Art & Thé

A lunch menu including a starter and a main course of your choice from the menu. A complete and balanced meal.

A lunch menu including a main course and a dessert of your choice. Ideal for those who prefer a sweet finish to their meal.

The chef's special dish of the day, prepared based on market availability. Ask your server for today's composition.

Price for an à la carte dish, excluding set menus.

Rustic pork pâté, coarsely ground and seasoned. Firm and granular texture, meaty and savory taste. Served cold with bread and pickles.

French bistro classic. Hard-boiled egg served cold, topped with creamy homemade mayonnaise. Tender and creamy texture.

Chicken pieces simmered with olives in a flavorful sauce. Tender and fragrant meat. Served with basmati rice.

Rich Savoyard gratin made with potatoes, bacon, onions, and melted Reblochon cheese. Creamy and stringy texture, strong and comforting taste. Served with a salad to lighten it.

Grilled salmon fillet served with Béarnaise sauce (butter, egg yolk, shallot, tarragon). Fatty and tender fish with a creamy and herbaceous sauce.

Oven-roasted chicken thigh, served with a slightly peppery sauce. Golden skin and juicy meat. Served with fries and salad.

Pan-seared beef flank steak, served with a confit shallot sauce. Fibrous but tender meat, rich beefy flavor. Served with fries.

Grilled lamb pieces on a skewer, served with a pepper sauce. Characteristic lamb flavor enhanced by pepper.

Burger made with a beef patty, melted cheese, and a burger bun. Served hot with crispy fries.

Sweet tart prepared daily based on inspiration or seasonal fruits. Crispy crust and varied filling.

Classic Italian dessert made of layers of coffee-soaked biscuits and mascarpone cream, dusted with cocoa. Creamy and light texture.

Vanilla custard dessert covered with a layer of crunchy caramelized sugar. Pleasant contrast between the hot/crunchy top and the cold/creamy bottom.

Airy and rich dark chocolate dessert. Frothy and melt-in-your-mouth texture.

Fresh and creamy dairy product, similar to thick yogurt. Served sweet with honey or a red fruit coulis.

Generous dish of steamed wheat semolina, served with vegetables, a spicy broth, and three types of meat.

Semolina and vegetables served with grilled lamb skewers.

Meat-free version, highlighting the semolina and a stew of various vegetables (carrots, zucchini, turnips, chickpeas).

Couscous served with chicken pieces.

Couscous served with merguez, spicy beef and lamb sausages.

French sparkling wine from the Champagne region. Festive, bubbly, and refined.