Restaurant Georgette

Raw fish marinated in a tangy citrus sauce (leche de tigre). Tender and fresh texture with a spicy, lemony flavor. Served cold as a light starter.

Tender artichoke heart served with a vegetable mousse and crispy pork. Earthy flavors enhanced by a fruity vinaigrette. A refined starter playing on textures.

Egg cooked to have a runny yolk, accompanied by a spicy chorizo mousse. Rich and creamy with crispy bacon. Break the egg to mix the yolk with the topping.

Sweet and savory cold soup based on melon and almond milk. Mild and refreshing with a hint of lemony herbs. Perfect to start a meal in warm weather.

Raw tuna cut into small cubes, seasoned with citrus and Asian spices. Fresh and briny with a herbaceous note from the ice. Eat as is to appreciate the quality of the fish.

Fresh Italian stretched-curd cheese with a creamy center, served with salad. Very mild milky taste contrasted by balsamic vinegar. Ideal for sharing or as a gourmet starter.

Tender piece of lamb roasted with aromatic herbs. Flavorful meat accompanied by small round pasta in tomato sauce. A classic Mediterranean main course.

Tender beef cut served with a creamy potato gratin. Rich, hearty, and melt-in-your-mouth. The quintessential French meat dish.

Roasted free-range chicken. Juicy meat served with a rich and creamy mashed potato. A comforting and traditional dish.

Raw beef, minced and seasoned, served with homemade fries. Tender texture and pronounced meaty flavor. Mix the meat with the egg and condiments before eating.

Creamy Italian risotto cooked with small sweet confit tomatoes. Melting texture with herbaceous notes of oregano. A flavorful vegetarian dish.

Salad of crisp lettuce, chicken, bacon, cheese, and croutons with a creamy dressing. Fresh yet hearty, blending crunchy and tender textures. A revisited international classic.

Thick fish steak quickly seared, remaining raw in the center. Firm, meat-like flesh, served with Provençal specialties (panisse, aioli). Flavors of the South of France.

Roasted white fish fillet served with an exotic and slightly spicy sauce. Delicate flaky flesh, enhanced by chorizo. An original surf and turf combination.

Selection of aged cheese served with salad. Flavors vary depending on the chosen cheese (mild, strong, creamy). Eaten with bread at the end of the meal.

Poached meringue floats on vanilla custard. Airy and soft texture. A light and very sweet dessert.

Shortcrust pastry filled with fresh red berries and a flavored cream. Tart blend of raspberries and exotic sweetness of coconut. Fruity and elegant dessert.

Tapioca pearls cooked in a sweet liquid, served with tropical fruits. Gelatinous and fun texture, very fresh and tart taste. An exotic dessert.

Chocolate cake cooked on the outside and molten on the inside. Intense cocoa flavor, served warm with cold ice cream. The essential dessert for chocolate lovers.

Textured dessert centered around apricot, combining roasted fruit and mousse. Herbaceous notes of basil and crunch of biscuit. Fresh, fruity, and original.

Ice cream or sorbet scoops in various flavors. Cold, sweet, and refreshing. Ideal for ending the meal on a light note.