Zola Restaurant

Seared salmon, quickly seared on the outside and raw inside. Seasoned with sesame and marinated ginger for a fresh and fragrant Asian flavor. Eaten cold or warm.

Crispy fried spring rolls filled with chicken. Served with a refreshing mint cream and green salad. To be enjoyed by wrapping the spring roll in the salad.

A colorful assortment of marinated seasonal vegetables accompanied by a creamy chickpea puree (hummus). A fresh and light vegan dish, ideal for starting the meal.

Pan-seared large shrimp served with a reinvented Thai sauce hummus. A starter combining the flavors of the sea and mild Asian spices.

Boneless and grilled chicken thigh, served with creamy macaroni and cheese and a basil tomato sauce. A rich and comforting dish with familiar flavors.

Beef piece slowly simmered (7 hours) until extremely tender and melt-in-your-mouth. Served with rustic mashed potatoes, roasted carrots, and a mustard sauce.

Premium quality Angus beef steak, grilled to your preference. Served with accordion-cut baked potatoes (Hasselback), fresh crudités, and a slightly spicy green peppercorn sauce.

Salmon fillet cooked on a hot plate (plancha), keeping its flesh moist. Served with autumn vegetables such as eggplant and pumpkin, and drizzled with a sauce based on olive oil and fresh herbs.

Indian-inspired dish of red lentils simmered in coconut milk. Served with roasted pumpkin and a mix of two rices. A mild, creamy, and fragrant vegan dish.

A revisited version of the classic Paris-Brest. Choux pastry filled with hazelnut praline cream and a rich chocolate ganache, all sprinkled with cocoa crumble (streusel) for crunch.

Plum dessert baked under a layer of crispy crumbled pastry made with vegetable ghee. Enhanced with an original touch of sweet basil pesto. A fruity and surprising vegan dessert.

A very chocolatey dessert using high-quality Valrhona chocolate. Features a creamy texture, moist brownie pieces, crunchy crumble, and a crème anglaise sauce flavored with rare vanilla.

A deconstructed version of lemon tart. Composed of a buttery Breton shortbread, a tangy lemon cream (curd), citrus jelly, small meringues, and crunchy sesame nougatine.

Selection of Protected Designation of Origin cheeses, guaranteeing their quality and origin. Served with a small salad and apple slices for freshness and crunch.

Large sharing platter composed of various charcuterie: Auvergne dry-cured ham, Spanish sausages (chorizo, fuet), and pork rillettes from Le Mans. Accompanied by pickled vegetables.

Seafood platter to share. Includes smoked fish, sautéed prawns, spreadable fish rillettes, and a citrus-flavored mayonnaise (kaffir lime). Served with toast.

A complete children's menu including a main course (chicken and mac and cheese), a sweet drink of your choice, and a chocolate dessert.

A large composed salad with seasonal ingredients, varying according to the chef's inspiration. A fresh and balanced meal.

The special starter of the day proposed by the chef for lunch. Changes daily.

The special main course of the day for lunch. Recipe changes daily according to the market.

The special dessert of the day for lunch. Changes daily.

Lunch menu including two dishes of your choice from the daily suggestions: either a starter and a main course, or a main course and a dessert.

Complete lunch menu including the three daily suggestions: a starter, a main course, and a dessert.