Les Bougresses

A creamy starter made of whipped goat cheese served with beetroot, enhanced by Espelette pepper. The texture is smooth, and the taste balances the beetroot's sweetness with the pepper's spiciness. Served chilled.

A fresh avocado tartare accompanied by small pieces of shrimp and an herb oil. It's a light and refreshing dish with a tender texture.

Raw salmon marinated in salt, sugar, and dill, served with a lentil salad. The fish is melting and salty, contrasting with the earthy texture of the lentils.

A rich and buttery foie gras terrine prepared on-site. Intense flavor and silky texture. To be generously spread on the provided toasted bread.

Crispy puff pastry filled with a preparation based on high-quality chicken and spices. A mix of crispy and tender textures with an aromatic flavor.

Simmered mix of summer vegetables (like ratatouille) served with goat cheese. Savory, melting, and flavored with herbs de Provence.

Melted leeks served with haddock (smoked fish) and a runny yolk egg. Smoky and sweet flavors with a creamy texture thanks to the egg.

Snails served out of the shell in a rich meat jus sauce flavored with truffle. Firm texture typical of snails with a deep, earthy taste.

Oven-baked potatoes with melted Reblochon cheese and crispy cured ham. A rich, warm, and comforting dish (tartiflette style).

Grilled or roasted lamb chops served with an herb-infused jus. Tender and juicy meat with a distinct flavor.

Pan-seared white fish, served with sautéed vegetables and a creamy lemon sauce. A light dish with fresh, tangy flavors.

Fish stew inspired by the Marseille specialty, served in a rich broth. Intense marine flavors with various fish textures.

Very tender piece of pan-seared beef, served with roasted bone marrow and a gratin. A rich and meaty dish for red meat lovers.

Pork tenderloin gently cooked with a sauce of aniseed herbs. Lean and tender meat accompanied by vegetables.

Piece of lamb cooked very slowly until extremely tender and melting. Served with a rich dark chocolate or coffee sauce. The meat falls off the bone.

Assortment of different fish grilled on a plancha, served with Mediterranean vegetables. Grilled and light flavors.

Traditional French dish of beef boiled for a long time with winter vegetables in a broth. Melting meat and comforting rustic flavors.

Squid quickly seared over high heat, served with a creamy cheese sauce. Slightly firm texture and iodized flavor combined with cheese.

Diced fresh fruit salad, served with whipped cream and cinnamon biscuit crumbs. Fresh, sweet, and crunchy dessert.

Vanilla custard cream topped with a thin layer of crunchy caramelized sugar. Classic contrast between the hot/crunchy top and the cold/creamy bottom.

Baked apples covered with a crispy crumbled sesame topping. Served warm, combining the fruit's softness with the biscuit's crunch.

Small chocolate cake, cooked on the outside but molten on the inside. Served warm with a scoop of cold ice cream for a temperature contrast.

Fresh fruits coated with a light, foamy cream made with eggs and sweet wine, often lightly gratinated. Airy and soft texture.

Caramelized apple tart baked upside down. Served warm with cream to soften the intense caramel flavor.

Slightly pan-seared or marinated citrus fruits (oranges, grapefruits), served with sorbet and biscuits. Very fresh and tangy dessert.

Fresh fruits quickly passed through the oven to warm them and lightly brown them. A warm and fruity dessert.