L'étoile de Charonne

A thick slice of veal breaded in an egg and breadcrumb mixture, then pan-fried. The texture is crispy on the outside and tender on the inside. Flavorful and classic, often served with a squeeze of lemon juice.

The cut from the bottom of the lamb leg, slow-cooked for a long time (confit) in a rosemary-infused jus. The meat is extremely tender and falls off the bone easily. Rich in flavor with herbaceous notes.

Breaded and fried chicken fillet pieces, served with a creamy Boursin cheese sauce (garlic and herbs). The chicken is crispy and the sauce adds a fragrant creaminess.

A 350g marbled and juicy beef steak, grilled and topped with a knob of parsley-lemon butter that melts over the hot meat. Intense meat flavor enhanced by the aromatic butter.

A thick, very tender cut from the beef tenderloin. It is the leanest and most melt-in-your-mouth cut. Served with a side sauce.

A duck leg slow-cooked in its own fat until the skin is golden and the meat is tender. Served with sautéed potatoes in duck fat with garlic and parsley.

A portion of rice cooked according to the chef's recipe.

Potato slices baked in cream and milk, gratinated on top. Rich, creamy, and melt-in-your-mouth.

Thick and crispy fries, perfect for accompanying meat.

A slow-cooked Provençal vegetable stew with tomatoes, zucchini, eggplant, peppers, and onions. Mild and vegetal flavor.

Oven-roasted sweet potato chunks, offering a naturally sweet flavor and a soft texture.

Potatoes cut into rounds and sautéed in duck fat with a persillade (garlic and parsley). Very flavorful and typical of southwestern France.

A warm emulsified sauce made with clarified butter, egg yolk, shallots, tarragon, and chervil. Rich and creamy.

A creamy sauce enhanced by a blend of five types of peppers and berries, offering a pungent and aromatic taste.

A delicate and rich sauce made with butter and Champagne reduction.

A creamy cheese sauce made with Boursin cheese (garlic and herbs).

A meat jus infused with rosemary, providing woody and Provençal notes.

A salmon fillet partially cooked in parchment paper to retain moisture, then grilled on one side for crispiness. Served with a classic beurre blanc sauce enhanced with Champagne.

Fine-fleshed white fish fillets, roasted and flambéed with an anise-flavored liqueur (like Pastis). Delicate taste with a licorice note.

Creamy Italian risotto slow-cooked with broth, featuring large shrimp (gambas), mushrooms, and aged Parmesan cheese. Rich and velvety texture.

A visually striking burger with a black charcoal bun. Topped with beef, fresh vegetables, crispy onions, melted cheddar, and a slightly spicy American sauce.

Crispy breaded chicken burger. Served with fresh salad and a creamy garlic-parsley sauce.

Vegetarian option with a soy-based steak. Garnished with crisp vegetables, fried onions, and a spicy Sriracha sauce.

A fresh mix of fruit pieces selected according to the current season. Light and refreshing.

Italian dessert composed of layers of coffee-soaked biscuits and mascarpone cream. The specific flavor may vary depending on the day's inspiration.

Thin, crunchy chocolate wafers studded with toasted almonds. A simple dessert focused on the texture and taste of cocoa and dried fruits.

Thick slice of brioche soaked in a milk-egg mixture and pan-fried in butter. Served warm with a sweet and tangy red fruit accompaniment.

Individual chocolate cake baked so that the center remains liquid and warm. Served with vanilla ice cream and whipped cream for a hot-cold contrast.

Tart apples baked under a layer of crispy crumbled shortcrust pastry. Drizzled with artisanal caramel sauce.

A coffee (or tea) served on a tray with an assortment of several miniature versions of the desserts on the menu.

Classic ice cream sundae with vanilla ice cream drizzled with hot fudge sauce and topped with whipped cream.

Dessert with vanilla ice cream, strawberries (or strawberry coulis), and whipped cream. Fresh and fruity.

Ice cream sundae with chocolate and vanilla ice cream, topped with chocolate sauce and plenty of whipped cream.

Ice cream sundae with coffee and vanilla ice cream, drizzled with sweetened cold espresso and topped with whipped cream.

Assortment of three scoops of fruit sorbet. Dairy-free, light, and very refreshing.