Mooty

A popular French aperitif cocktail made with white wine and crème de cassis. It has a sweet, fruity, and slightly tart flavor. Served chilled in a wine glass before the meal.

An elegant variation of the Kir made with champagne instead of white wine. Sparkling, festive, and fruity thanks to the crème de cassis. Ideal for celebrating a special occasion.

A sparkling white wine from the Loire Valley. It offers fine bubbles and pleasant freshness, often with floral or fruity notes. An excellent alternative to champagne.

A glass of prestigious sparkling wine from the Champagne region. Dry, crisp, and elegant with persistent bubbles. Best enjoyed chilled, often as an aperitif.

Sparkling wine served in a large glass with plenty of ice. Very refreshing and less formal than the traditional flute. Perfect for hot days.

An Italian vermouth flavored with herbs and spices. White is generally sweeter and more vanilla-like, while red is richer and more bitter. Served on ice or with a slice of citrus.

A classic cocktail made with Campari, red vermouth, and soda water. It has a distinctive bittersweet flavor. Served with an orange slice.

A very popular anise-flavored pastis in France. It has a strong licorice and anise flavor. It is traditionally diluted with fresh water and ice, giving it a milky color.

A bright red Italian bitter aperitif. It has complex notes of herbs, spices, and fruit. Often served with sparkling water or orange juice.

House or local draft beer. Served chilled directly from the tap, offering a crisp flavor and creamy head. Available in half-pint (25cl) or pint (50cl).

Selection of classic fruit juices. Refreshing and naturally sweet (or savory for tomato). Served chilled.

Cola soda, classic sweet or sugar-free version. Fizzy and caffeinated. Served chilled, often with a slice of lemon and ice.

Peach-flavored iced tea. Sweet, fruity, and non-carbonated. A refreshing drink appreciated for its sweetness.

Premium tonic water. It has a fine bitterness and botanical notes. Often consumed on its own or as a mixer for spirits.

Classic carbonated sodas. Ginger Ale has a mild ginger flavor, while Tonic Water is bitter and citrusy. Refreshing and fizzy.

Spanish sparkling mineral water. It is appreciated for its purity and fine bubbles. Aids digestion and refreshes the palate.

Large bottle of Valls still mineral water. Ideal for sharing at the table. Fine bubbles and neutral taste.

Still natural mineral water from the French Alps. Light and thirst-quenching. Served in a small individual bottle.

Large bottle of still mineral water Thonon. Perfect to accompany a meal. Pure and refreshing taste.

Naturally sparkling mineral water, known as Louis XIV's favorite water. Very fine bubbles and delicate taste. A premium table water.

A signature gin and tonic prepared with Hendrick's gin. Fresh and aromatic with notes of cucumber and juniper. Served on ice for a invigorating experience.

The famous Cuban cocktail combining rum, fresh mint, lime, and sparkling water. Perfect balance between sweet, sour, and minty. Very refreshing.

Cocktail based on vodka and spicy ginger beer. Served with lime, often in a copper mug. Piquant and icy taste.

A variation of the Caipirinha using vodka instead of cachaça. Simple mix of vodka, muddled lime, and sugar. Potent and tart.

The iconic bright orange Italian aperitif. A sparkling mix of bitter Aperol, Prosecco, and sparkling water. Sweet and bitter flavor, very refreshing.

Classic Mexican cocktail with tequila and lime. Tart, strong, and often served with a salted rim. A cocktail essential.

Brazil's national cocktail made with cachaça (sugarcane spirit). Mixed with fresh lime and sugar. Rustic, sweet, and tart flavor.

An Italian aperitif made in equal parts with gin, red vermouth, and Campari. Strong, bitter, and complex. Served on ice with an orange twist.

An elegant, floral spritz made with Saint-Germain elderflower liqueur. Mixed with Prosecco and sparkling water. Sweet and fragrant.

A green and original version of the Spritz using P31 aperitif. Mixed with Prosecco and sparkling water. Offers herbaceous and fresh notes.

A non-alcoholic version of the Moscow Mule. The spiciness of ginger and the freshness of lime create a stimulating drink without the alcohol.

All the pleasure of a Mojito without the rum. Fresh mint, lime, sugar, and sparkling water. Very thirst-quenching and fragrant.

Assortment of cured meats and cold cuts (ham, sausage, terrine). Served on a wooden board, often with bread and pickles. Ideal for snacking with wine.

The best of both worlds: a selection of various charcuterie and cheeses. Offers a diversity of savory and creamy flavors. Convivial and hearty.

