Le Premier - Restaurant

Creamy heart of burrata served with toasted bread croutons. Mild flavor and creamy texture, ideal for starting the meal.

Large stuffed Paris mushrooms, a specialty from Anjou. Typically filled with a savory mixture (garlic, parsley, butter, or cheese) and roasted in the oven.

Oven-roasted eggplant served with crumbled feta. A melt-in-your-mouth, flavorful vegetarian dish, blending the sweetness of the vegetable with the saltiness of the cheese.

Rustic country pâté made with pork and herbs. Served cold, traditionally accompanied by bread and pickles.

Hard-boiled eggs served with a creamy homemade mayonnaise. An essential and comforting bistro starter.

Hot sandwich with melted cheese, grilled until golden and crispy. Gooey inside, often served with a salad.

Thin slices of marinated raw fish (sea bass), usually with olive oil and lemon. A fresh and light dish.

Assortment of artisanal charcuterie from Corsica (AOP). Intense flavors typical of the Mediterranean terroir.

Large sharing board combining various charcuterie and cheeses. Ideal for an aperitif or a convivial meal.

Selection of aged cheeses benefiting from a Protected Designation of Origin. Offers a glimpse into the diversity of French terroirs.

Seasonal fruit dessert baked under a layer of crumbled, crispy shortcrust pastry. Served warm.

Brioche or bread dipped in a mixture of milk and egg, then pan-fried until golden. Soft, sweet, and caramelized, a French dessert classic.