Roger La Grenouille

A rustic pork terrine prepared on-site. Rich and meaty texture with visible chunks. Usually enjoyed with country bread and pickles.

A slice of toasted bread topped with melted goat cheese and roasted seasonal vegetables. A mix of warm, creamy flavors, slightly sweetened by the vegetables.

A high-end artisanal pâté en croûte containing duck and aromatics. The crust is golden and crispy, enclosing a flavorful filling and a fragrant jelly.

A spreadable preparation made from flaked sturgeon meat, enhanced by caviar. Creamy texture with the iodized and luxurious taste of caviar.

A classic hot ham and cheese sandwich, revisited to be lighter. Crispy bread and melted cheese.

Small pieces of breaded and fried frogs' legs. Crispy on the outside and tender on the inside, served with several dipping sauces.

A French classic made with caramelized onions in a beef broth, served gratinated with bread and cheese. Sweet and comforting flavor.

Wild mushrooms (chanterelles) pan-fried and deglazed with Jura yellow wine. Intense woody flavor with the characteristic nutty notes of the wine.

A composed salad incorporating shredded oxtail. A mix of fresh greens and tender braised meat.

Despite its colorful name, this is a poached egg served in a red wine sauce with shallots, similar to an egg meurette. Rich and flavorful.

Burgundy snails served in their shells or in a cassolette with wine sauce and garlic cream. Firm texture and garlicky herbaceous flavor.

A vegetarian dish composed of roasted seasonal vegetables and small cheese-filled pasta (ravioli). Served with a creamy basil sauce.

Traditional beef dish slow-cooked in broth with carrots, turnips, and leeks. Very tender meat and fragrant broth.

Chicken cooked in a brown sauce with mushrooms and shallots. Accompanied by a creamy potato gratin.

White fish fillet cooked skin-on. Served with herb-infused oil and sweet spiced carrots.

Coarsely textured artisanal sausage, served with a rich red wine sauce and creamy mashed potatoes.

Long-fibered beef cut, known for its intense flavor. Served rare with a creamy pepper sauce and fries.

High-quality raw beef, minced and seasoned. Served fresh with hot fries and salad.

A twist on Caesar salad, replacing chicken with frog fritters. Accompanied by creamy dressing, parmesan, and crispy bacon.

An original burger where the meat is replaced by breaded frog meat or a frog patty. Served with a herb and caper sauce.

The signature dish: frog legs sautéed in butter with plenty of garlic and parsley. Tender and delicate meat, served with rice.

A very large bone-in beef cut, ideal for sharing. Grilled to achieve a seared crust and a juicy center.

Plate of aged cheeses selected by a "Meilleur Ouvrier de France" (Best Craftsman of France). Offers a variety of textures and intensities.

Rustic cake with a texture similar to flan, filled with whole or chopped pears. Served warm or cold.

Creamy vanilla dessert covered with a thin layer of crunchy caramelized sugar. Hot/cold contrast and silky texture.

Individual chocolate cake baked so that the center remains liquid and warm. Served with a scoop of artisanal vanilla ice cream.

Childhood dessert made of round rice slowly cooked in sweetened milk. Topped with caramel and sprinkled with crunchy hazelnut pieces.