La Réserve

The chef's special dish of the day, prepared according to inspiration and market products. A fresh and seasonal option.

A two-course menu allowing you to choose between a starter followed by a main, or a main followed by a dessert. Ideal for a balanced meal.

The complete meal including a starter, a main course, and a dessert. The full culinary experience of the day's menu.

A fine 300g Charolais beef cut, grilled to your preference. Tender and flavorful meat, a French brasserie classic.

A 250g beef steak, lean and tender cut. Seared to your desired doneness to reveal its flavors.

Raw minced beef, seasoned (capers, onions, sauce). Fresh and zesty, usually served with fries.

Duck leg slow-cooked in its own fat, making the meat tender and the skin crispy. A specialty from the Southwest of France.

Thick salmon fillet, grilled or pan-seared. Tender and pink flesh, rich in flavor.

Burger prepared with a 180g patty of French beef. Garnished with a bun and classic accompaniments.

A generous mixed salad with ham, cheese, and various vegetables. Fresh and nourishing.

Local salad featuring Auvergne blue cheese and country ham. Rich in rustic flavors.

A great French classic: goat cheese melted on toasted bread, served on a bed of salad with walnuts and bacon bits.

Fine wheat semolina served with simmered vegetables and spicy merguez sausages. A convivial and fragrant dish.

Fine semolina accompanied by tender chicken pieces and vegetables. Mild and spicy flavors.

Couscous garnished with simmered beef pieces. A hearty dish rich in sauce.

Semolina and vegetables served with grilled lamb brochettes. The combination of grain and grilled meat.

Royal couscous served with a whole confit lamb shank. Requires prior reservation.

Tart prepared daily with seasonal fruits or other fillings. Crispy crust and fresh filling.

An egg custard topped with liquid caramel. Soft, smooth, and silky texture.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar. Hot/cold and creamy/crunchy contrast.

Italian dessert with coffee, mascarpone, and ladyfingers, dusted with cocoa. Creamy and energizing.

Airy and rich chocolate dessert. Light and foamy texture.

Rich chocolate cake with a molten center. Served warm for a decadent experience.

Traditional cake made with whole cherries covered in a custard batter. Dense and fruity texture.

An espresso coffee accompanied by a selection of petit fours or mini-desserts. Perfect for tasting everything.

Red wine from the Loire Valley. Often light, fruity with notes of red berries and a vegetal touch.

Light and fragrant red wine from the Loire. Aromas of raspberry and violet, soft tannins.

A Beaujolais cru. Fruity red wine (Gamay), easy-drinking, with notes of fresh red berries.

Red wine from the Rhône Valley. Generally round, spicy, and warm.

Dry and pale rosé wine from the South of France. Refreshing, with notes of citrus and flowers.

Dry white wine from Burgundy (Chardonnay). Known for its minerality, freshness, and green apple notes.

Chardonnay grape white wine. Can range from fresh and mineral to rich and buttery depending on the origin.

Dry white wine, Sauvignon Blanc grape. Lively, with good acidity and aromas of citrus or herbaceous notes.