Le Pré Catelan

A rustic homemade terrine, enriched with foie gras for a creamy texture and rich flavor. Served with country bread.

A classic cold starter made of chicken, mayonnaise, and mimosa eggs (hard-boiled eggs whose yolks are mixed with mayonnaise and herbs).

Traditional homemade blood sausage, rich in iron and very flavorful, served pan-fried with a crisp frisée salad to balance the richness.

Cold soup of fresh tomatoes, accompanied by a creamy burrata cream. A very refreshing and summery starter.

Poached or pan-fried ray wing, served with a lemony white butter sauce, capers for acidity, and croutons for crispness. The flesh is tender and flaky.

Small pieces of cod, breaded and fried, served with tartar sauce (mayonnaise with capers and herbs). Crispy on the outside, melting on the inside.

Tender and very flavorful cut of beef, grilled to your preference. Choose between a spicy peppercorn sauce or a milder shallot sauce.

Juicy pork chop coated in a crispy breading, served with a maître d'hôtel butter with herbs that melts over the hot meat.

Delicate sweetbreads (veal thymus) with a creamy texture and delicate flavor, pan-fried until golden and served with a mushroom sauce.

Hollowed-out vegetables (tomatoes, zucchini, etc.) filled with a mixture of meat and herbs, roasted in the oven and basted with a rich meat jus.

Lamb pieces slow-cooked with tomatoes, garlic, olive oil, and herbs de Provence. The meat is meltingly tender and fragrant.

Fried potato sticks, golden and crispy. A classic side dish.

Mashed potatoes with butter and milk for a smooth and creamy texture.

Fresh and crisp romaine lettuce hearts, served plain or with a light vinaigrette.

Cooked spinach leaves mixed with fresh cream. Smooth texture and rich flavor.

Selection of aged cheeses of the day. Ask your server for the exact selection.

Choux pastry filled with vanilla ice cream and topped with hot chocolate sauce. A gourmet classic.

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

Dark chocolate mousse, light and airy, rich in cocoa.

Rustic cake made of fruit baked in a thick crepe batter. Here prepared with tart rhubarb.

Crispy and sweet meringue served with fresh red berries and often whipped cream.

Fresh sea urchin served in jelly with a smooth celery cream and caviar. A luxurious starter with intense marine flavors.

Dish inspired by Provence with a rich fish soup, served with bottarga (dried mullet roe) for a salty touch.

Lobster served warm with rosemary-infused butter. Tender and fragrant flesh.

Crab meat served with a warm dashi broth jelly and anise-flavored fennel cream.

Ravioli stuffed with langoustine and foie gras, presented with a delicate jelly decorated with gold leaf.

Cod prepared as brandade (emulsion of fish, olive oil, and potatoes), smooth and creamy texture.

Smoked and slow-cooked salmon, enhanced with a touch of spicy wasabi.

Caviar served with a refreshing Champagne sorbet. A sophisticated marriage of savory and tart.

Young pigeon poached for tender meat, accompanied by sweet dates and semolina for texture.

Light steamed cheese soufflé, served with a rich Comté cream.

Dessert featuring honey and pollen, served on a shortbread biscuit with honey ice cream.

Intense and melting dark chocolate tart, accompanied by a smooth milk ice cream to balance the bitterness.