Le Sancerre

Classic French onion soup made with caramelized onions and beef broth. Served gratinated with cheese and croutons. Rich, sweet, and comforting flavor.

Homemade duck or goose foie gras, smooth texture and rich taste. Served with a sweet and savory date chutney to balance the richness.

Fresh oysters matured in claires, plump and iodized. Delicate texture and pronounced marine flavor. Eaten raw, often with a squeeze of lemon or shallot vinegar.

Shrimp coated in a light and crispy batter, served as croquettes. Accompanied by homemade mayonnaise.

Raw or medium-cooked salmon marinated in a sweet and savory Japanese teriyaki sauce (soy, mirin, sugar). Rich umami flavor.

Snails cooked in their shells with parsley and garlic butter. A classic of French gastronomy. Tender texture and herbaceous taste.

Camembert cheese baked in the oven until melting. Served with thyme-infused honey and thin slices of truffle. To be eaten warm, ideally with bread.

Creamy risotto slowly cooked in broth, with seared prawns and flavored with truffle. Rich and elegant dish.

Short pasta (coquillettes) prepared deliciously with high-quality Iberian ham (Bellota) and truffles. A comforting dish revisited in a luxury version.

Soft potato gnocchi served with basil sauce (pesto), crunchy walnuts, and fresh spinach.

Salmon fillet glazed with miso sauce (fermented soy paste), served with Pak Choi. Sweet and savory Asian flavors.

Grilled white fish fillet (sea bass) on a griddle. Seasoned with an olive gremolata (parsley-garlic) and served with rice. Tender flesh and crispy skin.

Peruvian-inspired dish similar to sashimi or carpaccio. Thin slices of raw tuna marinated in a fresh lime and coconut milk sauce.

Classic burger with ground steak, cheese, and bun. Served with homemade fries. Hearty and tasty.

Rolled wheat crepe filled with meat or fish and raw vegetables. A light and convenient meal.

Hot ham and cheese sandwich, gratinated in the oven. Crispy on the outside and melting on the inside.

Hawaiian bowl composed of rice, raw fish or marinated meat, and various fresh vegetables. Fresh and balanced.

Vietnamese rice vermicelli salad, served warm with medium-cooked beef, prawns, and raw vegetables. Fresh and fragrant dressing.

Romaine lettuce with chicken, hard-boiled egg, bacon, croutons, and parmesan, coated in creamy Caesar dressing.

Large ball of fresh Italian cheese with a creamy center, served with heirloom tomatoes and pesto. Creamy texture and milky taste.

Tender and lean beef cut, grilled to your liking. Served with a green pepper sauce and thick-cut fries (Pont-Neuf potatoes).

Roasted chicken breast, served tender with its reduced cooking juices and homemade mashed potatoes.

Pan-seared duck breast, served pink. Accompanied by a sweet and savory Hoisin (soy sauce) and sesame sauce.

Gourmet burger topped with shredded confit beef (pulled beef) instead of ground steak, with egg, bacon, and cheddar.

Raw beef, minced and seasoned (capers, onions, sauce). Can be served raw (prepared) or quickly seared (pan-fried).

Thai dish of marinated and grilled beef, cut into strips. Served here with truffle mash. Very tender and flavorful meat.

Piece of lamb meat (bottom of the leg) cooked very slowly (7 hours) until confit and melting. Served with asparagus.

Large cut of beef to share for two, selected according to the day's catch. Ideal for red meat lovers.

Soft cheese (Brie) filled with a truffle preparation. Creamy and very fragrant.

Small goat cheese, can be served fresh or dry. Typical goat flavor.

Pyrenean sheep's milk cheese with pressed paste, served with honey and walnuts for a sweet and savory pairing.

Cream cheese cake on a biscuit base, flavored with lime and topped with mango sauce. Fresh and creamy.

Pastry made of layers of crispy puff pastry and vanilla pastry cream, decorated with chocolate.

Bread slice soaked in a milk-egg mixture and pan-fried in butter. Served warm with ice cream and caramel. A very indulgent dessert.

Tart base filled with pistachio cream and fresh red berries. Balance between sweet and tart.

Elongated choux pastry filled with lemon cream and topped with meringue, reminiscent of lemon meringue pie.

Coffee served with an assortment of homemade mini-desserts. Perfect for tasting several sweets.

Chocolate cake with a molten center, served warm with a scoop of vanilla ice cream for a hot-cold contrast.

Thin crepes cooked in a pan, served in pairs with your choice of filling.