Astier

Frog legs sautéed in butter with persillade (garlic and parsley mixture). Served with a fine broccoli purée and a drizzle of olive oil. A French specialty with tender, delicate flesh, reminiscent of chicken.

Roasted scallops served in their shells, accompanied by buckwheat butter and melting leeks. A combination of sweet marine flavors and nutty notes.

Fresh crab meat served cold with a creamy cocktail sauce and grapefruit segments. A light starter that combines the sweetness of crab with the acidity of citrus.

Seasonal white asparagus served warm or cold with a gribiche sauce (hard-boiled egg, mustard, and caper sauce) flavored with tarragon. A spring classic.

A soft quenelle made with royal gilt-head bream, served in a rich crustacean sauce accompanied by sautéed Swiss chard stems. A refined dish with an airy texture.

A thick piece of roasted turbot, coated in a white butter with cockles and served with confit vegetables. A noble fish with firm, white flesh.

Guinea fowl breast (poultry with a stronger flavor than chicken) served with a creamy morel sauce and an Agria potato cake. A flavorful and rustic dish.

Tender and juicy Simmental beef fillet, served with a pepper sauce and homemade Dauphine potatoes (mashed potato fritters). A great bistro classic.

Spring stew combining lamb shank and lamb sweetbreads (delicate offal), simmered with small seasonal vegetables and flavored with marjoram. Tender meat in sauce.

Lunch formula offering a choice of two or three dishes from the daily menu. An ideal option to discover the restaurant's cuisine at a gentle price.

Assortment of five aged cheeses selected by the house, served for one person. Allows you to taste a variety of milks and textures.

A large platter of assorted cheeses to share among guests. Ideal for ending the meal in a convivial way.

The famous baba (yeast cake) generously soaked in old Bally rum, accompanied by whipped cream. A signature dessert, powerful and gourmet.

Textured dessert combining the crispness of caramelized pastry with the sweetness of Conference pear and a light vanilla cream.

Warm soufflé served puffed and airy, with intense Tanzanian dark chocolate, flavored with kaffir lime zest (aromatic citrus). Requires ordering at the beginning of the meal for cooking.

Crispy meringue on the outside and soft on the inside, topped with fresh mango, rich mascarpone ice cream, red berry coulis, and whipped cream.