Relay Resto Pantin

Raw salmon fillet marinated in salt, sugar, and spices. Melting texture and delicate taste, enhanced by a lemony fresh cream.

Fried cod fritters, crispy on the outside and soft on the inside. Served with a traditional 'sauce chien' with herbs and spices.

Savory caramelized onion soup, topped with bread and gratinated cheese. A comforting classic.

Roasted beef bone served with its rich and melting marrow. To spread on toast with a pinch of salt.

Slice of duck foie gras served on golden brioche French toast style. Accompanied by roasted fig for a sweet and savory touch.

Egg baked in a ramekin with cream and a morel mushroom sauce. To be enjoyed by dipping breadsticks.

Honey-glazed roasted duck breast with crispy skin. Served with a smooth puree of squash and shiitake mushrooms.

Beef cooked for a long time until very tender. Served with rustic mashed potatoes.

Crustacean tail with fine and delicate flesh. Served with black (venerable) rice with a hazelnut flavor.

Thick fillet of white fish cooked to perfection. Served with an seaweed-flavored butter sauce and a vegetable broth.

Half young chicken cooked slowly to remain tender. Seasoned with an olive oil and herb sauce, served with fries.

Vegetarian platter composed of various seasonal vegetables. Fresh, colorful, and light.

Beef cut selected by the chef for its quality. Grilled to your preference.

Gourmet burger with a juicy ground beef patty, fresh vegetables, and melted reblochon cheese.

Luxurious burger topped with shredded beef and a slice of pan-seared foie gras. Rich and flavorful.

Rich dessert combining the sweetness of caramel with the crunch of hazelnut.

Cream cheese cake on a biscuit base, flavored with Nashi Asian pear and cinnamon.

Traditional French pastry in a wheel shape, made of choux pastry filled with a mousseline praline cream.

Dessert composed of thin layers of crispy puff pastry alternated with chocolate and candied citrus fruits.

Cooked and caramelized pineapple slices, with a hint of mild chili pepper. Served hot with a scoop of cold ice cream.

Selection of three aged cheeses, served with a sweet and savory fruit or vegetable condiment.

Espresso coffee accompanied by a selection of several small miniature desserts.

Assortment of dried meats and cured meats (salami, raw ham, pâté). Ideal for an aperitif.

Assortment of aged cheeses, served with bread.

Sharing platter composed of prepared vegetables, spreads, and other meat-free bites.

A complete menu for children including a main course, a side dish, and a dessert.