Auberge de la Butte

A classic French delicacy consisting of the hind legs of frogs. The meat is white, tender, and often compared to chicken or fish in texture. Typically sautéed with garlic, butter, and parsley.

A savory appetizer featuring layers of pastry or vegetables with goat cheese and spinach. Offers a contrast of crispy or soft textures with the tangy, creamy flavor of the cheese.

Known as 'Escargots', these land snails are cooked in their shells with a rich garlic and parsley butter sauce. They have a firm, slightly chewy texture similar to clams. Eat by extracting the meat from the shell with a small fork.

A fresh Italian cow milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture. Very creamy and mild.

A selection of cured meats (charcuterie) and/or cheeses. Usually served with bread and pickles. A common starter to share or enjoy with wine.

A selection of small dishes served as appetizers, typical in Mediterranean cuisine. Often includes dips like hummus or tzatziki, olives, and vegetables. Good for sharing.

A fresh salad made with pieces of tomatoes, sliced cucumbers, onion, feta cheese, and olives. Typically dressed with salt, oregano, and olive oil.

A popular French salad known as 'Salade de Chèvre Chaud'. Features warm, toasted goat cheese served on slices of baguette atop a bed of mixed greens. Creamy and savory.

A hearty salad typically including lettuce, ham, Emmental cheese, eggs, and tomatoes. Similar to a chef's salad.

A salad originating from Nice, France. Traditionally made with tomatoes, hard-boiled eggs, Niçoise olives, and anchovies or tuna, dressed with olive oil.

A refreshing salad featuring tender pieces of boiled octopus, usually tossed with olive oil, lemon juice, parsley, and garlic. Has a firm, chewy texture and a light seafood flavor.

A cut of beef steak (bavette) pan-fried and topped with a sauce made from caramelized shallots. The meat is flavorful with a distinct grain.

A beef burger featuring high-quality Charolais beef, topped with smoked bacon and cheese. Served on a bun.

A juicy, marbled cut of beef from the rib section (entrecôte). Served with Béarnaise sauce, a rich, creamy sauce made from clarified butter emulsified in egg yolks and white wine vinegar.

Raw ground beef seasoned with onions, capers, pepper, Worcestershire sauce, and other seasonings, often served with a raw egg yolk on top. Soft texture and savory flavor.

Magret de canard. A rich, dark meat breast of duck, pan-seared to crisp the skin. Served with a sweet honey glaze that complements the gamey flavor of the duck.

Young pig roasted until tender. Seasoned with thyme flower for an aromatic, herbal flavor. The meat is very succulent with a crispy skin.

A traditional French beef stew braised in red wine (usually Burgundy) and beef stock. Cooked with carrots, onions, garlic, and bouquet garni. Rich, savory, and hearty.

A boneless, skin-on chicken breast served with a rich, creamy sauce made from cream and stock (Suprême sauce).

Lamb meat roasted with aromatic rosemary. Lamb has a distinct, rich flavor that pairs well with the herbal notes of rosemary.

A white fish with a mild, delicate flavor and flaky texture. Usually grilled or baked whole or as a fillet.

A fillet of fatty, pink fish cooked simply with olive oil and lemon to highlight its natural flavor. Rich and oily texture.

Large shrimp grilled in their shells. Sweet, firm meat with a smoky flavor from the grill. Requires peeling.

The freshest fish catch available today. Preparation style depends on the specific fish variety.

A daily changing meat-free dish created by the chef based on seasonal ingredients.

A set meal designed for children, including a main dish served with french fries and a dessert.

A classic baked cake flavored with chocolate. Usually sweet, moist, and tender.

A classic French dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar. Creamy inside with a crunchy top.

A daily selection of tart or pie, typically made with seasonal fruits on a pastry base.

A light and airy dessert made with whipped egg whites and chocolate. Rich chocolate flavor with a foamy, melt-in-the-mouth texture.

Thick, strained yogurt served with sweet honey. A simple, fresh, and tangy dessert.

Likely 'Café Gourmand', a concept serving an espresso alongside a selection of small dessert samples (mignardises). Allows tasting multiple sweets.

Frozen dessert. Ice cream is milk-based and creamy, while sorbet is fruit-based and dairy-free.