Gustave

A slice of homemade duck foie gras, rich and smooth. Served with sweet and spicy gingerbread and an onion chutney for balance. A classic French gourmet starter.

Thin slices of smoked salmon served cold. Accompanied by a fresh herb cream and small soft crepes (blinis). A fresh and delicate dish.

A whole Saint-Marcellin cheese roasted in the oven until melted. Drizzled with honey and sprinkled with crunchy pine nuts. To be enjoyed warm, ideally with bread.

Traditional soup with caramelized onions in a flavorful beef broth. Topped with croutons and a thick layer of melted cheese. Served very hot.

Large marinated and grilled shrimp. Served with a fresh salad of mango and arugula dressed with passion fruit. An exotic sweet and savory mix.

A hearty composed salad with crispy breaded chicken and a runny egg yolk. Enhanced with parmesan and a creamy Caesar-style dressing. A complete and gourmet dish.

Salad featuring warm goat cheese in crispy spring roll wrappers. Accompanied by dried fruits, nuts, and fresh vegetables. A harmony of sweet and savory flavors.

Salad inspired by Normandy with warm breaded camembert and apple pieces. Complemented by grilled bacon and potatoes. Rich and comforting.

A vegetarian plate centered on grilled and roasted seasonal vegetables. Includes spiced pumpkin and melting artichoke hearts. Flavorful and healthy.

Fresh salad with smoked salmon and citrus segments. Served with warm blinis and a lemon vinaigrette. Light and tangy.

Gourmet salad from the Southwest with foie gras, smoked duck breast, and duck confit. Very rich in meats and regional flavors. A very hearty meal.

Veal ragout simmered in a tomato and white wine sauce with chanterelle mushrooms. The meat is tender and the sauce is fragrant. Served with a choice of starch.

Veal kidneys cooked in a casserole with a creamy whole grain mustard sauce. Served with coarsely mashed potatoes. A traditional offal dish with a strong flavor.

Duck thigh slow-cooked in its own fat until confit, crispy skin and melting flesh. Served with porcini mushrooms and potatoes with garlic and parsley. A great French classic.

Imposing bone-in beef cut, grilled to your liking. Marbled and very flavorful meat. Served with fries, salad, and a sauce.

Artisanal sausage with coarsely ground meat, grilled. Served with aligot, a mashed potato dish mixed with fresh tomme cheese, known for its stringy texture. Rustic and hearty dish.

Raw minced beef, seasoned (capers, onions, sauce). Can be served completely raw or quickly seared (medium-rare). Accompanied by fries.

Variation of beef tartare with Thai-inspired seasoning (spices, fresh herbs, chili). Exotic and spicy flavors. Served with fries and salad.

Vegetarian burger in a flaky croissant-style brioche bun. Topped with a meatless patty and confit vegetables. A gourmet alternative to the classic burger.

Beef burger with melted Cheddar cheese. Enhanced by a red pesto sauce (sun-dried tomatoes) and peppery arugula. Served with fries.

Burger with character, featuring Rocamadour goat cheese and grilled bacon. Pepper mayonnaise sauce and onion garnish. Intense flavors and creamy texture.

Angus beef cut with long fibers, known for its juiciness and flavor. Grilled and served with a sauce of your choice and fries. A bistro classic.

Thick and lean beef cut, tender and flavorful. Grilled and served with garlic and parsley sautéed potatoes.

Tubular pasta served in a rich Gorgonzola blue cheese sauce. Topped with bresaola (cured beef) and fresh arugula. Creamy Italian dish.

Pan-seared scallops, served with a saffron-infused white butter sauce. Accompanied by basmati rice. A refined seafood dish.

White fish fillet with delicate flesh, cooked on the skin. Topped with a virgin sauce (olive oil, lemon, herbs). Served with autumn vegetable garnish.

Slice of brioche dipped in a mixture of egg and milk, then pan-fried in butter. Served hot with ice cream and caramel. A comforting childhood dessert.

Individual chocolate cake baked to keep the center liquid. Served hot with vanilla sauce. Intense chocolate flavor.

Frozen dessert with honey and dried fruits (almonds, pistachios), reminiscent of Montélimar nougat. Served with a tangy raspberry coulis for contrast.

Caramelized apple tart baked upside down with puff pastry. Served warm with cream or ice cream. A French classic.

Piles of thick and fluffy American-style pancakes. Served with chocolate-hazelnut spread or maple syrup.

Choux pastry filled with vanilla ice cream. Generously topped with hot chocolate sauce and sprinkled with slivered almonds. A gourmet and spectacular dessert.

Frozen dessert composed of layers of crunchy meringue and sorbet. Here with fruity raspberry and lemon flavors. Fresh and textured.

Selection of two aged cheeses from the varieties offered. Usually served with bread.

An espresso coffee served with an assortment of three petit fours (mini-desserts). Ideal for tasting a bit of everything at the end of the meal.

Two scoops of artisanal organic ice cream or sorbet. Choice of classic and fruity flavors. Served in a cup.