L'églantine

A traditional homemade charcuterie made from pork and enhanced with crunchy pistachios. Dense texture and rustic flavor. Usually enjoyed cold with bread and pickles.

Raw salmon fillets marinated in salt, sugar, and dill. The texture is melt-in-your-mouth and the taste is delicate. Served with a slightly wasabi-spiced cream.

Oyster mushrooms sautéed in a pan, seasoned with mild Espelette pepper. A warm dish with earthy flavors and a slight spicy note.

Half Camembert from Normandy roasted in the oven until melting, drizzled with honey. A rich and creamy sweet and savory combination. Ideal for sharing or as an indulgent starter.

Elongated mollusks quickly cooked with chopped garlic and parsley. Iode flavor and slightly firm texture. Eaten with fingers or a small fork.

Large shrimp coated in a light, crispy batter. Served hot with a sweet and sour dipping sauce.

Bone marrow cut lengthwise and roasted in the oven. The marrow is fatty, rich, and spreadable on toast, often seasoned with fleur de sel.

A rich and generous composed salad of American inspiration. A mix of crunchy and soft textures with chicken, avocado, and blue cheese. A complete and satisfying dish.

An indulgent salad featuring breaded and warm Saint-Marcellin cheese. Served with charcuterie and potatoes. A tasty hot-cold mix.

A very substantial salad that resembles a deconstructed meat dish. Contains a beef patty, cheese, and egg. Ideal for hearty appetites.

Fresh salad with Asian flavors, chicken, and crunchy cabbages. Flavored with cilantro and sesame. Light and crispy.

Complete meal for children including a main course, dessert, and drink. Simple options popular with younger diners.

Salmon fillet cooked with a spicy peanut crust (satay). Served with black (venerable) rice with a nutty flavor. A mix of exotic textures and flavors.

Simply grilled white fish to preserve its flavor. Served with crisp and colorful wok-sautéed vegetables. A light and healthy dish.

Whole or fillet of sea bream roasted with herbs from Provence. Served with piperade (a stew of peppers, tomatoes, and onions). Mediterranean flavors.

Small squid cooked in sauce with spicy chorizo. Served with beans and bread spread with charcuterie. A spicy dish with Basque inspiration.

A French cuisine classic. Pieces of veal simmered in a creamy white sauce with vegetables. Served with basmati rice.

Prime cut of beef, aged for tenderness and flavor. Served grilled with sweet shallots and fries. For red meat lovers.

Long-fibered, very flavorful beef cut. Topped with a rich blue cheese sauce. Served with a creamy potato gratin.

Raw minced and seasoned beef. Available raw (prepared) or quickly seared on both sides (aller-retour). Served fresh with fries.

Pork chops slow-cooked and glazed with a sweet and savory sauce. The meat is tender and falls off the bone. Served with a whole baked potato.

Traditional dish from Aubrac. Mashed potatoes mixed with fresh tome cheese for a stringy and elastic texture. Served with grilled sausage.

Typical Basque blood sausage (boudin noir), spiced with chili. Melting texture and pronounced flavor. Served with homemade mashed potatoes.

Chicken stew with Colombo spices (a blend similar to curry) from the Antilles. Fragrant and colorful sauce. Served with rice.

Grilled duck breast, served pink. The honey-orange sauce adds a classic sweet and sour touch. Served with pan-fried potatoes.

Indulgent burger with pastrami (smoked and spiced beef) and melted cheese. Served in a soft bun with fries.

Original burger with black bun (often squid ink or charcoal). Topped with aged Cantal cheese for a terroir taste.

Layered pasta with a vegetable filling and basil sauce (pesto). Baked until golden. A comforting vegetarian dish.

Dish of stewed peppers and tomatoes with spices, in which eggs are poached. Tasty and slightly spicy. To be enjoyed with bread.

Stuffed pasta or served with a mix of eggplant and zucchini. Served with a flavorful tomato sauce and a small ball of creamy fresh cheese (burratina).

Selection of aged French cheeses. You can choose between a blue, a Cantal, a Saint-Marcellin, or a Camembert. Served with bread.

Large choux pastry filled with ice cream or cream, generously topped with hot chocolate sauce. A classic and indulgent dessert.

Thick slice of brioche dipped in a mixture of egg and milk then pan-fried in butter. Served warm with a scoop of caramel ice cream.

Upside-down caramelized apple tart. The apples are melting and the pastry is crispy. Served with thick, high-quality fresh cream.

Small cork-shaped cake soaked in rum syrup. Served with whipped cream and candied fruit. A moist and alcoholic dessert.

Rich chocolate cake with a molten or very tender center. Made with intense dark chocolate. Ideal for cocoa lovers.

Creamy fresh cheese cake on a cinnamon biscuit (speculoos) base. Smooth texture and spicy flavor.

An espresso served with an assortment of miniature desserts. Perfect for tasting several sweets.

A tea or herbal tea served with an assortment of small sweet pastries.

Italian dessert consisting of a scoop of ice cream (pistachio here) over which hot espresso is poured. Delicious hot-cold mix.

Natural sparkling mineral waters.

Still mineral water.