Le Grisbi

Hard-boiled eggs topped with mayonnaise, flavored with chorizo oil and sprinkled with breadcrumbs. A classic revisited starter, rich and flavorful.

Creamy butternut squash soup served with roasted chestnuts. Sweet and comforting with a smoky note.

Breaded and fried croquettes filled with shredded duck confit. Crispy on the outside, melting on the inside, served with a pepper cream.

Pâté en croûte filled with marinated meats, baked in puff pastry. Served cold with pickled vegetables.

Frog legs sautéed in butter, lemon, and parsley, garnished with chorizo crumbs. Tender texture reminiscent of chicken.

Thin slices of seasoned raw porcini mushrooms, served with toasted hazelnuts. Woody flavor and delicate texture.

Raw minced and seasoned beef. Fresh and tender, served cold.

Fresh fish of the day depending on availability. Preparation varies according to the chef's inspiration.

Barbecued beef steak accompanied by a tarragon butter emulsion sauce. Smoky and rich flavor.

Wild duck roasted on the bone, served with a red wine and shallot sauce. Pronounced gamey flavor.

Pork chop on the bone, juicy and flavorful, served with a zesty mustard sauce.

Extra portion of side dish.

Selection of aged cheeses. Perfect to finish the meal before dessert.

Creamy vanilla dessert topped with a thin layer of crunchy caramelized sugar. Smooth and contrasting.

Airy dessert with rich cocoa chocolate. Light and melting texture.

Cooked apples topped with a crispy crumbled pastry. Served with Isigny crème fraîche.

Dessert made from sweetened chestnut purée and whipped cream. Sweet and smooth.