La Bonne Excuse

Thin rolls of daikon radish stuffed with crab meat, enhanced with lime and fresh ginger. An appetizer with marine flavors, combining tangy freshness with the crunch of radish. Ideal to start the meal lightly.

Composition of fresh seasonal vegetables, accompanied by a red fruit vinaigrette sauce. A colorful dish offering a balance between the natural taste of vegetables and the fruity acidity of the sauce. A refreshing vegetarian option.

Creamy squash velouté made with a rich chicken broth, garnished with pan-seared foie gras escalopes. The combination of the sweetness of the squash and the luxurious melt of the foie gras. A warm and comforting soup.

Seared langoustines on the plancha served on a Jerusalem artichoke purée spiced with Basque chili. The dish plays on the contrast between the tender flesh of the crustaceans and the crispiness of the fried onions. A sophisticated surf and turf appetizer.

Duck foie gras prepared as a semi-cooked terrine, accompanied by a sweet date cream and tart green apple. A melting and buttery texture balanced by fruity notes. Generally enjoyed spread on toast.

Grilled turbot fillet served with a melting endive tatin tart and crunchy caramelized walnuts. A firm and delicate fish accompanied by bittersweet flavors. A refined and structured main course.

Oven-roasted cod fillet, served on a cream of peas cooked with onions and lettuce. The white fish flakes tenderly, complemented by the vegetal sweetness of the peas. A revisited French cuisine classic.

Tender Capelin pork loin accompanied by crispy Comté cheese croquettes and a mustard sauce. Rustic and gourmet flavors with juicy meat. A rich and tasty dish.

Roasted lamb chops, generally served pink, with shiny glazed vegetables in a thyme meat jus. The meat is tender and flavored with Provençal herbs. An authentic regional dish.

Tender local veal fillet, served with a small cabbage stuffed with chard and crispy vegetable chips. Delicate meat enhanced by textured vegetable accompaniments. An elegant regional specialty.

Selection of three varieties of aged cheeses. Offers a glimpse of different types of cheeses and milks (cow, goat, or sheep). To be enjoyed with bread before dessert.

Crispy tart filled with thin slices of cooked apples, drizzled with salted butter caramel. A warm, sweet, and buttery dessert, prepared to order. A great gourmet classic.

Moist almond powder cake filled with fresh seasonal fruits. A rich and melting texture with the freshness of cooked fruits. Cooked to order for a warm tasting.

Intense dark chocolate cake with a warm liquid center, served with a scoop of ice cream. The contrast between the piping hot cake and the cold ice cream is striking. An essential dessert for chocolate lovers.

Assortment of creamy ice creams or fruity sorbets according to the day's selection. Refreshing and light at the end of the meal. Perfect for a sweet note without heaviness.

Espresso coffee served with an assortment of small sweet bites (mignardises). Allows you to taste several miniature desserts at once. Ideal to accompany coffee at the end of the meal.