L'Escargot
L'Escargot Montorgueil
Our incomparable Burgundy snails are blanched beforehand and then simmered in a court-bouillon seasoned with aromatics and herbs. The size of the shells may vary but does not affect the quality of the flesh.
4.2
Snails
Tradition
Tradition
The classic recipe for Burgundy snails. Prepared with garlic and parsley butter, served sizzling in their shells. A herbaceous and rich flavor.
€13~
Brie & Walnuts
Brie & Noix
Snails prepared with a touch of melted Brie cheese and chopped walnuts. A creamy and crunchy variation of the traditional recipe.
€13~
Truffle
Truffe
Snails flavored with truffle. The earthy and powerful taste of truffle pairs perfectly with the tender flesh of the snails.
€19~
Foie Gras
Foie Gras
A luxurious version where the snails are accompanied by foie gras. Rich, creamy, and melts in your mouth.
€19~
Espelette pepper
Piment d'Espelette
Snails seasoned with Espelette pepper, a mild pepper from the Basque Country. Offers a light aromatic warmth without being too spicy.
€13~
Assortment
Assortiment
A mix of the different snail recipes offered. Ideal for tasting several flavors in one order.
€19~
Tasting
Dégustation
Our five recipes combined on a sharing platter Selection of 36 pieces
A large tasting platter including 36 snails prepared according to the house's five recipes. Perfect for sharing in a group.
€80
≈ $93.00Our Large Snails
Nos Gros Escargots
A selection of exceptionally large Burgundy snails. Meaty and generous flesh, served with the classic parsley butter.
€28~
The Inspiration of the Moment
Pâté en croûte
Pâté en croûte
Foie gras and pistachio recipe
A traditional pâté en croûte. Filling based on meat, foie gras, and pistachios baked in a crispy shortcrust pastry. Served cold in slices.
€16
≈ $19.00Frog legs
Cuisses de grenouilles
Escoffier style
Frog legs sautéed in butter, garlic, and parsley. Tender flesh reminiscent of poultry with a delicate texture. A classic of French gastronomy.
€17
≈ $20.00Pan-seared foie gras escalopes
Escalopes de foie gras poêlées
Toasted brioche and seasonal chutney
Pan-seared fresh duck foie gras, crispy outside and melting inside. Served with brioche and a fruity chutney to balance the richness.
€24
≈ $28.00Onion soup
Soupe à l'oignon
Beautiful flaky shell, golden to perfection
Traditional soup with caramelized onions and beef broth. Topped with a crispy puff pastry (crusty style). Comforting and flavorful.
€14
≈ $16.00Étoile Oysters n°3
Huîtres Étoile n°3
Firm flesh with nutty notes
Fresh oysters served on ice. The 'Étoile' variety is known for its firm flesh and subtle nutty aromas. To be enjoyed with lemon or shallot vinegar.
€22~
Norman scallop tartare
Tartare de Saint-Jacques normandes
Finger lime and Aquitaine caviar
Raw scallops diced, seasoned with finger lime and topped with Aquitaine caviar. Fresh, iodized, and refined.
€23
≈ $27.00Fresh porcini mushroom fricassee
Fricassée de cèpes frais
Seasonal recipe, cooked in persillade
Fresh porcini mushrooms sautéed in a pan with garlic and parsley. A simple dish that highlights the woody taste of the mushrooms.
€28
≈ $32.00Semi-cooked foie gras
Foie gras mi-cuit
Toasted brioche and seasonal chutney
Low-temperature cooked foie gras terrine. Creamy texture and delicate flavor. Served cold with brioche bread.
€19
≈ $22.00Aquitaine caviar
Caviar d'Aquitaine
Blinis, crème fraîche, & shot of Neuvik vodka 5/gram
High-quality French sturgeon eggs. Served with small pancakes (blinis), cream, and a shot of vodka. Price indicated per gram.
€5
≈ $6.00Bone marrow
L'os à moelle
Served in a gutter, fresh herb breadcrumbs
Beef bone cut lengthwise and roasted. The marrow is rich and fatty, to be spread on toast with fleur de sel.
€14
≈ $16.00Marked content is AI-generated data created by menufans to enhance your dining experience. We do not guarantee the accuracy of this information.
Place Information
Contains Dairy
Peanut Allergy
Contains Fish
Contains Shellfish
Gluten Free
Vegan Options
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4.2
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