ChoueTte

Organic egg baked in a ramekin with a creamy mascarpone cream. Served with buttered breadsticks (mouillettes) for dipping. Rich and comforting texture.

Creamy and smooth soup made from fresh peas. Enhanced with pieces of crispy bacon for crunch. A classic sweet and savory combination.

Homemade rustic meat pâté, enriched with whole hazelnuts for crunch. Served cold with tangy pickles. To be enjoyed with bread.

Layers of fresh pasta alternated with a creamy oyster mushroom sauce. Baked au gratin. A rich and flavorful vegetarian dish.

Shredded beef and eggplant wrapped in crispy pastry (brick or spring roll type). Served with a sweet and spicy sauce. Contrasting texture between melting and crispy.

Thick fillet of white fish (pollock) topped with miso butter (fermented soy). Accompanied by semolina flavored with coconut milk and kaffir lime zest (intense citrus), with tender vegetables. Exotic and umami flavors.

Pan-seared veal liver, tender and pink inside, with a reduced balsamic vinegar sauce. Served with crushed wheat mixed with olives. Pronounced taste and melting texture.

Beef piece slow-cooked in a red wine sauce until very tender. Accompanied by tender carrots and penne pasta. A traditional and comforting stewed dish.

Quinoa cooked risotto-style, bound with a cream of Italian blue cheese (gorgonzola). Served with roasted root vegetables (beetroot, celery). A creamy dish with a strong cheese flavor.

Long-fibered beef cut, grilled, known for its flavor. Served with a green peppercorn sauce, mashed potatoes, and salad. A bistro classic.

Sweet tart filled with a sweet potato puree spiced with cinnamon. Topped with a whipped cream flavored with lemon for freshness. Sweet and autumnal flavors.

Molded entremet surrounded by ladyfingers, filled with chocolate mousse and pineapple pieces. Airy and moist texture.

Creamy fresh cheese cake on a biscuit base, flavored with vanilla and lime zest. Topped with raspberry sauce. Rich but tangy.

Soft dark chocolate cake with a melting peanut butter center. Served warm. A gourmet chocolate-peanut combination.

Poached meringue whites, floating on a cold vanilla crème anglaise. Sprinkled with toasted almonds for crunch. Light and classic dessert.

Artisanal ice creams and sorbets from Raimo. Choice of classic and original flavors. Refreshing at the end of the meal.

Breaded and fried mozzarella balls. Crispy on the outside, melted cheese on the inside.

Spreadable preparation based on flaked fresh fish, mixed with cream or oil. Served with bread.

Crushed black and green olive paste with capers, anchovies, and olive oil. Intense Provençal flavor, served on bread.

Goat cheese wrapped in a thin, fried brick pastry. Crispy and melting.

Dry sausage, sliced. Classic charcuterie for snacking.

Spicy Spanish sausage with chili (paprika). Flavorful and slightly piquant slices.

Cured Spanish ham, thinly sliced. Delicate and salty flavor.

Shredded duck confit in its own fat. Rich texture and pronounced flavor. For spreading.

Small whole goat cheese, can be served fresh or aged. Typical goat taste.

Cooked pressed cheese from Savoie, made from raw cow's milk. Fruity and nutty flavor.

Uncooked pressed cheese from Auvergne, made from cow's milk. Creamy texture and terroir taste.