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A bistro classic: hard-boiled eggs served with homemade satay-flavored mayonnaise. Creamy and smooth texture. Served as a cold starter.

Fresh asparagus served with stracciatella (creamy burrata center). A fresh dish combining the crunch of vegetables and the creaminess of cheese.

Small fried fritters of cod and sweet potato. Crispy on the outside and soft on the inside. Served with a fresh yogurt sauce.

Raw tuna marinated in a tangy coconut milk and fruit sauce. Fresh, fragrant, and light, with sweet and savory notes.

Traditional pâté en croûte made with marinated meats cooked in puff pastry. Rich and flavorful, served cold with condiments.

Breaded and fried croquettes, filled with a mixture of potato, cheese, and charcuterie. Melting inside and very crispy.

Vietnamese-inspired salad (Bo Bun) with noodles, spring rolls, and raw vegetables. Fresh, fragrant with Asian herbs, and served with a light sauce.

Large composed salad centered around salmon (fresh and smoked) and citrus fruits. A fresh, sweet and savory, vitamin-rich mix.

Indulgent salad with breaded warm goat cheese, accompanied by dried and fresh fruits and cured ham. Rich in flavors and textures.

A complete and hearty American salad with fried chicken, bacon, egg, avocado, and cheese. A balanced and satisfying meal.

Rich vegetarian salad with grilled cheese (halloumi), roasted vegetables, and legumes. Dressed with a sesame (tahini) sauce.

Complete dish served in a bowl, with a composition that changes weekly based on the market. Ask your server for details.

Tuna fillet quickly seared to remain raw in the center. Accompanied by sautéed vegetables and a rich peanut and coconut sauce.

Layered pasta with a topping of confit summer vegetables and Italian cheeses. A gratinated and comforting vegetarian dish.

Thick fillet of white fish served in a Thai-inspired broth, spicy and lemony. Accompanied by rice and Asian vegetables.

Grilled octopus tentacles, tender inside and crispy outside. Served with chickpea purée (hummus) and Mediterranean garnishes.

Small pan-fried potato dumplings served with a creamy sauce of noble mushrooms (truffle, morel). A rich and very fragrant dish.

Raw beef, coarsely cut by hand and seasoned. Tender and fresh texture. Served with potato salad.

Superior quality free-range chicken breast, cooked to remain juicy. Accompanied by a creamy purée and a rich jus.

Grilled duck fillet, usually served pink with crispy skin. Sweet and savory accompaniment with maple syrup and carrots.

Fatty and flavorful cut of pork, slow-cooked to be very tender. Served with lentils and spicy condiments.

Long-fiber beef cut, grilled, known for its pronounced flavor. Served here with a creamy pasta risotto.

Classic burger with beef, Saint-Nectaire cheese, and bacon. Hearty and flavorful, served in a soft bun.

Vegetarian sandwich served in a galette (wrap), filled with falafel, hummus, and fresh vegetables. Fresh and easy to eat.

Burger topped with pulled pork and barbecue sauce. Smoky flavors and melting texture.

Assortment of charcuterie (ham, sausage, pâté) served on a wooden board. Ideal for sharing as an aperitif.

Selection of aged cheeses of different varieties. Served with bread to share.

Large board combining charcuterie and cheeses. The best of both worlds for an aperitif.

Revisited croque-monsieur with truffle cream and fine cheese. Hot, crispy, and melting.

Whole cheese baked until liquid, served hot. Bread pieces are dipped into it.

Homemade fries topped with melted cheese (Cantal) and smoked lardons. A rich and indulgent dish to share or not.

Fries made with sweet potato, naturally sweet flavor. Served with a fresh sauce to balance.

A portion of classic fries, golden and salted.

A portion of French AOP cheese to choose from the list provided. Usually served with bread.

Assortment of three different cheeses selected by the chef. Allows you to taste several varieties.

Pastry composed of layers of crispy puff pastry and flavored pastry cream. Textured and elegant dessert.

Leavened cake soaked in an alcoholic (rum) and fruity syrup. Moist, almost sponge-like texture, very fragrant.

Dessert featuring chocolate in various forms (ice cream, cream, cake). Intense and rich, for cocoa lovers.

Mix of fresh seasonal fruits, served as a cold soup (gazpacho) or salad. Light, fresh, and vitamin-rich dessert.

Thick slice of brioche dipped in a milk-egg mixture then pan-fried in butter. Served hot, golden, and caramelized.

Revisited version of the famous caramelized apple tart. Mix of melting apples and shortbread or streusel pastry.

Espresso coffee served with a selection of several small miniature desserts. Perfect for tasting a bit of everything.