Les Arlots

A bistro classic: hard-boiled eggs served with mayonnaise. Here enhanced with garlic, lemon, and bottarga (dried fish roe). Savory and rich.

A mix of young Provençal salad greens served with goat cheese and a drizzle of olive oil. Fresh and light.

A cold Spanish soup made from almonds and garlic, served here with white asparagus. Creamy texture and delicate flavor.

Raw prawns marinated with sesame oil, ginger, and garlic. A fresh starter with Asian flavors.

A terrine prepared with pressed pork ears and chorizo. Firm and slightly crunchy texture, enhanced by the chorizo's spice.

The signature house sausage, served with a creamy mashed potato and meat jus. A comforting and hearty dish.

Tender beef cut (rumsteak) accompanied by a creamy potato gratin and a pepper sauce. A timeless classic.

Tender roasted lamb shoulder, served with spring vegetables (artichokes, spring onions, peas) and a rich jus.

White fish fillet (pollock) topped with a beurre blanc sauce, accompanied by a green bean salad with pesto and parmesan.

A selection of aged cheeses. Ideal to finish the meal before dessert or in its place.

Rice slowly cooked in sweetened, creamy, vanilla-infused milk, topped with dulce de leche (milk caramel). A quintessential childhood dessert.

Light and airy chocolate mousse, enhanced with praline for a crunchy and hazelnut touch.

Small yeast cake soaked in a rum syrup, served with vanilla whipped cream. Moist and fragrant.