Maison Georges

A classic continental breakfast. Includes a hot drink, fresh orange juice, and a choice of pastries.

A hearty English-style breakfast. Includes eggs cooked to your preference, served with bread and drinks.

Assortment of Spanish cured meats (ham, sausage, chorizo). Served with crunchy marinated vegetables. Ideal for sharing as an aperitif.

Very fine slices of high-quality Spanish cured ham, aged for 16 months. Intense flavor and melting texture.

Rustic meat pâté prepared on-site. Coarse texture and savory pork and herb flavor. Served with bread.

Smoked herring fillets served with firm potatoes. Nordic-style seasoning, likely with cream or herbs.

Very thin slices of marinated raw beef. Garnished with a basil and arugula sauce, Italian cheese, and sweet mini peppers.

Fresh salad featuring tender artichoke hearts. Enhanced with cheese, candied citrus, and caper variations for a Mediterranean flavor.

Shrimp fried in a golden batter. Served with two sauces: an Asian-flavored virgin sauce and a herb mayonnaise.

Tuna seared on the outside, raw on the inside, coated in sesame seeds. Served with a cold eggplant purée.

A fresh sweet and savory starter. Mix of tomatoes and strawberries with a creamy burrata heart (stracciatella) and savory crumble.

Scallops set in jelly with vegetables. Served chilled with a toast spread with creamy roe.

Sweet and sour vegetable ragout (often eggplant, celery) served with a scoop of creamy Italian fresh cheese.

Fresh oysters served on ice. Accompanied by a classic vinegar and shallot sauce. Iodine flavor and silky texture.

Brioche sandwich generously filled with lobster and crab meat. Served with crisp salad.

Large composed salad of romaine lettuce, breaded chicken, croutons, and parmesan. The dressing is creamy and the egg is cooked with a runny yolk.

Hearty vegetarian dish. Grilled southern vegetables, small Sardinian pasta with basil, and a whole ball of creamy Italian fresh cheese.

Luxurious version of the hot ham and cheese sandwich. Uses quality cheese and truffle-scented ham. Served with fries and salad.

Lamb piece (breast or rack of lamb) grilled with herbs. Served with small Italian pearl pasta.

Firm-fleshed fish prepared with a crispy texture. Served with a butter and citrus (blood orange) sauce, spinach, and olive condiment.

Butcher's cut of beef, very tender and flavorful. Served with flavored butter and roasted potatoes.

Veal sweetbreads (thymus gland) considered a delicacy. Cooked in sauce with morel mushrooms. Melting texture.

Octopus tentacles seared on a hot plate. Tender and slightly caramelized flesh, served with southern vegetables.

White-fleshed, firm rockfish fillet. Accompanied by root vegetables and a green watercress sauce.

Noble white fish cooked on the griddle. Served simply with seasonal asparagus flavored with wild garlic.

Artisanal sausage prepared by the restaurant. Served with a creamy mashed potato and a rich sauce.

Pan-seared liver slice. The bitterness of the liver is balanced by a sweet and sour fruit condiment.

Raw beef cut coarsely with a knife (not minced), seasoned with classic condiments. Served fresh with fries.

Puff pastry shell filled with a rich sauce containing sweetbreads, poultry, and mushrooms. A great French cuisine classic.

Immense bone-in rib steak, grilled. Designed for sharing between two people. Served with accompaniments.

Large veal chop on the bone to share. Tender and pink meat. Served with sauce and potatoes.

Tender and flavorful beef cut (sirloin). Served grilled with small potatoes.

Sirloin steak, a very flavorful meat with long fibers. Served rare with its sauce.

Confit veal piece then roasted for crispiness. Served with mushrooms or polenta.

Game sausage flavored with beer. Accompanied by a smooth purée and smoked sauce. Rustic and flavorful dish.

Pork meat slow-cooked until tender. Served with a creamy cheese potato gratin.

Duck leg cooked in its own fat, crispy skin and melting flesh. Classic from the Southwest.

Pork ribs cooked with a pepper and tomato sauce. Served with grilled cornmeal slices.

Selection of fresh red berries (strawberries, raspberries, etc.) served with homemade flavored whipped cream.

Tart base filled with a tangy lemon cream and topped with soft, golden meringue.

Choux pastry filled with vanilla ice cream or cream, topped with hot chocolate sauce served at the table.

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

Light and airy mousse made with high-quality chocolate. Intense cocoa flavor.

Selection of French cheeses served at room temperature with dried fruits.

A coffee (espresso) accompanied by a selection of several small miniature desserts.

Mixture of fresh cut fruits. Served with a light syrup and sometimes caramelized nuts (pralines).

Cheesecake on a crumbled biscuit base, with figs.

Classic Italian dessert made with mascarpone, coffee and amaretto-soaked biscuits, dusted with cocoa.

Two scoops of artisanal ice cream or sorbet of your choice.

Three scoops of artisanal ice cream or sorbet of your choice.

Brut champagne, crisp and fresh. Perfect for celebrating or starting the meal.

Champagne of great finesse, balanced and elegant.

100% Chardonnay Champagne. Floral and mineral notes, very refined.

Millésimé prestige cuvée. Complex, rich, and silky.

Triple-style beer, strong and aromatic. Notes of spice and fruit.

Classic blonde beer, light and refreshing.

Belgian abbey beer, available in blonde or white. Round and fruity.

American India Pale Ale. Pronounced bitterness and citrus and pine aromas.

Refreshing cocktail based on French aperitif wine. Sparkling and slightly fruity.

Fruity and tangy cocktail based on vodka. Exotic notes of lychee and yuzu.

Smoky variation of the classic Margarita. Balance between smoky agave spirit and lime.

Complex cocktail based on American whiskey. Notes of almond, herbs, and citrus.

Rich cocktail with red fruits and vodka. Sweet and fragrant with verbena.

Non-alcoholic drink with orchard flavors and floral notes.

Red fruit mocktail enhanced by a hint of peppery spices and tea.

Classic anise-flavored liqueurs from the South of France. Drunk diluted with fresh water.

Traditional French aperitifs. White wine with cassis or bitter root liqueur.

Oak-aged grape eau-de-vie. Fruity and woody notes.

Southwestern French brandy. Rich, complex with prune and vanilla aromas.

Normandy apple eau-de-vie. Straightforward taste of fresh apple.

Selection of smooth and sweet spirits to finish the meal (mint, lemon, almond, coffee, orange...).

Distilled white fruit brandies. Very fragrant and strong.

Light and fruity Burgundy red wine.

Elegant Pinot Noir red wine. Aromas of cherry and red fruits.