Le Sens Unique

A warm appetizer of mussels baked in a small pot (cassolette). Topped with seasoned breadcrumbs and browned until crispy. Savory and rich.

A classic salad with romaine lettuce, breaded chicken, and aged parmesan cheese. Crunchy and creamy savory dressing.

A traditional French dish where a duck leg is salt-cured and slow-cooked in its own fat. The meat is extremely tender and savory, served with crispy skin.

Seared duck breast (Magret) served with a sweet honey sauce. The meat is typically served pink (medium-rare). Rich and meaty like steak.

Raw high-quality beef minced and seasoned with capers, onions, and sauces. Soft, cool texture. Savory and tangy.

Grilled fillet of Sea Bass (Bar). Served with a light olive oil-based sauce. The fish is white, flaky, and delicate.

A premium ribeye steak from Salers cattle, dry-aged for flavor. Rich, marbled, and juicy. Best enjoyed medium-rare.

Hanger steak (Tab) from Angus beef. Known for its intense beefy flavor and slightly chewy, fibrous texture.

Slow-cooked goose leg preserved in fat. Similar to duck confit but larger and slightly richer in flavor.

Veal kidney prepared whole or sliced. It has a firm texture and a distinct, rich iron flavor. A traditional French delicacy.

Large shrimp seared in a pan, served with pasta and a creamy shellfish sauce seasoned with mild chili pepper.

Assortment of French cheeses. Typically served with bread.

A selection of house-made pastries or cakes.

A rich chocolate cake with a molten liquid center, made with high-quality Manjari chocolate. Served warm.

Creamy vanilla custard topped with a layer of hardened caramelized sugar. Crack the top with your spoon to eat.

A cold dessert similar to ice cream but with honey, nuts, and pieces of candied fruit mixed in.

High-quality craft ice cream.

Coffee served with a selection of miniature desserts (Café Gourmand).

Dried plums soaked in Armagnac brandy. Sweet, boozy, and rich.

A sweet white wine from the Loire Valley, made from Chenin Blanc grapes. Honeyed and floral.

A dry, crisp white wine from Burgundy. Fresh with high acidity and mineral notes.

Classic dry white wine from Chardonnay grapes. Crisp, clean, and refreshing.

Premium white wine from a specific high-quality vineyard in Chablis. More complex and richer than standard Chablis.

Dry white wine from southern Burgundy. Typically buttery with notes of apple and citrus.

Sauvignon Blanc from the Loire Valley. Known for its smoky, flinty aroma and citrus flavors.

A fresh and fruity white wine similar to Sancerre, made from Sauvignon Blanc.

A classic dry rosé from Provence. Pale pink, light, and refreshing with berry notes.

A prestigious French sparkling wine. Dry, crisp, and elegant with fine bubbles.

A glass of Champagne (likely Maison Moutard). Sparkling, refreshing, and festive.