L'Amourette

A shared platter of pork charcuterie for two people. Typically includes items like sausage, pâté, ham, and rillettes. Served with bread and pickles (cornichons).

A rich pâté made from duck or goose liver, flavored with Jurançon (a sweet white wine). Smooth, buttery texture. Spread it on the accompanying toasted bread.

French farm-raised land snails baked in shells with garlic and parsley butter. They have a tender, slightly chewy texture and a strong herbal garlic flavor. Dip bread in the remaining butter.

A salad featuring smoked haddock fish and citrus fruit segments, topped with a poached egg. The salty, smoky fish pairs with the fresh, acidic fruit and creamy egg yolk.

Slices of smoked salmon dressed with a passion fruit vinaigrette. The oily, rich fish is balanced by the tangy and fruity dressing.

Octopus cooked in the Basque style with a sauce of tomatoes, peppers, onions, and garlic. The octopus is tender, served in a savory vegetable stew.

A smooth, creamy pumpkin soup garnished with chestnuts. Sweet, earthy, and comforting. The chestnuts add a nutty flavor and texture.

Goat cheese wrapped in crispy pastry (brick or phyllo dough) and baked, served with green salad. The warm, melting cheese contrasts with the crunchy exterior.

Diced raw avocado mixed with marinated vegetables. A fresh, creamy, and vegetarian appetizer.

Pan-seared scallop meat served with a sauce made from Noilly Prat (dry vermouth) and creamy risotto. Sweet, tender seafood with a savory, herbal cream sauce.

Thick fillet of cod fish served with stewed carrots flavored with orange blossom water. Flaky white fish paired with a sweet, floral vegetable side.

Lamb shank slow-cooked with aromatic spices until falling off the bone. Served with bulgur wheat. Rich, savory, and tender.

Grilled flank steak served with a sweet and savory shallot sauce and french fries. A classic French bistro dish with a robust beef flavor.

Raw minced beef seasoned with onions, capers, and sauces, served with french fries. It has a soft, cool texture and a savory, tangy flavor.

A beef burger featuring Salers cheese or beef, served with fries. A rich and hearty sandwich.

Beef cheek slow-cooked in liquid until extremely tender and gelatinous. Served with chanterelle mushrooms and small vegetables. Very rich and beefy.

Duck leg cured and slow-cooked in its own fat. Served with Sarlat-style potatoes (fried in duck fat with garlic and parsley). The meat is meltingly tender with crispy skin.

A house-special vegetarian burger served with french fries. A meat-free alternative to the classic burger.

A side order of french fries or green salad.

A side plate of mixed small vegetables.

Substitute the standard side dish of your main course with small vegetables for an additional charge.

A plate of assorted cheeses. Traditionally eaten after the main course and before dessert.

Rich hazelnut custard topped with a layer of hard caramelized sugar. Break the crunchy top with your spoon to reach the creamy interior.

A ring of choux pastry filled with cream, prepared with seasonal variations. Crisp, airy pastry with a rich, creamy filling.

Soft chocolate cake with a molten liquid center, served with vanilla ice cream. A mix of hot chocolate and cold cream.

A sweet pastry tart filled with orange custard or cream. Zesty citrus flavor with a buttery crust.

Upside-down apple tart where apples are caramelized in butter and sugar before the pastry is baked on top. Served warm, often with cream.

An espresso served with a selection of miniature desserts. Perfect for tasting several sweets at once.

Tea served with a selection of miniature desserts.

Ice cream cup with three scoops. Ask the waiter for available flavors.

Lemon sorbet served with a shot of vodka. A refreshing, icy dessert with an alcohol kick, often eaten as a digestif.

Classic sundae with vanilla ice cream, hot chocolate sauce, and whipped cream.

A frozen dessert flavored with coffee. Similar to ice cream but with a lighter, airy texture similar to mousse.

Standard espresso coffee.

Coffee with hot milk, similar to a latte.

Espresso topped with foamed milk.

Hot chocolate.

Selection of teas or herbal infusions.

Coffee topped with whipped cream.

Hot chocolate topped with whipped cream.

Hot coffee mixed with Irish whiskey and sugar, topped with cream.

Fruit brandies (eaux-de-vie). Clear, potent spirits distilled from fruits like plum (Mirabelle), pear (Williams), or raspberry.

A distinctive type of brandy produced in the Armagnac region in Gascony, southwest France.

A premium dark rum, typically aged and rich in flavor.

Apple brandy from the Normandy region of France.

A high-quality brandy produced in the Cognac region.

A fine aged rum from Colombia.

Plum brandy or liqueur.

A bright green peppermint liqueur.

A clear peppermint liqueur, less sweet than Get 27.

Sweet, flavored alcoholic spirits served after dinner.