Chez Achille

A runny yolk egg served with herb mayonnaise, small smoked fish (sprats), and vegetables. A fresh starter combining creaminess and marine flavors.

Frisée endive salad with lardons and confit gizzards. A bistro classic offering a contrast between the crisp salad and the warm, flavorful topping.

A vegetable composition combining the aniseed flavor of fennel, the earthy sweetness of beetroot, and a goat cheese cream. Fresh and light.

Raw trout fillet marinated in salt, sugar, and herbs. The flesh is tender and melts in your mouth, similar to smoked salmon but more delicate.

Short elbow-shaped pasta, prepared house-style. A comforting dish reminiscent of childhood, often served with a creamy sauce.

Octopus cooked with garlic and parsley, served with small roasted potatoes and tomato sauce. The octopus meat is generally tender with a slight grilled note.

Tender duck meat served with sweet, melting shallots. Accompanied by a creamy purée blending potato and celeriac.

Thick piece of cod, a flaky white fish, enhanced by a fresh herb sauce (chimichurri). Served with sautéed green vegetables.

Freshly whipped cheese, creamy and light, from a renowned dairy. Served sweet with honey and pine nuts for crunch.

Creamy Italian dessert made with mascarpone and biscuits. Offered in a classic coffee version or a gourmet chocolate-hazelnut version.

Figs gently cooked with honey to enhance their sweetness. Garnished with pistachio slivers and fresh mint for a fragrant touch.

A bold dessert combining the richness of chocolate, the fruitiness of olive oil, and the spiciness of chili. A complex and intense taste experience.