À L’escargot

A meal deal including two dishes of your choice (starter and main, or main and dessert). Ideal for a complete but quick meal.

The complete menu including a starter, a main course, and a dessert. Allows you to taste the entire bistronomic menu.

A gastronomic menu served only at lunchtime, offering a selection of refined dishes.

A five-course culinary journey to discover the chef's signature. A complete gastronomic experience.

A menu adapted for children including a main course and ice cream for dessert.

The special dish of the day prepared according to the chef's inspiration and market products.

Diced raw marinated tuna mixed with creamy avocado, sweet mango, and pomegranate seeds. A fresh and fruity starter.

Crab meat rolled with zucchini, seasoned with mayonnaise and tart granny smith apple. A balance between sweetness and crunch.

Pieces of octopus served with eggplant puree, fresh fruits, and pickles. A dish with complex Mediterranean flavors.

Fresh fish of the day served with a tangy lemon sauce and the accompaniment of the moment.

Selected cut of beef, served with small grenaille potatoes or homemade mash. A rich and flavorful dish for meat lovers.

A large salad composed of marinated or grilled Mediterranean vegetables such as artichoke, eggplant, and confit tomatoes. Fresh and light.

Tender chicken breast served with a fine potato and date puree and a reduced meat jus. A delicate sweet and savory blend.

The sweet treat of the day created by the pastry chef.

Classic Italian dessert made of coffee-soaked biscuits and a creamy mascarpone cream.

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

Italian dessert made with jelly-like cream, served chilled, often accompanied by a fruit coulis.

Chocolate cake baked on the outside but with a warm molten center. Rich and intense cocoa.

Warm pan-seared duck foie gras, served on toast with a sweet pear chutney and pistachio pieces. Melting and luxurious.

Low-temperature cooked egg for a creamy texture, served with a Jerusalem artichoke soup and croutons. Mild and comforting.

Chicken stuffed pasta, served with sweet potato puree and Middle Eastern spices.

Slices of smoked salmon served with thick small pancakes and a fresh garnish of citrus and apple.

Snails prepared in a modern way with spinach in various textures. A twist on a French classic.

Lamb meat slow-cooked gently, served with vegetables and a rich sauce lightly sweetened by raisins.

Tender grilled beef cut, served with parsnip puree, mushrooms, and kale. A refined meat dish.

Flaky white fish served with black rice, shellfish, and a lemon sauce. Elegant marine flavors.

Juicy chicken breast with a sweet carrot puree and a mild tandoori spice sauce.

Pink duck breast served with creamy polenta and a classic orange sauce (duck à l'orange).

Pan-seared scallops served with shrimp and mushrooms. Mild and oceanic flavors.

Savory tart filled with various seasonal vegetables and melted Comté cheese. A gourmet vegetarian option.

Dense and spiced chocolate cake with multiple textures of chocolate and peanut, served with ice cream.

Japanese citrus (yuzu) dessert with a crunchy base and meringue. Very fresh and tart.

Classic chestnut cream dessert, revisited with a floral violet ice cream and an almond biscuit.

Selection of aged cheeses served with fruit preserve to accompany.