Les Capucines

Soft Italian bread flavored with rosemary. Served with various flavored olive oils for dipping. Ideal for sharing at the start of a meal.

Thin slices of aged Comté cheese. Served with mostarda, an Italian condiment with candied fruits and mustard. Tasty sweet and savory mix.

Creamy preparation based on smoked cod roe. Served with rustic rye bread. Smooth texture and iodized taste.

Very tender young leeks cooked whole. Drizzled with a warm vinaigrette flavored with orange. Delicate and fresh vegetable starter.

Cold soup of summer vegetables (tomatoes, peppers, cucumbers). Served with crispy toasted bread. Refreshing and full of vitamins.

The French bistro classic: hard-boiled eggs topped with homemade mayonnaise. Served with warm potatoes. Simple and comforting.

Fresh Italian cheese with a creamy center. Served with flavorful heirloom tomatoes. Drizzled with basil-infused olive oil.

Traditional soup with caramelized onions and beef broth. Topped with bread and cheese, gratinated in the oven. Iconic and warming dish.

Large prawns grilled on a hot plate. Seasoned with a sweet and spicy sauce. Firm flesh and zesty flavor.

Snails served in their shells with a garlic-parsley butter. Very aromatic and rich dish. To be enjoyed with bread to soak up the butter.

Romaine salad with chicken, crispy bacon, and garlic croutons. Dressed with creamy Caesar sauce and Parmesan. A complete and gourmet meal.

Typical Niçoise salad with fresh vegetables, tuna, and anchovies. Dressed with anchovy spread. Fresh and Mediterranean.

Traditional pork sausage from Aveyron. Served with mashed potatoes and a truffle-scented jus. Rustic and generous dish.

Burger with Charolais beef patty, cheese, and bacon. Served with homemade fries. A hearty and tasty classic.

Raw beef, coarsely cut by hand. Traditionally seasoned with capers, onions, and condiments. Melting texture and lively taste.

Grilled duck breast, served pink. Accompanied by a sweet spiced sauce and semolina. A blend of regional and oriental flavors.

Very tender chicken breast cooked slowly. Served with crisp green beans and a "sauce vierge" (olive oil, lemon, herbs). Light and refined dish.

Very tender and thick beef cut. Served with a creamy Béarnaise sauce and a creamy potato gratin. An exceptional meat dish.

Beef cut with long fibers, very flavorful. Served with small roasted potatoes and a slightly spicy pepper sauce.

Salmon fillet, cooked and served cold. Accompanied by a creamy herb sauce. Fresh and light dish.

Whole deboned and fried fish. Served with Choron sauce (tomato-based béarnaise). Fine flesh and spectacular presentation.

Fish with flaky and tender flesh. Served with a "grenobloise" sauce (capers, lemon, croutons). Tart flavor and unique texture.

Whole sole cooked in butter and lemon. White, firm, and delicate flesh. A great classic of French cuisine.

Savory tart filled with a mixture of eggs and seasonal vegetables. Crispy crust and creamy filling. Simple vegetarian dish.

Long pasta with wavy edges. Served with a sauce flavored with summer truffle. Rich and aromatic pasta dish.

Assortment of various cheeses to share (Camembert, Comté, Goat cheese, Emmental). Served with dried fruits and butter. Ideal selection to taste several French cheeses.

Individual plate with a selection of classic cheeses. Served with butter. Perfect to finish the meal.

An individual portion of one cheese of your choice from the selection. For a small cheese craving.

Large thin French crêpe filled with Nutella. Served warm and folded. A gourmet and sweet dessert.

Revisited floating island with exotic fruits (mango, passion fruit). Poached meringues on a crème anglaise. Light and fruity.

Thin slices of fresh pineapple and mango. Served with a scoop of coconut ice cream. Very fresh and tropical dessert.

Gariguette strawberry tartlet, a variety known for its aroma. Crispy crust and fresh fruit. A spring classic.

Creamy vanilla custard topped with a layer of crunchy caramelized sugar. Served with a small soft cake.

Ice cream coupe with chocolate ice cream, meringue, and whipped cream. Rich and very chocolatey. For the very indulgent.

Choux pastry filled with creamy praline cream and crunchy chocolate. Traditional French dessert in an éclair shape.

Gourmet coffee served with a selection of small pastries (mini desserts). Allows you to taste several sweets with your coffee.

Coffee ice cream coupe with Kahlua liqueur, meringue, and whipped cream. Iced dessert with intense coffee flavors.

Lemon meringue tartlet. Tangy lemon cream on a shortcrust pastry, topped with soft meringue. Sweet-sour balance.

Molten chocolate cake with a molten center (Tanzanian chocolate). Served warm with a scoop of white chocolate ice cream. Delicious hot-cold contrast.

Upside-down caramelized apple tart. Served warm with a scoop of vanilla ice cream. Rich and melting apple dessert.

Cream puffs filled with vanilla ice cream. Topped with hot chocolate sauce and served with whipped cream. A very indulgent dessert.

Frozen fruit: the pulp is transformed into sorbet and placed back in the fruit's rind. Blood orange sorbet, fresh and tart.

Frozen lemon fruit. Lemon sorbet presented in its peel. Very refreshing and digestive.

Frozen passion fruit. Exotic and fragrant sorbet in the fruit's shell. Intense flavor.

Frozen kiwi. Kiwi sorbet served in its skin. Mild and slightly tart.