La Promenade

A meat-free main course that changes daily based on fresh, seasonal ingredients. Typically features a balanced combination of vegetables, grains, or legumes.

A creamy dish made with riso (rice-shaped pasta) instead of traditional rice, cooked like a risotto. Flavored with earthy mushrooms, aromatic garlic, and fresh parsley.

Baked pasta sheets layered with vegetable sauce and cheese. Served with a fresh side salad to balance the richness.

A savory tart consisting of a pastry crust filled with savory custard and daily changing ingredients like cheese, vegetables, or meats. Served with a green salad.

Battered and deep-fried fish fillets served with thick-cut fried potatoes. A classic dish with a crispy exterior and tender fish inside.

Chicken prepared with a crispy coating, served alongside smooth, naturally sweet mashed sweet potatoes.

A mix of fresh vegetables stir-fried quickly to retain their crunch. Seasoned with Thai-inspired spices or sauces for a savory flavor.

Chicken pieces stir-fried with crisp vegetables in a savory Thai-style sauce.

Oven-roasted chicken served with creamy mashed potatoes and a light, savory meat juice flavored with thyme.

Raw ground beef from the Charolais breed, seasoned with capers, onions, and spices. Served cold with fries and salad. A traditional French bistro dish.

A flavorful cut of beef from the hindquarter, served with a spicy peppercorn sauce, fries, and salad.

A generous steak cut from the rib section, known for marbling and flavor. Served with rich, buttery Béarnaise sauce flavored with tarragon.

A burger bun filled with a meat-free patty and toppings, served with house-made French fries.

A burger featuring a breaded crispy chicken fillet and refreshing yogurt-based raita sauce. Served with fries.

The restaurant's signature burger, typically a beef patty with house toppings. Served with home-made fries.

A soft, creamy cow's milk cheese with a bloomy rind. Known for its earthy and savory flavor.

A firm cow's milk cheese from the Auvergne region. Medium-aged means it has a balanced, nutty, and slightly sharp flavor.

Bleu d'Auvergne, a cow's milk blue cheese. It has a creamy texture with a distinct spicy and salty blue mold flavor.

Cheese made from goat's milk, known as Chèvre. It typically has a tangy, tart flavor and crumbly or creamy texture.

A semi-soft, washed-rind cheese from the Auvergne region. It has a creamy, silky texture and a nutty, earthy flavor.

A yellow, medium-hard cheese known for its holes. It has a mild, savory, and slightly sweet nutty taste.

A classic French dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar.

An espresso served with three small, bite-sized portions of different desserts. Allows you to taste a variety of sweets.

An Italian coffee-flavoured dessert. Made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese.

A dessert featuring a crumbly shortcake biscuit base topped with fresh bananas and cream.

A seasonal dessert variation, likely combining strawberries ('fraise') with the toffee and cream elements of a banoffee pie on a shortcake base.

A dessert with a shortcake biscuit base, topped with fresh raspberries and cream.

An upside-down pastry in which apples are caramelized in butter and sugar before the tart is baked. Served warm.

A warm chocolate cake, likely with a soft or molten center. Served with crème anglaise (custard sauce). Requires preparation time.