Le Soufflé

A complete fixed-price menu including a starter, main course, and dessert. Allows you to discover the house specialties. Ideal for a structured gourmet meal.

A menu specially designed for children under 10 years old. It includes a miniature version of the famous soufflés (savory and sweet) as well as a drink.

A fresh salad made with seasonal vegetables. Light and crisp, served with a simple vinaigrette. Perfect for a gentle start to the meal.

A French classic made of caramelized onions simmered in beef broth, topped with bread and cheese, then gratinéed in the oven. Rich, sweet and savory, comforting flavor.

Land snails served in their shells with parsley and garlic butter. The texture is tender and the taste is dominated by herbs and garlic. Enjoy with bread to soak up the butter.

Duck foie gras prepared as a terrine, served cold. Creamy and melting texture, rich and delicate taste. Usually served with toast or brioche.

A combination of two classics: a small gratinéed onion soup and a small airy cheese soufflé. Allows you to taste two specialties in one starter.

A dish playing on textures and the sweet and savory combination of blue cheese (Roquefort) and pear. The crispness contrasts with the creamy cheese.

A tasting plate centered around foie gras, presented in two forms: as a hot and airy soufflé, and as a cold and melting terrine.

The classic cheese soufflé. A preparation of beaten egg whites and melted cheese that puffs up in the oven. Very light and airy texture, savory cheese flavor.

Savory soufflé incorporating spinach and a cheese flavored with garlic and herbs. A creamy, vegetal mix in a fluffy texture.

A gourmet variation of cheese soufflé with pieces of ham. Reminiscent of the flavors of a hot sandwich but with the lightness of a soufflé.

A bold soufflé combining the strength of Roquefort (blue cheese) and the sweetness of caramelized pears. A sophisticated sweet and savory balance.

Original soufflé combining the smoky flavor of haddock (fish) with the sweetness of artichoke. A flavor-rich specialty.

Inspired by pike quenelles, this fish soufflé is served with a rich crayfish sauce. Delicate marine flavors and a creamy texture.

A hearty cheese soufflé accompanied by a creamy chicken and mushroom sauce. A royal and nourishing dish.

A revisited version of the famous beef stew in red wine, in soufflé form. The deep flavors of slow-cooked beef integrated into a light structure.

Luxurious foie gras soufflé, accompanied by fig jam for a sweet touch. Rich, creamy, and festive.

A temporary creation by the chef based on seasonal ingredients. Ask your server for today's composition.

The special dish of the day, prepared with fresh market ingredients. Changes regularly according to the chef's inspiration.

Roasted white fish fillet (wild sea bass), served with a creamy artichoke sauce and homemade mashed potatoes. Firm and delicate flesh, mild flavors.

Pan-seared scallops, served with a Vin Jaune sauce (a distinctive Jura white wine with nutty notes) and fresh vegetables.

Roasted duck breast, served pink with a tangy citrus sauce. The meat is tender with a crispy fat layer, well balanced by the fruit's acidity.

Very tender grilled beef piece, accompanied by very thin and crispy potatoes (straw potatoes). Choice of classic French sauce.

Iconic dessert: a sweet soufflé flavored with Grand Marnier orange liqueur. Airy, warm, and slightly alcoholic.

For chocolate lovers, a chocolate soufflé served with an extra chocolate sauce. Intense, melting, and airy.

Normandy-flavored soufflé, blending apple and apple eau-de-vie (Calvados). Fruity and fragrant.

A fruity soufflé with red berries hiding a melting white chocolate center. Contrast between the fruit's tartness and the chocolate's sweetness.

Sweet soufflé with a rich roasted hazelnut flavor. Light texture with a praline aroma.

The classic 'Poire Belle-Hélène' combination in a soufflé version: pear flavor served with a warm chocolate sauce.

Exotic soufflé flavored with rum and macerated raisins. Warm and spicy island flavors.

Chestnut cream soufflé. Sweet, creamy, and comforting, with a typical autumn flavor.

The chef's ephemeral dessert, varying according to seasonal fruits or the day's inspiration.

An iced version of the soufflé, similar to an iced mousse or parfait, flavored with Grand Marnier. Refreshing, unlike hot soufflés.

Chef's dessert suggestion of the day, not from the usual soufflé menu.