Au Fil des Saisons

Small square pasta filled with Comté cheese, a specialty of the Dauphiné region. Served gratinated in the oven with Parmesan. Melting and creamy texture.

Tender artichoke hearts served with thin slices of smoked duck breast. An appetizer combining vegetal sweetness and the smoky taste of meat.

Fried squid rings with sun-kissed vegetables (peppers, tomatoes) and white wine. Topped with a rich crustacean sauce. Mediterranean flavors.

Homemade duck liver terrine prepared according to a special recipe. Served with toast and a sweet and savory chutney. Creamy texture and rich taste.

Creamy and hot soup prepared with fresh seasonal vegetables. A simple, healthy, and comforting dish.

Pan-seared scallops served with still-crisp vegetables. Accompanied by an aromatic crustacean-based sauce.

High-quality beef cut, aged for at least 3 weeks for tenderness and flavor. Served with golden potatoes.

Duck leg slow-cooked in its own fat until meltingly tender with crispy skin. Served with sautéed potatoes and a thyme sauce.

Farm chicken breast (free-range) roasted in the oven. Tender and juicy meat, served with potatoes.

Fresh fish of the day, pan-fried in butter. Served with vegetables and a crustacean sauce. Delicate and iodized flavor.

The chef's daily creation, varying according to inspiration and market products. Ask your server for details.

Rich chocolate cake (72% cocoa) with a warm, liquid center. Served with a scoop of ice cream for a hot-cold contrast.

Slice of brioche dipped and pan-fried in butter, a traditional and moist dessert. Topped with caramel cream and served with ice cream.

An assortment of aged regional cheeses. Served with artisanal bread and a sweet condiment (chutney).

Mix of fresh, cut seasonal fruits, accompanied by fruit ice (sorbet). A light and refreshing dessert.

A coffee served with an assortment of several miniature desserts. Ideal for tasting everything at the end of the meal.