Chez Nenesse

A slice of warm pan-seared foie gras, deglazed with Xérès vinegar. The vinegar provides an acidity that balances the richness of the foie gras. Melting and flavorful.

Tender artichoke heart seasoned with aromatic walnut oil. A simple vegetable starter highlighting the nutty flavor of the oil.

Fresh salad garnished with peeled langoustine tails. The langoustines offer delicate, slightly sweet flesh. Light and refined.

Snails served hot in a small dish with spinach and a creamy garlic sauce. Rich, herbaceous, and very garlicky. To be enjoyed with bread.

Duck foie gras prepared as a terrine, served cold. Smooth and creamy texture with a rich, buttery taste. Usually spread on toast.

Traditional onion soup topped with croutons and melted gratinated cheese. Hot, savory, and comforting with a flavorful broth.

Mixed salad with duck pieces, seasoned with a fermented honey (mead) vinaigrette. A mix of sweet and savory flavors.

Tender piece of veal served with a sweet honey sauce. The meat is juicy and the sauce provides a caramelized sweetness.

Veal thymus, a highly prized offal for its melting and creamy texture. Prepared according to the house's special recipe. Rich and delicate.

Pieces of poultry simmered in a creamy sauce with morels (wild mushrooms). Classic sauced dish, earthy and fragrant.

White fish fillet cooked with a blend of fresh aromatic herbs. Light, tender, and fragrant.

Noble slice of lamb accompanied by a tarragon sauce. The aniseed flavor of the herb complements the pronounced taste of the meat.

Seared duck breast, served pink with a red berry (blackcurrant) sauce. The acidity of the berries cuts through the richness of the duck.

Grilled beef steak served with a creamy green peppercorn sauce. Piquant but softened by the cream. A bistro classic.

Pastry composed of layers of crispy puff pastry alternated with vanilla pastry cream. Light and airy texture.

Airy dark chocolate mousse served with a scoop of pistachio ice cream. A mix of textures and temperatures.

Small choux buns filled with ice cream or cream, generously drizzled with hot chocolate sauce. A gourmet and sweet dessert.

Molded cake surrounded by ladyfingers and topped with a pear mousse or cream. Fresh, fruity, and moist.

Thin crust apple tart served warm, with caramelized apple slices. Crispy and fruity.

Selection of fruit ice creams or sorbets. Refreshing at the end of the meal.

Selection of various French cheeses aged to maturity. Offers a variety of textures and flavors, from mild to full-bodied.