Aux Prés Cyril Lignac

Eggplant glazed with a sweet and savory miso paste, then caramelised. Topped with nutty sesame seeds and fresh lime zest for acidity. A rich, melting texture with umami flavors.

A small, crisp pizza base cooked on the barbecue for a smoky flavor. Topped with a rich, creamy mascarpone infused with earthy black truffle. Savory and decadent.

Thinly sliced raw scallops served cold. Dressed with tangy passion fruit and crunchy hazelnuts. A delicate, refreshing appetizer with a balance of sweetness and acidity.

Fried prawns with a crispy coating and a spicy kick. Served with fresh romaine lettuce, sesame seeds, and aromatic coriander. Eat by wrapping the prawns in the lettuce leaves.

Sushi-style salmon served with a crispy texture, likely from crispy rice or a fried element. Seasoned with bright citrus notes and smoky chipotle pepper. A fusion dish combining Japanese and Latin flavors.

A crispy pancake or patty filled with crab meat. Flavored with aromatic Madras curry spices and served with creamy avocado. Contrasting textures of crunchy and smooth.

Tender squid grilled to impart a smoky char. Served with tomatoes and a rich, slightly spicy sauce made from chorizo sausage. A savory Mediterranean-style dish.

The restaurant's signature cheeseburger. A premium beef patty with melted cheese in a bun. Likely served with fries or condiments.

A thin slice of chicken breast cooked in a rich cream sauce with mushrooms. Tender and savory comfort food.

Beef chuck slow-cooked until very tender. Flavored with black garlic, which has a sweet, balsamic-like taste. Rich and deep in flavor.

Tender beef fillet served with a satay sauce, typically made from peanuts and spices. savory with a hint of sweetness and nuttiness.

A 200g cut of premium Simmental beef tenderloin, grilled to order. Simmental beef is known for its marbling and flavor. Lean and tender.

A classic French steak dish featuring a beef fillet topped with foie gras (usually). Served with a luxurious black truffle sauce. Extremely rich and savory.

Plump scallops roasted until golden. Served on a bed of melted leeks (leek fondue) with a sauce made from Noilly Prat (dry vermouth). Delicate and buttery.

A whole or half grilled lobster from Brittany, weighing 400g. Served with classic French fries and creamy béarnaise sauce (herb-flavored butter sauce). Sweet lobster meat with savory accompaniments.

A sandwich roll filled with a mixture of lobster and shrimp meat. Garnished with avocado and tangy cocktail sauce. A luxurious take on a classic seafood sandwich.

Black cod fillet marinated in miso and caramelised. Served with baby spinach and a dressing of onion and sesame. The fish is incredibly buttery and flaky with sweet-savory flavors.

A large 450g ribeye steak from Argentinian Angus cattle. Known for its rich flavor and tenderness. Grilled to share.

A highly marbled 300g Wagyu ribeye from Australia (grade A8). Exceptionally tender and rich in fat. Melts in the mouth.

A massive 1kg prime rib steak from the 'Pie Rouge' breed. Bone-in cut with significant marbling. A hearty meal for sharing.

A 1kg prime rib from Normande cattle, dry-aged for intensified flavor. Nutty, complex taste with tender texture. A premium sharing steak.

A 1kg prime rib of Black Pearl beef. Known for exceptional quality and flavor profile. Served on the bone for sharing.

Creamy mashed potatoes. Smooth and buttery side dish.

Fried sweet potato strips seasoned with smoky paprika. Sweet and savory with a crispy exterior.

Thin layers of potato stacked and fried until crispy. A refined and crunchy potato side dish.

Fresh green beans, steamed or sautéed. Light and healthy side.

A type of loose-leaf lettuce with tender, lobed leaves. Served as a fresh salad.

Classic fried potato sticks. Crispy on the outside, soft inside.

A rich, emulsified sauce made from butter, egg yolks, white wine vinegar, and herbs (tarragon). Traditional steak sauce.

Peppercorn sauce. A creamy, spicy sauce made with crushed peppercorns. Complements beef well.

An uncooked sauce of chopped parsley, garlic, olive oil, oregano, and vinegar. Herby, tangy, and refreshing.

A thin-crust puff pastry tart topped with thinly sliced apples and baked. Served warm with a scoop of vanilla ice cream.

A classic French dessert made with sweetened chestnut purée, meringue, and whipped cream. This version includes vanilla and blackcurrant for tartness.

A large choux pastry puff (profiterole style) filled with hazelnut ice cream. Covered in rich chocolate sauce.

Layers of crisp puff pastry alternating with vanilla pastry cream. Enhanced with the nutty sweetness of pecan praline.

A dessert featuring a chocolate cookie base or cake, paired with crunchy hazelnut praline and smooth vanilla ice cream.

French toast cooked until caramelized like a crème brûlée. Served with stewed red berries for a sweet and tart contrast.