L'Intrigue

Fresh oysters served raw on ice. Icy and fleshy texture. To be enjoyed plain, with a squeeze of lemon, or shallot vinegar.

Cooked sea snails served cold. Firm and chewy texture with a sea flavor. Eaten out of their shells and dipped in mayonnaise.

Creamy soup made with seasonal vegetables. Smooth and velvety texture. Served hot, ideal for warming up.

Alternating layers of melting eggplant purée and fresh goat cheese. Mild, fresh, and slightly smoky flavor. Served chilled.

Tender leeks served with vinaigrette and hard-boiled eggs garnished with mayonnaise. A revisited French bistro classic with a crispy element.

Thin slices of raw salmon marinated in salt and sugar (Nordic style). Melting and fragrant flesh. Served with a sweet mango condiment.

Fresh Italian pasta filata cheese with a creamy center. Very mild milky flavor. Served simply with salad and aromatic oil.

Generous assortment of dried pork meats and pâté. Salty and varied flavors. A convivial dish to share, usually with bread.

Selection of various French cheeses (blue, hard, soft). Flavors ranging from mild to strong. To be enjoyed with bread and wine.

Platter combining a selection of cured meats and cheeses. Ideal for those who want to taste both. Perfect for sharing.

Hearty mixed salad with breaded chicken, parmesan, and bacon bits. Mix of crunchy and fresh textures. Dressed with a creamy sauce.

Salad with Mediterranean flavors with creamy cheese, sun-kissed vegetables, and cured meats. Fresh, mild, and slightly sweet-and-sour flavor.

Asian-inspired salad with beef and raw vegetables. Sweet and savory mix with a touch of mango and coconut. Fresh and fragrant.

Cubes of raw salmon marinated in an Asian sauce. Fresh and light with a tangy touch. Served with fries and salad.

White fish grilled on a griddle. Tender flesh and crispy skin. Served with a smooth and comforting purée.

Long pasta served with a creamy cheese and squash sauce. Flavored with truffle for a rich, earthy taste.

Oven-baked chicken breast with aromatic herbs. Tender and juicy meat. Served with melting potatoes.

Thick grilled veal steak, served with a robust blue cheese sauce. Contrast of rich and tangy flavors.

Rare cut of pork (spider steak) very tender and juicy, marinated in a sweet and savory sauce. Served with roasted squash.

Quality raw beef, hand-cut into small cubes and seasoned. Melting texture and bold flavor. A great brasserie classic served with fries.

Thick grilled beef steak. Lean meat with a pleasant chew. Served with a creamy, slightly peppery sauce.

Cut of beef known for its intense flavor and long fibers. Very tender if cooked rare. Served with fries and sauce.

Generous burger with beef, melted cheese, bacon, and BBQ sauce. Rich, juicy, and flavorful. Served with fries.

Crispy breaded chicken burger. Original topping with goat cheese and avocado for a fresh and creamy taste.

Small tasting of two selected French cheeses. Usually served with bread to finish the meal on a savory note.

Mix of fruits (oranges, grapefruits...) flavored with herbs. Very fresh, light, and tangy dessert, served with fruit sorbet.

Rich and creamy dessert flavored with chestnut, topped with a thin layer of crunchy caramelized sugar. Hot-cold and soft-crunchy contrast.

Thick slice of soft brioche dipped and pan-fried in butter. Served warm with cooked fruits and a scoop of ice cream. A very indulgent dessert.

Pastry made of shortcrust pastry and lemon cream. Basil adds a fresh herbaceous note that balances the acidity.

An espresso coffee served with a selection of several homemade mini-desserts. Ideal for tasting a bit of everything.

Crispy pastry rolls filled with melting chocolate. Served warm with coffee sauce. Crispy and rich.

A hot drink (of your choice) served with a selection of mini-desserts. A more generous version of the "café gourmand" for an afternoon snack or the end of a meal.

Ice cream or sorbet scoops. Refreshing frozen dessert available in several classic flavors.