Chez Karl et Erick

Revisited version of the classic deviled egg. Hard-boiled eggs stuffed with a creamy mixture of yolks and mayonnaise, served with seasonal vegetables. A fresh and traditional starter.

Bouchot mussels from the Morisseau house cooked in a cocotte with herbs (thyme, bay leaf). An aromatic and iodized seafood dish.

Fresh ceps mushrooms from the Corrèze region, pan-fried with parsley, shallots, and an original hint of coffee. Woody and earthy flavors.

Homemade rabbit pâté flavored with tarragon. Served cold in slices, rustic texture and savory taste.

Fish fillets (Red Mullet) from Les Sables d'Olonne, served with tender leeks with tarragon and a sauce made from the fish bones. A refined seafood dish.

Beef cut slow-cooked (7 hours) with spices for a melt-in-your-mouth texture. Accompanied by pointed cabbage.

Wild duck prepared in two different ways for varied textures. Served with celeriac. Pronounced gamey taste.

Ray wing served with a grenobloise sauce (butter, lemon, capers) and mashed potatoes. Fish with tender and flaky flesh.

Large grilled Aubrac beef steak, served with a creamy potato gratin. A hearty dish to share between two.

Selection of aged cheeses by Martine Dubois: goat cheese crottin or Saint-Marcellin (cow's milk). Served with bread.

Rich dessert with dark Guanaja chocolate (ganache), contrasted by the acidity and freshness of blackcurrant sorbet.

Round rice slow-cooked in sweetened and vanilla-infused milk, topped with homemade caramel. A creamy childhood dessert.

Selection of ice creams and sorbets made on-site (homemade churned). Fresh and flavorful.

Pears cooked in an Earl Grey tea syrup, accompanied by a passion fruit mousse and chocolate sorbet. Fruity and complex dessert.

Discovery plate allowing you to taste a selection of desserts from the menu.

Classic brut Champagne. Festive sparkling wine with fine bubbles.

Champagne from a great house, recognized for its finesse and elegance.

Prestigious rosé Champagne. Notes of red berries and great delicacy.

Classic aperitif cocktail based on sparkling wine (Prosecco), a bitter (Aperol type), and sparkling water. Bitter and refreshing.

Luxurious variation of the Spritz where Prosecco is replaced by Champagne. Finer and more sparkling.