La Véraison

A lunch formula allowing you to choose two dishes: either a starter and a main, or a main and a dessert. The choice is made from the day's specials.

The complete lunch formula including a starter, a main, and a dessert. Allows you to taste the chef's entire cuisine.

Oven-roasted red beets for a meltingly sweet texture. Served with creamy gorgonzola, fresh pears, and walnuts for crunch. A balanced vegetarian starter.

Quickly seared squid, served with a tangy grenobloise sauce (capers, lemon). Accompanied by fried polenta sticks and a touch of piquillos peppers. A dish with marine and southern flavors.

Egg cooked at low temperature (64°C) for a creamy yolk and just-set white. Served with a classic red wine sauce, lardons, and mushrooms. A rich and comforting starter.

Shredded confit pork meatballs, breaded and fried. Served on a base of fresh cheese (labneh) and hummus, with a fresh mint sauce. A mix of crispy and creamy textures.

Breaded and fried parmesan risotto balls, crispy on the outside. Accompanied by sweet roasted squash and a light mushroom sauce. A gourmet vegetarian dish with Italian inspiration.

Large pasta stuffed with tender, slow-cooked beef cheek. Enhanced with aged mimolette cheese and a vibrant green spinach coulis. Fried onions add crunch.

Cod fillet gently cooked in oil to remain pearly. Served with spicy curry cauliflower and some shellfish. A lemon sauce enhances the dish.

Grilled veal cut (flank steak), known for its intense flavor. Accompanied by sweet root vegetables and a gremolata (parsley, garlic, lemon mixture). A tender and aromatic meat dish.

A creamy lemon cream made with mascarpone, served on a salted butter shortbread. Black olive powder adds an original and savory note. A fresh and surprising dessert.

A variation on pineapple: confit and sorbet. Accompanied by a light coconut mousse and a frozen rum granita. A tropical dessert with varied textures.

Creamy rice pudding flavored with vanilla. Served with a tangy passion fruit juice that cuts through the richness of the milk. Caramelized pecans add crunch.

Baked apples served with a small, moist almond cake. Tea-infused ice cream and a quince sauce complete this dessert with autumn flavors.