La Calèche

Light and elegant red wine from the Pinot Noir grape. Aromas of fresh red fruits like cherry and raspberry. Silky texture on the palate.

Classic red wine from the Bordeaux region. Balanced tannic structure with notes of black fruits and sometimes oak. Ideal with meats.

Dry and aromatic white wine from the southwest of France. Often crisp with notes of citrus and exotic fruits. Very refreshing.

Generous and spicy red wine from the Rhône Valley. Notes of ripe fruits, pepper, and garrigue. Warm on the palate.

Pale and fresh rosé wine, typical of Provence. The 'Piscine' version is served in a large glass with plenty of ice, ideal for an aperitif in hot weather.

Sparkling Italian white wine. Fine bubbles, fruity and floral flavor with a slight sweetness. Festive and light.

Champagne made exclusively from white grapes (Chardonnay). Very fine, elegant, and fresh with mineral and citrus notes.

Traditional sparkling lemon soda. Bubbly, sweet, and tangy. Served very cold.

World-famous cola soft drink, available in classic sweet or Zero sugar versions. Intense bubbles and spicy caramel flavor.

French orange soda with orange pulp. Fruity taste, lightly shaken before serving.

Flavored iced tea, usually peach or lemon. Sweet and refreshing.

Quality artisanal fruit juice. Authentic taste of pressed fruit.

High-end tasting juices from Alain Milliat. Creamy textures and intense aromas true to the selected fruits.

French mineral waters. Evian is still water from the Alps, Badoit is naturally sparkling water.

Large bottle of mineral water to share. Choice between still (Evian) or sparkling (Badoit) water.

Rare and prestigious naturally sparkling mineral water. Very fine bubbles, delicate taste. Nicknamed the water of kings.

Classic Italian espresso from the Illy brand, or its decaffeinated version. Rich and full-bodied aroma.

An espresso with a small touch of hot milk or milk foam. Softens the bitterness of the coffee.

Two shots of espresso in a large cup. For a more intense boost or a longer coffee.

Large coffee with milk, often called 'café crème' in France. Creamy blend of coffee and hot milk.

Italian drink made of espresso, hot milk, and a generous layer of milk foam. Sometimes sprinkled with cocoa.

Iced coffee, blended with crushed ice and sugar. Very refreshing in summer.

Selection of teas (black, green) and herbal infusions (verbena, mint). Served with hot water.

Peppermint liqueurs, sweet and fresh. Usually drunk neat with ice at the end of a meal.

Selection of digestive liqueurs: Irish cream liqueur (Bailey's), Italian almond liqueur (Amaretto), or herbal bitters (Fernet).

Very sweet and fragrant Italian lemon liqueur. Served chilled.

Distilled white spirits made from fruit. Very fragrant, capturing the pure essence of the fruit, high in alcohol.

Herbal liqueur made by Carthusian monks. The Green is stronger (55%) and herbaceous, the Yellow is milder (43%) and honeyed.

Aged French brandies. Cognac is grape-based, Calvados is apple-based. Complex and woody flavors.

Artisanal plum eau-de-vie aged in oak barrels. Round, amber, and very aromatic, a specialty of the Lot region.

Italian dish of thin slices of cold veal, topped with a creamy sauce of tuna, capers, and anchovies. A delicate surf and turf combination.

Thin slices of fresh raw salmon, served raw as in Japan. Seasoned with tangy flavors and sesame oil for a rich and melt-in-your-mouth taste.

Very thin slices of marinated raw beef. Enhanced with salty Parmesan cheese and Mediterranean herbs. Tender texture and refined taste.

Beef briefly seared on the outside and rare inside, cut into thin slices. Marinated with soy and sesame for a Japanese umami flavor.

Japanese dumplings grilled on one side and steamed on the other. Choice of filling (chicken or vegetables). Crispy and soft texture.

Snails served hot in their shells, with garlic and parsley butter. A classic of French gastronomy. To be eaten with bread.

Raw beef cut by hand (not minced), seasoned with classic condiments. Served with potatoes sautéed in duck fat.

A thick and tender piece of grilled beef, served with a creamy pepper sauce. Accompanied by rustic mashed potatoes.

Salmon fillet gently cooked to remain tender, prepared with a sweet and savory marinade inspired by 'Black Cod' (often miso). Served with snow peas.

Delicate white fish fillet, served with black rice (Venere rice). Drizzled with an exotic coconut milk and lemongrass sauce.

Italian rice slowly cooked to a creamy texture. Enhanced with fresh asparagus and a mild garlic and Basque chili sauce.

Fresh and healthy mixed salad. Mix of quinoa, crunchy vegetables, creamy Italian cheese (burrata) and fruits, dressed with a Japanese citrus vinaigrette.

Choice of extra garnish to complete your main course.

Selection of aged cheeses depending on availability. Usually served with bread.

Fresh and light dessert made of thin watermelon slices. Served with ice cream and hazelnut crumble.

Vanilla custard dessert covered with a layer of crunchy caramelized sugar. Flavored here with lemon balm (citrusy herb).

Thick slice of brioche dipped in a milk-egg mixture then pan-fried. Served warm, soft and indulgent with caramel.

Assortment of fresh seasonal red berries accompanied by a creamy lemon cream.

Three scoops of artisanal, high-quality ice cream or sorbet.

A coffee (or a glass of champagne) served on a tray with an assortment of several miniature desserts.