Bagatelle Restauration

A generous board of selected artisanal charcuterie or a mixed assortment. Ideal for sharing between two with a drink. Served with bread.

Creamy and smoky burrata heart, served with crispy toasted bread. A smooth starter, rich in milky and woody flavors. To be enjoyed by spreading generously.

A French charcuterie classic: poultry and foie gras stuffing cooked in a crispy pastry. Served cold in slices. Savory and refined.

Cubes of fresh raw salmon mixed with creamy avocado and sweet mango. Seasoned with a dill-infused vinaigrette. Fresh, light, and exotic.

Very thinly sliced veal, served cold, reminiscent of vitello tonnato. Accompanied by a zesty lemon mayonnaise. Tender and tangy.

Assortment of grilled and gently candied seasonal vegetables. Served with a homemade aïoli (garlic and olive oil sauce). A vegetarian dish with southern flavors.

Large salad with romaine lettuce, breaded chicken, parmesan, and croutons, coated in creamy Caesar dressing. A complete and indulgent meal.

Traditional bistro salad with cooked ham, hard-boiled egg, Comté cheese, and fresh mushrooms on a bed of mesclun. Dressed with a tangy mustard vinaigrette.

Creamy Italian fresh cheese ball, served with spinach and tomatoes. The truffle vinaigrette adds an earthy and elegant note.

Long-fibered beef cut, grilled and juicy. Served with an emulsified butter and tarragon sauce, accompanied by homemade fries.

Grilled white fish fillet, skin-on. Accompanied by melting summer vegetables. Drizzled with a fresh lemon-infused olive oil.

Superior quality farmhouse chicken breast, tender and juicy. Served with a tomato virgin sauce and a creamy mashed potato.

Long Italian pasta in a light lemon sauce, topped with fresh salmon tartar added at the last moment. An original hot-and-cold combination.

Raw Charolais beef, hand-cut (not minced) for texture. Seasoned with capers, onions, and condiments. Served with fries.

Selection of aged cheeses. Served with bread. Perfect to finish the meal on a savory note before the sweet.

Creamy fresh cheese cake on a biscuit base, topped with fresh strawberries or strawberry coulis. Sweet and creamy.

Egg custard topped with a liquid amber caramel. Smooth and melt-in-your-mouth texture with a taste of vanilla and burnt sugar.

Large choux pastry filled with vanilla ice cream and generously topped with hot chocolate sauce. A classic indulgent dessert.

Selection of artisanal ice creams and sorbets from Maison Faur. Choose your flavors from the classic options offered.