Les Marronniers

Classic soup made with caramelized onions and beef broth. It is gratinated with cheese and croutons. Flavorful and comforting, it is eaten hot.

Rustic pork pâté seasoned with herbs. Coarse texture and rich meat flavor. Enjoy spread on country bread, often accompanied by pickles.

Cooked duck foie gras, served cold. Creamy and buttery texture. Enjoy by placing it on toasted bread, without spreading.

Soup prepared with seasonal vegetables. The flavor and texture vary depending on the day's ingredients. A light and warm dish to start the meal.

Raw salmon fillet marinated in salt, sugar, and dill. Tender and melting texture with a fresh, herbaceous taste. Similar to sashimi but more seasoned.

Mussels served in their shells, topped with garlic and parsley butter, then baked. Garlicky and briny flavor. Eaten directly from the shell.

Land snails cooked in garlic parsley butter. Tender and slightly rubbery texture. Eaten hot, extracting the meat from the shell, sopping up the butter with bread.

Caesar-style salad with lettuce, chicken, croutons, and Italian cheese. Fresh and crunchy with a creamy sauce. Served as a light main course.

Original composed salad served with a savory tuna and cream cheese muffin. A mix of soft and crunchy textures. Fresh and nourishing.

Lamb's lettuce salad with warm goat cheese and potato pancakes. A typical sweet-salty and hot-cold combination from French bistros.

Rustic salad with charcuterie, Auvergne cheese, and confit gizzards. Rich and meaty flavor. A hearty dish rooted in French terroir.

Large composed salad with chicken, almonds, and mushrooms. Fresh and varied with a crunch. A balanced and complete meal.

Raw minced beef seasoned with condiments (capers, onions, sauce). Tender and fresh texture. Served cold with hot fries.

Thick piece of grilled beef, served with a creamy pepper sauce. The meat is tender and juicy. Accompanied by small sautéed potatoes.

Traditional sausage made from pork offal. Very strong and rustic flavor, peculiar texture. Served with a mustard sauce to enhance it.

Short pasta served with ham and a creamy sauce flavored with truffle. A comforting and indulgent dish, enhanced by the luxurious taste of truffle.

Grilled beef pieces (onglet) on a skewer. Tender meat with a distinct flavor. Served with mashed potatoes.

Chicken breast cooked with a cream and oyster mushroom sauce. Tender and coated in a creamy sauce. Served with rice.

Minced and seasoned lamb meatballs. Rich and fragrant flavor. Served with mashed potatoes and a reduced meat jus.

Gourmet beef burger, topped with Cantal cheese and bacon. Soft bun and juicy meat. Served with fries.

Burger with marinated chicken fillet and Cantal cheese. An alternative to red meat, flavorful and hearty. Served with fries.

Squid sautéed with garlic and parsley. Tender, slightly elastic texture. Accompanied by Mediterranean vegetables.

Salmon fillet baked or pan-fried. Served with a mild turmeric sauce and melted leeks. A rich and fragrant fish dish.

Complete vegetarian meal bowl based on quinoa and legumes. Mix of textures and mild, crunchy flavors. Healthy and nourishing.

Layered pasta with Mediterranean vegetables and tomato sauce, gratinated with cheese. A warm, melting, and comforting meat-free dish.

Hot ham and grilled cheese sandwich (Croque-Monsieur) or with an egg on top. Crispy and melting. Served with a small salad.

Slice of toasted bread (gluten-free) topped with mashed or sliced avocado. Fresh and creamy, seasoned with sun-dried tomatoes. A modern and light dish.

Long bun filled with pulled pork instead of the classic sausage. Topped with barbecue sauce and cheese. Flavorful and very indulgent.

Cream cheese cake on a crushed biscuit base. Dense and creamy texture. Served with a red fruit sauce for acidity.

Chocolate cake baked on the outside but with a liquid center. Very rich in chocolate, warm and melting. A classic of French desserts.

Small, soft yeast cake soaked in a syrup with alcohol (rum). Spongy and very juicy texture. Often served with whipped cream.

Slice of brioche dipped in a mixture of eggs and milk, then pan-fried in butter. Warm, soft, and caramelized. Served with caramel.

A variation of the Italian mascarpone dessert, incorporating hazelnut-cocoa spread. Creamy, sweet, and smooth.

Airy and light dark chocolate dessert. Mousse-like texture that melts in your mouth. Intense cocoa flavor.

Coupe of artisanal ice cream or sorbet (Maison Berthillon). Two scoops of your choice of flavors. Refreshing and fragrant.

Large coupe of artisanal ice cream or sorbet. Three scoops of your choice of flavors. Ideal for ice cream lovers.