Deuz Restaurant

Lunch formula offering a choice between two dishes (Starter and Main or Main and Dessert). An economical option to discover the restaurant's cuisine at lunchtime. · Dishes are prepared with fresh, homemade ingredients. · Choose your dishes from the daily selections or the menu.

Complete menu including a starter, main course, and dessert. Available for lunch and dinner. · Allows you to enjoy the full culinary experience of the restaurant. · Select each course from the options offered on the menu.

A soup prepared with fresh vegetables available according to the season. Hot and creamy, it offers authentic vegetable flavors. · Fluid or velvety texture depending on preparation. · Eaten with a spoon at the start of the meal to whet the appetite.

Beef bone marrow served hot directly in the bone, seasoned with fleur de sel. A rich and fatty dish with a melting texture. · Intense beef and savory fat flavor. · Spread generously on the accompanying toasted bread.

Small square pasta stuffed with cheese and herbs, typical of the Dauphiné region. Served in a rich cream sauce. · Very tender and melting texture in the mouth, milky and herbaceous taste. · Eaten hot as a comforting starter.

Shrimp coated in breading and fried until golden. Crispy on the outside and tender on the inside. · Served with a 'Ying Yang' sauce, likely a sweet and sour or spicy mix. · Eaten with fingers or a fork, dipping them in the sauce.

Raw fish cut into small cubes, mixed with creamy avocado and finely chopped shallots. A fresh and light starter. · Tender and melting texture thanks to the fish and avocado. · Eaten fresh, often accompanied by toast.

A special starter that changes regularly according to the chef's inspiration and market products. Consult the slate for details. · Flavors and textures vary according to the day's creation. · Ask your server for today's preparation.

Pan-seared veal liver slice, topped with a shallot sauce. Served with ratatouille (a mix of simmered summer vegetables). · The liver has a distinct tender texture and a distinct ferrous taste. · Pairs well with the sweetness of the ratatouille vegetables.

Quality chicken breast (yellow chicken) cooked, served with a mushroom sauce. Accompanied by homemade mashed potatoes. · Tender meat and creamy sauce with forest floor flavors. · A classic and comforting dish, to be enjoyed hot.

Lamb meat slow-cooked for seven hours until confit. Served with a butternut squash gratin. · The meat is extremely tender, flaking off the fork, with concentrated flavors. · The gratin provides a sweet and creamy accompaniment.

Shrimp sautéed in garlic, served on a creamy parmesan risotto. All drizzled with a bisque (rich crustacean sauce). · Mix of textures between the melting rice and the firm shrimp. · Rich flavors of seafood and Italian cheese.

Fish selected according to the day's catch. Preparation and accompaniment vary daily. · Freshness guaranteed. · Consult the slate or ask the staff for the fish of the moment.

A meat-free and fish-free creation, made with seasonal vegetables and other plant-based ingredients. · A healthy and balanced option, with a recipe that changes daily. · Ideal for those who prefer a meal without animal protein.

The chef's special suggestion for the main course. Unique and temporary recipe. · Highlights the chef's creativity and current products. · Details are displayed on the restaurant's slate.

Formula adapted for children including breaded chicken pieces, mashed potatoes, and ice cream. · Simple and sweet flavors that children generally enjoy. · A complete meal including main course and dessert.

An espresso coffee served with an assortment of several miniature desserts. · Allows you to taste different sweets in small portions. · Ideal for those who can't choose just one dessert.

Whole pear gently cooked in a hibiscus-infused syrup, often giving it a beautiful pink color. · Melting texture and fruity flavor with a tangy floral note. · A light and refreshing dessert.

Tender cake made with chestnuts, served with a scoop of yogurt ice cream. · The cake has a mild nutty flavor and a moist texture, contrasted by the tangy freshness of the ice cream. · A dessert with autumn flavors.

Cream cheese cake on a crunchy speculoos biscuit base (cinnamon and spice biscuits). · Creamy and rich texture, with the crunch and spicy flavor of the biscuit. · An Anglo-Saxon inspired dessert, revisited.

Chocolate dessert presented in the shape of a crown or ring. · Rich in cocoa, likely with a dense cake or mousse texture. · For lovers of intense chocolate.

The current sweet creation offered by the chef. · Changes regularly to offer new flavors. · Consult the slate for today's dessert.