La Pergola

A refreshing Venetian aperitif cocktail made with sparkling wine, bitters (Aperol), and soda water. It offers a sparkling sweet-bitter flavor with orange notes. Served on ice with an orange slice.

A classic Italian cocktail made with Campari, sweet vermouth, and soda water. It has a rich, herbaceous flavor with a characteristic bitterness. Served very cold as an aperitif.

The famous Cuban cocktail combining white rum, lime, fresh mint, sugar, and soda water. A very refreshing, sweet, and tangy drink. Mint leaves are usually muddled to release their aromas.

A fruity variation of the classic Mojito, replacing sugar with raspberry syrup. It retains the freshness of mint while adding a sweet and fragrant note of red fruits. Served chilled.

An exotic version of the Mojito with passion fruit syrup. The tropical acidity of the fruit pairs perfectly with mint and rum. A colorful and fragrant cocktail drink.

A creamy tropical cocktail based on rum, coconut liqueur (Malibu), and pineapple juice. Sweet and smooth flavor evoking holidays. Served chilled, often blended.

A fruity and sweet cocktail based on vodka, peach liqueur, pineapple juice, and cranberry juice. Appreciated for its candy-like taste and ease of drinking. Served with plenty of ice.

The non-alcoholic version of the Mojito, retaining all the freshness of lime and mint. A sparkling and refreshing drink ideal for everyone. Prepared with soda water.

A non-alcoholic tropical smoothie mixing fruit juices and coconut milk. Smooth texture and rich exotic flavor of pineapple and coconut. A sweet and refreshing drink.

A special starter that changes daily according to the chef's inspiration and market products. Ask your server for the day's composition.

Fresh trout marinated and lightly seared on the outside (tataki), served sliced. The flesh remains tender, enhanced by the spiciness of wasabi and the sweetness of raspberry. A starter with Japanese influences.

Fresh, renowned oysters from the Marennes-Oléron region, served raw on ice. Icy flavor and fine flesh. Accompanied by bread, butter, and shallot vinaigrette.

A fresh mix of avocado and tender crayfish tails, seasoned with a creamy cocktail sauce (Aurore). Enhanced with grapefruit for a touch of acidity. A light and creamy starter.

A slice of rich artisanal pâté blending quail and foie gras, with apricot pieces for a sweet and savory balance. Dense and melting texture. Served with toasted bread and a tangy chutney.

Egg cooked to keep the yolk runny, served in a creamy porcini mushroom soup. Intense woody and autumnal flavors. To be enjoyed with a spoon, mixing the egg into the velouté.

Prawns wrapped in crispy fried batter, served with fresh vegetables. Accompanied by an aromatic Asian vinaigrette with coriander. A play of textures between crispy and tender.

Grilled white fish fillet, served on a black lentil salad. Original sweet and sour raspberry dressing. A healthy and flavorful starter.

Thin slices of raw marinated scallops, served with pan-seared spicy black pudding. A bold land-sea mix with contrasting textures. Served on walnut bread.

Fried polenta balls with a melting center of local goat cheese (Rocamadour). Crispy exterior and creamy interior with a goat taste. Served warm with a fresh salad with apples and walnuts.

The special main course of the day, prepared with seasonal ingredients. The recipe changes daily. Inquire with the staff for the day's menu.

A noble and juicy cut of beef, seared on a hot plate. Served with a sweet shallot sauce and potatoes sautéed with garlic and parsley. Tender meat with a pronounced flavor.

Renowned French breed beef, cooked on a griddle and topped with an exotic basil sauce. Accompanied by a traditional creamy potato gratin. A blend of regional cuisine and Asian flavors.

Grilled duck breast, served pink with crispy skin. Accompanied by a sweet and sour cherry sauce and a creamy cheese polenta. A rich dish typical of the Southwest.

Raw minced and seasoned beef, served cold with a raw egg yolk. Accompanied by crispy fries and salad. A French bistro classic for raw meat lovers.

Veal offal sautéed and flambéed in alcohol, served in a creamy mustard and herb sauce. Firm texture characteristic of kidneys. Served with fresh pasta.

Duck leg slow-cooked in its own fat until tender, with golden skin. Served with sautéed potatoes and mushrooms. A traditional, comforting, and flavorful dish.

Thick piece of cod cooked with a crispy herb crust on top. Served with vegetable purée and a light sauce with olive oil and herbs. White and delicate fish flesh.

Grilled sea bass fillet on the skin, served with a butter sauce flavored with citrus and lightly spiced. Accompanied by a vegetable flan. Delicate and elegant marine flavors.

An original skewer mixing seafood (prawns) and delicate veal offal (sweetbreads). Garlic and parsley seasoning. Served with fragrant spiced rice.

The special dessert prepared by the pastry chef today. Changes regularly. Ask your server for more details.

Selection of four aged cheeses served with salad and sweet (jam) and crunchy (nuts) accompaniments. Perfect for finishing the meal on a savory note before coffee.

High-quality dark chocolate cake with a molten center. Served warm with sweetened pears and vanilla crème anglaise. A rich and intense dessert for chocolate lovers.

Moist cake soaked in a very fragrant old rum syrup. Served with thinly sliced fresh pineapple and a scoop of ice cream. An adult dessert, sweet and alcoholic.

Textured dessert alternating crispy layers and creamy chocolate. Accompanied by hazelnut ice cream and marinated raisins. A sophisticated mix of textures and flavors.

Thin crêpes served in a warm sauce of butter, sugar, and orange liqueur. Accompanied by vanilla ice cream for a hot-cold contrast. A French cuisine classic.

Cold and refreshing fruit soup made from kiwi and orange. Topped with a light white chocolate mousse. A fruity, vitamin-rich, and low-sugar dessert.

Pears cooked in salted butter caramel, reminiscent of the famous Tatin tart, served on a moist pancake base. Accompanied by vanilla ice cream. A gourmet dessert with autumn flavors.

Choux buns filled with vanilla ice cream and topped with a quality hot chocolate sauce. Served with whipped cream and almonds. The hot-cold mix and varied textures make it a favorite.

Almond meringue cake flavored with coffee, served with matching ice cream. Garnished with a light mousse and a creamy sauce. An all-coffee dessert, crispy and melting.

Lime sorbet drizzled with a shot of iced vodka. Very fresh, tangy, and digestive dessert. Often consumed after a hearty meal for its lightness.

Assortment of three scoops of high-quality ice cream or sorbet. Various flavors to choose from. Simple, refreshing, and delicious.

Hot cocktail drink made of strong coffee, Irish whiskey, sugar, and a layer of cold fresh cream on top. To be drunk through the cream. Warming and energizing.

An espresso coffee served on a tray with an assortment of several mini-desserts. Ideal for those who can't choose just one dessert and want to taste a bit of everything.