L'Affable

A lunch menu offering a two-course meal of your choice: a starter and a main, or a main and a dessert. Ideal for discovering market cuisine.

A starter combining the texture of Puy green lentils prepared cappuccino-style with the sweetness of a goat cheese whipped cream. Bacon chips add a crispy and savory touch.

An egg cooked at low temperature for a runny yolk, served with shiitake mushrooms and a light sweet potato foam. Enhanced by horseradish, grated Comté, and hazelnuts.

Thin slices of raw scallops accompanied by a beetroot tartare. A buckwheat tuile provides crunch, while honey and calamansi offer a sweet-sour balance.

Rich and melting pan-seared foie gras, served with mushrooms and a poached pear for a sweet note. Everything is bound by a light emulsion.

An original composition featuring gingerbread mousse and butternut squash presented as diced and ice cream. Enhanced with crumble and agastache for freshness.

A fresh starter combining the spring sweetness of peas with the smoky character of eel. Mint adds a refreshing herbaceous note.

A beef preparation (likely raw or marinated) seasoned with sesame seeds and accompanied by potatoes.

Asparagus served with egg, accompanied by a Japanese citrus ponzu sauce for a tangy and umami touch.

Sea razor clams prepared with fresh dill and chopped hazelnuts for crunch.

A combination of tomatoes and basil, served with scamorza, a lightly smoked Italian stretched-curd cheese.

Golden and crispy sweetbreads, served with a surprising parsnip purée infused with white chocolate. Accompanied by a rich veal jus.

Roasted quail, butterflied, accompanied by a butternut squash mousseline and chestnuts. A praline adds a crunchy texture.

Roasted cod loin in butter, served with cauliflower purée and raw shavings. Peanut elements (tuile and chouchous) add an original and crunchy note.

Tender beef fillet served with chickpea purée and a fresh yogurt sauce. Enhanced with cashews and a touch of lime.

Creamy polenta enriched with Comté cheese, served with a mushroom ragout cooked in red wine, Burgundy style. A rich and comforting dish.

Sweetbreads accompanied by small meadow mushrooms and a touch of fromage blanc for freshness and creaminess.

Beef dish combining the taste of bell pepper and the fruity acidity of raspberry for an original flavor contrast.

Cod served with classic Mediterranean vegetables, tomato, and eggplant.

Lamb meat accompanied by cauliflower, prepared with a surprising note of Bailey's liqueur.

A dish highlighting spelt (ancient grain) and zucchini, enhanced with almonds for crunch.

Assortment of quality cheeses aged by the Marie-Anne Cantin house.

Dessert based on poached apple with Tonka bean aromas, served with caramel and a light brioche perdu-style emulsion.

Traditional madeleine accompanied by fresh clementine, a spiced gel, and a chestnut ice cream with winter flavors.

Hot and airy chocolate soufflé, served with unsweetened whipped vanilla cream to balance the richness of the cocoa.

Choice of ice creams and sorbets made on-site.

The classic meringue on crème anglaise, revisited with the acidity of passion fruit and caramel.

Fruity dessert combining rhubarb and strawberry, delicately flavored with floral notes of jasmine.