La Lanterne

Complete lunch menu including a starter, the special dish of the day, and a dessert.

Two-course lunch menu. Choose either a starter and a main, or a main and a dessert.

The special dish of the day, prepared according to the chef's inspiration and market products.

Traditional dish made from steamed wheat semolina, served with a stew of various vegetables (carrots, zucchini, turnips, chickpeas). No meat.

Couscous semolina and vegetables served with merguez, spicy sausages typical of North Africa.

Couscous semolina and vegetables served with pieces of chicken.

Couscous semolina and vegetables served with braised beef.

Couscous semolina and vegetables served with a tender, confit lamb shank.

Royal couscous served with an assortment of three meats: merguez, chicken, and beef.

Slice of foie gras (rich and creamy duck or goose liver pâté) served with sweet candied figs.

Fresh starter composed of alternating layers of tomatoes and tuna preparation.

Assortment of dried meats and cured meats (salami, raw ham, terrine, etc.).

Plate of various raw vegetables (grated carrots, cucumbers, tomatoes, etc.) served with vinaigrette.

Beautiful piece of beef grilled on a hot plate (plancha). Juicy and flavorful meat.

Piece of lamb shank (the lower part of the leg) slow-cooked until tender.

Breast fillet of a fattened duck. Lean red meat with a flavorful layer of fat, usually served rare or medium-rare.

Classic bistro-style hamburger with a beef patty, bun, and toppings.

Beef flank steak, known for its fibrous texture and pronounced flavor. Often served with a shallot sauce.

The fresh fish of the day, prepared according to market availability.

Tubular pasta served with a spicy tomato sauce with chili, flavored with parsley and basil.

Pasta served with a rich tomato and minced meat sauce.

Ribbon pasta served with a creamy sauce of smoked bacon, egg, and grated cheese.

Sweet tart whose flavor changes daily (e.g., apple, lemon, red berries).

Italian coffee dessert, made with soaked biscuits, creamy mascarpone, and cocoa.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar.

Egg custard topped with liquid caramel.

Light and airy dark chocolate mousse.

The special dessert of the day according to the chef's inspiration.