Le Tourville

Quick and light breakfast formula. Includes morning essentials: a hot drink, carbohydrates (pastry or bread), and vitamins.

A complete and hearty breakfast menu. Combines sweet (pastries, toast) and savory (eggs cooked to order), accompanied by hot and cold drinks.

Slice of freshly cut French baguette. Served with unsalted butter and a selection of fruit jams.

Toasted, golden, and crispy sandwich bread. Served with butter and jam for spreading.

Classic French bakery items made from puff pastry or brioche dough. Buttery and light texture.

Thick and fluffy American-style pancakes. Served with sweet maple syrup.

Three fried eggs, whites set and yolks runny. Simple and protein-rich.

Beaten eggs gently cooked to a creamy and smooth texture.

Poached eggs served on toasted English muffins, topped with rich hollandaise sauce. Choice of salmon or bacon.

Toast topped with mashed avocado and a poached egg. Served with smoked salmon or crispy bacon.

Fresh and light dairy product, similar to thick yogurt. Served with red berries or crunchy granola.

Very thin slices of cured raw ham from the Southwest of France. Melting texture and delicate salty taste.

Platter of various French cheeses including hard, soft, and blue cheese. Usually served with bread.

Small brioche sandwiches filled with lobster meat and sauce. A luxurious and flavorful bite.

Creamy spread made from fish roe (cod). Mild iodized flavor, to be enjoyed on hot bread.

Hot ham and cheese sandwich, oven-baked. The 'Madame' version is topped with a fried egg.

Creamy white bean purée seasoned with olive oil. A milder alternative to chickpea hummus.

Toast with mashed avocado and a soft-boiled egg. Served with your choice of crispy bacon or smoked salmon.

Crispy fried spring rolls stuffed with chicken and vegetables. Usually served with salad and mint.

Cooked pink shrimp, to be peeled yourself. Served cold with fresh mayonnaise.

Raw oysters served on ice. Fine and iodized flesh, to be enjoyed with a squeeze of lemon or shallot vinegar.

High-quality sturgeon roe. Firm grains with a subtle nutty and iodized flavor.

A classic of Parisian bistros. Hard-boiled eggs topped with a generous and creamy mayonnaise.

Freshly cooked green bean salad, seasoned with a tangy vinaigrette and served with raw mushrooms.

Slices of ripe avocado served simply with a drizzle of quality olive oil and lemon.

Thin slices of marinated raw fish. Yuzu adds a distinctive and fresh Japanese citrus note.

Snails served hot in their shells with garlic and parsley butter. An iconic French dish.

Smoked salmon slices served with small thick pancakes (blinis) and a crème fraîche.

Diced raw marinated salmon, mixed with creamy avocado and sweet mango. Fresh and slightly spicy flavor.

Rich caramelized onion broth, served with bread and a thick layer of melted gratinéed cheese.

Medium-sized raw oysters, balanced flavor. Served with classic condiments.

Homemade foie gras terrine. Rich and melting texture, delicate flavor. Served with toast.

Fresh Italian cheese with a creamy center served with flavorful heirloom tomatoes and basil.

Romaine lettuce, croutons, parmesan and creamy Caesar dressing. Topped with grilled chicken and a runny egg.

Luxury salad with lobster pieces, accompanied by crisp green vegetables and avocado. Light dressing.

Delicately steamed salmon fillet. Served with a creamy dill sauce.

Firm, fine-fleshed white fish. Served with a classic butter and white wine sauce.

Tender grilled octopus tentacles for a crispy texture. Enhanced by a fragrant curry sauce.

A mix of various vegetables simmered in a spicy curry sauce. A flavorful vegetarian dish.

Raw minced and seasoned beef. Fresh and traditional dish.

Gourmet burger with quality Aubrac beef, melted cheese, and a special homemade sauce.

Quality farm chicken, roasted to a golden skin. Served with its flavorful cooking juices.

Grilled regional sausage served with aligot, a mashed potato dish mixed with tomme cheese, very stringy.

Pan-seared duck breast, served pink. Accompanied by an aromatic sweet and savory sauce.

Beef cut selected for its tenderness. Served with a creamy and spicy pepper sauce.

Thick cut of beef fillet, very tender and lean. Topped with pepper sauce.

Marbled and flavorful beef cut. Served with a rich herb béarnaise sauce (tarragon).

Short tubular pasta served with a spicy tomato sauce with garlic and basil.

Large ridged pasta served with a morel cream sauce, mushrooms with an intense, woody flavor.

Long, flat pasta served with lobster in a creamy sauce flavored with garlic and lemon.

Platter of aged cheeses to finish the meal on a traditional savory note.

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

Light and fresh dessert option. Low-fat fromage blanc with fruit and cereal.

Shortcrust pastry filled with tangy lemon cream and topped with a soft, golden meringue.

Rich chocolate cake with a warm, flowing center. Ideal for chocolate lovers.

Choux buns filled with vanilla ice cream and covered with a quality hot chocolate sauce.

Spongy cake soaked in a syrup with alcohol (rum). Often served with whipped cream.

Dessert made of crispy and melting meringue, topped with vanilla cream and fresh exotic fruits.

Mix of fresh red berries served with sweetened whipped cream.

Hot cocktail made with coffee, Irish whiskey, and sugar, topped with cream.

Italian dessert consisting of a scoop of vanilla ice cream 'drowned' in hot coffee and chestnut liqueur.

Cold cocktail with coffee and vodka. A liquid and energizing alternative to dessert.

Classic frozen dessert made of peaches, vanilla ice cream, and raspberry coulis.

Ice cream served with preserved sour cherries in syrup. Sweet and intense flavor.

Ice cream with a rich salted butter caramel flavor, a Breton specialty.

Refreshing yogurt ice cream served with strawberries.

Chocolate and vanilla ice cream sundae, generously topped with whipped cream and chocolate sauce.

Traditional thin crepe served simply with melted butter and sugar.

Sweet crepe filled with your choice of hazelnut spread or quality dark chocolate sauce.

Crêpe topped with a creamy salted caramel sauce.

Crêpe drizzled with orange liqueur (Grand Marnier) and flambéed when served.