Poison

A classic hard-boiled egg served with a creamy tonnato sauce (tuna and capers). A revisited bistro starter with an Italian touch.

Pan-fried snails, served with a smooth broccoli purée and sprinkled with herb breadcrumbs for crunch.

Raw minced beef, seasoned and served with an aromatic shiso leaf and a cured, smoky egg yolk.

A seasonal vegetable composition, highlighting fresh vegetables prepared in various ways. Light and colorful.

Leek grilled until the outside is charred for a smoky flavor, served with Italian olives and crispy croutons.

Tender piece of grilled Charolais beef, served with fried potato balls (pommes dauphines) and a rich béarnaise sauce.

Tender octopus grilled or pan-fried, served with a creamy olive oil purée, seasonal vegetables, and a herbaceous jus.

Traditional creamy chicken stew, served here with sticky Japanese rice and mushrooms. A comforting dish.

'Orzo' pasta (shaped like rice grains) cooked like a creamy risotto, with fresh porcini mushrooms.

A dessert combining a creamy and tangy lemon cream with a crunchy shortbread biscuit.

Gently cooked pear in syrup, served with a hot chocolate sauce poured at the time of serving.

Traditional cake with a flan-like texture, filled with oven-baked autumn fruits.

A French classic: light and airy chocolate mousse, rich in cocoa.

Lunch menu offering a selection of daily specials. Choose a combination of two dishes (starter and main course, or main course and dessert).