Frivole

A refined version of the classic croque-monsieur. Made with crispy toasted bread, filled with truffle-infused ham and melted Beaufort cheese from the Alps. Rich, flavorful, and very indulgent.

High-quality beef charcuterie, aged for several months. The slices are thin, offering a tender texture and an intense, savory flavor, similar to bresaola.

A ball-shaped charcuterie specialty, made from pork, coated in parmesan cheese and flavored with truffle. Firm texture on the outside and tender on the inside.

The creamy, stringy heart of burrata, served fresh with basil-infused olive oil. A creamy and milky texture, ideal to enjoy with bread.

High-quality sturgeon eggs, known for their firm grain and nutty, buttery nuances. Served fresh, it is a delicate and luxurious dish.

A smooth and creamy soup made from butternut squash, topped with a light chestnut foam. Sweet, autumnal, and comforting flavors.

A classic Burgundian dish of poached eggs served in a rich red wine sauce with mushrooms and crispy bacon (here beef ham). Savory and coating.

Homemade duck foie gras terrine, served cold with a melt-in-your-mouth texture. Accompanied by sweet fig to balance the richness of the foie gras and toasted brioche.

Diced raw tuna, seasoned with a fresh, citrusy vinaigrette. Served with creamy burrata cheese for a textural contrast.

Thin slices of marinated raw fish. The dish is fresh and tangy thanks to the citrus (calamansi, orange) and creamy thanks to the avocado.

A thick and tender cut of beef tenderloin. The 'Rossini' version is served with a slice of pan-seared foie gras on top. Accompanied by a rich truffle sauce.

Thick piece of grilled salmon, glazed with a flavorful sauce (likely sweet and savory). The fish is cooked to remain juicy inside.

Ribbed tube pasta, served with fresh porcini mushrooms. A vegetarian dish rich in woodland and mushroom flavors.

Seared duck breast, served pink with crispy skin. Accompanied by a thyme-roasted pear, offering a classic sweet and savory combination in French cuisine.

A revisited 'bouchée à la reine' or vol-au-vent. A puff pastry shell filled with a creamy mixture of chicken, foie gras, and mushrooms.

A thick tuna steak, seared like red meat, served with a spicy pepper sauce. A meaty alternative to beef steak.

A huge grilled rib of beef, ideal for 2 or 3 people. The meat is marbled and juicy, served with a rich and creamy tarragon béarnaise sauce.

Very thin and crispy fries.

Potatoes mashed with butter and cream for a smooth and rich texture.

A small, crisp, fresh salad, served with a light vinaigrette.

Sautéed fresh mushroom medley with herbs.

A classic dessert consisting of a rich vanilla custard topped with a thin layer of crunchy caramelized sugar. Delicious contrast between the warm/crunchy top and the cold/creamy bottom.

A sorbet served inside the hollowed-out fruit (lemon or orange). Refreshing and very fragrant. Can be topped with alcohol as an option.

A thick slice of soft brioche, soaked in a sweet mixture infused with Montbazillac dessert wine, then pan-fried. Served warm with ice cream and cream.

A light and crisp meringue, topped with whipped cream and fresh red berries. An airy and sweet dessert.

Dark chocolate dessert whipped to an airy and intense cocoa texture.

Selection of French aged cheeses, served with bread. Ideal for ending the meal on a savory note.

Assortment of fresh cut seasonal fruits, served chilled. Light and healthy.

Sweet and luscious white wine from Bordeaux, with notes of honey and apricot. Perfect with foie gras or desserts.

One of the most prestigious sweet wines in the world. Very complex, sweet, with an exceptional length on the palate.

Sweet red wine from the South of France. Rich, fruity, and sweet, reminiscent of Port.

Dry and aromatic white port, aged in cask. Notes of dried fruit and spices.

Aged red port, tawny in color. Taste of nuts, caramel, and candied fruits.

Very old and complex Tawny port. Intense aromas of honey, nuts, and dried fruit.

An energizing cocktail based on vodka, coffee liqueur, and fresh coffee. Rich, dark, and topped with a creamy foam.

Complex cocktail based on aged rum. Notes of coffee, tonka, and dried fruits, offering a gourmet and praline-like flavor.

Creative cocktail reminiscent of a dessert, with notes of almond, lemon, and biscuit (speculoos). Creamy texture thanks to the cream cheese.

Traditional French fruit or herbal liqueurs. Sweet and high in alcohol, to be sipped at the end of the meal.

The king of cognacs, a very prestigious blend of aged eaux-de-vie. Extremely complex and refined aromas. (Price per centiliter).