Le Sanglier Bleu

A creamy soup blending sweet carrots and coconut milk, served with ginger-spiced sautéed shrimp. Savory, sweet, and aromatic. Enjoy as a warm appetizer.

Tender poached leeks dressed in a tangy vinaigrette, served with 'Mimosa' eggs (similar to deviled eggs). A classic French bistro starter with fresh and sharp flavors.

A soft poached egg with a runny yolk served over earthy sautéed mushrooms. Rich and savory. Break the egg to create a creamy sauce for the mushrooms.

Rich and buttery duck liver pâté served with a sweet fruit chutney to cut the richness. Smooth and decadent. Best enjoyed spread on bread.

Thinly sliced raw salmon cured with salt and sugar, served with a herbed dill cream. Silky texture with a fresh, savory flavor.

Raw sea bass slices marinated in citrus juice and seasoned with mild Basque chili powder. Delicate, fresh, and slightly tangy.

Fried rice balls stuffed with mushrooms and cheese, served with tomato sauce. Crispy on the outside, creamy and savory inside.

Pan-seared white fish served with slightly bitter chicory and a rich citrus butter sauce. Flaky texture with a balance of buttery and tangy flavors.

Seared scallops served with fregola (toasted pasta pearls) and savory bacon. Sweet seafood pairs with salty pork and chewy pasta.

Ray wing (skate) served with a tangy caper sauce and spinach. The fish has a unique, fibrous texture that pulls apart easily. Savory and buttery.

Slow-cooked pork belly with layers of fat and meat, served with creamy mashed potatoes. Rich, tender, and comforting.

Grilled beef steak served with fries and a garlicky herb sauce. Juicy meat with bold herbal flavors.

A platter of sliced dry-cured French sausage. Salty, chewy, and savory. Great for snacking or sharing.

Traditional French dish of frog legs sautéed in garlic and parsley butter. The meat is tender, similar to chicken wings but more delicate.

Escargots cooked in shells with rich garlic and herb butter. Chewy and earthy. Use the small fork provided to pull the meat from the shell.

Beef burger topped with cheese, bacon, and caramelized onions. Savory, juicy, and sweet from the onions.

Sliced duck breast served with a rich sauce (typically truffle-based) and smooth celery root mash. Gamey, savory, and elegant.

Duck leg slow-cooked in its own fat until falling-off-the-bone tender, with crispy skin. Served with potatoes. Very rich and savory.

Raw minced beef seasoned with spices and condiments. Cool, soft texture. Choose between classic seasoning or Italian style (often with parmesan and sun-dried tomatoes).

A selection of French cheeses, ranging from soft to hard and mild to strong. Served with bread.

Rich vanilla custard topped with a brittle layer of caramelized sugar. Creamy inside with a crunchy top.

A refreshing dessert with citrus fruit segments, lemon cream, and lychee. Sweet, tart, and light.

Airy chocolate mousse paired with a crunchy, salted cocoa crumble. Deep chocolate flavor with contrasting textures.

Sponge cake soaked in rum syrup (Baba au Rhum), served with a zesty passion fruit and ginger sorbet. Sweet, boozy, and tangy.

Coffee or tea served with a selection of miniature desserts. A great way to taste multiple sweets at once.

Organic red wine from the Rhône Valley. Typically spicy, fruity, and robust.

Red wine from the Northern Rhône, made from Syrah. Aromatic with notes of dark fruit and pepper.

Red Bordeaux wine from the Right Bank. Merlot-based, typically round and fruity.

Red Bordeaux wine from the Left Bank. Cabernet-dominated, structured with tannins and dark fruit flavors.

Premium red wine from Saint-Émilion, Bordeaux. Elegant, rich, and velvety.

Red wine from Pomerol, Bordeaux. Merlot-based, known for being smooth, plummy, and opulent.

Organic red wine from the Loire Valley (Cabernet Franc). Fresh, lighter-bodied with notes of red berries.

Red wine from Languedoc. A blend of Syrah, Grenache, and Mourvèdre. Earthy and full-flavored.

Organic red wine from Languedoc. Known for its aromatic complexity, blending herbs and dark fruits.

Classic red Burgundy made from Pinot Noir. Light to medium body with red fruit flavors and earthiness.

Red Burgundy wine from the Côte Chalonnaise. Pinot Noir with good structure and fruitiness.

Red Beaujolais wine made from Gamay grapes. Light, fruity, and easy-drinking.

White wine from Languedoc. Aromatic with scents of apricot, peach, and flowers. Low acidity.

White wine made from Chardonnay grapes. Medium-bodied with notes of citrus and apple.

White wine from the Loire Valley (Touraine). Crisp, dry, and refreshing with grassy and citrus notes.

Famous Sauvignon Blanc from the Loire Valley. Known for its smoky 'gunflint' aroma and crisp acidity.

Organic white Burgundy (Chardonnay). Richer style with stone fruit flavors and minerality.

Crisp white Burgundy (Chardonnay) from northern France. Very dry with high acidity and mineral notes.

Organic rosé from Provence. Dry, pale pink, and refreshing with hints of strawberries.

Popular Provence rosé. Very pale, crisp, and citrusy. An iconic summer wine.

French sparkling wine. 'Brut' means it is dry. Crisp and bubbly.

Champagne made exclusively from white grapes (Chardonnay). Elegant and refined acidity.