flavorful. Quickly seared on the griddle. Served with a creamy sauce. More delicate than a beef flank steak.

Fresh scallops from Normandy, seared on the griddle. Soft, pearly flesh, lightly caramelized on the outside.

An exceptional quality Basque pork chop, very marbled and flavorful. Served whole to share. Accompanied by homemade fries and salad.

Large bone-in veal cut, to share. White meat, tender and delicate. Origin depending on availability (Basque Country or Corrèze).

Noble beef cut, aged and grilled, ideal for red meat lovers. The Limousin breed offers tender and finely marbled meat. To share.

Selection of aged French cheeses, served with bread. Varies according to the season.

Soup of fresh fruits cut into small cubes, served cold. Accompanied by a slice of homemade cake. A light and fruity dessert.

Chestnut cream, meringue, and whipped cream dessert. A classic dessert revisited by the chef.

Italian cream dessert flavored with chocolate, served with cookie crumbs (crumble) for crunch. Creamy texture.

The quintessential childhood dessert. Rice slowly cooked in vanilla milk, served with a salted butter or milky caramel sauce. Very creamy and comforting.

Upside-down caramelized apple tart, served warm with a creamy caramel. Crispy pastry and melting apples.

An espresso coffee served with an assortment of miniature versions of the desserts on the menu.

A hot tea served with an assortment of miniature versions of the desserts on the menu.