Le Moulin de la Galette

Terrine made with duck foie gras, served cold with a chutney to provide a sweet and sour note. Melting texture and rich taste. Enjoy spread on toast.

Snails served in their shells, topped with garlic and parsley butter. Traditional French dish with herbaceous and garlicky flavors. To be eaten hot using tongs and a snail fork.

Frog legs sautéed with tomato, garlic, and herbs de Provence. The meat is tender and delicate, reminiscent of chicken. Often eaten with fingers.

Shrimp breaded with Japanese breadcrumbs (panko) and fried. Very crispy texture. Served with a sweet and slightly spicy chili sauce.

Traditional onion soup topped with bread and a thick layer of melted cheese. Rich and flavorful broth. Comforting dish served very hot.

Small square pasta stuffed with cheese and parsley, served in a creamy sauce enriched with foie gras. Creamy and refined dish.

Egg cooked at low temperature to obtain a set but tender white and a creamy yolk. Accompanied by sautéed oyster mushrooms and a cream.

Whole Camembert cheese, breaded and fried or roasted, runny inside. Served hot with a green salad (mesclun) for freshness.

A starter that changes daily according to market products and the chef's inspiration. Ask the staff for the daily special.

Mussels cooked in a broth of white wine, shallots, and parsley. Served with homemade fries. A convivial dish, emblematic of brasserie cuisine.

Whole sole fish pan-fried with butter and lemon. White, firm, and delicate flesh. Served with steamed potatoes and spinach.

Thick piece of salmon grilled on a hot plate (plancha). Served with a sweet butternut squash purée and sautéed vegetables.

Linguine pasta served with a creamy wild mushroom sauce. Vegetarian dish with autumnal and rich flavors.

Pieces of coq marinated and simmered for a long time in red wine with lardons, mushrooms, and onions. Dark and fragrant sauce. Served with pasta.

Duck thigh slow-cooked in its own fat until the meat is very tender and the skin is crispy. Served with small roasted potatoes.

Tender and noble cut of beef, grilled to your desired doneness. Served with a choice of a spicy pepper sauce or a creamy béarnaise sauce.

Italian rice slowly cooked in broth to achieve a creamy texture, bound with parmesan. Garnished with large shrimp sautéed with garlic and parsley.

Turbot fillet, prized for its firm, white flesh, roasted and served with a white butter sauce. Accompanied by a vegetable tian (sliced and baked vegetables).

Lamb dish, prepared (roasted, grilled, stewed) according to the chef's inspiration. Tender and flavorful meat.

A portion of aged French cheese to choose from the selection. Usually served with bread.

A complete assortment of the four cheeses offered (cow and goat, soft and pressed paste). Ideal for tasting everything.

Dessert consisting of a rich and creamy vanilla cream, topped with a thin layer of crunchy caramelized sugar to be broken with a spoon.

Dark chocolate mousse, airy and light texture. Intense cocoa flavor. Classic and simple dessert.

Warm crepes served in a sauce of butter, caramelized sugar, orange juice, and liqueur (Grand Marnier). Sweet and bitter citrus flavor.

Dessert combining the crunchiness of meringue with the creamy sweetness of chestnut cream. Similar to a Mont-Blanc.

Fresh cheese cake with a dense and creamy texture, flavored with vanilla. Topped with a tangy red berry coulis.

Upside-down apple tart where the fruit is caramelized in butter and sugar before the pastry is baked. Served warm with a scoop of vanilla ice cream.

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

Sweet suggestion of the day prepared by the pastry chef. Changes daily.

Cup of ice cream or sorbet. Choose three flavors from the selection offered.

Champagne selected by the establishment. Festive French sparkling wine.

Laurent-Perrier Brut Champagne. Fresh, fine, and elegant style with citrus notes.

Ruinart's iconic Brut Champagne. Balanced, round, and full-bodied with notes of white-fleshed fruits.

Rosé Champagne famous for its short maceration (bleeding). Salmon color and intense fresh red berry aromas.

100% Chardonnay Champagne. Very elegant, bright, and pure with floral and citrus notes.

Ruinart Rosé Champagne. Combining the freshness of Chardonnay and the fruitiness of Pinot Noir. Gourmet and silky.

Laurent-Perrier's prestige cuvée. A blend of several exceptional years to recreate the perfect year. Great complexity.

Exceptional, very rare Champagne, produced only in great years. 100% Chardonnay from a single terroir (Le Mesnil-sur-Oger).