At Père Lapin

Artisanal cured ham from a local pig breed (Cul Noir Limousin), aged 24 months. Rich flavor and melting texture. Usually enjoyed with bread.

Raw trout cut into small cubes, seasoned with soybeans (edamame), creamy avocado and a citrus vinegar (Kalamansi). Fresh and light dish.

A French bistro classic: hard-boiled eggs served with homemade mayonnaise and accompanied by thin slices of cold roast beef.

Country-style pâté made from rabbit meat and flavored with savory (aromatic herb). Served cold with pickled vegetables and salad.

Bold combination of veal shank (gelatinous and tender texture) with strawberries, coated in a turtle sauce (a rich sauce with herbs and aromatics).

Crab meat (brown crab) served as a salad with crunchy vegetables. Accompanied by a creamy sweet and savory honey and herb sauce.

Pan-seared potato dough balls, served with French caviar. A luxurious dish combining the sweetness of gnocchi with the iodine of caviar.

Semi-cooked duck foie gras, seasoned with Japanese flavors (fermented soybean paste and citrus), served with rhubarb for acidity.

Creamy and rich soup made from lobster shells. Served with a spicy whipped horseradish cream to enhance the flavor.

Crispy salad mixing red cabbage and sweet apple with pieces of smoked fish (haddock) for a sweet-salty-smoky contrast.

Homemade gnocchi prepared with black truffle. Dish with earthy and very fragrant mushroom flavors.

Large piece of beef to share (approx. 1kg with bone), grilled to your liking. Simply served with fries and green salad.

French beef that has undergone a maturation process to tenderize the meat and concentrate the flavors. Grilled and shared.

Whole roasted duck breast on the bone (on the chest) to retain juices. Accompanied by a colorful and slightly sweet-savory garnish.

Noble cut from the back of the rabbit, deboned and stuffed with chopped mushrooms. Served with peas cooked with lettuce, onions, and bacon.

Vegetarian composition highlighting seasonal vegetables from local producers. Various cooking methods (roasted, steamed, raw).

Sautéed veal offal (kidneys) in a creamy paprika and mushroom sauce. Tender texture and pronounced flavor.

Traditional Spanish dish similar to paella but with short pasta instead of rice. Cooked in fish broth with hake, mussels, and squid.

Thick and tender veal cut, seared then baked. Served with a potato gratin with butter (Pomme Anna).

Creamy saffron-scented rice, accompanied by a mix of fried or pan-seared fish and seafood, with a bouillabaisse-style sauce.

Traditional stewed dish. Beef cooked for a long time with carrots until very tender. Rich and coating sauce.

White-fleshed fish fillet cooked on the skin. Served with a fine broccoli purée, quinoa and a light shellfish sauce.

Land-sea variation of Fideua (pasta paella), garnished with seafood and quail fillets (small bird).

Salers breed beef, renowned for its flavor. Dish to share, price indicated per person.

Selection of French cheeses at different stages of maturation, served with a few salad leaves.

Dessert with fresh strawberries on a crumbly salted butter biscuit, with a light vanilla cream.

Prunes steeped in Armagnac eau-de-vie. Served with ice cream to soften the alcohol and a small moist cake.

Baked custard tart, dense and melting texture, with a good vanilla flavor.

Leavened cake soaked in syrup (usually alcoholic like Whisky/Coffee, like an Irish Coffee). Very moist.

Rich and airy chocolate mousse, served with a light coconut foam and crunchy biscuit crumbs (streusel).

Tasting of high-quality artisanal ice cream scoops, accompanied by an almond tuile.

A French pastry classic: choux pastry filled with a hazelnut/almond praline cream. To share.

Scoop of vanilla ice cream drizzled with your choice of artisanal French liqueur.

Traditional Limousin dessert similar to clafoutis. Pear flan served warm with ice cream.