L'ALEMBERT

Sea bass fillet prepared with a traditional Basque sauce made from peppers, tomatoes, and onions. Tender flesh and slightly spicy flavor. A classic and colorful fish dish.

Grilled duck breast served with a sweet honey sauce. The meat is rich and pink, contrasting with the crispy skin. A flavorful sweet and savory mix.

Tender, marbled cut of beef, served with a creamy béarnaise sauce with tarragon and butter. Rich and herbaceous flavor. A French brasserie classic.

Fresh starter composed of avocado and shrimp, often topped with a creamy cocktail sauce. Melts in your mouth texture and delicate flavor. Ideal for starting the meal lightly.

Raw minced and seasoned beef, enhanced with pieces of Cantal cheese. Tender texture with the fruity character of the cheese. Served fresh.

Slices of roasted veal served with a mushroom forestière sauce. Tender white meat and creamy sauce. A comforting stewed dish.

Traditional smoked sausage from Franche-Comté, with a firm texture and a pronounced smoky taste. Rich and flavorful. Generally served with potatoes or vegetables.

A large composed salad garnished with noble ingredients such as foie gras and cured ham. Freshness of the vegetables mixed with the richness of the charcuterie. A complete and varied dish.

An espresso coffee served with an assortment of petits fours or mini-desserts. Allows you to taste several sweets at the end of the meal. Ideal for the indecisive.

Classic Italian dessert made of coffee-soaked biscuits and a mascarpone cream. Creamy texture and bittersweet flavor of cocoa and coffee.

The most complete version of couscous, served with several types of meat (often merguez, chicken, lamb). Fine semolina and fragrant vegetable broth. A hearty feast.

A rich variation of couscous, garnished with a generous selection of meats. Steamed semolina accompanied by vegetables simmered in a spicy broth.

The chef's signature recipe, including semolina, vegetables, and a selection of meats. Authentic and familiar flavors.

Couscous served with a piece of roasted meat (méchoui), usually lamb. The meat is tender and grilled, served over semolina with vegetables.

Couscous served with grilled meat skewers. The smoky taste of the grilled meat complements the sweetness of the semolina and broth well.

Traditional couscous served with lamb pieces. The meat has a pronounced flavor that pleasantly perfumes the dish.

Couscous served with stewed beef. A classic alternative for those who prefer beef to lamb.

Light couscous served with pieces of chicken (thigh or breast). The poultry is tender and absorbs the flavors of the vegetable broth.

Couscous served with merguez, spicy red sausages. Adds a piquant and flavorful touch to the dish.

Burger prepared with a soft bun and a ground beef patty, served with homemade fries. A revisited fast-food classic.