La Rotonde de la Muette

Complete breakfast set including a hot drink, fresh juice, bakery items, and a choice between eggs or dairy product.

Freshly pressed juice made from root vegetables and citrus fruits. Earthy and sweet flavor with a spicy ginger kick.

Detoxifying green juice. Fresh and vegetal taste with the acidity of lime and the sweetness of apple.

Creamy pumpkin soup with chestnuts. Sweet and autumnal flavor, creamy texture.

Colorful beetroot salad served with the creamy heart of burrata (stracciatella) and the crunch of hazelnuts.

Grilled leeks served warm with a truffle-flavored herb vinaigrette (ravigote).

Small purple artichokes served with a soft-yolked egg and fresh truffle shavings.

Raw salmon cut into small cubes, seasoned with ginger and lime. Fresh and tangy.

Raw sea bass carpaccio marinated gravlax-style (salt, sugar, dill), served with green apple pieces for crunch.

Steamed shrimp, served light with an Asian soy and ginger sauce.

Fried spring rolls stuffed with chicken. Crispy on the outside, usually served with salad and a sweet and sour sauce.

Rich and melting duck foie gras terrine, accompanied by a spiced fig jam to balance the richness.

Romaine lettuce, grilled chicken, parmesan, croutons, and creamy Caesar dressing.

Typical Niçoise salad with fresh vegetables, hard-boiled eggs, olives, and lightly seared tuna (mi-cuit).

Warm goat cheese toasts served on a bed of mixed green salad.

Macaroni pasta served with a rich cream and morel (fragrant wild mushroom) sauce.

Beef burger with melted cheese, served in a brioche bun.

Hot ham and cheese sandwich, gratinated in the oven. A Parisian bistro classic.

Like the croque-monsieur (toasted ham and cheese sandwich), but topped with a fried egg.

Light omelette made only with egg whites, garnished with fresh spinach and avocado.

Large healthy bowl composed of raw salmon, grains (rice, quinoa) and various vegetables. Fresh and nutritious.

Raw minced and seasoned beef. Can be served completely raw (classic) or briefly seared (all-in).

Crispy tartlet filled with roasted squash and salty feta cheese. Served with a fresh salad.

Spicy vegetarian dish of stewed seasonal vegetables in a curry sauce, served with quinoa.

Risotto made with spelt (ancient grain) instead of rice, garnished with vegetables and creamy cheese.

Complete vegan bowl mixing tofu, grains, fruits, and vegetables for a balanced meal.

Thick piece of cod (white fish) served with an Asian-inspired sauce and spinach.

Superior quality salmon steamed healthily, simply seasoned with olive oil.

Grilled white fish served with a sauce made from olive oil, lemon, tomatoes, and dried fruits.

Large prawns sautéed in an exotic coconut and peanut sauce.

Grilled octopus tentacles, served on a sweet corn cream with crispy chickpeas.

Pan-seared scallops, served with parsnips (sweet root vegetable) and a hint of ginger.

Tender chicken breast marinated in lemon for freshness, topped with a curry sauce.

Very tender beef fillet, served with a sauce flavored with crushed black pepper.

Marbled and flavorful beef cut, grilled. From a renowned butcher.

Lean and tender roasted veal cut, served with a classic cream and mushroom sauce.

Pan-fried veal liver slice, served with a reduced meat jus.

Honey-glazed duck breast, served with apples and eggplants. Sweet and savory mix.

Lamb stew with mild spices, enhanced with crunchy almonds and raisins.

Extra portion of garnish (vegetables, starches, etc.).

Small portion of fried chicken spring rolls, ideal for a snack.

Portion of fries served with a rich butter and tarragon sauce.

Avocado and cream cheese toasts on whole wheat bread.

Miniature version of the croque-monsieur to share.

Portion of aged Cantal cheese (hard cheese).

Light dessert made from creamy fresh cheese, served with crunchy granola and honey.

Whipped egg whites poached, floating on a liquid vanilla cream (crème anglaise) and drizzled with caramel.

Light and warm soufflé flavored with Grand Marnier liqueur. To be eaten quickly before it deflates.

Slice of brioche bread dipped and pan-fried, served warm with a rich caramel sauce and ice cream.

Poached pear served with vanilla ice cream and drizzled with hot chocolate sauce.

Choux pastry filled with ice cream or cream, covered with hot chocolate sauce.

Upside-down apple tart where the apples are caramelized in butter and sugar before the pastry is baked.

Chocolate cake with a molten center, served warm. Suitable for a gluten-free diet.

Mix of fresh seasonal fruits cut into pieces.

A coffee served with an assortment of mini desserts.

One scoop of ice cream or sorbet of your choice.

Rich hazelnut and chocolate ice cream sundae.

Classic coffee ice cream sundae with whipped cream.

Classic chocolate ice cream sundae with whipped cream.

A Gin Tonic revisited with cucumber and an elderflower tonic.

Sweet and sour cocktail based on Italian almond liqueur.

A variation of the Moscow Mule, a refreshing ginger and vodka cocktail.

Gin and ginger beer cocktail.

Energizing coffee and vodka-based cocktail.

Classic Cuban cocktail made with rum, mint, lime, and sparkling water.

Fruity and tangy pink cocktail with cranberry.

Glass of prestigious sparkling wine from the Champagne region.

Bitter and sparkling Italian aperitif, bright orange.

Floral variation of the Spritz using elderflower liqueur.

Spritz with an intense lemon flavor.

French gin and floral notes gin tonic.

Refreshing and herbaceous cocktail.

Non-alcoholic version of the Spritz.

Fruity and tangy mocktail.

Bordeaux red wine. Structured and tannic.

Médoc red wine. Full-bodied with black fruit aromas.

Elegant and balanced wine.

Light and fruity Loire wine (Cabernet Franc).

Light red wine from Burgundy. Delicate with notes of cherry.

Beaujolais wine, smooth and very fruity.

Spicy and warm wine from the Rhône Valley.