Restaurant Farouche

Egg cooked at low temperature (64°C) for a creamy yolk and silky white. Served with crunchy green vegetables and a fresh herbaceous sauce. Gently mix to coat the vegetables with the egg yolk.

Forestière version of the low-temperature egg with a rich and creamy mushroom cream. Melting texture and pronounced umami taste. To be enjoyed warm.

Raw minced beef seasoned with a spicy and aromatic Asian touch. Tender texture enhanced by the crunch of fried onions. Fresh and bold dish.

Raw fish diced, marinated with fresh fruits and seaweed for a briny and tangy flavor. Melting and light texture. A very refreshing starter.

Flame-grilled mackerel fillet with crispy skin, served with potato salad and garlic sauce. Intense smoky and marine taste. Firm and fatty flesh.

Gratin composed of a layer of shredded duck confit and a sweet potato purée. Comforting sweet and savory flavor and melting texture. Rich and gourmet dish.

Grilled octopus tentacle served with a rich crustacean and chorizo sauce. The octopus is tender inside and crispy outside. Intense Mediterranean flavors.

Seared tuna steak, raw in the center, served with spring green vegetables. Meaty texture and delicate flavor. Light and healthy dish.

Creamy Italian fresh cheese ball, served with truffle accompaniments. Rich, milky, and fragrant. To be enjoyed by mixing the cheese with the garnishes.

Stuffed poultry roll, served with a citrus-scented purée. Tender meat and fresh, tangy flavors.

Grilled beef steak renowned for its flavor, served with a vegetable purée and a tangy sorrel sauce. Juicy and fibrous meat. Rare recommended.

Fried vegetarian lentil balls, served with a creamy yogurt sauce. Crispy outside, soft inside. Flavorful vegetarian dish.

Selection of aged cheeses served with a sweet jam for contrast. Perfect for a French-style finish to the meal.

A mint-chocolate combination presented in crispy layers. Fresh and gourmet, served with a tangy sorbet.

Fruity and herbaceous dessert highlighting the tartness of rhubarb softened by creamy Greek yogurt. Varied texture between melting fruit and biscuit.

Composition of red fruits and citrus with floral notes of rose and hibiscus. Light, fragrant, and very fresh dessert.

Menu composed of two dishes of your choice. A classic option for a complete meal without being excessive.

Full menu including all three courses. Ideal for discovering the chef's entire cuisine.

Selection of 3 glasses of wine chosen by the sommelier to pair with your dishes.

Selection of 4 glasses of wine for a more complete tasting experience throughout the meal.

Fruity and exotic cocktail based on vodka and passion fruit, with a hint of vanilla. Sweet, tangy, and very aromatic.

Cocktail reminiscent of an apple pie, combining the freshness of green apple with the sweetness of vanilla and caramel. Gourmet and balanced.

Energizing coffee and vodka cocktail. Intense roasted coffee flavors softened by vanilla and cocoa. Served chilled with a beautiful foam.

Classic rum-based cocktail, mixed with strawberries and lime. Icy texture, fruity and refreshing taste.

Very fresh herbaceous cocktail where basil is muddled to release its aromas, mixed with gin and lemon. Bright green color and vegetal flavor.