Chez Trassoudaine

Exceptional Japanese Wagyu beef, famous for its intense marbling. Melts in your mouth like butter and rich in umami flavor. Usually served rare to appreciate its finesse.

A massive piece of beef including the tenderloin and sirloin separated by a T-bone. Juicy and flavorful meat. Ideal for sharing.

Assortment of various Armenian specialties. Mediterranean and spicy flavors. Ideal for discovering several dishes on one plate.

Selection of cured meats and charcuterie (ham, sausage, terrine). Firm texture and salty flavor. Enjoyed cold with bread and butter.

Traditional dry sausage from the Auvergne region. Firm texture and rustic flavor. Perfect as an aperitif.

Goose meat preparation, slow-cooked in its own fat then shredded. Creamy and spreadable texture. To be spread on toast.

Traditional country terrine from the southwest of France. Meaty and spicy taste. Served in slices with gherkins.

Cured ham from the Limousin region. Tender flesh and delicate flavor. Eaten in thin slices.

Large pink shrimp sautéed in a pan with garlic and parsley. Zesty seafood flavor. To be peeled and eaten hot.

Large dry pork sausage typical of Lyon. Wide slices with a tender texture. A French charcuterie classic.

Rolled vine leaves stuffed with rice, herbs, and spices. Tender texture and lemony taste. Eaten cold or warm.

Creamy paste made from fish roe (cod or mullet). Salty and marine flavor, pale pink color. Eaten on blinis or bread.

Simple salad of fresh tomatoes and Greek sheep's cheese (feta). Fresh and light. Dressed with olive oil and oregano.

Spicy dry sausage (often with cumin and garlic), of Middle Eastern or Balkan origin. Strong and spicy taste. Often served grilled or fried.

Very tender and lean cut of beef, renowned Angus breed. Cooked to your preference. Served with a creamy sauce.

Sausage made from pork blood, spiced in the Antillean style (chili, chives). Tender texture and spicy flavor. No crispy casing.

Traditional French sausage made from pork tripe. Characteristic strong smell and pronounced taste. The AAAAA label guarantees superior quality.

Fat duck breast fillet, served pink. Tender red flesh with a crispy layer of fat. Rich and flavorful taste.

Raw minced beef, seasoned (capers, onions, egg yolk, mustard). Fresh and tender. Served cold, usually with fries.

Thick, grilled beef tenderloin. The most tender cut of beef. Delicate flavor and melting texture.

Beef tenderloin center served with a zesty mustard sauce.

Beef tenderloin center prepared Alsatian style, likely with a white wine sauce or cream.

Beef tenderloin center served with a creamy Roquefort cheese (blue cheese) sauce.

Beef tenderloin center served with a creamy gray pepper sauce.

Beef steak with a sauce made from fresh green peppercorns. Mildly spicy and aromatic.

Grass-fed Argentinian beef. Lean but flavorful meat with an authentic terroir taste.

Uruguayan beef known for its tenderness and natural quality.

Premium quality American beef (Prime). Marbled (intramuscular fat) making for very tender and juicy meat.

Spanish beef from Galicia, often aged. Characteristic yellow fat and intense, almost buttery flavor.

Scottish Angus beef. Finely marbled, juicy, and very aromatic meat.

Rustic French cattle breeds from the Massif Central. Dark red meat, firm and very tasty.

English beef aged to concentrate flavors and tenderize fibers. Pronounced nutty taste.

Selected Polish meat for its abundant marbling. Melting texture.

Danish beef. Quality meat with good structure and flavor.

Australian beef, often a Wagyu crossbreed. Very tender and rich in flavor.

Bovine breed originating from Switzerland/Alps. Marbled meat with creamy white fat, highly appreciated by connoisseurs.

Meat from the Baltic Sea regions, characterized by a deep flavor.

Very large bone-in beef cut, for sharing. Rich, fatty, and extremely flavorful.

Japanese Wagyu beef from Kagoshima prefecture. Extreme marbling, literally melts in your mouth.

Scallops pan-seared with garlic, tomatoes, and herbs de Provence. Tender and sweet flesh with southern aromas.

Scallops cooked in a creamy or butter sauce. Rich and delicate.

Catch of the day depending on market availability. Ask your server for more details.

Potato slices or cubes pan-fried in goose fat. Crispy and golden exterior, melting interior, very savory taste.

Portion of plain or cooked rice.

Mix of fresh salad leaves with a light vinaigrette. Refreshing as a side dish.

Airy and light dessert with intense dark chocolate. Mousse-like texture that melts in the mouth.

Traditional fruit cake (often cherries) baked in a thick crepe batter. Warm and soft.

Chocolate cake, cooked on the outside but with a warm, molten center. Very indulgent.

Dessert composed of three layers of chocolate mousse: dark, milk, and white.

Very thick and creamy yogurt served with fragrant honey from the island of Crete.

Creamy cheesecake on a crushed biscuit base. Creamy and rich.

Tart or cake with tangy lemon cream topped with a soft, golden meringue.

Cake made with almond/hazelnut biscuit and cream, garnished with fresh raspberries.

Frozen dessert made from meringue, honey, and dried fruits (almonds, pistachios), reminiscent of nougat flavor.

Whole lemon hollowed out and filled with its own sorbet. Very refreshing.

Flaky oriental pastries with nuts and honey syrup. Very sweet and crispy.