Les Artisans

Whole cheese baked in the oven until the center is runny and hot. Creamy and rich texture. Ideal for spreading on bread or sharing as an appetizer.

Fried creamy rice balls, enhanced with spicy chorizo pieces. Crispy on the outside and melting on the inside. A flavorful starter with Spanish notes.

A French bistro classic consisting of hard-boiled eggs served cold, topped with a creamy homemade mayonnaise. Simple, rich, and comforting.

Baked beef bone served hot. The marrow inside is fatty, gelatinous, and very flavorful (umami). To be enjoyed spread on toast with fleur de sel.

Beef broth garnished with caramelized onions, topped with toast and a thick layer of melted cheese. A hot, savory, and very filling dish.

Large Burgundy snails, cooked in their shells with parsley and garlic butter. Firm texture and herbaceous taste. Use the bread to soak up the butter.

Rustic, coarsely chopped pork pâté, served cold with pickles. Traditional charcuterie flavor. Eaten with bread.

Raw oysters served on ice, known for their fine flesh and balanced iodized taste. Slippery and fresh texture. To be enjoyed with a squeeze of lemon or shallot vinegar.

Semi-cooked duck foie gras, rich and buttery, accompanied by a sweet fruit jelly for contrast. Served with toast. A luxurious dish with a melting texture.

Fresh and crunchy pink radishes served raw with salted butter and bread. A simple, fresh, and typically French snack.

Crisp romaine lettuce mixed with a creamy parmesan sauce, topped with croutons and cheese. Fresh and flavorful.

Hearty and rustic composed salad mixing fresh vegetables, warm potatoes, bacon bits, and cheese. A complete meal on a plate, rich in textures.

Rounds of melted goat cheese on toast, served on a bed of salad with crunchy toppings. Delicious contrast between the warm cheese and the fresh salad.

Burger topped with a breaded and fried chicken fillet, with melted cheese and condiments. Crispy and juicy.

French-style revisited beef burger with Comté cheese and regional smoked bacon. Served with fries. Rich and flavorful.

Toasted ham and cheese sandwich, made here with Vache qui rit for an extra creamy texture. Golden and crispy on the outside.

Traditional stew of beef pieces slow-cooked in red wine with vegetables. The meat is very tender and the sauce is rich. Served with pasta.

Chicken pieces cooked in a creamy and spicy yellow curry sauce. Served with fragrant rice. Comforting dish with mild flavors.

Egg baked in a small dish with cream, pieces of smoked sausage, and cheese. The yolk remains runny. Rich and creamy.

Premium roasted free-range chicken thigh, served with small whole potatoes. Crispy skin and tender meat.

Hot dog sandwich using a regional smoked Morteau sausage, gratinated with cheese. Intense and gourmet smoky flavor.

Breaded meat cutlet stuffed with ham and melted cheese. Crispy on the outside and gooey on the inside. Served with mashed potatoes.

Gratin composed of a layer of shredded duck meat (confit) topped with gratinated mashed potatoes. Rich and flavorful.

Traditional coarsely chopped pork sausage, grilled and served with a creamy purée. Rustic and hearty dish.

Small elbow pasta served in a creamy sauce flavored with truffle and cheese, accompanied by fine ham. Comforting and luxurious dish.

Raw beef cut with a knife and seasoned (capers, onions, sauce), served with fries. Fresh and tender texture.

Grilled white fish fillet served with an olive oil and fresh herb sauce. Accompanied by rice. Light and aromatic.

Tender chicken breast served with creamy Italian cheese risotto. Mild and creamy dish.

Long-fibered beef cut, grilled and served with a spicy pepper sauce and fries. Flavorful and juicy meat.

Very tender pork cut served with pasta in a slightly spicy chorizo sauce. Flavorful and melting.

Grilled duck breast served pink with its crispy fat layer, accompanied by purée. Intense flavor and tender meat.

Imposing bone-in beef cut to share, grilled to your liking. Marbled and very flavorful meat. The feast for red meat lovers.

Marbled and juicy beef steak, grilled and served with a classic pepper sauce. Tender and rich in flavor.

Duck thigh slow-cooked in its fat until tender, with crispy skin. Served with garlic potatoes. A classic from the Southwest.

Large whole grilled duck breast, served sliced. The meat is red and lean with a flavorful fat layer.

Extra portion of aligot (mashed potatoes mixed with fresh tomme cheese, very stringy and elastic) or other garnish.

Beaten eggs cooked in a pan, served either scrambled (creamy) or as an omelette (folded), with a choice of filling.

Omelette filled with regional smoked sausage and melted Comté cheese. Rich and flavorful.

Fresh and creamy dairy product, light, served with fruit and honey. A light and fresh dessert or breakfast.

Slice of brioche dipped in a mixture of egg and milk then pan-fried in butter. Served hot with ice cream and caramel. A very indulgent dessert.

Piece of fresh baguette cut in half, spread with butter and fruit jam. The typical French breakfast.

All-butter puff pastry viennoiserie filled with dark chocolate bars. Crispy and melting.

Classic croissant-shaped viennoiserie, with flaky, buttery dough. Light and crispy.

Individual portion of jam or butter.

Prestigious Bordeaux red wine. Deep color, aromas of black fruits and spices, elegant tannins. A great wine.

Renowned white Burgundy wine, from the Chardonnay grape variety. Rich, buttery with notes of hazelnut and citrus.

Red wine from the Rhône Valley. Powerful and aromatic (violet, spices, black fruits). Elegant and structured.

Rosé Champagne from a renowned house. Fresh and fruity with notes of red berries and brioche. Festive and refined.

Norman apple eau-de-vie aged in oak barrels. Complex aromas of cooked apple and wood. Digestif.

Luxury blended Scotch whisky, aged 21 years. Very smooth, rich with notes of dried fruit and spices.