The Jeroboam

Breaded and fried king prawns seasoned with a local spice mix called Breton curry. Crispy on the outside and tender on the inside. Enjoy hot as a starter.

Fresh raw tuna cut into small cubes, combined with the sweetness of white chocolate. A bold and melting sweet and savory combination. To be enjoyed fresh.

Pasta parcels filled with langoustine meat, served in a creamy crustacean soup (bisque). Intense seafood flavor and delicate texture.

Garden snails simmered with pieces of spicy Spanish chorizo. A marriage of earthy and spicy flavors. Usually eaten with bread for dipping.

Fried chickpea fritters with sheep's cheese, served with chickpea purée and yogurt. Vegetarian dish with crispy and creamy textures.

Breaded and fried morsels containing melting veal head, accompanied by a cold sauce with hard-boiled eggs and capers. A rich and flavorful bistro classic.

Duck foie gras terrine prepared with notes of cocoa and cherry, reminiscent of Black Forest cake. Creamy texture and luxurious taste. Spread on toast.

Lightly seared scallops, served with a reduced seafood-flavored jus. Tender and delicate flesh, refined marine flavor.

Grilled octopus tentacles served with a chorizo-infused jus. Firm yet tender texture, with a smoky and slightly spicy flavor.

Lightly smoked salmon fillet, quickly seared to remain tender, topped with a creamy cep mushroom sauce. Woody and rich flavors.

Indulgent burger topped with quality Iberian pork bacon and melting provola cheese. Flavorful, rich, and hearty. Eaten with hands or cutlery.

Grilled duck breast served pink, accompanied by a peanut and satay spice sauce. Exotic sweet and savory blend with tender red meat.

Short twisted pasta served with a truffle sauce, melting mozzarella, and shavings of fresh black truffle. Very fragrant, creamy, and luxurious dish.

Beef cheek slow-cooked until extremely tender, served with a rich sauce typical of the Périgord region. Melting texture that falls off the fork.

Grilled Black Angus beef steak, served with herb and spice compound butter (Café de Paris). Juicy, marbled meat with a melting aromatic sauce.

Whole baked Camembert cheese garnished with black truffle. The center is molten and very fragrant. Served hot, often shared or for cheese lovers.

Creamy lemon curd served on a crumbly salted butter biscuit, accompanied by pineapple sorbet. A fresh, tangy, and crunchy dessert.

Layers of crispy puff pastry alternated with a light vanilla cream, assembled to order. Served with ice cream with biscuit pieces. Airy and creamy texture.

Warm waffle served with ice cream or cream, drizzled with chocolate sauce and sprinkled with toasted almonds. An indulgent hot-and-cold dessert.

Tender cake incorporating sweet squash and blueberries, served with a sorbet of the same fruit. Original, sweet, and fruity flavors.

Rich chocolate cake with a molten center, paired with the taste of peanut. Served with peanut ice cream. Very indulgent, sweet, and intense.

Thick slice of brioche dipped and pan-fried in butter, drizzled with salted caramel sauce and pecans. Soft, warm, and very comforting.

An espresso coffee served with a generous assortment of several miniature desserts. Perfect for tasting different sweets at the end of the meal.