Les Clanchistes

Fresh goat cheese prepared in a light whipped cream texture, accompanied by cucumbers and mint. A fresh and creamy starter.

A sweet and savory composed salad with chicken pieces, fresh strawberries, and crunchy almonds. Seasoned with lemon and basil.

Squid cooked in an exotic sauce with coconut milk and green or yellow curry, sprinkled with cilantro. Mild and fragrant flavor.

Sardines marinated in vinegar and aromatics (escabèche), layered like a mille-feuille, served with spinach shoots.

Small burrata (creamy Italian cheese) served with heirloom tomato varieties. A simple dish highlighting the freshness of the ingredients.

The special starter of the day, changing daily according to the chef's inspiration and market produce.

Whole or fillet sea bass, stuffed with a mustard-herb mixture, served with a trio of rice. Delicate flesh and lively flavors.

Rolled and stuffed veal meat, served with a creamy tarragon sauce. A tender and aromatic dish.

Lamb shank cooked very slowly until the meat is meltingly tender and confit, flavored with mild spices.

The house's signature burger. Brioche bun filled with ground meat and chef's ingredients, usually served with fries.

Grilled swordfish steak, drizzled with balsamic vinegar sauce, served with leek and fennel fondue. Firm-fleshed fish.

The main dish of the day, cooked according to market arrivals. Ask your server for details.

Selection of aged cheeses served with bread. Ideal for ending the meal on a savory note before dessert.

Fresh dessert combining grapefruit and the sweetness of white chocolate in the form of crunchy rochers.

Mix of fresh red berries served in a light basil-infused syrup. Very refreshing.

An original tart combining the aniseed flavor of confit fennel with the acidity of lime.

A coffee or tea served with an assortment of several small homemade desserts (mignardises).

A surprising dessert based on tomatoes prepared like fruit, cooked with spices and covered with a crispy crumble topping.

The chef pâtissier's sweet creation of the day.

Lunch formula including two dishes of your choice: either a starter and a main course, or a main course and a dessert.

Complete lunch formula including three courses: a starter, a main course, and a dessert.

Menu for children including a main course (choice of burger, fish, or steak) as well as ice cream and a drink.

Red wine from Languedoc. Full-bodied with notes of black fruit and spices.

Red wine from Beaujolais, Brouilly cru. Fruity, light, and smooth on the palate.

Red wine from Bordeaux (Moulis-en-Médoc). Structured with elegant tannins.

Great wine from Burgundy (Côte de Beaune). Rich, complex, and refined, made from Pinot Noir.

Classic sodas and carbonated drinks.

Espresso coffee served at the counter.

Espresso coffee served at your table in the dining room or on the terrace.

Traditional French aperitif cocktail made with white wine and cassis cream (or blackberry/peach).

Sparkling version of Kir, made with Champagne instead of white wine.

Aperitif based on Bordeaux wine and fruit liqueurs. Sweet and fruity.

Classic Italian vermouth, available in sweet (white) or more full-bodied (red) versions.

Typical anise aperitif from the South of France. Served with fresh water to dilute it.

Classic blended Scotch whisky.

Premium blended Scotch whisky, aged 12 years. Rich and smooth taste.

Single Malt Scotch Whisky from Speyside. Smooth, with notes of honey and fruit.

Tennessee American whiskey. Characteristic notes of caramel and vanilla.

Traditional French Caribbean cocktail made with agricultural white rum, lime, and cane sugar.

Cocktail creation of the moment by the bartender.

Light blonde beer served on tap (half pint).

Amber beer served on tap, with notes of toasted malt.

Cola soda.

French sparkling beverage made from orange juice and pulp.

Traditional French artisanal lemonade, lightly sparkling.

Peach flavored iced tea.

Various fruit juices.

Natural French sparkling mineral water.

Still mineral water.

Large bottle of still mineral water.

Sparkling mineral water.

Large bottle of Italian sparkling mineral water.

Version of Perrier with finer, lighter bubbles.

Large bottle of Perrier Fines Bulles.

Addition of syrup (mint, grenadine, etc.) to your drink.

Classic or decaffeinated espresso.

Espresso diluted with hot water (Americano).

Espresso coffee topped with a creamy milk foam.

Espresso with a tiny touch of hot milk (hazelnut color).

Selection of teas from the 'Palais des Thés' house.

Tea served with milk.

Peppermint liqueur, fresh and sweet.

Prune eau-de-vie aged in barrel. Rich and aromatic.

Traditional fruit eau-de-vie made from mirabelle plums.

Williams pear eau-de-vie.

Very old (Extra Old) high-quality Cognac, refined and complex.

Brown rum aged in barrel, with woody and vanilla aromas.