L' Alchimiste

A delicately cooked egg served in a creamy parmesan sauce, accompanied by breadsticks for dipping. Rich and comforting.

Fresh starter with tomato slices and mozzarella, seasoned with basil sauce. Simple and light.

Avocado served with shrimp. A classic and fresh combination, often accompanied by cocktail sauce.

Southwestern French salad rich in duck (foie gras, duck breast, gizzards) and potatoes. Flavorful and rustic.

Melted goat cheese wrapped in crispy pastry (brick pastry), drizzled with honey. A melting sweet and savory mix.

Rich and creamy slice of foie gras, served with fig jam for acidity and a touch of Basque chili. To be enjoyed with toasted bread.

Mixture of fresh and smoked salmon, chopped, seasoned and served fresh. Tender texture and pronounced marine taste.

Small stuffed pasta served in a creamy cheese sauce flavored with truffle. A warm, rich, and aromatic dish.

Large toasted bread topped with tomatoes and melted mozzarella, served with salad. Crispy and fresh.

Large grilled toast with goat cheese and honey. A sweet and savory flavor.

Green salad with toasts topped with melted goat cheese. A French bistro classic.

Hearty mixed salad with cheese (cantal), potatoes, egg, and bacon bits. Rustic and filling.

Seafood salad combining salmon and shrimp with avocado. Fresh and light.

Romaine lettuce with breaded chicken, parmesan, and a creamy garlic and anchovy sauce. Rich and crunchy.

Large gourmet salad with foie gras, duck breast, and duck gizzards. Very rich, typical of the Southwest.

Beef hamburger with melted cheddar cheese and classic toppings. Served hot with house sauce.

Luxurious gourmet burger with pan-seared foie gras and goat cheese. Rich and intense flavors.

Tender veal slice served with pasta and a creamy mushroom sauce. A mild and creamy dish.

Breaded poultry cutlet, topped with ham and melted cheese. Crispy and delicious.

Turkey cutlet served with mushroom sauce and gratinated with cheese and ham. Rich and flavorful.

Grilled duck fillet (red meat) glazed with honey, served with sautéed potatoes. Intense and slightly sweet taste.

Lamb piece slowly cooked until very tender and falling off the bone. Rich and melt-in-your-mouth.

Grilled beef steak served with parsley butter and fries. A brasserie classic.

Very tender beef served with a spicy pepper sauce. Flavorful and spicy.

Gourmet dish combining a tender beef fillet and a pan-seared foie gras cutlet. Very rich, tender, and luxurious.

Tender beef accompanied by a morel mushroom sauce, a very fragrant wild mushroom. Pronounced forest floor taste.

Ribbon pasta served with a cream sauce, smoked bacon, and mushrooms. Very creamy and rich dish.

Long pasta served with large grilled or pan-seared shrimp. Marine flavors.

Pasta served with salmon pieces and creamy leeks. Mild and balanced.

Delicate white fish fillet, served with fragrant rice. A light dish.

Scallops (delicate mollusk) paired with foie gras and truffle. A sophisticated surf and turf dish.

Extra sauce to accompany your meat or fries.

Extra portion of side dish (fries, vegetables, rice, or pasta).