La Vie d'Ange

A traditional smoked sausage from Brittany made from rolled pork intestines. It has an intense smoky flavor and a firm texture. Served grilled with salad.

Boneless pig's trotter served in a crispy puff pastry. The meat is rich and gelatinous, typical of traditional bistro cuisine.

A smooth and creamy soup made from chestnuts, enhanced by the earthy and refined aroma of truffle. A dish with autumn flavors.

Slice of fresh foie gras pan-seared. The exterior is golden and slightly crispy, the interior is warm and melting.

Land snails served hot in their shells, stuffed with garlic and parsley butter. Slightly firm texture and herbaceous taste. To be enjoyed with bread.

A dish featuring scallops. The flesh is tender, delicate, and slightly sweet.

Veal kidneys cooked in a rich Madeira wine sauce. Unique texture, both firm and tender, with a distinctive offal flavor.

Scallop dish (the symbol of the Compostela pilgrimage). The scallops are appreciated for their delicacy and subtle flavor.

Wild boar (wild pig) meat stew, marinated and slow-cooked in red wine. Meltingly tender meat with a pronounced gamey flavor.

Tender veal chop served with a creamy morel mushroom (wild mushroom) and Vin Jaune (a typical Jura wine with nutty and spicy aromas) sauce.

Piece from the bottom of the lamb leg, cooked very slowly for 7 hours. The meat is confit, caramelized, and falls off the bone.

A daily selection of a beef cut (such as bavette or onglet). Generally grilled or pan-fried, appreciated for its intense flavor.

Thick salmon fillet, usually pan-seared to achieve crispy skin and pink, moist flesh.

Fillet of meat taken from the breast of a fattened duck. Served sliced, it is tender red meat with a flavorful layer of fat under the skin.

Creamy dessert flavored with vanilla and orange liqueur (Grand Marnier), topped with a thin layer of crunchy caramelized sugar.

Cream cheese cake on a base of spiced cinnamon biscuits (speculoos), served with a raspberry coulis for a tangy touch.

Tart on a thin crust filled with mirabelle plums, small, sweet, and fragrant yellow plums typical of the Lorraine region.