La Traboule

Surprise tasting menu created by the chef, comprising four courses. A culinary experience to discover the restaurant's cuisine.

Full five-course tasting menu, including two main courses. Perfect for gourmets wishing to explore the full extent of the menu.

Wine pairing selected by the sommelier to complement the menu dishes. Available in 3 or 4 glasses.

Marinated mackerel fillet, lightly flame-seared, accompanied by a smoked haddock flavored tofu cream. Served with a green kale sauce and lemon pearls.

Egg cooked at low temperature for a runny yolk and a creamy white. Served with a forestière sauté, a herbaceous lovage cream, and truffle.

Creamy savory flan with parmesan, topped with thin slices of smoked duck breast. Covered with a light onion foam.

Vegetable plate featuring carrot in various forms and textures. Accompanied by a fresh yogurt spiced with cardamom.

Fine-fleshed fish just seared in a pan. Served with an exotic coconut-ginger sauce, stem broccoli, and a sweet touch of pineapple.

Tender and flavorful beef cut, accompanied by stuffed morel mushrooms and melting salsify. Enhanced by a tangy tamarind sauce.

Duck breast served with a bold chocolate sauce and cocoa nibs. Accompanied by fresh endives and a mushroom tartlet.

Creamy risotto cooked with butternut squash, topped with a mix of wild mushrooms (oyster, chanterelle). Finished with an onion cream.

Delicate and tender veal sweetbreads, served with eringi mushrooms and an airy potato mousse. Drizzled with a rich soy and ginger jus.

Plate of aged cheeses selected by cheesemonger Claire Griffon. Ideal for finishing the meal on a savory note.

Dense and melting chocolate cake, accompanied by a rich dark chocolate cream. Served with a yogurt sorbet for freshness and citrus zest.

Dessert composed of crunchy meringue, whipped cream, and a tropical fruit sorbet (mango and passion fruit).

Dry white wine from Burgundy, crisp and fresh. Perfect for an aperitif or with light starters.

White wine from the Loire Valley, mineral and fruity (citrus). Pairs well with fish and goat cheese.

White wine from the Rhône Valley, round and aromatic. Notes of white-fleshed fruits.

White wine from Alsace, dry but very aromatic with floral and fruity notes. Complex and elegant.

Light and fruity red wine from Burgundy, with aromas of red fruits (sour cherry, raspberry). Fine tannins.

Red wine from Roussillon, full-bodied and sunny. Notes of ripe black fruits and spices.

Red wine from the Loire (Cabernet Franc), structured with notes of red pepper and black fruits. Mature vintage.

Red wine from Bordeaux, elegant and oaked. Aromas of blackcurrant and tobacco, with a beautiful tannic structure.

Rosé wine from Provence, pale and refreshing. Notes of citrus and small red berries.

Artisanal rosé wine, fresh and thirst-quenching.