Au Relais

A varied assortment of cured meats (salami, raw ham, terrine). Salty and rich flavors. Ideal for sharing with a drink.

Selection of aged cheeses. Variety of textures and tastes, from mildest to strongest. Enjoy with fresh bread.

Combination of cured meats and cheeses on the same board. Offers a variety of flavors for all tastes. Perfect for an aperitif.

Warm and melted Mont d'Or cheese, served in its box. Creamy texture and rich woody flavor. Eat by dipping bread or potatoes.

Portion of crispy and golden fried potatoes. Salty and fluffy inside. A bistro classic.

Breaded and fried chicken pieces. Crispy on the outside and tender on the inside. Easy to eat with fingers.

Whiskey-based cocktail softened by peach and orange. Ginger beer adds a spicy and sparkling note. A balanced and fruity blend.

Elegant cocktail blending gin and champagne. Tart notes of red berries and lime. Bubbly and refreshing.

Tropical blend of white rum and citrus. Strawberry adds a sweet touch that balances the grapefruit's bitterness. Sweet and fruity.

Original and flavorful cocktail, reminiscent of a liquid salad. The tomato-vinegar combination creates a unique sweet-and-sour profile. Surprising and fresh.

Non-alcoholic drink with multiple citrus fruits and strawberry. Vitamin-rich and tangy. Ideal for quenching thirst.

Sparkling red berry mocktail. The bitterness of the tonic pairs well with lime. Light and fruity.

Drink reminiscent of apple pie flavor. Sweetness of apple and vanilla enhanced by cinnamon. Comforting.

Six fresh oysters served raw on ice. Pronounced iodized flavor and fleshy texture. To be enjoyed with a squeeze of lemon or vinegar.

Caramelized onion soup topped with bread and gratinéed Comté cheese. Rich, savory, and warming. A great French classic.

Six snails cooked in their shells with garlic and parsley butter. Intense herbaceous and garlicky flavor. Eat hot, sopping up the butter with bread.

Beef bones, roasted and gratinéed. Very fatty and melting texture, rich flavor. Spread on toast with fleur de sel.

Poached egg with a runny yolk served with sautéed mushrooms and Comté cheese. Earthy flavors and creamy texture. A comforting starter.

Pâté en croûte, recipe changes depending on the chef. Rustic texture and meaty flavor. Served cold with bread and pickles.

Duck leg slow-cooked in its own fat until very tender. Crispy skin and melting flesh. Accompanied by a smooth and colorful purée.

Mussels cooked in a Chablis white wine sauce. Marine and aromatic flavor. Served with homemade fries for dipping in the sauce.

Thick grilled sirloin steak, served with a creamy pepper sauce. Tender meat and a bold flavor. Accompanied by crispy fries.

Oven-roasted salmon fillet, drizzled with an olive oil and herb sauce. Served with a layering of vegetables. Light and healthy dish.

Small pasta filled with mushrooms, topped with melted Comté cheese. Soft and gratinéed texture. A gourmet vegetarian dish.

Salad of curly endive with warm bacon bits, cheese cubes, croutons, and poached egg. Mix of crunchy and melting textures. A classic Lyonnaise meal salad.

High-quality raw beef, hand-cut and seasoned. Fresh and tender texture. Served cold with hot fries.

Hearty burger topped with melted raclette cheese and caramelized onions. Rich and savory winter flavors. Served with fries.

Creamy dessert infused with pistachio, topped with a thin layer of crunchy caramelized sugar. Hot/cold texture contrast. Break with a spoon.

Rice slowly cooked in sweetened milk, drizzled with salted butter caramel and peanuts. Creamy and crunchy texture. A nostalgic and gourmet dessert.

Airy and light dark chocolate mousse. Intense cocoa flavor and foamy texture. An timeless classic.

Italian dessert based on mascarpone, coffee-soaked biscuits, and cocoa. Creamy and coffee-flavored. Served chilled.

Espresso coffee served with a selection of several small desserts (mignardises). Ideal for tasting a bit of everything. Perfect to finish the meal.

Selection of French cheeses. To be enjoyed with bread, before or instead of dessert.

Complete meal formula for children. Includes a main course, fries, a drink, and an ice cream. Adapted to children's tastes.

Traditional French cocktail based on white wine and crème de cassis. Sweet and fruity. A classic to start the meal.

Sparkling version of Kir, made with Champagne instead of white wine. Elegant and festive.

Anise-flavored alcoholic beverage, like Pastis or Ricard. Served with fresh water. Very refreshing and popular in the South.

Italian vermouth, red (sweet) or white (dry/sweet). Served chilled, sometimes with a slice of lemon or an olive. Aromatic and herbaceous.

Cocktail based on Campari, red vermouth, and sparkling water. Bitter and refreshing. Served on ice.

Vibrant orange Venetian cocktail based on Prosecco, bitter aperitif (Aperol type), and sparkling water. Bubbly and slightly bitter.

Glass of Italian sparkling wine. Dry, fruity, and light. A popular alternative to Champagne.

Light Mexican blonde beer. Often served with a lime wedge in the neck. Refreshing.

Non-alcoholic beer (likely Heineken 0.0). Malty taste similar to classic beer but without the effects of alcohol.

Sparkling fermented apple drink. Sweet and fruity, with a low alcohol content. Specialty of Normandy or Brittany.

Strong spirit distilled from fruit (pear or mirabelle plum). Intense fresh fruit aroma. Drunk in small quantities after a meal.

Sweet and very fragrant Italian lemon liqueur. Served chilled. Digestible and refreshing.

Irish cream liqueur. Creamy texture and taste of coffee, cream, and cocoa. Sweet and smooth.

Italian almond liqueur. Sweet-bitter flavor characteristic of marzipan. Can be drunk neat or on ice.

French mint liqueur. Get 27 is green and sweet, Get 31 is white and stronger in mint. Very fresh.

Normandy apple brandy eau-de-vie. Complex aromas of apple and wood. A powerful traditional digestif.

Renowned wine eau-de-vie, aged in oak barrels. Woody, vanilla, and fruity notes. Sip slowly.

Liqueur based on cognac and bitter orange. Rich and sweet orange flavor. A French gastronomic classic.

Wine eau-de-vie from southwestern France. More rustic than Cognac, with a lot of character. Notes of prunes and spices.

Sweet and rich Portuguese fortified wine. Aromas of candied red fruits and spices. Can be enjoyed as an aperitif or digestif.

Herbal liqueur made by monks. Very herbaceous, complex, and powerful taste. Green or yellow in color.

Aged prune eau-de-vie. Amber color and round, fruity taste. A refined digestif.