Annette

Shrimp served cold with a paprika-spiced mayonnaise and caviar lime pearls. A fresh and tangy starter.

Osciètre caviar served with a lemon cream and warm mini blinis. A luxurious dish with an iodized and refined taste.

Hard-boiled eggs stuffed with a creamy mixture and garnished with bottarga (dried fish roe). A marine and savory version of the classic deviled egg.

Tender leeks served with a mild honey vinaigrette and crunchy hazelnuts. A simple and tasty vegetarian dish.

Thin slices of smoked beetroot accompanied by fresh goat cheese and a fruity touch of raspberry. A blend of earthy, smoky, and tangy flavors.

Creamy preparation based on fish roe, served with a virgin sauce and focaccia bread. A rich and creamy starter to share.

Raw marinated scallops, served with tangy passion fruit and bitter red endives. Fresh and delicate.

Traditional snails cooked in their shells with garlic and parsley butter. A great classic of French gastronomy.

Romaine lettuce with chicken, creamy dressing, salted anchovies, capers and parmesan shavings. Crispy and flavorful.

Pasta stuffed with sweet pumpkin, served with kale cream and hazelnuts. A comforting vegetarian dish.

Cooked trout fillet, served with dauphine potatoes (fried mashed potato balls) and a butter flavored with candied lemon.

Small roasted poultry served with a sweet and savory grape sauce, melting shallots and fine fries.

Premium chicken breast with skin, served with root vegetables, mushrooms and a creamy sauce.

Veal pieces simmered in a creamy white sauce with vegetables, served with rice. A very mild traditional dish.

Raw beef, hand-cut and seasoned with classic condiments (capers, onions, sauce). Fresh and zesty.

Tender grilled beef fillet, coated in a creamy pepper sauce and served with very fine fries.

A 10g portion of Osciètre caviar to enhance your dishes.

Additional accompaniments of your choice: fine fries, green vegetables, salad or rice.

The special dish of the day, changing daily according to the market and the chef's inspiration.

The special dessert of the moment.

Convivial menu to share on weekends including a whole roasted chicken with fries and a chocolate mousse.

Selection of aged cheeses selected by the Maison Barthélémy cheese shop.

Creamy vanilla dessert covered with a thin layer of crunchy caramelized sugar.

Tangy lemon dessert with soft meringue and hazelnut pieces, presented in a modern way.

Light and airy mousse made with quality Nicolas Berger chocolate.

Selection of artisanal ice creams and sorbets.

Soft traditional honey cakes, served warm with vanilla custard sauce.

Complete children's menu including a drink, a main course (meat and side dish) and a dessert.

Minced beef steak served with fries or vegetables.

Tender chicken breast served with fries or vegetables.

Two scoops of ice cream or sorbet of your choice.

Mix of fresh seasonal fruits.