A whole Mont d'Or cheese, hot and melted, served like a fondue. Accompanied by potatoes, bacon bits, and a rich selection of charcuterie. A comforting and generous winter dish.

Homemade spreads to be spread on bread or toast. Usually includes flavors like olive (tapenade), tuna, or avocado. Perfect for an aperitif.

Small fried bites, crispy on the outside and creamy on the inside, filled with ham. A Spanish-inspired specialty. Served hot.

Hot grilled sandwich on white bread, filled with quality ham and melted Comté cheese. Savory, crispy, and gooey. A bistro classic.

The quintessential bistro starter: hard-boiled eggs served with homemade mayonnaise. Simple, creamy, and delicious.

Portion of crispy fries served in a paper cone. Accompanied by homemade mayonnaise. The ideal snack.

Creamy soup made with seasonal vegetables. Warm and comforting. The recipe changes regularly.

Traditional Burgundian dish of poached eggs served in a red wine sauce with bacon bits and onions. Rich, flavorful, and deep in taste.

Classic Lyonnaise salad with crisp frisée lettuce, warm bacon bits, an egg (often poached or soft-boiled), and croutons. A mix of textures and savory flavors.

Thin slices of raw, marinated scallops. Seasoned with olive oil and lemon for a delicate and fresh flavor. Melts in your mouth.

Delicate veal offal, pan-fried to be crispy on the outside and tender on the inside. Served with a rich and creamy morel mushroom sauce. A gastronomic dish.

Red tuna, seared on the outside and raw on the inside, cut into slices. Served with guacamole and quality olive oil. Fresh and modern.

Small square pasta filled with cheese and herbs, a specialty from the Dauphiné region. Served gratinated with cream and Parmesan. Very indulgent and comforting.

Beef cut selected by the butcher, grilled to your liking. Served with a creamy Béarnaise sauce and fries. A classic for meat lovers.

A massive, marbled rib steak of Scottish origin, to share. Served with roasted bone marrow, sauce, and fries. Very tender and flavorful meat.

Highly prized Iberian pork cut, hidden near the shoulder. Fatty and extremely tender meat with a nutty flavor. Served with an herb sauce (chimichurri) and purée.

Whole hot Mont d'Or cheese served as a full dish. Accompanied by various charcuterie and potatoes. A rich and cheesy mountain feast.

Pan-seared scallops served on a creamy Italian risotto. The coral cream adds an intense and colorful marine flavor. Elegant and refined.

A comforting dish of macaroni pasta elevated by a truffle-infused cream. Served with good ham and Parmesan. A blend of simplicity and luxury.

Cod fillet (white fish) baked in the oven. Its flesh is flaky and tender. Served with smooth, delicate root vegetable purées.

Beef stew slow-cooked in red wine with vegetables. The meat is meltingly tender and the sauce is rich. Served with potatoes.

Braised endives wrapped in ham, covered with béchamel sauce and gratinated with cheese. A traditional French winter dish, slightly bitter and creamy.

Veal stew in a creamy white sauce with small vegetables. Mild and creamy. Classically served with rice.

Boiled beef with winter vegetables (carrots, leeks, turnips) in a flavorful broth. Served with bone marrow and mustard. Rustic and healthy.

Traditional fish soup from Marseille, rich and flavored with saffron. Served with a spicy garlic sauce (rouille) and croutons. Intense sea flavors.

Selection of aged cheeses depending on availability. Served with bread. Ideal for finishing the meal on a savory note.

Brioche or bread dipped in a mixture of egg and milk, then pan-fried in butter. Soft and warm, drizzled with caramel and served with ice cream.

Leavened cake soaked in rum syrup. Served with an extra shot of old rum for more character. Spongy, sweet, and alcoholic.

Rich chocolate cake with a molten or very tender center. Served warm with a scoop of vanilla ice cream for a hot-cold contrast.

Poached meringue whites floating on vanilla custard. Light, airy, and sweet. Often garnished with caramel and almonds.

Fresh and fruity dessert made of thin pineapple slices and mint-scented clementine segments. Light and easily digestible.

A coffee (or decaf) served with an assortment of three mini-desserts (tart, fruit, chocolate). Perfect for tasting a little bit of everything.

A version of the "café gourmand" with tea or herbal tea. Accompanied by several small sweet pastries.

A glass of champagne served with an assortment of mini-desserts. A festive and elegant end to the meal.

A glass of Amaretto liqueur (almond flavored) served with small pastries. Sweet and digestive.

Daily suggestion from the pastry chef. Ask your server for today's special.