Restaurant L'Ange 20

A French cuisine classic consisting of beef broth and caramelized onions. It is served with a slice of bread topped with Emmental cheese gratinated in the oven. It is a rich, flavorful, and comforting soup.

Large shrimp wrapped in crispy angel hair (kadaif pastry) and fried. Served with a fresh and seasoned avocado puree. A mix of crispy and creamy textures.

A typical salad from the Southwest of France garnished with tender poultry gizzards (slow-cooked in fat) and thin slices of smoked duck breast. Rustic and savory flavors.

Hot goat cheese crisp wrapped in a crispy pastry (brick pastry or breading), served on a bed of salad with toasted pine nuts. The outside is golden and crunchy, the inside is melting and creamy.

Small pan-seared scallops with garlic and herbs, served on salad. A light appetizer with delicate marine flavors.

Snails served in a small dish with parsley and garlic butter (snail butter). Characteristic firm texture and rich garlic and herb flavor. To be enjoyed with bread to soak up the butter.

Duck foie gras cooked in a terrine, served cold with onion jam with Port wine. Creamy and melting texture, rich and delicate flavor. Often served with toast or brioche.

Piece of roast chicken with crispy skin, topped with a creamy mushroom sauce. Served with a sweet carrot puree and sautéed potatoes.

Lamb meat cooked very slowly at low temperature for seven hours until extremely tender and shreddable. Served with a Mediterranean vegetable stew (ratatouille) and potatoes.

Grilled duck breast (usually served pink), served with a peppery sauce. Served with a creamy potato gratin and a small fresh salad.

Marbled and juicy beef cut, grilled to your desired doneness. Served with a béarnaise-style sauce (butter and tarragon emulsion), green beans, and fries.

Veal offal (kidneys) sautéed and flambéed with Cognac, served with a mushroom sauce. A traditional bistro dish with a pronounced flavor and unique texture.

Thick cod fillet (flaky white fish) pan-fried or baked. Topped with a rich sauce made from lobster shells (bisque).

Fresh pasta stuffed with ricotta cheese and spinach. Served with a creamy mushroom sauce and sprinkled with Italian Parmesan cheese.

Beef burger with grilled bacon and Comté cheese (cooked pressed French cheese). Served with lettuce and french fries.

Large mixed salad with warm confit gizzards and slices of smoked duck breast. A complete and hearty dish with flavors from the Southwest.

Large salad garnished with crispy shrimp in kadaif pastry and guacamole. Freshness and crispiness as a main course.

Large meal salad with breaded or brick pastry hot goat cheese, grilled tomatoes, and pine nuts. The classic combination of warm cheese and fresh salad.