La Contre Allée

A fixed menu including a classic leek starter, a fruity chicken main course, and a chocolate dessert. Ideal for a balanced full meal.

Marinated raw salmon, served with a cream flavored with tagette (aromatic herb) and a mixture of sesame and salt (gomasio). Fresh flavors and melting texture.

Ricotta and fresh herb stuffed pasta, coated in a creamy and slightly spicy chorizo cream.

Assortment of vegetables prepared in various ways, served with spelt (ancient grain). A healthy and varied dish.

Crispy Chinese cabbage salad with prawns (gambas) and a peanut sauce (satay). Garnished with fried ravioli.

Thin slices of Mangalica cured ham, known for its marbled and flavorful meat. Served on a sharing board.

Tuna seared on the outside and raw on the inside, seasoned with an herb sauce (chimichurri) and tarragon cream.

Fresh asparagus served with a Parmesan cheese crumble and a wild garlic cream. A seasonal dish.

Homemade foie gras terrine, served with a sweet onion condiment and toasted bread.

Raw fish marinated in citrus juice and seasoned with fermented soy paste (miso). Fresh and umami.

Thin slices of cold veal coated with a creamy tuna and caper sauce. Served with arugula salad.

Grilled white fish fillet, served with crisp green vegetables (broccoli, romanesco cauliflower) and a bay leaf infused sauce.

Tender grilled octopus with garlic and parsley. Served on a leek fondue with a chorizo kick.

Roasted veal piece with an aromatic crust, served with oyster mushrooms and sautéed potatoes.

Top quality chicken slow-cooked (confit), served with root vegetables and lovage sauce (celery-flavored herb).

Tender piece of Iberian pork, lacquered with a flavorful sauce. Served with homemade gnocchi and mushrooms.

Sea bass fillet served on melting Swiss chard (green vegetable), with a creamy bay leaf sauce.

Tender Charolais beef, served with a shiitake mushroom jus and a layered potato gratin.

Fish fillet served with a sweet carrot purée spiced with cumin and a light emulsified sauce.

Pan-seared tuna main course, served with quinoa and an original orange and tarragon pesto sauce.

Grilled Argentinian beef steak, served with small potatoes and an endive baked with blue cheese (Fourme d'Ambert).

Lacquered Iberian pork tenderloin, served with homemade gnocchi and mushrooms.

Selection of aged Norman cheeses (Pont-l'Évêque and Livarot), served with a small green salad.

Choux pastry filled with ice cream or cream, topped with a warm chocolate sauce.

Selection of small cakes and sweets prepared by the chef, ideal for tasting everything.

Crispy layered pastry, filled with chestnut cream and enhanced by the acidity of kalamansi (citrus fruit).

Moist cake soaked in rum syrup, served with generous whipped Chantilly cream.

Thick slice of brioche dipped and pan-fried, served warm with a salted butter caramel sauce. Very indulgent.

Selection of aged cheeses: a soft Norman cheese and a pressed cheese from the Jura.

Cookie baked to order, served warm with coffee caramel and creamy mascarpone ice cream.

Whole pear poached in a light syrup, served with artisanal vanilla ice cream.

Creamy fresh cheese cake on a biscuit base, served with strawberries and fruit coulis.

Dry white Bordeaux wine. Fresh and aromatic.

Aromatic white wine from the South of France, notes of apricot and peach.

Dry white wine made from Chardonnay, mineral and floral.

Loire white wine (Sauvignon Blanc), crisp and lemony.

Fortified wine, fruity and sweet. Ideal as an aperitif or dessert.

Prestigious white wine from the Loire Valley, smoky and mineral notes typical of Sauvignon Blanc.

Great white wine from the Rhône Valley (Viognier). Rich, complex, with aromas of flowers and white-fleshed fruits.

Rosé wine from the Island of Beauty. Light, fruity and refreshing.

Red wine from Languedoc. Structured and spicy.

Classic Bordeaux red wine, round and fruity.

Loire red wine (Cabernet Franc), light and fruity with red fruit notes.

Beaujolais Cru. Structured yet fruity red wine (Gamay), from old vines.

Red wine from the Côtes du Rhône, powerful and generous.

Red wine from Languedoc, rich and Mediterranean.

Red wine from the Northern Rhône Valley (Syrah). Elegant, peppery and refined.

Bordeaux red wine (Graves). Balanced with fine tannins.

Cahors red wine. Powerful, dark and concentrated.

Burgundy red wine (Pinot Noir). Fine, elegant and aromatic.

Bordeaux red wine. Complex, oaked and with good aging potential.

Grand Cru Classé from Bordeaux. Exceptional vintage, very complex and refined wine.

Prestige cuvée from Cahors. Very dense, intense and exceptional wine.