Pour Vivre Heureux Vivons Cachés

Organic hard-boiled eggs served cold, accompanied by creamy mayonnaise. A classic, simple, and appreciated bistro starter.

Fresh salad of cherry tomatoes and creamy buffalo mozzarella. Seasoned with fresh basil and a drizzle of balsamic vinegar.

Thin slices of raw marinated scallops. Served with crispy bacon and a Vierge sauce with olive oil and herbs.

Raw salmon cut into small cubes and seasoned with basil. Fresh and aromatic.

Salmon marinated in salt, sugar, and dill, served in thin slices. Accompanied by fresh chive cream.

Rustic pork meat terrine from Aveyron. Served cold with crunchy gherkins.

Large mixed salad with chicken marinated in Asian flavors. Contains crunchy raw vegetables, peanuts, and fresh coriander.

Classic salad made with romaine lettuce, chicken, croutons, and parmesan. Drizzled with a creamy Caesar dressing.

Thai-inspired salad with thinly sliced beef. A mix of fresh and spicy flavors with crunchy vegetables and coriander.

Generous plate of grilled and marinated Italian vegetables. Served with a whole ball of buffalo mozzarella.

Tender and flavorful beef cut, grilled to your preference. Served with golden homemade fries.

Grilled beef flank steak, long-fibered and flavorful meat. Topped with a confit shallot sauce and served with fries.

Raw Salers beef, minced and seasoned in a traditional way. Served fresh with fries.

Variation of beef tartare seasoned with olive oil and parmesan shavings. Served with fries.

Very thin slices of marinated raw beef, served with parmesan and basil. Accompanied by fries and warm goat cheese toasts.

Traditional French sausage made from pork tripe, certified high quality (5A). Strong and characteristic taste, served grilled with mustard.

Duck leg slow-cooked in its own fat until tender. Crispy skin, served with sautéed potatoes.

Grilled chicken pieces on a skewer, drizzled with a peanut satay sauce. Served with pilaf rice.

Tartare made with raw duck meat, enhanced with Comté cheese and balsamic vinegar. Served with sautéed apples.

Marbled and matured beef cut for tenderness. Served with a Blue d'Auvergne cheese sauce and sautéed potatoes.

Vinegared rice bowl topped with raw salmon, avocado, mango, and edamame. A fresh and balanced Hawaiian-inspired dish.

Creamy risotto cooked Italian style with prawns. Enhanced with a crispy parmesan tuile.

Long pasta sautéed in a pan with a mix of seasonal vegetables. A simple and tasty vegetarian dish.

Diced raw salmon, seasoned. Served fresh with homemade fries.

Grilled tuna steak with a sesame crust, cooked rare. Served with vegetables cooked to a crisp.

Cooked salmon fillet, drizzled with a rich crustacean sauce. Served with pilaf rice.

Selection of French cheese from the proposed options. Usually served with bread.

Tasting of three different cheeses. Ideal to finish the meal before dessert.

A twist on the famous Italian dessert with fresh pineapple. Layers of biscuits, mascarpone cream, and fruit.

Buttery Breton biscuit with salted butter, filled with pears and an amaretto-flavored cream (almond liqueur).

Slice of brioche dipped in a mixture of egg and milk, then pan-fried until golden. Served warm with crème anglaise.

Rich chocolate cake with a molten salted butter caramel center. A very indulgent dessert.

Cream cheese cake on a biscuit base, flavored with lemon for a tangy touch.

Creamy vanilla custard topped with a thin layer of caramelized, crunchy sugar.

Coffee or tea served with an assortment of small miniature desserts. Perfect for tasting several sweets.

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

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

Ice cream sundae with vanilla ice cream, topped with chocolate or coffee sauce, and whipped cream.

Young French wine eau-de-vie (Very Special). Fruity and woody aromas.

Aged Cognac (Very Superior Old Pale), offering more roundness and complexity.

Extra Old Cognac, very long aged. Rich, intense, and very aromatic.

Wine eau-de-vie from southwestern France. Rustic and fragrant.

Normandy apple brandy aged in oak barrels. Flavors of cooked apple and spices.

Peppermint liqueur, served very cold. Digestive and refreshing.

Aged plum eau-de-vie. Smooth and fruity, ideal at the end of a meal.

Colorless eau-de-vie with an intense aroma of ripe pear.

Hot cocktail based on coffee, Irish whiskey and sugar, topped with cream.

A variation of Irish Coffee using Cognac instead of whiskey.

Old Venezuelan rum, smooth and syrupy with notes of caramel and vanilla.

Rum from the Philippines, very aromatic with pronounced notes of vanilla and citrus.

Dark spiced rum, with notes of coffee, caramel, and spices.

Japanese whisky renowned for its finesse and balance.

Scotch whisky from Islay, famous for its very peaty and smoky taste.