Le Poulpry

Langoustines prepared with a crispy crust (Viennoise style). Served with crunchy vegetables in an aromatic broth. A marriage of delicate textures and marine flavors.

A flaky pie filled with shredded duck meat and rich foie gras. Enhanced by a truffle-scented vinaigrette. A warm, rustic, and very gourmet dish.

Fines de Claire oysters served with a tangy green apple jelly. Topped with an iodized whipped cream. A fresh starter blending the saltiness of the oyster and the fruitiness of the apple.

Pan-seared scallops, tender and sweet. Accompanied by leeks with truffle and a light, smoky sauce. An elegant classic with land and sea flavors.

Creamy duck foie gras served with passion fruit jelly and an exotic mango-lime chutney. The acidity of the fruits balances the richness of the foie gras. To be spread on crispy bread.

John Dory fillets with firm, white flesh. Served with parsnip purée, mushrooms, and a rich Jura yellow wine sauce. A dish with autumnal and woody flavors.

Wild sea bass, a fish with delicate, flaky flesh. Served with potatoes prepared in various ways and a foamy lobster sauce. Savory and refined.

Whole sole cooked in browned butter and lemon, garnished with capers and croutons (Grenoble style). Served with spinach (tetragon) and a fine purée. A traditional and luxurious fish dish.

Tender veal fillet topped with a slice of pan-seared foie gras (Rossini style). Accompanied by a potato gratin and vegetables. A rich and melting meat dish.

Roasted lamb loin flavored with salted preserved lemon. Served with spiced rice and a light chickpea mousse (hummus). Mediterranean and oriental flavors.

Tender pigeon breast and slow-cooked legs wrapped in a crispy leaf (pastilla). Served with seasonal vegetables. A meat with a pronounced gamey flavor.

Selection of various French cheeses, from fresh to more robust aged varieties. Ideal for discovering cheese diversity before dessert. Enjoy with bread.

Molded cake surrounded by biscuits, filled with a citrus and white chocolate mousse. Served with passion fruit sorbet. A fresh, creamy, and tangy dessert.

Chocolate dessert playing on crunchy textures. Accompanied by nougat ice cream (honey and almonds) and a warm chocolate sauce. Rich and intense in cocoa.

Iced dessert composed of crunchy meringue, whipped cream, and fruits (mandarin, pear). A mix of airy and fruity textures.

Classic based on chestnut cream vermicelli and whipped cream. Flavored with Bailey's liqueur and caramel. Sweet, creamy, and sugary.

Crunchy textured dessert flavored with yuzu (Japanese lemon) and topped with meringue. Served with lemon sorbet. Very bright, refreshing, and lemony.

Coffee served with a selection of several miniatures of the desserts on the menu. Perfect for tasting a bit of everything at the end of the meal.