Les Noces de Jeannette

A classic lunch or dinner menu allowing you to choose two dishes from the menu.

The complete menu to discover the chef's cuisine, from starter to dessert.

Spreadable preparation based on fresh and smoked salmon, served chilled with salad.

Rustic homemade pâté made from poultry livers, served with mild Basque peppers.

Mixed salad of raw vegetables seasoned with quality Greek olive oil.

Small squid prepared in their ink, served in quality cans on a salad.

Classic French cuisine, snails served hot in their shells with parsley and garlic butter.

Mixed green salad garnished with slices of smoked duck and shavings of Italian cheese.

Sautéed chicken pieces accompanied by a wild mushroom sauce.

Tender beef piece grilled on a hot plate, served with or without spicy sauce.

Gratin dish based on dried cod and purée, here enhanced with chorizo.

Pan-seared foie gras duck fillet, served pink with a fruity blackcurrant sauce and a pear.

Delicate white fish fillet served with red or white rice typical of the South of France.

Traditional blood sausage known for its creaminess, served with mashed potatoes.

Creamy fresh cheese served with brandied cherries or chestnut purée.

Chocolate dessert playing on textures, served with a liquid vanilla sauce.

Ice cream sundae combining chocolate sorbet, pear, and blackcurrant for an intense and fruity taste.

Caramel ice cream with a hint of sea salt.

Vanilla cream dessert topped with a thin layer of crunchy caramelized sugar.

Soft brioche soaked and pan-fried, served warm with honey and artisanal ice cream.

Portion of raw cow's milk cheese, soft-ripened with a bloomy rind, typical of the region.

Prestigious sparkling wine from the Champagne region, served by the glass.

Festive cocktail based on Champagne and blackberry liqueur.

Traditional Burgundian aperitif mixing white wine and cassis cream.

Standard blended Scotch whisky.

Tennessee American whiskey, with notes of vanilla and oak.

Typical anise liqueur from the South of France, served with fresh water.

Selection of classic aperitifs: vermouth, gentian, or fortified wine.

White spirits or classic cocktails.

Dry white wine from Burgundy, mineral and fresh.

Dry white wine from the Loire Valley, aromatic and crisp.

Pale and light rosé wine from the South of France.

Red wine from the Rhône Valley, spicy and warm.

Light and fruity red Burgundy wine.

Loire red wine, with notes of red fruits and bell pepper.

Elegant and fine red wine, typical of Burgundy.

Structured red wine from the Bordeaux region.

International lager blonde beer.

Craft blonde beer brewed in Paris.

Craft white wheat beer, light and lemony.

Bottled water.

Cola soda.

Other non-alcoholic beverages.

Espresso.

Coffee with milk.

Teas from Dammann Frères.