Coup de Tête

A lunch formula allowing you to compose your meal. Choose between a starter and a main, or a main and a dessert. Offers a complete and balanced meal at a fixed price.

A main course adapted to children's appetites and tastes.

A creamy soup made with carrots and a blend of mild spices. Sweet, slightly sweet, and warming flavor. Served hot.

Thin slices of raw sea bass marinated in passion fruit. A fresh, tangy, and exotic blend. Tender and melting texture.

Mussels cooked in an aromatic lemongrass broth. Marine flavor with a hint of Asian citrus. To be eaten by shucking the mussels.

Seasoned avocado purée served with a poached egg with a runny yolk. Creamy and rich blend. Usually eaten with bread.

Eggplant baked in the oven for a melting texture, served with a spelt salad (an ancient grain). A healthy and flavorful vegetarian dish.

Diced pollack (white fish) marinated and "cooked" in a tangy lime and chili sauce (leche de tigre). Fresh, vibrant, and spicy.

Italian long pasta served with bottarga (cured and salted fish roe) and a sage butter sauce. Intense marine and herbaceous flavor.

Pan-seared slice of veal liver, coated in garlic and parsley butter. Served with mashed potatoes. Tender texture and pronounced flavor.

A selection of different aged cheeses. Ideal for finishing the meal on a savory note before or instead of dessert.

A classic pastry flan flavored with vanilla, served with liquid caramel. Firm yet melt-in-your-mouth texture. Sweet and sugary.

Chocolate cake baked to keep its center liquid, served with a fluid vanilla sauce (crème anglaise). Rich, warm, and chocolatey.

Airy and light dessert flavored with orange. Fruity flavor and foamy texture. Served chilled.

Red wine from the Loire (Saumur). Generally fresh, fruity, and light.

Red wine from the Rhône Valley. Often spicy, round, and warm.

Red wine from Pineau d'Aunis and Gamay grapes. Light, peppery, and fruity profile.

Red wine from Alsace, likely based on Pinot Noir. Light and delicate.

Red wine from the Jura (Trousseau grape). Often structured with notes of red fruits and spices.

Red wine from Burgundy (Pinot Noir). Elegant, with aromas of red fruits and undergrowth.

Red wine from the Languedoc (Minervois). Full-bodied, rich in black fruits and spices.

Red wine from the Southwest. Assertive character, present tannins, and fruity notes.

Orange wine (macerated white wine) from Alsace. Tannic like a red but with notes of citrus and dried fruits.

Rosé wine from the Loire. Fresh, fruity, and thirst-quenching.

Artisanal rosé wine. Light and aromatic.

White wine produced in Ile de France. Fresh and local.

White wine from Burgundy (Chardonnay). Rich, with buttery and floral notes.

White wine from Catalonia. Mineral and saline.

White wine from the Jura (often Savagnin or Chardonnay). Distinctive, with good acidity and nutty notes.

White wine from the Loire. Simple, fresh, and easy to drink.

White wine from the Loire (Cheverny). Sauvignon/Chardonnay blend. Vibrant and aromatic.

White wine from Catalonia with an original name. Natural and expressive profile.

Light red sparkling wine from Portugal. Surprising and festive.

Natural sparkling wine from the Loire. Fine bubbles, dry, and refreshing.

Sparkling wine from Champagne. Prestigious, fine, and elegant.

Revisited cocktail based on artisanal cider. Bitter, sparkling, and fruity.