Le Valerianne

Small savory choux pastry balls mixed with Livarot cheese (a washed-rind cheese from Normandy). Light and airy, they are served warm as an aperitif.

Lamb sweetbreads are a gland (thymus) considered a noble offal, with a very tender and creamy texture. It is cooked here in a traditional way and served with thin fried potatoes.

A forest mix of wild mushrooms served on a creamy cornmeal base (polenta). Enhanced with smoked bacon and Italian cheese for added flavor.

A fresh starter layering slices of smoked salmon and avocado. The cocktail sauce adds creaminess and the grapefruit a touch of acidity.

A soft bun filled with crab meat. Served with a rich sauce made from small shrimp typical of the coast.

Homemade foie gras terrine, rich and smooth. Served with a sweet and savory onion jam to balance the richness. (Price supplement indicated on the menu).

A tender and lean cut of beef, served with an emulsified butter and tarragon sauce. Accompanied by a potato gratin with Auvergne cheese.

The 'pluma' is a very tender and marbled cut of Iberian pork. Served with a Thai-inspired sauce (spicy and tangy) and mashed potatoes.

Shredded duck confit (slow-cooked in its own fat) then shredded, topped with mashed potatoes and gratinated. A comforting and flavorful dish.

Ling fillet (a white, firm fish similar to cod) cooked on a hot plate. Served with a butter flavored with lobster shell and root vegetables.

Shrimp served without shells with long pasta flavored with saffron. The seaweed butter adds a marine, iodized note.

Small creamy cow's milk cheese, breaded and fried to be crispy on the outside and melting on the inside. Served on a mix of young salad greens.

Vegetarian plate composed of an assortment of sides and vegetables available on the menu (fries, green beans, vegetables, mashed potatoes, etc.).

Potatoes cut into sticks and traditionally fried.

Fresh green beans sautéed in a pan with garlic and olive oil to remain crisp.

Mix of vegetables (often carrots, leeks, turnips) cut into fine filaments and cooked.

Selection of aged cheeses varying according to season and availability.

Pastry choux buns filled with ice cream, usually served with a hot chocolate sauce. A classic brasserie dessert.

Moist cake soaked in a rum syrup. Served with sweetened whipped cream.

Fruits gently cooked with sugar and an aromatic herb for an original taste. Served hot or warm with ice cream.

Assortment of ice creams or sorbets served in a coupe with whipped cream.

A single portion of ice cream of your choice.

Festive sparkling candle to celebrate an event (birthday) during dessert.

Lime sorbet served with a shot of vodka (alcoholic dessert).

Pear sorbet served with pear eau-de-vie.

Apple sorbet served with Calvados (apple eau-de-vie from Normandy).

Mandarin sorbet served with a mandarin and cognac liqueur.

Mango sorbet served with an orange liqueur.

An espresso served with a selection of several miniature desserts. Ideal for tasting everything.

A tea or herbal tea accompanied by a selection of mini-desserts.

Italian dessert consisting of a scoop of vanilla ice cream 'drowned' in hot espresso, here enhanced with Amaretto liqueur and almonds.