Les Gourmets des Ternes

A velvety soup made with blended seasonal vegetables. Creamy texture and comforting taste. Enjoyed hot, often with a little bread.

A French bistro classic of hard-boiled eggs coated in a creamy homemade mayonnaise. Rich flavor and melting texture. Served cold as a starter.

Fresh, crisp radishes served with salted butter and bread. A simple combination of vegetal sharpness and creamy sweetness. Enjoy as is.

Fresh tomatoes cut into slices or wedges, dressed with a simple vinaigrette. Tart and refreshing taste. A light starter.

Cooked beetroots cut into cubes or slices, served cold with a vinaigrette. Mild and characteristic earthy flavor. Tender texture.

Grated celeriac mixed with a remoulade sauce (mustard mayonnaise). Crisp and creamy with a hint of acidity. A traditional raw vegetable starter.

Cooked artichoke hearts, tender and flavorful. Subtle vegetal taste reminiscent of hazelnuts. Served warm or cold, often with a vinaigrette.

Thin slices of cooked pork snout, seasoned with a vinaigrette with herbs and onions. Slightly gelatinous and crunchy texture. A typical charcuterie.

Leeks steamed until tender, coated in a mustard vinaigrette. Mild cooked onion flavor. Served cold or warm.

Button mushrooms cooked in a white wine, lemon, olive oil, and coriander seed broth. Tangy and fragrant flavor. Served cold.

Thin cucumber slices, drained and mixed with chive crème fraîche. Very fresh, crisp, and creamy. Ideal in summer.

Head cheese terrine made from pieces of pork head and lots of parsley. Firm and gelatinous texture, rich and herbaceous flavor. Eaten with bread.

Pork meat slow-cooked in its own fat then shredded. Rich and flavorful spreadable texture. Spread generously on country bread.

Dry sausage from Lyon, sliced. Meaty and peppery flavor, firm texture. A classic charcuterie served with butter and pickles.

Mixture of Mediterranean vegetables (eggplant, zucchini, peppers, tomatoes) stewed in olive oil. Tender and flavored with Provençal herbs. Served hot or cold.

Mackerel fillets marinated in white wine and aromatics. Oily fish with firm flesh and a pronounced flavor, softened by the marinade.

Assortment of different terrines or homemade pâtés. Offers a variety of rustic textures and flavors. Served with pickles and bread.

Green lentil salad dressed with a shallot vinaigrette. Firm but tender texture, nutty flavor. Simple and nourishing.

Smoked or marinated herring fillets served with warm potatoes and an oil vinaigrette. Contrast between the salty fish and the sweetness of the potatoes.

Boiled beef pieces (pot-au-feu style) served cold in a salad with potatoes and vinaigrette. Tender and flavorful.

Thin slices of raw salmon marinated in salt, sugar, and dill (gravlax style). Melting and fragrant flesh. Served chilled.

Duck or goose foie gras, rich and creamy. Delicate and buttery flavor. Enjoy on toast or brioche.

Burgundy snails served in their shells with garlic and parsley butter. Tender and chewy flesh infused with fragrant butter. Use the special tongs and fork.

Whole trout, floured and pan-fried in butter. Delicate flesh and slightly crispy skin, served with a squeeze of lemon and parsley.

Variation of trout meunière, garnished with toasted flaked almonds in butter. Adds crunch and a nutty flavor to the fish.

Whole sole fried until golden and crispy. Flatfish with white, firm, and fine flesh.

Whole sole cooked in foaming butter and lemon. A great classic of French cuisine, renowned for the delicacy of its flesh.

Pan-seared scallops with garlic, tomatoes, and Provençal herbs. Sweet flavor of scallops contrasting with the Mediterranean seasoning.

The chef's daily special, prepared according to market availability. Ask your server for the dish of the moment.

Beef stew slow-cooked in red wine with mushrooms and bacon. Very tender meat and rich, dark sauce. A comforting winter dish.

Traditional French sausage made from pork offal. Very pronounced flavor and unique texture. Often served grilled with mustard.

Grilled beef cut (sirloin). Flavorful and slightly firm meat. Served with its garnish.

Grilled or pan-fried lamb chops. Tender and juicy meat with a distinctive flavor. You can eat the meat around the bone with your fingers.

Very tender and lean cut of beef, taken from the tenderloin. Delicate flavor and melting texture.

Marbled beef steak (with intramuscular fat) grilled. Juicy and very flavorful thanks to the fat. A prime cut for meat lovers.

