Rosemarie

Grated celeriac salad dressed with a remoulade sauce (mustard mayonnaise). Served with smoked haddock. Crunchy and creamy texture.

Thin slices of raw scallops marinated in lime juice. A fresh and delicate dish highlighting the flavor of the seafood.

Gratin composed of a layer of minced meat (usually beef) covered with mashed potatoes. Served hot with a mixed green salad.

Selected cut of beef, coated in a Bercy sauce (white wine and shallots). Served with a gratin of potatoes cooked in cream and garlic.

Sweet tart made with poached pears and an almond cream (frangipane) on a shortcrust pastry. A classic dessert with sweet fruit and nut flavors.

Rich vanilla custard topped with a thin layer of caramelized sugar, hardened with a blowtorch. Contrast between the crunchy top and the creamy interior.

Lunch menu allowing you to choose two courses: either a starter and a main course, or a main course and a dessert.

Complete lunch menu including a starter, a main course, and a dessert.