Les Malins

A creamy soup prepared with potimarron, a squash with a chestnut-like flavor. Served hot with croutons for crunch.

An egg cooked slowly at low temperature (64°C) to achieve just-set whites and a creamy yolk. Served with melting leeks and crispy bacon.

Delicate crustaceans with tender, sweet flesh. Served with a rich, creamy sauce made from a crustacean fumet.

Oven-roasted cauliflower to develop nutty flavors. Served with cauliflower purée and a fresh, zesty salad.

Pan-seared duck breast, usually served pink with crispy skin. Accompanied by small whole potatoes and a meat jus.

Pan-seared scallops, tender and delicate. Served with a smooth parsnip purée and fresh, tangy notes of apple and citrus.

Extra portion of your choice of side: cooked green vegetables or potatoes.

Chocolate dessert with an airy and rich texture. Served here with an original touch of crunchy buckwheat, sea salt, and olive oil.

Classic French dessert consisting of a poached pear drizzled with hot chocolate and served with whipped cream.

Rich and silky dessert cream flavored with vanilla, covered with a layer of hard, crunchy caramelized sugar.