Le Chasséen

A refreshing salad combining shrimp, crunchy fennel, and cilantro. A light mix with anise and herbaceous notes.

Whole Saint-Marcellin cheese roasted in the oven and sprinkled with aromatic herbs. The center is runny and creamy, ideal for spreading on bread.

Thin slices of dried and salted beef, served raw. Lean cured meat with an intense and delicate flavor.

An egg cooked at low temperature to achieve a creamy yolk and tender white, served on a melting eggplant purée. A dish rich in textures.

Razor clams (elongated mollusks) prepared with a spicy Calabrian-inspired sauce. Firm, briny flesh with a spicy kick.

A creamy and thick soup made from split peas, enhanced with pieces of smoked bacon. A rustic and comforting dish.

White fish fillet with a fine texture, coated in a Thai green curry sauce. Mild and aromatic flavor with a slight hint of spice.

Duck leg slow-cooked in its own fat until the meat is very tender. The skin is golden and crispy.

A piece of French beef grilled or pan-fried. Tender and juicy meat with a pronounced flavor.

Traditional French sausage made from pork tripe, served with a spicy mustard sauce. Very strong taste and unique texture.

Grilled cephalopod tentacles (octopus or squid), served with a red curry sauce. Tender texture with a smoky and spicy flavor.

Seabass fillet simply cooked and served with fennel. A delicate fish that pairs well with the anise flavor of the vegetable.

Italian dessert made from sweetened, gelled cream. Very smooth, fresh, and melting texture.

Tangy rhubarb compote topped with a crumbly, golden-baked shortcrust pastry. Crispy and melting contrast.

Classic light and airy dark chocolate dessert. Mousse-like texture and intense cocoa flavor.

Thick slice of brioche dipped in an egg and milk mixture, then pan-fried in butter. Golden, soft, and sweet.

Individual chocolate cake baked to keep a liquid center. Served warm so the melted chocolate flows out when cut.