RESTAURANT LE MERRILL

A classic lunch set menu including either a starter and a main course, or a main course and a dessert. Coffee is included. Eligible dishes are indicated by an asterisk (*) on the menu.

The classic French bistro 'egg mayonnaise'. Hard-boiled eggs served with a creamy homemade mayonnaise. A simple and comforting starter.

A traditional charcuterie from the Aveyron region. This country pâté is rustic, rich in meat and herb flavors. Best enjoyed with bread.

Slices of smoked salmon served cold. Accompanied by toasted organic bread. A fresh and oceanic starter.

House-made foie gras, rich and smooth. Served with slices of toasted organic bread. A French gastronomic specialty.

Fresh oysters, size n°3, not very fleshy and rich in water. Served raw on ice. Delicate marine flavor and slippery texture.

Salmon fillet cooked in parchment paper (en papillote) to retain its tenderness. Served with potatoes and a creamy leek sauce.

Wok-fried noodle dish. Enhanced with fragrant mushrooms and crisp vegetables. A dish with Asian influences.

Juicy and tender piece of pork (neck). Accompanied by a stewed onion-tomato mixture and a coarse mashed potato puree.

Thick and tender beef cut, grilled to your desired doneness. Served with a sauce of your choice and sautéed mushrooms (oyster mushrooms) with potatoes.

Roasted quality farmhouse chicken. Served with homemade fries and a green salad. A traditional and convivial dish.

Duck thigh slow-cooked in its own fat until meltingly tender. Served with crispy skin and potatoes sautéed with garlic and parsley.

Today's special dessert prepared by the chef. Varies according to seasonal produce and inspiration.

White chocolate cake with a warm, liquid center. Served with raspberry sorbet for a hot-cold and sweet-tart contrast.

An espresso coffee served with an assortment of several miniature desserts. Ideal for tasting everything at the end of the meal.