Chez Papa Jazz Club

Charcuterie preparation made from minced duck meat and prunes, cooked in a mold. Rustic, meaty flavor complemented by the sweet fruitiness. Eaten cold, often spread on bread.

Simple salad of tomato slices and buffalo mozzarella (creamier than cow's milk). Fresh, milky taste, soft texture. Usually seasoned with olive oil and basil.

Thin slices of raw salmon that has been smoked. Melts in your mouth with a characteristic smoky, slightly salty flavor. Often served with lemon, toast, or cream.

Dozen land snails served in their shells, filled with garlic and parsley butter. Very garlicky and herbaceous flavor, firm texture. Eaten hot using tongs and a small fork.

Roasted goat cheese (Crottin de Chavignol) served on apple slices. A sweet and savory combination with the creaminess of warm cheese and the crispness of the fruit. A gourmet and comforting starter.

Crispy puff pastry filled with a mixture of seafood (mussels, shrimp, etc.) in a creamy sauce. Rich texture combining crispiness and softness. Served hot.

Raw salmon fillet marinated in salt, sugar, and dill using a Nordic method. Silky texture and fresh taste, less salty than smoked salmon. Prepared on-site by the chef.

Pan-seared scallops. Tender, slightly sweet white flesh with a delicate texture. A refined dish often served with a light garnish.

Large prawns served with a creamy lemon sauce. The firm flesh of the prawns pairs with the acidity and creaminess of the sauce. Peel and enjoy hot.

Thick, meaty piece of cod (white fish). Flaky flesh and mild flavor. Usually pan-fried or baked to retain its moisture.

Marbled (intramuscular fat) beef cut, pan-seared. Tender and juicy meat with a pronounced flavor, guaranteed French origin. A bistro classic, served rare or medium.

Very tender and lean veal cut, served with a sauce made from ceps (wild mushrooms). Delicate meat flavor enhanced by the woody and fragrant taste of the mushrooms.

Raw beef, coarsely chopped by hand (not machine minced), seasoned with capers, onions, and condiments. Chewy texture and sharp flavor. Served cold, usually with fries.

Lean fillet of duck breast from a fattened duck. Served pink, with crispy grilled skin and tender red flesh. Rich and distinctive flavor.

Traditional veal ragout simmered in a creamy white sauce with carrots and mushrooms. Very tender meat and a mild, comforting flavor. An iconic French dish.

Chicken breast (often with the wing attached) gently cooked. Lean and tender meat. Served with sauce for added flavor.

The most tender cut of beef, very lean. Melts in your mouth like butter, delicate flavor. Cooked to your preference, often served with a sauce.

Raw cow's milk cheese with a soft rind and bloomy rind. Creamy texture and earthy flavor with nutty notes. A classic on French cheese platters.

Selection of various cheeses. Allows you to taste different textures and intensities (goat, hard, soft). Ideal to finish the meal before dessert.

Fruit and water ice, dairy-free. Flavor changes with the season. A light, fresh, and fruity dessert.

Rich and moist chocolate cake served with crème anglaise (liquid vanilla sauce). A contrast between the bitterness of the chocolate and the sweetness of the cream.

Upside-down apple tart where the fruit is caramelized in butter and sugar before the pastry is baked. Served warm, the apples are meltingly tender and very fragrant.

Frozen dessert made with meringue, cream, honey, and dried fruits (almonds, pistachios, candied fruits). Creamy and crunchy texture, served cold like ice cream.

Classic tart filled with baked apple slices on a crispy crust. Served hot with a scoop of vanilla ice cream that melts on contact with the tart.

Baked vanilla custard dessert with a thin layer of crunchy caramelized sugar on top. A contrast of textures between the crisp top and the smooth, cold cream underneath.