Au Port du Salut

A fresh salad inspired by Greece. The mix of crunchy vegetables and creamy feta is enhanced by a citrus vinaigrette. Eaten as a light starter.

A composed salad combining the sweetness of avocado and the freshness of shrimp. The lime vinaigrette adds a tangy touch. Varied texture between the crunch of croutons and the tenderness of avocado.

A surf and turf salad with spicy chorizo and shrimp. The smoky flavors of pepper and chorizo dominate. Slightly spicy and hearty dish.

Salad focused on the subtle taste of artichoke, accompanied by salty parmesan. Treviso and arugula provide a pleasant slight bitterness. Fresh and elegant.

Sharing platter of Mediterranean specialties. Includes cheeses, cured meats, and oil-marinated vegetables. Ideal for snacking as an appetizer with bread.

Creamy Italian fresh cheese with a creamy center. Served with tomatoes and basil-infused oil. Very creamy texture and mild milky taste.

Thin slices of marinated raw beef. Enhanced with truffle oil and cheese for a rich, umami flavor. Eaten cold, melts in your mouth texture.

Rich and buttery French foie gras specialty. Served with a sweet and savory chutney to balance the richness. To be enjoyed by delicately spreading on toasted bread.

Egg baked in a ramekin with cream. Flavored with truffle for an earthy and luxurious taste. The yolk remains runny, to be mixed with the cream.

Long pasta with a creamy, dairy-free sauce. Coconut milk and mustard base offering a rich, slightly spicy flavor. Creamy texture with crunch from almonds.

Grilled fish fillet served with creamy yellow rice flavored with saffron. Grilled lemon provides acidity that cuts through the richness of the salmon. Balanced and refined dish.

Firm-fleshed fish, similar to tuna, grilled. Accompanied by roasted vegetables and polenta (cornmeal). Mediterranean flavors and meaty texture.

Italian rice cooked slowly to become creamy. Intense mushroom and truffle flavor. Rich, comforting, and very fragrant dish.

Lamb shank confit for 7 hours until the meat is extremely tender. Sweet and savory honey and herb sauce. Served with semolina like a refined couscous.

Breaded chicken cutlets with an egg-parmesan mixture. Served with pasta and a vegetable tomato sauce. Italian family dish, tasty and filling.

Roasted duck meat coated in a classic orange sauce. Accompanied by a smooth, colorful puree. Traditional French sweet and savory combination.

Imposing grilled bone-in beef rib (500g). Served with gratin dauphinois (potatoes with cream). For lovers of rare and tender red meat.

Thick and tender beef steak (250g). Enhanced by a creamy pepper sauce. Accompanied by slightly sweet sweet potato fries.

Layered Italian dessert. Coffee-soaked biscuits alternated with a creamy mascarpone cream. Dusted with cocoa, a balance of sweetness and bitterness.

Creamy vanilla and white chocolate cream, covered with a thin layer of crunchy caramelized sugar. Hot/cold and soft/crunchy texture contrast.

Dessert structured around lemon. Combines the acidity of lemon cream, the sweetness of meringue, and the spicy crunch of speculoos biscuit.

Individual chocolate cake baked to keep a molten or runny center. Served warm with ice cream for temperature contrast. Very chocolatey and indulgent.

Selection of aged French cheeses. Served simply with salad and walnuts. Perfect to finish the meal before or instead of a sweet dessert.

Large assortment of fresh fruits accompanied by sweet mignardises. Ideal for sharing. Fresh, colorful, and light.

A coffee or tea served with several small miniature desserts (mignardises). Allows you to taste several sweets without having a whole dessert.

Lunch menu offered on weekdays only. Includes a selection of daily specials at a reduced price. The choice of dishes may vary depending on the market.

Complete menu offering a choice from the restaurant's signature dishes. Allows you to enjoy starter, main course, and dessert for a favorable fixed price.

Menu adapted for children up to 12 years old. Includes a simple main course (meat or pasta) and an ice cream dessert.

Sharing menu for two people centered around a huge rib steak (1kg). Served with a creamy potato gratin. A feast for carnivores.