The Basil

A complete menu including an aperitif, three courses (starter, main, dessert) and a coffee. A complete French gastronomic experience.

Two-course menu offering a selection of classic dishes. Choose between starting with a starter or finishing with a dessert.

Quick and economical lunch formula served on weekdays. Includes two dishes of your choice.

A fresh and light salad without meat. Composed of crisp green vegetables, sweet melon, creamy avocado and hard-boiled egg.

A large salad composed of various seafood: marinated salmon (gravlax style), shrimp and tuna. Served with toast.

A hearty and rustic salad with potatoes, cured ham and roasted chicken. Very filling.

A tasting board of various cheeses, served with hot fries and a green salad.

Assortment of French cold cuts (salami, ham), served with fries and salad.

Large board combining cheeses and cold cuts for a complete experience, served with fries and salad.

A French classic: flavorful soup with caramelized onions, served with a slice of bread topped with melted cheese.

Small warm goat cheese seasoned with a blend of mild spices, served on a bed of salad.

Snails cooked in a rich sauce (usually butter, garlic, parsley). Firm texture and herbaceous taste.

Duck foie gras cooked in a terrine, served cold with a sweet onion confit. Rich, creamy and melt-in-your-mouth.

Mix of fresh salad leaves garnished with fine shavings of Italian Parmesan cheese.

Thin slices of raw salmon marinated in salt, sugar and dill. Tender texture and delicate flavor.

Half avocado filled with pink shrimp in cocktail sauce (creamy tomato mayonnaise), served chilled.

Minced and seasoned raw beef (capers, onions, sauces). Tender texture and savory taste. Served cold with fries.

Very thin slices of raw beef marinated (olive oil, lemon), served cold on a plate.

Tender beef cut topped with a slice of pan-seared foie gras. A luxurious and very rich dish, served with a creamy potato gratin.

Roasted duck breast, served pink with crispy skin and a sweet and savory orange sauce.

Large grilled beef cut, juicy and marbled. Served with a creamy peppercorn sauce and a baked potato.

Thick and tender veal cut, served with pasta and a creamy forestière sauce.

Selection of four classic French cheeses with varied tastes and textures (strong blue, creamy camembert, goat cheese, firm tomme).

An individual portion of a cheese of your choice from the selection.

Warm chocolate cake with a molten center, served with a scoop of cold vanilla ice cream for contrast.

Light and sweet meringue (whipped egg whites), floating on a liquid vanilla custard. Airy texture.

Light and rich dark chocolate dessert. Light texture and intense cocoa flavor.

Bread soaked in a milk-egg mixture and pan-fried in butter. Warm, soft and caramelized.

Creamy vanilla custard topped with a thin layer of crunchy caramelized sugar to break with a spoon.

Fresh and creamy faisselle or fromage blanc, served with caramel sauce and cinnamon biscuit crumbs.

Thin slices of fresh pineapple and strawberries. A light and fruity dessert.

An espresso coffee served with a selection of several surprise mini-desserts.