La Passerelle

A pie filled with beef marinated in red wine and herbs, inspired by beef bourguignon. The crust is golden and crispy. A warm and comforting dish.

Duck foie gras served with Parmesan and a port reduction. A rich and creamy combination of the melt-in-your-mouth foie gras, the saltiness of the cheese, and the sweetness of the wine.

A fresh starter composed of a seafood-flavored jelly, topped with a light cauliflower cream and caviar. An elegant dish with iodized notes and a delicate texture.

Pan-seared scallops served with parsnip and Jerusalem artichokes. The sweetness of the scallops pairs perfectly with the nutty, earthy flavors of the root vegetables.

Sea bream fillet accompanied by seasonal vegetables and coated in a beurre blanc sauce. A fish with delicate flesh, enhanced by a creamy, slightly tangy sauce.

Tender octopus served with Puy green lentils and chorizo. A surf-and-turf dish where the spiciness of the chorizo enhances the sweetness of the lentils and the flavor of the octopus.

Confit or roasted lamb shoulder, accompanied by butternut squash and figs. Meltingly tender meat paired with sweet and savory garnishes.

A grilled or pan-seared veal chop, served with a creamy potato gratin. A hearty and flavorful French cuisine classic.

Veal sweetbreads (delicate offal) simmered with mushrooms. A particularly tender and creamy texture, with rich, woody flavors.

A dessert focused on red and black berries (blackberry, blueberry, morello cherry) with a hint of cinnamon. Fresh, fruity, and aromatic.

A plate of assorted citrus fruits (clementine, grapefruit, mandarin). A light and vitamin-rich dessert, perfect for a refreshing end to the meal.

A classic dessert made with chestnut cream and whipped cream, often on a meringue. Creamy texture and sweet chestnut flavor.

A selection of aged cheeses. To be enjoyed with bread to appreciate the variety of dairy flavors and textures.