Caillebotte

Complete set menu including a starter, a main course, and a dessert of your choice from the menu.

Five-course tasting menu, designed to be shared by the entire table.

A fresh sweet and savory starter combining melon and smoked bacon. Served with a cold garlic and almond soup (ajo blanco), focaccia bread, and a feta cheese cream.

Firm-fleshed fish (similar to tuna) served raw or semi-cooked. Accompanied by cucumber and gooseberries for freshness, and enhanced by a tangy Peruvian marinade (leche de tigre).

Delicately cooked white fish fillet to preserve its tenderness. Served with Paimpol white beans, crisp fennel, and a spicy mayonnaise.

Tender pork cut served with an eggplant purée. The originality comes from the surf-and-turf combination with herring and a creamy tuna sauce.

Fresh fish according to the day's catch. Served with a mild garnish (corn, fig) and a rich sauce made from crustaceans (bisque).

Roasted duck breast, usually served pink. Accompanied by a sweet pepper purée and pickled vegetables for acidity.

Vegetarian dish centered around a tomato stuffed with spelt grains seasoned with mustard. Served with a zucchini cream and fresh oriental cheese (labneh).

Breaded pork cutlet for a crispy texture. Seasoned with citrus and parmesan, served with herbed bulgur.

Selection of aged cheese from the Laiterie des Marches near Chambéry.

Port-marinated cherry dessert, served with a sweet vanilla ricotta, spiced meringue, and a refreshing basil sorbet.

Gently cooked nectarine, accompanied by a small honey cake (madeleine) and a sorbet flavored with peach and verbena.

Blackberry dessert with mint fresh cheese (faisselle). The buckwheat crumble adds crunch and the sorbet intensifies the red fruit flavor.

Traditional apricot cake, served with a fruit coulis, thyme shortcrust pastry crumbs (streusel), and coffee ice cream for contrast.