Le Sain Sert

Homemade duck foie gras, with a rich and melting texture. Served chilled, usually accompanied by toast or brioche.

Snails served hot in their shells, stuffed with garlic and parsley butter. A classic French starter with an herbaceous flavor.

Steamed leek whites served warm, drizzled with a light vinaigrette. A simple, sweet, and melting starter.

Fish fillets marinated in oil and aromatics, often served with warm potatoes and onions. Salty and distinctive flavor.

Selection of artisanal charcuterie (saucissons, terrines, rillettes). Ideal for tasting different pork textures and flavors.

Large complete assortment of all the charcuterie offered, including cured ham. Perfect for a rustic meal or to share.

Large, generous composed salad, often including foie gras, dried duck breast, or gizzards. Fresh and hearty.

Large slice of grilled country bread topped with flavorful ingredients (cheese, charcuterie, vegetables), baked in the oven.

Dozen snails with parsley butter served as a main course. Rich in garlic and herb flavor.

AAAAA-certified pork chitterling sausage (high quality), served with a red wine sauce. Strong flavor and characteristic texture.

Long-fibered cut of beef, known for its tenderness and flavor, served rare with a confit shallot sauce.

Selection of French AOP cheeses made from cow, goat, or sheep milk. To be enjoyed with bread and red wine.

Tasting platter including all the cheeses offered on the menu.

Creamy vanilla dessert cream covered with a thin layer of crunchy caramelized sugar.

Frozen dessert with honey, almonds, and candied fruits. Fresh, sweet, and fragrant.

Homemade pastry of the day, likely rich and decadent.

Small casserole of sautéed wild mushrooms (chanterelles). Woody and delicate flavor.

Dish made with seasonal autumn products, likely featuring mushrooms, squash, or game.

Fine-fleshed fish fillet served with an emulsified white wine butter sauce.

Traditional dish of gelatinous and tender meat, served with a zesty vinaigrette with herbs, capers, and onions.

Veal shank slow-cooked with vegetables, wine, and tomato. The meat is very tender.

Thick and tender cut of beef served with a wild mushroom sauce.

Grilled swordfish steak, served with a basil, garlic, and pine nut sauce.

Small individual chocolate cake with a warm, flowing center.

Likely a coffee gourmand served with an assortment of homemade petit fours or mini-desserts.

Dry and mineral white wine from the Loire, with citrus notes. Very fresh.

Dry and lively white wine from Burgundy, famous for its freshness and flint notes.

Very aromatic white wine from Alsace, with notes of lychee and rose. Often slightly sweet.

Sweet Bordeaux white wine, honeyed. Perfect with foie gras or as a dessert.

White wine from the Jura, often distinctive with notes of nuts and spices.

Great white wine from Burgundy, rich, buttery, and complex. A prestigious appellation.

Dry and elegant rosé wine from Pinot Noir. Fresh and fruity.

Light and refreshing Loire rosé, with notes of small red fruits.

Light and fruity red wine (Pinot Noir), with cherry and raspberry aromas.

Loire red wine (Cabernet Franc), supple and aromatic.

Loire red wine, structured with notes of ripe red fruits.

Supple and fruity Bordeaux red wine, pleasant to drink young.

Classic Bordeaux red wine, elegant with smoky notes.

Bordeaux red wine (right bank), round and fleshy, based on Merlot.

Prestigious Bordeaux appellation. Velvety, deep, and complex wine.

Southwest red wine, often spicy and robust.

Dark and powerful red wine (Malbec grape), with black fruit aromas.

Cru du Beaujolais renowned for its finesse and floral notes.

Cru du Beaujolais, light, luscious, and very fruity.

Powerful and structured Cru du Beaujolais, capable of aging.

Red wine from Burgundy (Côte de Beaune), firm, tannic, and colorful.

Rhône Valley red wine (Syrah), with notes of pepper and violet.

Red wine from Burgundy (near Chablis), light and lively with red fruit notes.

Rhône Valley red wine, fruity and spicy.

Southern Rhône Valley red wine, powerful, warm, and spicy.

Elegant Bordeaux red wine, with a beautiful tannic structure.

Elegant Champagne with fine bubbles, ideal for an aperitif.

Rich and vinous Champagne, dominated by Pinot Noir.

Special Champagne cuvée, a tribute to General de Gaulle who appreciated it.