Chez Moineau Restaurant

A luxurious seafood platter including lobster, premium oysters, shrimp, and tarama. Ideal for sharing and discovering a variety of fresh marine flavors. To be enjoyed chilled with lemon or vinegar.

Gillardeau oysters, renowned for their fleshy, crisp texture and persistent nutty flavor. Served raw on ice, usually accompanied by lemon, shallot vinegar, and buttered bread.

Madagascar shrimp, known for their superior quality, firm texture, and delicate taste. Served cold, to be peeled and eaten with mayonnaise or butter.

Osciètre sturgeon caviar, offering firm grains of amber to golden-brown color. It has a complex flavor with nutty and sea notes. Enjoy it neat or on a blini.

A creamy preparation based on emulsified fish roe, flavored with truffle for an earthy and luxurious touch. Served as a spread, ideal with toast or blinis.

A shot glass of Eor vodka. A pure vodka often served chilled to accompany caviar or seafood.

A premium vodka infused or paired with Ossetra caviar. Offers a unique tasting experience with saline notes that perfectly complement seafood.

A complete meal formula including a starter, main course, and dessert. Choose from the dishes indicated on the menu to compose your meal.

A rustic terrine prepared with poultry livers, enhanced by the sweetness of apricots and the crunch of hazelnuts. Served cold with bread, it's a flavorful and textured starter.

Raw salmon fillet marinated in salt, sugar, and star anise. Served with crisp fennel and tart green apple for a fresh and fragrant starter.

Leeks gently cooked until tender, served cold or warm with a truffle-infused vinaigrette and a gribiche sauce (mayonnaise with capers, pickles, and herbs).

Duck foie gras semi-cooked at low temperature, served with a slice of warm brioche and quince paste to contrast with the richness of the foie gras. A classic and refined starter.

Traditional soup made with caramelized onions and beef broth, topped with bread and oven-gratinéed melted cheese. Comforting and flavorful.

Burgundy snails served in their shells with garlic-parsley butter. Accompanied by thin slices of bread (mouillettes) for dipping the melted butter.

A fresh salad composed of peppery arugula, quality shrimp, and avocado with chili. A balanced mix of freshness and light spice.

A sharing platter offering either Iberian charcuterie, a selection of aged cheeses, or a mix of both. Ideal for an aperitif.

Thin slices of dried Wagyu beef ham, famous for its intense marbling. An exceptional, melt-in-your-mouth, flavorful cured meat.

Salmon fillet baked or pan-fried, served with a creamy white butter sauce. Accompanied by tender fennel and crisp snow peas.

Long Italian pasta coated in a rich truffle cream sauce and sprinkled with parmesan. A gourmet and aromatic pasta dish.

A gratin made of a layer of shredded duck confit topped with mashed potatoes. Served with sweet shallots and arugula for freshness.

Pasta served with pieces of lobster in an intense sauce made from reduced crustacean bisque. Candied lemon adds a refreshing touch of acidity.

Piece of beef slow-cooked until tender, served with a full-bodied red wine sauce. Accompanied by a creamy celery-potato puree.

Pan-seared skate wing served with a brown butter sauce, capers, lemon, and croutons (Grenobloise style). Accompanied by mashed potatoes.

A slow-cooked vegetarian dish of seasonal vegetables flavored with tarragon. Served with fresh herb cheese for creaminess and freshness.

High-quality certified pork tripe sausage (AAAAA), grilled and served with a spicy mustard sauce and fries.

Raw minced pork sausage seasoned (capers, onions, sauces) by the chef. Served fresh with crispy homemade fries.

A beautiful 300g cut of Angus beef, known for its tenderness and flavor. Grilled and served with béarnaise sauce, fries, and salad.

A huge 1.2kg rib steak to share, grilled on the bone for extra flavor. Served with classic steakhouse sides: béarnaise, fries, and salad.

Poached meringue floats on vanilla custard. A light and airy dessert, often drizzled with caramel.

A rich and airy mousse with intense dark chocolate. Enhanced with crunchy pecans and a hint of fleur de sel to bring out the cocoa flavor.

A salad of seasonal cut fruits, served in a light mint syrup with a scoop of mango sorbet. A very fresh and fruity dessert.

A creamy traditional dessert made from rice cooked in sweetened, vanilla-infused milk. Served with a decadent salted butter caramel coulis.

A rich baked vanilla custard, topped with a thin layer of crunchy caramelized sugar. To be broken with a spoon to reach the creamy custard.

Slice of brioche dipped in a mixture of egg and milk, then pan-fried in butter. Served hot with red berries and a scoop of vanilla ice cream.

A selection of cheeses at various stages of aging. Usually served with bread to end the meal on a savory note.

Light and fruity red wine from the Pinot Noir grape, produced in the South of France. Notes of cherry and red fruits.

A full-bodied and spicy red wine from Languedoc. Aromas of ripe black fruits and garrigue with a beautiful structure.

Loire Valley red wine made from Cabernet Franc. Often fresh with notes of red fruit and sometimes bell pepper.

Rhône Valley red wine, usually a blend of Grenache and Syrah. Round, warm, and spicy.

A prestigious wine from the Northern Rhône made from Syrah. Elegant, with aromas of violet, pepper, and black fruits.

Powerful and tannic red wine from the Northern Rhône, 100% Syrah. Robust, with notes of black fruit and spices, built for aging.

A great wine from the Northern Rhône. Complex, aromatic, and fine, often blending Syrah with a touch of Viognier.

