L'Adresse

A foie gras terrine prepared by the chef, rich, creamy, and melt-in-your-mouth. This emblematic French dish has a delicate, buttery flavor. It is usually enjoyed spread on toast or brioche.

Small fried and crispy rolls filled with langoustine meat and flavored with fresh coriander. An Asian-inspired appetizer that combines the crispiness of the pastry with the sweetness of seafood. Served hot, often with a dipping sauce.

A fresh salad made with tender marinated beef and crunchy raw vegetables. Dressed with a typical Thai vinaigrette blending tangy, savory, and slightly spicy flavors. A light dish, fragrant with fresh herbs.

Sautéed squid pieces accompanied by spicy chorizo for a flavorful surf and turf combination. Seasoned with Piment d'Espelette, a mild and aromatic Basque pepper. A warm appetizer with southwestern notes.

Slices of Scottish salmon traditionally smoked to preserve its tender texture and delicate taste. Artisanal smoking imparts subtle woody notes without masking the fish's flavor. Best enjoyed fresh, often with a squeeze of lemon.

Thin slices of raw scallops, served cold. The flesh is soft, sweet, and melts in your mouth. Simply seasoned with olive oil or citrus to enhance the freshness of the product.

Shrimp pan-seared and seasoned with yuzu (Japanese citrus) and ginger. The combination offers a bright, lemony, and slightly spicy flavor. A warm, light, and aromatic appetizer.

Snails served in a crispy puff pastry with a creamy garlic sauce. A gourmet twist on the classic parsley butter snails. Rich in flavor, to be enjoyed hot.

A baked pasta dish with a creamy truffle-infused sauce. Enhanced with Rostello ham, a high-quality Italian cooked ham with herbs. A comforting and rich dish.

Raw beef cut coarsely with a knife and seasoned with condiments (capers, onions, sauce). Served with homemade fries and a green salad. A brasserie classic appreciated for the freshness of the meat.

Thin slices of beef fillet, a very tender cut, served with the restaurant's signature sauce. Accompanied by crispy homemade fries. A flavorful and generous meat dish.

Roasted duck breast with a crispy, fragrant spice crust. Served pink or medium, accompanied by small roasted new potatoes. The duck has firm, flavorful red meat.

Beef cheeks slow-cooked until extremely tender and melt-in-your-mouth. Served with a creamy homemade mashed potato. A traditional and comforting stewed dish.

A thick piece of cod (white fish) covered with a gratinéed aioli sauce. Served on a mashed potato and melting leek mixture. The fish is flaky and mild, enhanced by the garlic in the aioli.

Sea bass fillet, a fine and delicate fish, cooked on a hot plate (plancha). Accompanied by a creamy parmesan risotto flavored with lime for a touch of acidity. An elegant dish combining marine and Italian flavors.

Whole sole cooked in butter with lemon and parsley, in the traditional meunière style. The flesh is white, firm, and easily separates from the bones. Served with homemade mashed potatoes.

Pan-seared scallops, served with a rich red wine sauce (civet sauce). Accompanied by melting leeks and chestnuts for an autumnal flavor. A sophisticated surf and turf dish.

A warm and airy dessert made from whipped egg whites, flavored with Grand Marnier orange liqueur. It puffs up during baking and should be eaten immediately. Light and foamy texture.

Individual chocolate cake with a warm, molten center. Served with a scoop of vanilla ice cream for a hot-cold contrast. A rich and intense cocoa dessert.

Thick slice of brioche dipped in a mixture of egg and milk, then pan-fried in butter. Drizzled with caramel sauce and served with vanilla ice cream. A soft, sweet, and nostalgic dessert.

Pastry composed of alternating layers of crispy puff pastry and light cream. Garnished with fresh raspberries for a tangy touch. A textured and refined dessert.

Upside-down apple tart where the fruit is caramelized with butter and sugar before the pastry is baked. Served warm with a scoop of vanilla ice cream. The apples are melting and very fragrant.

A colorful mix of seasonal fruits cut into pieces. Served fresh, often in its natural juice or a light syrup. A light and vitamin-rich dessert to end the meal.

Assortment of ice cream scoops (milk/cream based) or sorbets (fruit and water based). Refreshing and sweet, ideal after a hearty meal. Ask for today's flavors.

A coffee or tea served on a tray with several mini-desserts (mignardises). Allows you to taste different sweet specialties in small portions. Perfect for indecisive eaters or for a varied end to a meal.