Chez annette

Generous assortment served on a wooden board. The charcuterie version offers various cold cuts, while the mixed version also includes cheeses. Ideal for sharing as an aperitif.

Homemade rustic pâté made from poultry livers. Creamy texture and rich flavor, served with fresh bread.

Preparation of goose meat cooked slowly in its fat then shredded. Served spreadable with gherkins for acidity.

Thin slices of beef, seared on the outside and raw on the inside. Usually seasoned with soy sauce or a light vinaigrette.

Creamy zucchini soup enhanced by a blend of four spices. A warm and comforting dish.

Raw salmon marinated in salt, sugar, and dill, coated here with pepper. The flesh is melting and fragrant.

Green salad accompanied by a warm goat cheese salad with slivered almonds. A mix of crunchy and melting textures.

Tender white asparagus served with a low-temperature cooked egg with a runny yolk. Accompanied by a whipped cream with herbs.

Creamy mixture of mashed sardines, served on toast. A simple and flavorful seafood starter.

Tender and fibrous piece of beef, known for its intense flavor. Served with a classic shallot sauce and small potatoes.

Delicate white fish fillet. The creamy bacon sauce adds a smoky note that contrasts with the fish and cabbage.

Duck leg cooked slowly in its fat until very tender. Served with a creamy purée and a flavorful sauce.

Very tender piece of pork served with a creamy whole grain mustard sauce. Accompanied by small roasted potatoes.

Comforting vegetarian dish made of gently cooked lentils and mushrooms. The poached egg adds creaminess when broken.

Large piece of marbled and juicy beef (350g). A classic for red meat lovers.

Veal offal cooked in a creamy mustard sauce. Served with a smooth and slightly sweet parsnip purée.

Pieces of pork stewed with seasonal vegetables. The meat is tender and infused with the flavors of the broth.

Small pan-fried squid served with an olive oil, lemon, and herb sauce. Accompanied by roasted autumn vegetables.

Assorted selection of aged cheeses to share. Served with bread.

Individual cheese plate.

Rich dessert combining a likely chocolate or creamy preparation with sweet chestnut cream.

Classic Italian dessert composed of layers of coffee-soaked biscuits and mascarpone cream, sprinkled with cocoa.

Classic sweet tart topped with cooked apples on a crispy crust.

Dense and rich chocolate cake with chunks of nuts. Served with a liquid vanilla sauce (crème anglaise).

Thin sweet crepes served simply with brown sugar (cassonade) and a lemon-honey mixture.

Very chocolatey dessert combining cake and rich ganache, lightened by a milk mousse.

Portion of Brie de Meaux, a famous soft-ripened cheese, aged by renowned cheesemonger Laurent Dubois.

Lunch menu allowing you to choose two dishes from a selection (starter and main course, or main course and dessert).

Dry white wine from the Loire Valley, certified organic. Fresh and crisp.

White wine made from Chenin grapes. Often dry with fruity and floral notes.

Prestigious Loire white wine (Sauvignon Blanc). Mineral, dry, and very aromatic.

Dry white wine with characteristic flinty (smoky) notes. Elegant and refined.

100% Chardonnay white wine. Generally round and buttery with notes of white fruits.

Dry, crisp, and light white Burgundy wine. Perfect to start the meal or with seafood.

White wine from Mâconnais. Fruity, supple, and pleasant to drink.

White Burgundy wine (Chardonnay). Rich, with ripe fruit aromas and a beautiful structure.

Aromatic and round white wine, often with floral and white fruit notes.

Great Burgundy wine. Powerful, complex, and elegant, with a long finish.

Rosé wine from Provence. Clear, dry, and refreshing, ideal for warm weather.

Fine and elegant Champagne made solely from white grapes (Chardonnay). Fine bubbles and delicate aromas.