Cèpe & Figue

Lunch or dinner set menu allowing you to choose a starter and a main course from the menu. Ideal for a complete meal without dessert.

Set menu allowing you to choose a main course and a dessert from the menu. Perfect for those with a sweet tooth.

The complete menu including a starter, a main course, and a dessert of your choice from the specials board. The restaurant's total gastronomic experience.

Creamy burrata heart served with sweet tomatoes and crunchy pistachios. Creamy texture and fresh milky taste. To be enjoyed with bread.

Small square pasta stuffed with cheese and parsley, served in a rich porcini mushroom sauce. Melting and woody. A comforting hot dish.

Classic caramelized onion soup, topped with bread and melted gratinéed cheese. Rich, savory, and slightly sweet flavor. Eaten hot with a spoon.

Fresh asparagus served with smoked Italian cheese and crispy Breton charcuterie. Mix of fresh and crunchy textures with a distinct smoky taste.

Snails served in their shells with garlic and parsley butter. Strong herbaceous and garlicky taste, tender texture. Use bread to soak up the butter.

Slow-cooked egg with a runny yolk, served on a pea puree flavored with mint. Very silky texture and delicate spring flavors.

Raw salmon marinated in salt and citrus, served with a tangy yogurt sauce. Fresh, tender, and fragrant. A light cold starter.

Chef's daily special, varies according to market availability. Ask your server for details.

Lamb shoulder slow-cooked until meltingly tender, served with a rich puree. Intense roasted meat flavor and shreddable texture.

Pork cutlet cooked slowly to remain juicy, accompanied by a spicy peanut sauce. Umami flavors and tender texture. Served with green beans.

Faux risotto made with diced celeriac, creamy and flavored with lemon. Vegetarian dish with crunch and freshness. Vegetable and lemony taste.

Breaded and fried beef stew croquettes, served with Meaux mustard mashed potatoes. Crispy on the outside, meltingly tender and flavorful inside.

Pink grilled duck breast, served with a sweet flavored puree. Classic pairing of duck and orange. Tender meat with flavorful fat.

Breaded and fried salmon pieces, served with a spicy Japanese mayonnaise. A revisited version of the English classic. Crispy, rich, and slightly spicy.

Main course changing daily. Ask your server for details.

Dense and creamy fresh cheese cake on a biscuit base, topped with red fruit sauce. Sweet and tangy.

Apples flavored with cinnamon under a layer of crumbled shortcrust pastry. Typical sweet and savory taste with butter. Served warm.

Individual chocolate cake with a molten center, served warm with a scoop of cold ice cream. Rich in cocoa and indulgent.

Pears and chocolate pieces baked under a crispy shortcrust pastry. Fruity and chocolatey mix.

Tart base filled with tangy lemon cream and topped with sweet, fluffy meringue. Perfect balance between acidity and sweetness.

Airy dark chocolate mousse, served in an original way with a drizzle of olive oil and salt. The salt enhances the chocolate flavor.

Blueberries baked under a golden shortcrust pastry. Fruity, juicy, and crunchy dessert.

Chef's daily dessert. Ask your server for details.

Greek sheep's cheese baked until golden and melting. Salty flavor and creamy texture. Likely served hot as a starter.