La Part des Anges

Lyonnaise specialty made from fresh white cheese, seasoned with fresh herbs, shallots, and vinegar. Creamy texture and fresh taste. · Generally enjoyed spread on toast or with crunchy vegetables as an appetizer.

Thin and long Catalan cured sausage, very flavorful. Slightly peppery dried meat taste. · Ideal for sharing as an appetizer, cut into small slices.

Spanish cured sausage platter (Fuet). Intense flavor and firm texture. · Served in slices for sharing.

Rustic country pâté prepared according to a family recipe. Rich flavor of meat and herbs. · To be enjoyed on country bread with gherkins.

Homemade meat terrine, traditional recipe. Authentic flavors and melting texture. · Served with bread and condiments.

Raw shrimp spread seasoned with fresh dill and ginger. Savory seafood flavor and creamy texture. · Best enjoyed fresh on toast.

Raw or lightly cooked shrimp cut into cubes, marinated with lemon thyme. Fresh and tangy. · A light and refreshing starter.

Puff pastry filled with intense sun-dried tomatoes, melting goat cheese, and basil. Hot-cold contrast and crispy texture. · Served hot, often with a small salad.

Homemade duck foie gras, marinated in Pineau (local liqueur wine). Melting texture and subtle sweet-salty taste. · Enjoy with brioche or toasted bread.

Snails (Petits Gris) cooked in a rich sauce with minced meat, garlic, and tomato. Regional specialty from Charente. · Very flavorful stewed dish, perfect for soaking up with bread.

Mogette (Vendée white bean) purée prepared like hummus with sesame paste. Creamy and original. · A local alternative to classic chickpea hummus.

Barbecued veal pieces, seared but kept rare inside, served with a spicy South American herb sauce. Tender and smoky. · Warm starter, gourmet puff pastry style.

Artisanal pasta served with a creamy sauce of truffle and wild mushrooms, enhanced with spicy chorizo. Rich and fragrant. · Comforting dish blending earthy and spicy flavors.

Veal chop with its T-bone, served with a noble mushroom sauce and a creamy potato gratin. Tender meat and a hearty dish. · A classic of traditional French cuisine.

Pan-seared organic duck foie gras fillet, served rosé with a local Cognac sauce. Accompanied by sautéed potatoes. · The duck breast has crispy skin and rich, red meat.

Seared Southwest duck breast, served with small potatoes and mushrooms. Aromatic Cognac sauce. · Very flavorful red poultry meat, typical of French gastronomy.

Grilled swordfish steak, fish with firm flesh similar to meat, served with a mild paprika sauce and vegetable rice. · Ideal for those who like hearty fish.

Thick piece of cod (white fish) cooked to a pearly finish, served with Mediterranean vegetables and a light shellfish sauce. Light and refined. · Delicate fish with flaky flesh.

Piece of marbled Irish beef, grilled and served with a peppery sauce and fries. Tender and flavorful meat. · A classic bistro-style red meat dish.

Pork belly cooked very slowly until tender, then glazed to be crispy. Served with light vegetables. · Very tender meat with rich caramelized flavors.

Very large piece of beef to share, served with roasted bone marrow and a herb emulsion sauce. Accompanied by fries. · The pinnacle of conviviality for lovers of rare red meat.

Molten chocolate cake, very rich in cocoa. Served warm. · The essential dessert for chocolate lovers.

Thick slice of brioche dipped in a milk-egg mixture then pan-fried in butter. Topped with salted butter caramel and whipped cream. · Warm, moist, and very indulgent dessert, reminiscent of childhood.

The pastry creation of the day accompanied by high-quality ice cream scoops. Ask for today's flavor. · A fresh and artisanal sweet touch.

Selection of local or French aged cheeses. Served with bread. · Traditionally enjoyed after the main course and before or instead of dessert.

An espresso coffee served with a selection of 3 or 4 mini-desserts (petits fours). · Perfect for tasting several desserts in small portions without being too heavy.

Red wine based on Merlot. Generally round, fruity, and easy to drink.

A Beaujolais cru, light and very aromatic (red fruits). Low in tannins. · Best served slightly chilled.

Red wine from the South of France. Sunny and spicy character.

The rarest of Beaujolais crus. Generous and floral wine, with body.

Classic Bordeaux red wine. Structured, with notes of black fruits and oak.

Red wine from the Rhône Valley (Syrah). Notes of red fruits, violet, and pepper.

Elegant red wine from the Northern Rhône Valley. Fine aromas of spices and black fruits.

Red wine from Burgundy (Pinot Noir). Fine, delicate, and fruity (cherry, raspberry).

Prestigious Rhône wine. Powerful, complex, and very aromatic.

Great vintage red wine, intense and refined. From an exceptional terroir.

White wine from Burgundy (Chardonnay). Dry, fresh, and mineral with buttery notes.

Local white wine from Charente. Aromatic and lively, perfect for an aperitif or with seafood.

Round and fruity southern white wine.

Sweet or dessert wine. Ideal with foie gras or for dessert.

Great white wine from Burgundy. Rich, elegant, and complex.

White wine from the Rhône Valley. Floral and unctuous.

Dry and aromatic white wine from the Rhône Valley.

Fresh and fruity local rosé wine. Simple and thirst-quenching.

Sparkling wine from Champagne, very dry (unsweetened). Fine bubbles and elegance. · The king of wines for celebration.