L’Entrepot's

A lunch menu offering two choices of dishes (starter and main course or main course and dessert). A balanced and economical meal.

A complete set menu including starter, main course, and dessert. Ideal for a full meal at a fixed price.

Slow-cooked pork cut, generally tender and gelatinous. Served with stewed lentils. A rustic and hearty dish.

Half a young chicken roasted in the oven, served with its cooking juices. Tender meat and golden skin.

A creamy and smooth soup made from blended zucchini. Mild and light, often served hot.

Marinated herring fillets in oil, served with warm cooked potatoes. A classic bistro starter with a pronounced flavor.

Layered eggplant and cheese or sauce, gratinated with Parmesan. Melting and flavorful.

Green salad served with warm goat cheese, often on toast. The hot-cold contrast is characteristic.

Mushroom caps stuffed with melted Brie cheese, garnished with walnuts and a drizzle of truffle oil. Rich and fragrant.

Diced beetroot and tuna, seasoned and served fresh. A colorful starter combining the sweetness of beetroot and the flavor of fish.

Breaded and fried fish fillet, served with fries and tartar sauce. A crispy and popular dish.

Linguine pasta served with a truffle sauce (tartufata) and a scoop of creamy fresh burrata cheese. Rich and gourmet.

Oven-baked chicken thigh, served with fries and green salad. A simple and comforting dish.

Layered pasta with a vegetable and cheese filling, gratinated in the oven. Served with salad.

Beef cooked for a very long time until extremely tender (melting). Served with mashed potatoes.

Snails cooked in their shells with parsley and garlic butter. A classic of French gastronomy.

Salad with Asian flavors and a sweet and sour, slightly spicy dressing. Fresh and exotic.

Baked beef bone containing rich, fatty marrow, served with salt. Enjoy spread on toast.

Diced avocado and fresh salmon. A fresh and creamy starter.

Half Camembert cheese baked until melting, then flambéed with apple brandy (Calvados). Very rich and fragrant.

Lamb cut (leg bottom) slow-cooked and confit in its own fat. Very tender meat that falls off the bone.

Whole fish or fillet (depending on availability), cooked on a hot plate (plancha). Delicate flesh and crispy skin.

Tender and lean beef cut, grilled. Served with a zesty pepper sauce.

Burger topped with cheddar cheese and bacon. Served with fries and salad. Hearty and tasty.

Raw minced and seasoned beef. Served fresh with fries.

Imposing bone-in beef cut, grilled. Ideal for red meat lovers.

Grilled duck breast with crispy skin, coated in a sweet and savory rosemary sauce.

Raw beef cut by hand with a knife (more texture than minced), seasoned.

Thick piece of grilled salmon on a griddle, served with basil sauce and vegetables.

Traditional smoked sausage from the Morteau region. Served with shallot sauce and mashed potatoes.

Large mixed salad with specialties from the Southwest like confit gizzards and often duck. Hearty.

Salad with Italian flavors with raw ham, mozzarella, and marinated vegetables.

Romaine lettuce with croutons, creamy Caesar dressing, and various toppings.

Rustic salad with bacon, egg, and sometimes potatoes. Rich and satisfying.

Large version of the warm goat cheese salad, with ham and walnuts.

Grilled sirloin steak served with Fourme d'Ambert blue cheese sauce. Intense flavor.

Grilled beef cut (sirloin), slightly firmer than fillet but very tasty.

The most tender cut of beef, served with an emulsified tarragon sauce.

High-quality pork tripe sausage (5A label), served with mustard sauce. Very strong flavor, for connoisseurs.

Upside-down caramelized apple tart, served warm. Melting and sweet.

Vanilla custard dessert covered with a layer of crunchy caramelized sugar.

Airy and rich chocolate dessert. Light texture and intense cocoa flavor.

Coffee served with a selection of several small desserts (mignardises).

Molded cake surrounded by ladyfingers and filled with strawberry cream.

Fresh cheesecake on a biscuit base, flavored with lime.

Cooked fruits covered with a crumbly shortcrust pastry, golden brown in the oven.

Italian dessert with coffee, mascarpone, and biscuits, sprinkled with cocoa.

Poached meringue floats on vanilla custard, often topped with caramel.

Small tart filled with fresh raspberries.

Small tart filled with fresh strawberries.

Chocolate cake with a molten center. Served warm.

Ice cream or sorbet in various flavors.

Mixed fresh cut fruits, served with a scoop of ice cream.

Sparkling white Italian wine.

Large glass of Prosecco.

French cocktail based on white wine and crème de cassis.

Anise-flavored aperitif, served with fresh water.

Pastis de Marseille, anise-flavored drink.

Pastis mixed with orgeat syrup (almond).

Ricard mixed with grenadine syrup.

Bitter aperitif based on gentian.

Fortified Italian wine, sweet and rich.

Mixture of beer and cola (or sometimes pastis and cola depending on the region).

Glass of sparkling Champagne wine.

Large glass of Champagne.

Cocktail based on Champagne and crème de cassis.

Anise-flavored liqueur.

Very popular anise-flavored aperitif in France.

Pastis mixed with mint syrup.

Italian Vermouth, served on ice.

Sweet natural wine with fruity and floral aromas.

Fortified Portuguese wine.

Gin-based liqueur, spices, and fruits, often served in a cocktail.