La Table des Ternes

A lunch set menu offering a choice between two dishes (starter + main or main + dessert). Includes French bistro classics.

A menu offering a more elaborate choice of dishes. Options include grilled meats and seafood.

The complete menu including starter, main course, and dessert. A full gastronomic experience with refined dishes.

Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise. A French bistro classic. Firm and creamy texture.

Homemade country pâté accompanied by rillettes (shredded meat cooked in fat). Served cold with bread. Savory and rustic.

Fresh salad composed of squid pieces and seaweed. Iodic flavor and tender texture.

Crispy rice paper rolls filled with goat cheese, honey, and rosemary. A warm and melting sweet and savory mix.

Caprese salad with fresh tomatoes, creamy buffalo mozzarella, and basil sauce (pesto). Fresh and light.

Rich and buttery duck foie gras, served with a sweet onion jam. Melting texture and delicate taste.

Prawns (large shrimp) wrapped in a crispy fried batter.

Snails cooked in their shells with garlic and parsley butter. Herbal and garlicky flavor, tender texture.

Raw salmon cut into small cubes (by hand) and seasoned. Fresh and tender.

Thin slices of cured Spanish ham. Salty flavor and melting texture.

Thick cut of grilled beef (rump steak). Tender and lean meat, served with fries.

Duck leg slow-cooked in its own fat (confit) until very tender with crispy skin. Served with garlic potatoes.

Raw minced and seasoned beef. Can be served completely raw or 'aller-retour' (lightly seared on the surface). Tender texture.

Stir-fried vegetables with prawns (large shrimp). A light and colorful dish.

Salmon fillet cooked on one side (skin side) to achieve crispy skin and a meltingly tender, medium-rare flesh. Served with a rich béarnaise sauce.

Gourmet hamburger with artisanal bun and beef patty. Usually served with fries.

Pasta dish served with an eggplant sauce, Mediterranean style.

Traditional sausage made from pork intestines. Very strong smell and taste (fermented/animal). Unique texture. A dish for discerning amateurs.

Chicken pieces cooked in a creamy and spicy curry sauce. Served with rice.

Assortment of vegetables quickly stir-fried in a wok to remain crisp.

Creamy pepper sauce.

Blue cheese sauce (Roquefort).

Emulsified sauce with butter, egg yolk, shallots, and tarragon.

Mashed potatoes with butter.

Seasonal grilled vegetables.

Crispy fried potatoes.

Pan-fried potato wedges.

Selection of aged French cheeses, served with bread.

Set menu adapted for children including a simple main course and a dessert (ice cream).

Mixed salad with lettuce, breaded chicken, parmesan, and croutons, dressed with a creamy Caesar sauce.

Salad topped with warm, melted goat cheese toasts. Served with tomatoes and green vegetables.

A coffee or tea served with an assortment of three small desserts (mignardises). Ideal for tasting everything.

Risen cake soaked in rum syrup. Moist, sweet, and alcoholic. Often served with whipped cream.

Light and airy dark chocolate dessert. Rich in cocoa.

Baked vanilla custard topped with a thin layer of crunchy caramelized sugar.

Chocolate cake with a molten center, served warm with a liquid vanilla custard sauce.

Smooth and creamy fresh cheese, served chilled with a red fruit coulis.

Frozen dessert based on crunchy meringue and sweet candied cherries.

Choice of artisanal ice creams (cream-based) or sorbets (fruit-based).

Lime sorbet drizzled with vodka. Fresh, tangy, and alcoholic. Often enjoyed as a digestif.

Iced cup with exotic flavors: coconut, rum raisins, and whipped cream.

Red fruit sorbet cup (strawberry, raspberry) with coulis.

Coffee or chocolate ice cream served with whipped cream.

Refreshing mix of summer fruit sorbets (melon, raspberry, etc.).