La Rôtisserie

A complete menu including a starter, a main course, and a dessert of your choice from the menu. Ideal for a traditional three-course meal.

A lighter lunch or dinner option offering either a starter and a main course, or a main course and a dessert.

A children's menu option, offering smaller portions and dishes that appeal to younger diners.

Slices of homemade smoked salmon accompanied by a creamy lemon sauce and toast. A fresh and classic starter.

Poached egg served in a rich red wine sauce, garnished with lardons, onions, and mushrooms (Grand-Mère garnish). A traditional Burgundian dish.

Thin slices of veal tongue served cold or warm with a creamy Caesar sauce and a crispy salad. A textured and flavorful starter.

Homemade poultry liver pâté, served with a sweet grenadine-scented onion jam. To be spread on bread.

Salad of purple potatoes (vitelottes) and small shellfish (cockles), dressed with a fresh citrus vinaigrette.

Crispy puff pastry filled with cooked seasonal vegetables, accompanied by a creamy herb sauce. A light and vegetarian starter.

An impressive 1.2 kg rib steak to share, grilled and served with fries and béarnaise sauce. Tender and juicy, ideal for meat lovers.

Raw beef cut by knife, seasoned to your taste (prepared or not). Served with homemade fries.

Scottish salmon fillet with a light smoky note, served with vegetables and a lemon butter sauce. Tender and fragrant.

280g Normandy beef steak, grilled and served with béarnaise sauce and fries. A flavorful and marbled meat.

Penne pasta served with a wild mushroom sauce, grated parmesan and crispy bacon. A comforting pasta dish.

Roasted duckling magret served with a sweet and savory mango jus, accompanied by grilled polenta and confit tomatoes.

Tender veal chop served with chanterelle mushrooms and foie gras, accompanied by mashed potatoes. A rich and refined dish.

Pieces of coq au vin slowly simmered in a red wine sauce, served with vegetables and steamed potatoes. A French classic.

Poached white fish served with a slightly spicy creamy curry sauce and a fondue of tender leeks.

Selection of aged regional cheeses. Usually served with bread.

Hot drink (coffee or tea) served with an assortment of small desserts (mignardises) and an orange tuile.

Pastry made of layers of puff pastry and vanilla and rum cream, topped with caramel.

Apple tart with a touch of wine (vigneronne style), served with a Beaujolais jelly.

Creamy chocolate (cocoa) dessert covered with a layer of burnt, crunchy brown sugar, similar to a crème brûlée.

Crispy and soft meringue filled with fresh exotic fruits and a mango-pineapple coulis.

Poached pear served with hot chocolate sauce, homemade whipped cream, and toasted slivered almonds.