La Dauphine

Complete meal deal for children under 10 years old including a drink, a main course (burger or chicken with fries), and a dessert.

Light and fruity red wine from the Pinot Noir grape. Offers notes of fresh red fruits like cherry and raspberry. Silky texture in the mouth.

Loire Valley red wine, made from Cabernet Franc. Known for its black fruit aromas and sometimes bell pepper notes, with a beautiful tannic structure.

Generous and spicy red wine from the Rhône region. Typical blend of Grenache and Syrah, offering warmth and roundness in the mouth.

Elegant Bordeaux wine, blending Merlot and Cabernet Sauvignon. Features notes of ripe red fruits and a balanced structure.

Northern Rhône Valley red wine, 100% Syrah. Intense aromas of black fruits, violet, and peppery spices.

Grand Bordeaux red wine, powerful and complex. Dominated by Cabernet Sauvignon, it offers rich tannins and notes of blackcurrant and cedar.

Prestigious red wine from the southern Rhône valley. Rich, full-bodied and warm, with complex aromas of cooked fruits, spices, and garrigue.

Burgundy red wine, delicate and fragrant. From old Pinot Noir vines, it has a beautiful depth and elegant red fruit notes.

Likely a rosé wine from Provence, fresh and dry. Notes of citrus and white flowers, ideal for an aperitif or light meals.

Languedoc red wine, aromatic and structured. Blends notes of garrigue, spices, and black fruits. Nice freshness on the finish.

Wine selected for the moment, from the Languedoc terroir. Probably a red with marked Mediterranean aromas.

Classic French bistro starter. Hard-boiled eggs served with a creamy mayonnaise, enhanced by a hint of Espelette pepper for a slightly spicy touch.

Snails served hot in their shells, stuffed with garlic and parsley butter. An emblematic, flavorful and fragrant dish, to be enjoyed with bread.

Rich traditional soup with caramelized onions and beef broth. Served gratinated with melted cheese and croutons on top.

Creamy Saint-Marcellin cheese roasted in the oven on bread, served hot and melted. Accompanied by thinly sliced Serrano ham and a small salad.

Seared tuna slices, seared on the outside and raw on the inside. Coated with spices and sesame seeds for a crunchy and fragrant texture.

Roasted marrow bone served hot. The marrow is rich and fatty, to be spread on grilled country bread and sprinkled with fleur de sel.

Fresh and colorful meal bowl based on quinoa. Topped with raw vegetables, fruits for a sweet touch, and seared tuna slices (tataki).

Vegetarian version of the poke bowl. A quinoa base accompanied by an assortment of fresh vegetables and exotic fruits.

Crisp romaine salad served with breaded chicken, golden croutons, Parmesan, and a hard-boiled egg. Dressed with a creamy Caesar sauce.

Large composed salad with various vegetables and hard-boiled egg. The star is the hot roasted Saint-Marcellin cheese toast, providing a melted touch.

Hearty and rustic salad. Mix of greens, smoked bacon, sautéed potatoes and croutons, topped with a runny poached egg.

High-quality raw beef (Charolais), hand-cut into small cubes and seasoned. Served fresh with crispy homemade fries.

Breaded and fried chicken pieces, served with a Thai-inspired sauce (often sweet and sour or spicy) and basmati rice.

Gourmet burger with beef patty, grilled bacon, and classic toppings in a soft bun. Served with homemade fries.

Chicken burger (usually breaded or grilled) topped with fresh avocado for creaminess. Served with fries and salad.

White fish fillet cooked on a hot plate (plancha), crispy skin and tender flesh. Served on a creamy vegetable risotto.

Regressive and luxurious pasta dish. Small pasta in a creamy truffle-infused sauce, with ham and Parmesan cheese.

Lamb shank slow-cooked until tender. Drizzled with a thyme-infused jus and served with mashed potatoes.

Grilled duck breast, served pink, with a green peppercorn sauce. Accompanied by mashed potatoes and figs for a sweet and savory touch.

Tender and flavorful beef cut (onglet), served with a rich blue cheese (gorgonzola) sauce. Accompanied by sautéed potatoes.

Italian rice slowly cooked in broth until creamy, mixed with seasonal vegetables and Parmesan cheese.

Classic ice cream sundae revisited with vanilla ice cream, whipped cream, and a rich, creamy Nutella sauce.

Fresh cheese cake on a biscuit base, flavored with lime for a tangy and refreshing taste.

Individual chocolate cake with a warm, molten center. Intense chocolate flavor, often served with ice cream or crème anglaise.

Brioche or bread dipped in a mixture of eggs and milk, pan-fried in butter. Served hot with salted butter caramel sauce and a scoop of ice cream.

An espresso coffee served with an assortment of several small pastries or mini-desserts, allowing you to taste several sweets.