Les Philosophes

A daily changing appetizer or soup based on fresh, seasonal market ingredients. Ask your server for today's selection.

Classic French onion soup made with caramelized organic onions in a savory broth. Topped with melted Comté cheese and toasted bread.

A refreshing blend of seasonal greens and raw vegetables. Served with a light vinaigrette dressing.

Fresh organic tomatoes sliced and seasoned. Available only when tomatoes are in peak season for best flavor.

Salad featuring tender free-range chicken with Asian-inspired flavors. Likely includes ingredients like coriander, sesame, or a soy-based dressing.

A slice of rich, buttery duck liver pâté prepared in-house. Served semi-cooked to maintain a creamy texture.

A larger portion of the house-made duck foie gras. Rich and savory, perfect for sharing or a main appetizer.

Salad topped with sautéed chicken livers sourced from a specific farm. Offers a rich, iron-heavy flavor contrasted with fresh greens.

A generous portion of the chicken liver salad. Substantial enough to be a light main course.

Finely chopped organic beetroot seasoned like a tartare. Served with a runny soft-boiled egg for richness.

Premium smoked salmon from Scotland. Served cold, likely with lemon and toast.

A platter featuring a variety of French charcuterie. Includes different textures and flavors of cured pork.

A mixed board of charcuterie and artisanal raw milk cheeses. Ideal for sharing with wine.

A creamy fish roe dip made according to a house recipe. Salty and savory, served with crispy toast points.

High-quality acorn-fed Iberian ham. Renowned for its nutty flavor and melt-in-the-mouth fat.

A larger serving of the premium acorn-fed Iberian ham.

High-quality artisanal cooked ham. Mild, tender, and flavorful.

Traditional French dried sausage (saucisson sec). Chewy and savory with concentrated pork flavor.

Potted pork spread made from free-range mountain pigs. Rich texture, best spread on bread.

A slice of country-style meat loaf (pâté de campagne). Rustic and hearty.

Fresh avocado served with a simple vinegar and oil dressing. Creamy and tangy.

Classic Caprese-style salad with ripe tomatoes and buffalo mozzarella cheese.

Beetroot tartare paired with creamy buffalo mozzarella. A vegetarian appetizer with contrasting textures.

Savory upside-down tart made with tomatoes. Caramelized tomatoes atop buttery pastry.

Half of a fresh melon, served simply. Sweet and refreshing.

Half a melon served with Portuguese Port wine poured into the center. A classic sweet and boozy starter.

Fresh mackerel fillets served with rich, buttery Béarnaise sauce. Accompanied by fries and veggies.

Wild cod fillet grilled and served with an aromatic curry and coconut milk sauce. Finished with a touch of lime.

Thin slice of organic salmon served with a savory spread of sun-dried tomatoes and olive oil.

The freshest fish available from the market today. Ask your server for details on the specific fish and preparation.

A daily special meat dish. Typically a traditional French home-style recipe.

Traditional beef stew made with high-quality Aubrac beef, red wine, mushrooms, and onions. Rich and tender.

Duck leg slow-cooked in its own fat until tender, then crisped. A classic hearty French dish.

Tender lamb fillet grilled and seasoned with aromatic herbs from Provence like rosemary and thyme.

Premium Aubrac beef fillet grilled to your liking. Served with your choice of creamy Béarnaise or spicy pepper sauce.

Fresh raw Aubrac beef chopped and seasoned. Served cool with traditional condiments. Note that the meat is uncooked.

A rich salad combining fresh raw vegetables with intense blue cheese (Roquefort) and warm goat cheese toast.

A gourmet salad featuring smoked duck, cured ham, and warm goat cheese. A substantial meal in a bowl.

A protein-packed salad with duck, ham, aged cheese, and egg alongside fresh vegetables.

A fresh and lighter salad option mixing crisp vegetables with sweet fruits and uncooked cheeses.

A slice of savory egg custard tart with daily changing fillings, served with a side salad.

A savory upside-down tart made with seasonal tomatoes.

A large main-course portion of the Asian-style chicken salad.

Salad topped with slices of organic smoked salmon from Scotland.

A plate of vegetables of the season, cooked simply to highlight their natural flavor.

A complete vegetarian meal featuring items like Caprese salad or Greek-style dishes.

Side portion of crispy fries or fragrant rice.

Fresh green beans, cooked tender-crisp.

A selection of traditional French cheeses made from unpasteurized milk.

A specific variety of organic Tomme cheese, semi-hard with a nutty flavor.

Intense blue cheese served with crunchy walnuts.

Aged Comté cheese from the Jura region. Complex, fruity, and savory.

High-quality ripened Camembert cheese. Soft, creamy, and pungent.

A semi-soft washed-rind cheese with earthy, grassy flavors.

Two scoops of artisanal ice cream.

A refreshing dessert cocktail featuring lemon sorbet doused in vodka.

Lemon sorbet served with a splash of raspberry liqueur (crème de framboise).

Italian-style dessert with vanilla ice cream drowned in hot espresso and coffee liqueur.

Fresh cut fruits served with a scoop of vanilla ice cream.

Spiced stewed fruits (compote) served warm with vanilla ice cream.

Vanilla ice cream with nuts, macaroons, and a splash of Armagnac brandy.

A special dessert prepared daily by the chef.

A rich coffee-flavored cake, a specialty of the house.

A bowl of freshly cut seasonal fruits.

Floating Island dessert: fluffy meringue floating on vanilla custard (crème anglaise).

A zesty and creamy cheesecake flavored with lime.

Airy chocolate mousse made with premium Valrhona chocolate.

Fresh cream cheese served with fruits and a drizzle of honey.

Stewed apples, likely cooked with cider or butter in the Normandy style.

Classic custard dessert with a hard caramelized sugar top.

Upside-down caramelized apple tart served with cream.

Upside-down caramelized apple tart served with vanilla ice cream.

A rich custard tart made with premium ingredients like organic eggs and vanilla.

A comprehensive brunch set including hot drink, juice, dairy, pastries, and eggs.

A 3-course set menu offering a starter, a main dish, and a choice of cheese or dessert from the day's suggestions.

A 2-course set menu where you can choose either a Starter and Main, or a Main and Dessert/Cheese.

A premium 3-course set menu offering an extensive selection of starters, mains, and desserts, including many house specialties.

A 2-course version of the Philosophe menu, allowing you to choose two courses from the premium selection.