Le Latin

Grilled beef cut, marbled and tender. Served with a sauce of your choice (creamy Roquefort or peppery).

Thick, lean, and tender grilled beef cut. Served with a sauce of your choice.

Grilled beef cut, slightly less tender than ribeye but very flavorful.

Three grilled lamb chops flavored with Provençal herbs. Tender meat and characteristic taste.

Classic grilled beef steak, served with crispy fries. A simple and popular dish.

Pan-fried chicken cutlet, coated in a creamy mushroom and cider or fresh cream sauce.

Traditional beef stew, slow-cooked in red wine with carrots, onions, and lardons.

Grilled duck breast, served with a sweet and savory orange sauce.

Duck leg slow-cooked in its own fat until tender, with crispy skin.

Very tender pork tenderloin, served with a creamy mustard sauce.

Pieces of rooster simmered in red wine with mushrooms, lardons, and small onions.

Pieces of poultry simmered in a creamy white sauce.

Large prawns grilled on a plancha or barbecue, served whole.

Grilled salmon fillet, pink and tender flesh.

Pan-seared scallops with garlic, parsley, and tomatoes.

Thick piece of cod (white fish) served with a creamy, slightly tangy sorrel sauce.

White fish with firm flesh, coated in a creamy sorrel sauce.

Communal dish of melted cheeses and white wine. Served with bread pieces for dipping and an assortment of cold cuts.

Variation of the classic fondue incorporating goat cheese for a more distinct flavor.

Cheese fondue enriched with Roquefort, a strong blue cheese.

Raw beef pieces to cook yourself in a pot of hot oil placed in the center of the table.

Fondue of various meats (beef, chicken, duck) to be cooked in broth or oil.

Assortment of raw beef and chicken to cook yourself at the table.

Thin slices of raw beef to cook yourself on a hot stone placed on the table. Healthy and fat-free cooking.

Assortment of three meats (beef, chicken, duck) to grill on a hot stone.

Selection of seafood to cook on a hot stone.

Gratin of potatoes, lardons, onions, and melted Reblochon cheese. A rich and comforting Savoyard classic.

Dish based on melted Reblochon cheese, often served with potatoes and cold cuts.

Melted raclette cheese served on potatoes.

Melted raclette cheese served with potatoes and a platter of assorted cold cuts.

Mussels cooked in a white wine, shallot, and parsley broth.

Mussels prepared with a tomato sauce, garlic, and Provençal herbs.

Mussels cooked in the marinara style with added fresh cream for smoothness.

Mussels served with a creamy Roquefort cheese sauce.

Long pasta served with a mix of seafood (mussels, shrimp, calamari).

Pasta served with a rich tomato and minced meat sauce.

Simple pasta with a tomato and herb sauce.

Ribbon-shaped flat pasta served with fresh salmon pieces and often a cream sauce.

Pasta served with a sauce of eggs, cheese, and lardons (or cream depending on the local version).

Savory crepe with ham and melted cheese, served with green salad.

Crepe with chicken and mushrooms, served with salad.

Crepe with salmon (smoked or fresh), served with salad.

The classic crepe with egg, ham, and cheese.

Rustic and hearty crepe with mountain ingredients.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar.

Light and airy dessert with rich dark chocolate.

Upside-down caramelized apple tart, served warm with fresh cream.

Refreshing mix of fresh seasonal fruits cut into pieces.

Chocolate lava cake, served warm with a scoop of vanilla ice cream.

Classic tart topped with baked apple slices.

A coffee accompanied by an assortment of small miniature desserts.

Cream puffs filled with vanilla ice cream and topped with hot chocolate sauce.

Chocolate lava cake with a scoop of ice cream.

Coffee or chocolate Liégeois cup

Vanilla ice cream cup topped with melted chocolate sauce and whipped cream.

Lemon sorbet with vodka.

Dessert ice cream cup.

Iced and frothy coffee drink.

Assortment of three scoops of ice cream or sorbet.

Duo of ice cream or sorbet scoops.

Classic espresso.

Large espresso or double shot.

Selection of hot teas or herbal teas.

Coffee with milk foam.

Hot cocktail based on coffee, Irish whiskey, sugar, and cream.

Hot drink with milk and cocoa.

Coffee with milk.

Espresso diluted with hot water, lighter than a regular espresso.

Decaffeinated espresso.

Complete menu including a starter, a main course, and a dessert of your choice from a selection of specialties.

Fruity and sparkling non-alcoholic cocktail.

Non-alcoholic version of Piña Colada, creamy and tropical.

Refreshing non-alcoholic cocktail with mint and lime.

Energizing mix of red fruits and citrus.

Multivitamin cocktail with sweet and tangy flavors.

Elaborate cocktail with fruity and sweet notes.

Cuban classic revisited here with a touch of cassis.

Sweet and slightly tart pink cocktail based on gin.

Elegant and fresh citrus cocktail.

Original mix combining orange, vodka, and cola.

Dark and rich cocktail with coffee aromas.

Bright blue, sweet, and lemony cocktail.

Traditional Caribbean aperitif, strong and aromatic.

Powerful cocktail mixing several white spirits with cola.

Very popular fruity and sweet cocktail.

Simple and refreshing long drink with rum and cola.

Creamy dessert cocktail with notes of coffee and almond.

Timeless classic based on gin and tonic water.

Simple mix of vodka and orange juice (Screwdriver).

Vodka mixed with tangy cranberry juice.

Visually layered cocktail based on tequila, orange juice, and grenadine.

Mix of whisky and cola.

Coconut rum mixed with orange juice.

Bitter and sparkling Italian aperitif based on Prosecco and Aperol.

Spiced mulled red wine (cinnamon, cloves), ideal in winter.

Spanish drink based on red wine and macerated fruits.

Prestigious French sparkling wine.

Simple table wines available by the pitcher or glass.

Belgian abbey beer.

Classic blonde lager beer.

Refreshing and cloudy wheat beer.

Malty French blonde beer.

Bottle of lager beer.

Premium French blonde beer.

Light Mexican beer often served with a lime wedge.

Tequila-flavored beer.

Strong Belgian blonde beer.

Glass of cider (sparkling apple drink).

Pitcher of cider.

White wine and cassis liqueur cocktail.

Italian Vermouth.

Portuguese fortified wine.

Bitter aperitifs.

Typically French aniseed aperitifs.

Shot of strong alcohol.

Premium Scotch whisky.

Champagne and cassis liqueur cocktail.

Glass of champagne.

Norman apple eau-de-vie.

Aged grape brandies.

Pear eau-de-vie.

Liqueur based on cognac and bitter orange.

Liqueur made from sweet and bitter orange peels.

Whisky cream or mint liqueur.

Selection of sodas and fruit juices.

Still or sparkling mineral water.