A fresh and elegant Pinot Noir from Burgundy, with aromas of small red fruits (redcurrant, raspberry).

Wine from the Côte de Nuits in Burgundy. A structured Pinot Noir with notes of intense red fruits and sometimes prune.

Prestigious Burgundy wine. As a red, it's a smooth and fleshy Pinot Noir with aromas of red fruits.

A powerful and racy wine from the Côte de Beaune, with firm tannins and aromas of red fruits and spices.

Often considered the most feminine wine of the Côte de Nuits. Of great finesse and elegance, with aromas of violet and red fruits.

Bordeaux wine located south of the city. Balanced and smoky, typical of the Graves appellation.

Red wine from the left bank of Bordeaux. Structured with a predominance of Cabernet Sauvignon, offering notes of blackcurrant.

The second wine of Château Poujeaux. An elegant and round Moulis, more accessible in its youth than the grand vin.

Wine from the Saint-Julien appellation in Bordeaux. Balanced between the power of Pauillac and the finesse of Margaux.

Wine from the Margaux appellation, famous for its elegance, silky texture, and delicate aromas.

Grand Cru Classé de Graves. An exceptional red wine, complex, with typical smoky notes and great aging potential.

A prestigious wine from the right bank of Bordeaux, predominantly Merlot. Rich, creamy, and powerful.

Dry and fresh white wine from Languedoc. The Sauvignon grape variety brings lively notes of citrus and exotic fruits.

Dry Bordeaux white wine, generally lively and aromatic.

Chardonnay from Ardèche vinified like a great Burgundy. Rich, buttery with notes of toast.

Prestigious white wine from the Northern Rhône made from Viognier. Very aromatic, with notes of apricot, peach, and white flowers.

Loire white wine made from Sauvignon Blanc. Renowned for its minerality, freshness, and citrus aromas.

Burgundy white wine (Chardonnay). Lively, dry, and mineral, often described as having flint notes.

A great white wine from Burgundy. Rich, creamy, and buttery, with a long finish and hazelnut aromas.

A very pale rosé (or gray) wine from Languedoc. Fresh, light, and thirst-quenching.

A famous, elegant, and aromatic rosé from Provence. Notes of citrus and white flowers.

A classic brut champagne, balanced and airy. Perfect for an aperitif.

A delicate rosé champagne, with notes of fresh red fruits and a beautiful finesse.

A high-class champagne, rich and complex, with notes of ripe fruit and spices.

A refreshing gin-based cocktail, with floral elderflower and fruity kiwi notes.

A sweet and fruity vodka cocktail, balancing the sweetness of vanilla and the tartness of cranberry.

An exotic tequila cocktail, highlighting the tropical taste of passion fruit.

A complex tiki cocktail with rum, spiced with ginger and sweetened with almond (orgeat) and pineapple.

A sophisticated blend of bourbon whiskey and amaretto, topped with tonic for freshness.

A revisited spritz, bitter and fruity, sparkling thanks to prosecco and tonic.

A variation of the Espresso Martini, energizing and rich in coffee flavor.

A classic Americano-style aperitif cocktail, bitter and light.

Typically French anise-flavored liqueur, served diluted with fresh water.

Sweet and rich Portuguese fortified wine.

Aromatic Italian vermouth, served on ice or in a cocktail.

Dry and fruity Italian sparkling wine.

Sweet and honeyed dessert wine from the Southwest of France.

Organic sparkling apple cider, dry and refreshing.

Traditional French cocktail based on white wine and fruit cream (cassis or peach).

Sparkling version of Kir, made with champagne instead of white wine.

Popular Italian cocktail based on prosecco, sparkling water, and a bitter (Aperol) or elderflower liqueur (St-Germain).

Classic bitter cocktail with equal parts gin, red vermouth, and Campari.

Prestigious French grape brandy, aged in oak barrels.

Norman apple brandy, with aromas of baked apple.

Gascony eau-de-vie, rustic and fragrant.

Herbal liqueur produced by Carthusian monks. Strong and complex.

Traditional fruit brandies, strong and fragrant digestifs.

Sweet and sugary liqueurs (whiskey cream, almond, coffee).

Digestive liqueurs: lemon for Limoncello, mint for Get.

A classic English gin, dry and flavored with juniper.

Aged rums with notes of vanilla and caramel.

Complex and dry Venezuelan rum.

Pure and crystalline vodkas.

Premium, very smooth French vodka.

Caviar-flavored vodka, saline and luxurious.

Smooth and approachable Irish whiskey.

Classic American bourbon, notes of vanilla and oak.

Aged Scottish whiskies, balanced and malty.

Powerful and spicy Japanese whisky, bottled at cask strength.

Very peaty and smoky Islay whisky.

Artisanal French whisky.

Carbonated cola soda.

Energy drink.

Sparkling artisanal French lemonade.

French organic sodas in various flavors.

High-quality artisanal fruit juices.

Freshly squeezed orange juice.

Natural mineral water from the Arcachon Basin.

Organic espresso coffee.

Decaffeinated coffee.

Espresso with a drop of milk.

Large latte.

Double espresso or coffee with milk foam.

Flavored latte.

Creamy hot chocolate.

Coffee or chocolate topped with whipped cream.

Coffee served with a special spirit or liqueur.

Selection of teas and infusions.

Soothing organic herbal infusions.

Classic pale lager beer on tap.

Round and malty Belgian abbey beer on tap.

Beer mixed with Picon, an orange bitter.