Le Murmure Fracassant

Snails served in their shells with garlic and parsley butter. A French classic. To be enjoyed hot with bread.

Japanese-inspired noodle broth with mushrooms and fermented black garlic. Rich and deep umami flavor.

Small pasta parcels filled with shrimp served with a creamy sauce flavored with sage and lemon. Melting texture and delicate taste.

Eggs baked in ramekins with smoked salmon and cream. Served with toast sticks (mouillettes) for dipping into the runny yolk.

Mushrooms sautéed with garlic and parsley, served with a flavorful meat jus and a runny egg yolk.

Fresh and crunchy Asian-inspired salad with various vegetables, peanuts, and a flavorful sauce. Choice of beef or shrimp.

Gourmet salad with breaded or crusted goat cheese, savory bacon bits, and a poached egg. Mix of hot and cold textures.

Hearty salad with spicy and fruity flavors, combining Cajun chicken, curry shrimp, avocado, and citrus fruits.

A very generous salad serving as a complete meal, with ground beef, potatoes, egg, and bacon bits.

Classic burger with melted cheese, served with fries and salad.

Burger topped with grilled bacon slices, served with fries and salad.

Vegetarian burger using a Portobello mushroom as the main element, served with fries and salad.

Hot ham and Comté cheese sandwich, gratinated. Crispy and melting.

Hot ham and Comté cheese sandwich, gratinated, topped with a fried egg.

Assortment of various cured meats (ham, salami, etc.), ideal for sharing.

Assortment of aged cheeses, usually served with bread.

Mixed board combining cured meats and cheeses.

Creamy rice cooked with mushrooms, flavored with truffle sauce (tartufata) and topped with walnuts for crunch.

Long pasta served with spicy chorizo and shrimp in a curry sauce. A spicy surf and turf combination.

Short pasta with fresh and smoked salmon in a creamy lemon sauce.

Tender veal stew with olives and seasonal vegetables.

Fish fillet fried in batter, served with fries and a mayonnaise sauce with herbs and pickles.

Ground beef seasoned with blue cheese and walnuts. Served raw or very lightly seared.

Grilled beef cut served with a red wine and shallot sauce, accompanied by small potatoes.

Reunion Island specialty of sausages simmered in a spicy tomato sauce, served with rice and beans.

Thai-inspired dish: marinated and grilled beef, served thinly sliced with a spicy and tangy sauce.

Fresh fish of the day served with an aromatic sauce and rice and vegetable accompaniments.

Meat cut selected by the butcher, varying according to availability.

Portion of crispy fries.

Simple buttered pasta.

Fried and seasoned potato wedges.

Small Asian-inspired salad with peanut sauce.

Fragrant white rice.

Small roasted potatoes with skin.

Rice cooked risotto-style, creamy.

Assortment of seasonal vegetables.

Green salad with vinaigrette.

Selection of French AOP cheeses.

Plate of two cheeses of your choice from the selection.

Thin crepes served with a sweet filling of your choice.

Traditional creamy rice pudding, cooked in milk, enhanced with caramel and crispy puffed rice.

Brioche dipped in a mixture of egg and milk then pan-fried, served hot with ice cream.

Cake with a molten praline center, served with a scoop of vanilla ice cream.

Crispy tart with sliced apples, drizzled with caramel and served with ice cream.

Artisanal scoop of ice cream or sorbet.

Gourmet coffee served with three small pastries.

Gourmet tea served with three small pastries.