Les Cocottes

A complete all-you-can-eat breakfast buffet. Includes a variety of hot and cold dishes, sweet and savory, as well as made-to-order options.

A classic continental breakfast. Consisting of French pastries (croissants, pain au chocolat), fresh bread, a hot drink, and a fruit juice.

A gourmet viennoiserie made with buttery puff pastry. Filled with a rich blend of chocolate and hazelnut praline.

A lunch menu including two dishes that change daily according to the market. Offers a starter and a main course of traditional French cuisine.

A mix of finely chopped raw fish and seafood. Seasoned with piquant ginger and lemon for a fresh, oceanic flavor.

Hard-boiled eggs with the yolk mixed with mayonnaise and herbs, then replaced in the white. A classic bistro starter, creamy and flavorful.

Rich and melting duck foie gras terrine. Served with a sweet and savory accompaniment of pears cooked in red wine to balance the richness.

A creamy butternut squash velouté. Enhanced with crunchy hazelnut pieces and melted Comté cheese.

Raw fish marinated in citrus juice, served with creamy avocado. Accompanied by sweet mango and spring onions for an exotic touch.

Pasta stuffed with sweet squash and goat cheese. Flavored with sage, offering a balance between vegetable sweetness and cheese character.

A stew of seasonal vegetables cooked in a creamy white sauce. Flavored with lemon thyme for a vegetarian freshness.

Premium quality Basque pork, roasted to be tender. Seasoned with herbs and local mild chili.

Thick cod fillet cooked simply. Served with cauliflower and a tangy grenobloise sauce (capers, lemon, croutons).

Free-range chicken roasted. Served with a hunter-style sauce with mushrooms, shallots, and white wine.

Pan-seared scallops, tender and golden. Accompanied by stewed lentils with a touch of vinegar.

Creamy Italian rice cooked slowly. Garnished with wild mushrooms sautéed with garlic and parsley for an earthy flavor.

Tender and flavorful cut of beef, grilled. Served with an aromatic black pepper sauce and very thin fries.

Delicate pasta stuffed with langoustine meat. Served with a fine artichoke purée and a rich sauce made from crustacean shells.

Upside-down baked caramelized apple tart on a buttery crust. Served warm with thick crème fraîche.

Classic Italian dessert alternating coffee-soaked biscuits and mascarpone cream. Dusted with cocoa.

Dessert composed of meringue, whipped cream, and chestnut cream vermicelli. Sweet and textured.

Chef's signature tart with an intense and creamy dark chocolate ganache. Crispy shortcrust pastry.

Whole pear gently poached in a vanilla syrup. Served with thin crispy biscuits (arlettes) and caramel.

Assortment of aged French cheeses. Varied selection according to regional availability.

Fresh starter made with flaked crab and avocado. Seasoned with lime and a touch of crispy curry.

Veal shank braised slowly until very tender. Accompanied by sautéed forest mushrooms.

Gourmet dessert inspired by confectionery, rich in chocolate and crunchy hazelnuts.