La Maison Blanche

Rustic pork pâté. Coarse texture and rich flavor. Served cold with bread and pickles.

Creamy soup prepared with various fish and aromatics. Served hot, usually accompanied by croutons and rouille.

Soup prepared with fresh seasonal vegetables, blended. Healthy and comforting.

Classic French onion soup with beef broth, caramelized onions, topped with bread and melted cheese.

Classic bistro starter: hard-boiled eggs served cold, topped with homemade mayonnaise.

Marinated herring fillets in oil and onions. Served with warm potatoes.

Slices of cured, salted ham. Intense flavor and melting texture.

Assortment of cold cuts such as sausage, ham, pâté, and rillettes.

Potted pork meat confit in its fat then shredded. Spreadable texture and rich flavor. To be enjoyed on bread.

Mussels gratinated in the oven with a garlic and parsley butter stuffing.

Snails served in their shells with parsley and garlic butter. A classic of French gastronomy.

Thin slices of smoked salmon served with toast, butter, and lemon.

Duck or goose foie gras served with sweet jam to accompany. Rich, creamy, and delicate.

Large composed salad with ham, cheese, and fresh vegetables.

Salad inspired by the Auvergne region with cured ham and Cantal cheese.

Fresh salad from the South of France with tuna, anchovies, hard-boiled eggs, and olives.

Green salad topped with breaded warm goat cheese or in brick pastry. Delicious hot-cold contrast.

Romaine lettuce with croutons, parmesan, and creamy Caesar dressing. Served with chicken or salmon.

Hot ham and cheese sandwich, often topped with béchamel.

Like a croque-monsieur, but topped with a fried egg.

Simple omelet, seasoned and cooked to perfection.

Omelette filled with diced ham or melted cheese.

Omelette filled with sautéed mushrooms.

Full omelet with ham and cheese.

Pasta served with a rich minced meat and tomato sauce.

Pasta topped with a creamy sauce of four melted cheeses.

Pasta with a cream and mushroom sauce.

Pasta with pieces of salmon and a cream sauce.

Buttery, flaky pastry, emblematic of French breakfast.

Slice of baguette cut lengthwise, grilled and buttered.

Toasted sandwich bread.

Combination of a croissant and toast for a complete breakfast.

Portion of fruit jam.

Thin crêpe or crispy waffle sprinkled with sugar.

Served with fruit jam.

Served topped with chocolate-hazelnut spread.

Garnished with banana slices and chocolate sauce.

Served with a scoop of ice cream of your choice.

Crêpe flambéed with Grand Marnier orange liqueur.

Extra portion of sweetened whipped cream.

Vanilla custard dessert topped with a layer of crunchy caramelized sugar.

Light and airy dark chocolate mousse.

Upside-down caramelized apple tart, served warm with ice cream.

Classic apple tart.

Italian dessert with coffee, mascarpone, and ladyfingers.

Mix of fresh seasonal fruits cut into pieces.

Creamy fresh cheese served with a red fruit coulis.

Molten chocolate cake, served with custard sauce.

An espresso coffee accompanied by a selection of mignardises (mini desserts).

A tea accompanied by a selection of mignardises.

Three scoops of ice cream of your choice from available flavors.

Coffee or chocolate ice cream coupe, topped with whipped cream.

Classic dessert with peach, vanilla ice cream, and red fruit coulis.

Banana cut in half with three scoops of ice cream, chocolate sauce and whipped cream.

Poached pear served with vanilla ice cream and hot chocolate sauce.

Lemon sorbet with vodka.

Vanilla ice cream topped with hot chocolate sauce and whipped cream.

Ice cream coupe combining chocolate and mint.

Soft cheese from Normandy.

Pressed cheese from the Massif Central.

Mild and fruity Swiss-type cheese.

Goat's milk cheese.

Selection of several aged cheeses.

Advantageous set menu offering a choice of classic starters, main courses, and desserts.