Le Trait d'Union

Hard-boiled eggs served with a creamy homemade mayonnaise. A French bistro classic. Simple and tasty.

A fresh starter combining mild goat cheese and marinated peppers, enhanced by a basil (pistou) sauce. Creamy texture and herbaceous taste.

Light and crispy shrimp fritters served with an Asian-flavored sauce. Eat them hot to enjoy the crispiness.

Thin slices of raw salmon marinated in salt, sugar, and dill, served with a touch of spicy horseradish. Melting and fragrant.

Creamy watercress soup served warm, garnished with a runny yolk egg and pieces of grilled bacon. A mix of soft and crispy textures.

Rich and melting duck foie gras terrine, accompanied by homemade gingerbread and a sweet and savory chutney. A traditional gastronomic starter.

Rustic pork charcuterie, served with bread. Savory and rich, ideal for sharing.

Snails cooked in their shells with garlic and parsley butter. An iconic French specialty, to be enjoyed with bread to soak up the butter.

Dish of the day varying according to market products and the chef's inspiration.

Stir-fried wheat noodles in a wok with a variety of fresh vegetables and coriander. A flavorful and aromatic vegetarian dish.

Stir-fried noodles in a wok with tender beef pieces and coriander. Rich and umami flavor.

Stir-fried noodles in a wok with chicken pieces and coriander. Light and flavorful.

Rich American-style mixed salad: chicken, egg, avocado, blue cheese, and bacon. Hearty and varied in flavors.

Seafood salad with marinated salmon, prawns and shrimp. Marine freshness enhanced by pomegranate.

Classic salad with warm goat cheese on toast, served with cured ham and walnuts. The hot-cold contrast is delicious.

Italian salad with a small creamy burrata, Mediterranean vegetables, and pesto. Fresh and sunny.

Lunch menu including two dishes of your choice (Starter + Main or Main + Dessert) from a selection.

Full lunch menu including Starter, Main, and Dessert from a selection.

Grilled white fish fillet, served with a lemon butter sauce and summer vegetables. Light and refined.

Salmon lightly seared, poppy seed crust, served with finely cut vegetables and an Asian sauce.

Assortment of grilled fish depending on the day's catch, served with rice and vegetables.

Quickly seared duck (rare inside), marinated in maple syrup and sesame. Served with a crunchy radish and beetroot salad.

Thick piece of grilled French beef with Sichuan pepper, served with a creamy potato gratin. A hearty classic.

Large veal chop served with wild mushrooms and pea pasta. Tender and flavorful.

Quality farmhouse chicken roasted traditionally, served with homemade fries and green salad. The Sunday dish par excellence.

Small grilled lamb chops, herb sauce, served with creamy potatoes.

Coquillettes pasta in a creamy truffle sauce, served with ham if desired. A comforting and luxurious dish.

Chef's selected cut of meat, varying daily. See the slate for details.

Raw minced and seasoned beef. Available in classic, seared, or exotic seasoning versions. Served with fries and salad.

Classic burger with beef steak and melted cheddar cheese. Served with fries and salad.

Dish of the day changing daily, can be meat or fish based.

A portion of French cheese of your choice.

Selection of three cheeses served with green salad.

Frozen dessert with dried fruits and honey, accompanied by a fruity sorbet.

Vanilla dessert cream topped with a layer of crunchy caramelized sugar.

Chocolate lava cake, served warm with a scoop of vanilla ice cream.

Slice of brioche dipped and pan-fried in butter and sugar, served with ice cream.

Two thin crêpes with your choice of filling.

Fresh and light dessert made with citrus segments in a herbal jelly.

Fresh red fruit soup served with sorbet.

A coffee accompanied by a selection of small miniature desserts.

A tea or hot chocolate accompanied by a selection of small miniature desserts.

Dessert of the day according to the chef's inspiration.

Large sundae of red fruit sorbets with fresh fruits, sauce, and whipped cream.

Indulgent American-style ice cream sundae with vanilla, pecans, cookies, and maple syrup.

Rich ice cream sundae with winter flavors: chestnut, chocolate, and vanilla.

Small, strong, black coffee.

Espresso diluted with hot water.

Two shots of espresso in a cup.

Rich and creamy hot chocolate drink.

Espresso with a drop of milk.

Large latte.

Light black coffee.

Coffee or hot chocolate topped with whipped cream.

Selection of black teas, green teas, and herbal infusions.

Fresh fruit juices or nectars.

Freshly squeezed fruit juices made to order.

Typically French aniseed liqueur, served with water.

Bitter aperitifs based on herbs.

Classic bitter and sparkling cocktail.

White wine mixed with fruit cream of your choice.

Refreshing Italian cocktail with bitter orange and prosecco.

Light and floral cocktail with elderflower and mint.

Italian vermouth.

Strong and bitter cocktail.

Sparkling peach cocktail.

Sparkling orange cocktail.

Champagne mixed with cassis cream.

Standard alcohols.

Premium Scotch whiskies.

Aged rum.

Premium rums.

Digestive liqueurs.

Traditional French brandies.

Classic Whiskies.

Japanese whisky.

Premium gin with notes of cucumber and rose.

Artisanal gin.

French vodka.

Fruit brandies.

Aged Cognac.