Steak served with a classic Marchand de Vin sauce, made from red wine, reduced shallots, and butter. Rich sauce that perfectly complements the beef.

Steak or meat dish served with poached or roasted bone marrow. The marrow is fatty, rich, and melting, providing a luxurious texture.

Thick medallion of veal tenderloin, larded and pan-fried. Very tender and delicate white meat.

Veal grenadin served with a cream and mushroom sauce, typical of Normandy. Rich and creamy.

A special, large-sized, or superior quality beef cut, offered with different preparations (plain, pepper sauce, or full garnish).

Extra portion of vegetables to accompany your main dish.

Mix of fresh salad leaves of the moment, dressed with vinaigrette. Light and digestive accompaniment.

Selection of aged French cheeses. Varies according to availability but often includes soft, hard, and blue cheeses. Served with bread.

Egg custard coated in liquid caramel. Smooth and wobbly texture, sweet and vanilla flavor. A classic childhood dessert.

Light and airy homemade dark chocolate dessert. Light and foamy texture, intense cocoa flavor.

Seasonal fruit tart on a crispy crust. Can be apple (cooked) or strawberry (fresh).

Small yeast-leavened cake generously soaked in rum syrup. Spongy and moist texture, alcoholic and sweet flavor. Often served with whipped cream.

Layered cake made of Joconde sponge, chocolate ganache, and coffee buttercream. Rich and elegant. Served here with crème anglaise.

Sweetened chestnut purée flavored with vanilla. Dense and paste-like texture, very mild and autumnal taste.

Bowl of fresh red berries, served plain or with a little sugar. Simple and refreshing.

Wheel-shaped choux pastry filled with a rich praline cream and sprinkled with flaked almonds. Crispy and creamy, with a nutty flavor.

Fresh pineapple slices or pieces. Sweet and tangy taste, juicy and fibrous texture. Excellent to finish a hearty meal.

Tart base filled with a tangy lemon cream and topped with a soft, golden meringue. Perfect balance between sweet and tart.

Chocolate cake, cooked on the outside with a molten center. Served warm, it's a very indulgent and intense chocolate dessert.

Likely an assortment of desserts or a special house creation. Ideal for sharing or for the undecided.

Extra sauces or creams to enhance your dessert.

Scoops of ice cream or sorbet. Ice creams are milk/cream-based (creamy), sorbets are fruit-based (fresh and dairy-free).

Lemon sorbet with vodka (Colonel) or pear sorbet with pear eau-de-vie (Williams). An alcoholic digestive dessert.

Vanilla ice cream with a meringue center, coated in praline (toasted hazelnuts). Crunchy and creamy texture.

Frozen dessert made of Italian meringue, whipped cream, honey, and dried fruits (almonds, pistachios, candied fruits). Similar to Montélimar nougat but frozen.

Dessert made of fruits (strawberries or raspberries), vanilla ice cream, and red fruit coulis, often topped with whipped cream.

Table red wine served in a pitcher. Simple and convivial wine to accompany the meal.

Table rosé wine served in a pitcher. Fresh and light.

Table white wine served in a pitcher. Dry and refreshing.

A glass of wine chosen by the restaurant for its good value for money.

A glass of prestigious appellation wine, Bordeaux (full-bodied) or Burgundy (elegant).

Rosé wine from Provence. Pale, dry, fruity, and elegant. Ideal for summer.

Rhône Valley red wine. Spicy, warm, and round.

A Beaujolais cru. Light, fruity red wine (Gamay) and easy to drink.

Bordeaux red wine. Structured, tannic, and complex.

A Beaujolais cru renowned for its structure and ripe red fruit aromas.

Loire Valley wine (usually white, Sauvignon Blanc). Very dry, mineral, and lively.

The rarest of Beaujolais crus. Floral and woody red wine.

A romantic Beaujolais cru. Soft, fruity, and balanced red wine.

Loire Valley wine close to Sancerre. Fresh, aromatic, and lively (Sauvignon Blanc or Pinot Noir).

The most feminine of Beaujolais crus. Velvety red wine with floral aromas (iris, violet).

Loire red wine (Cabernet Franc). Fruity, fresh with fine tannins.

Classic blonde beer served in individual bottles.

Still mineral water (Vittel) or naturally sparkling (Vichy).

Still mineral water (Evian) or lightly sparkling (Badoit).

Naturally very fizzy sparkling mineral water.

Strong and full-bodied black espresso, served with a small chocolate.