Chez Savy

Artisanal dry sausage with an authentic cured meat flavor. Firm texture and rustic taste. Ideal for sharing as an aperitif.

Creamy preparation made from fish roe, oil, and breadcrumbs. Mild iodized flavor and creamy texture. Enjoyed on toast.

Selection of various aged cheeses. Diverse flavors and textures depending on the cheeses of the moment. Served with bread.

Organic hard-boiled eggs served with a creamy homemade mayonnaise. A classic bistro dish, simple and delicious.

Soup prepared daily according to market ingredients. Flavor and composition vary by day.

Roasted bone marrow served hot. The marrow is rich, fatty, and melting. To be spread on toasted bread with a little salt.

Fresh brown crab meat combined with creamy avocado. Served with an herb salad for a fresh and light touch.

Six large snails served in their shells with parsley and garlic butter. Tender texture and rich herb and garlic flavor.

Salad of crunchy green beans and sliced button mushrooms. Light dressing for a fresh, vegetable-based starter.

Thin slices of marinated raw tuna. Enhanced with candied lemon for acidity and fennel for crunch and anise.

Slices of quality Scottish smoked salmon. Served with warm blinis and a rich, creamy Isigny crème fraîche.

Homemade duck foie gras terrine. Melting texture and rich taste. Served with a sweet and savory chutney and toasted bread.

Additional side dish of your choice from the day's vegetables and starches.

Creamy morel mushroom sauce. Woody and refined flavor, ideal for accompanying meat.

Raw beef cut by hand and seasoned to order. Tender texture and fresh taste. Served with fries and salad.

Angus-Salers beef cut (approx. 300g), tender and juicy. Served with a zesty pepper sauce.

Pan-fried veal liver slice with butter, accompanied by smoked bacon. Delicate flavor and melting texture. Served with homemade mashed potatoes.

Traditional pork tripe sausage, 5A certified (quality mark). Very pronounced and typical taste. Served with a grain mustard sauce.

High-quality farm-raised chicken breast with skin. Tender and flavorful meat served with a morel mushroom sauce and fine crispy fries.

Duck leg slow-cooked in its own fat until tender, with crispy skin. Served with potatoes sautéed with garlic.

Lamb shoulder cooked for a very long time until it falls apart. Very tender texture and rich confit lamb flavor.

Soft potato gnocchi served with sweet fresh peas and salty feta. A balanced vegetarian dish.

Grilled white fish fillet, fine and delicate flesh. Served with stewed Mediterranean vegetables and a basil sauce.

Fresh fish of the day, species and preparation vary according to the market.

Portion of Cantal, a pressed uncooked cheese from the Massif Central. Milky and fruity taste depending on aging.

Cheese specially selected for the current season. Ask your server for details.

Selection of high-quality ice creams and sorbets from an artisanal ice cream maker. Various flavors and creamy or fruity textures.

Rich vanilla custard dessert topped with a layer of crunchy caramelized sugar. Contrast of hot/cold and creamy/crunchy textures.

Traditional creamy rice pudding cooked in vanilla milk. Served with a homemade salted butter caramel coulis.

Light and airy mousse prepared with quality Valrhona dark chocolate. Intense cocoa flavor.

Moist cake soaked in old rum syrup. Served with homemade whipped cream. Sweet and alcoholic dessert.

Upside-down caramelized apple tart. Served warm with thick Isigny crème fraîche.

Mixture of freshly cut seasonal fruits served with a scoop of raspberry sorbet. A light and refreshing dessert.

Sweet suggestion of the day prepared by the pastry chef. Changes daily.

Prunes macerated in plum eau-de-vie. Digestif dessert, sweet and high in alcohol.

Sour cherries preserved in Kirsch (cherry eau-de-vie). Fruity, tart, and alcoholic flavor.