La Retraite du Père Claude

A complete menu including a starter, a main course, and a dessert, served with wine and water. Ideal for discovering the chef's homemade cuisine at an affordable price.

A complete menu offering a wide selection of starters, main courses, and desserts from the à la carte menu. Allows you to taste classic specialties like terrines and roasts.

A traditional country terrine prepared on-site. Served with bread and condiments, it offers a rustic texture and authentic flavors.

Roasted bone marrow served in the bone, accompanied by grilled toast and sea salt. The marrow is melting, rich, and fatty, to be spread like butter.

A cold terrine with pieces of veal head and tongue, accompanied by a ravigote sauce, a vinaigrette with herbs. A classic of French charcuterie.

Slices of homemade smoked salmon served in a salad. The homemade smoking provides a delicate flavor and tender texture.

Eggs baked in a ramekin with cream flavored with truffle. The yolk remains runny and mixes with the rich cream.

A fresh salad combining the sweetness of crayfish tails and the smoky flavor of salmon. Served cold, ideal as a light starter.

Semi-cooked duck foie gras prepared by the chef, served with toasted bread. Creamy texture and rich, buttery flavor.

Twelve snails served hot in a cassolette, prepared with parsley and garlic butter. To be enjoyed with bread to soak up the butter.

Gourmet salad from the Southwest with duck hearts, smoked or dried magret slices, and foie gras. A rich and varied dish.

Assortment of fish and seafood cooked with crunchy Thai-style vegetables. Light and fragrant flavors.

Thick pieces of black pudding (spiced pork blood) served with an artisanal sausage. Usually accompanied by purée or apples.

5A labeled Andouillette (superior quality), a pork tripe sausage with a pronounced flavor. Served with a creamy mashed potato purée.

Tender pieces of veal head and tongue served hot with a ravigote sauce (herb vinaigrette, capers, and onions). A traditional bistro dish.

Rack of lamb chops roasted, flavored with thyme. The meat is tender and pink, served with its juices.

Quality farm chicken roasted slowly on a spit for crispy skin and juicy meat. Served with homemade mashed potatoes.

Spit-roasted farm chicken, served with fresh homemade fries. A comforting classic.

A generous platter for pork lovers, featuring black pudding, andouillette, and sausage. Rich and hearty.

Stuffed pasta served in a creamy truffle sauce, topped with pan-seared foie gras escalopes. A luxurious and very fragrant dish.

A large composed salad of noble ingredients: half lobster, smoked salmon, and foie gras. Fresh and refined.

Frog legs sautéed in butter, garlic, and parsley. The meat is tender, reminiscent of chicken, with an herbaceous and garlicky flavor.

A rich stew of lobster and monkfish (firm-fleshed fish), served with tortellinis in an Armoricaine sauce (tomato-based sauce with crustaceans and white wine).

Duo of veal offal (kidney and sweetbreads) served with pasta and a truffle cream sauce. The sweetbreads are tender and creamy, the kidney has a firmer texture.

Grilled Angus beef prime cut, served with bone marrow, shallot jam, and fries. Juicy and marbled meat.

A surf and turf dish combining half a lobster and farm chicken, coated in a rich crustacean sauce. Served with purée.