L’Art du Quotidien

A classic lunch menu allowing you to choose two dishes from the daily menu (starter and main, or main and dessert). Ideal for a balanced and gourmet meal. · Dishes are prepared with fresh, seasonal ingredients. · Choose according to your preferences from the current suggestions.

The complete lunch experience including a starter, main course, and dessert. Allows you to discover the full extent of the chef's cuisine. · A hearty meal with varied flavors, highlighting market produce. · Perfect for taking the time to enjoy a complete meal.

A French bistro classic: hard-boiled eggs topped with creamy mayonnaise. Here revisited with marinated mustard seeds and samphire (sea plant). · Creamy texture with the crunch and acidity of pickles. Rich and comforting flavor. · Enjoy cold as a starter, often with bread.

Steamed leeks served cold with a vinaigrette, garnished with black olives and a crumble of herbs. · The tenderness of the leek contrasts with the crispiness of the crumble. Fresh, vinegary, and herbaceous taste. · A traditional and light vegetable starter.

Horse mackerel fillet (blue fish) prepared raw and marinated, served with seaweed, pickled vegetables, and a roasted eggplant puree. · Iodized and fresh flavors, melting texture of marinated fish. The eggplant brings a smoky sweetness. · Ideal for lovers of raw fish and marine flavors.

Slices of raw trout served with a fresh salad of corn and colorful bell peppers. · Delicate and melting texture of raw fish. Fresh, mild, and slightly crunchy thanks to the vegetables. · A light and colorful starter.

Traditional Alsatian egg pasta, irregularly shaped, served with mushrooms and pesto sauce. · Soft and slightly elastic texture. Rich, earthy (mushroom) and aromatic (basil/herbs) flavor. · A comforting and nourishing vegetarian dish.

Fine-fleshed fish fillet (red mullet), served with butternut squash and sweet-savory mirabelle plums, with a reduced fish bone sauce. · Flaky flesh and pronounced iodized taste, balanced by the sweetness of the pumpkin and the sweet-tartness of the fruits. · A refined dish blending land and sea.

Roasted chicken breast served with blue cheese, grilled tomatoes, and a garlic-infused jus. · Tender and juicy meat. The cheese adds a full-bodied and creamy note that complements the sweetness of the tomato. · A flavorful poultry dish.

Grilled beef (Aubrac breed), served with small roasted potatoes, salad, and a concentrated meat jus. · Marbled, tender, and very flavorful meat. Juicy texture. Classic and tasty accompaniment. · For lovers of high-quality red meat.

Creamy dessert made from rice cooked in sweet milk, served with figs and walnuts. · Creamy and melt-in-your-mouth texture with the crunch of walnuts. Sweet, milky, and fruity. · A revisited childhood dessert.

Jellied Italian dessert cream infused with rosemary, served with grapes and red wine granita. · Silky and trembling texture. Original blend of creamy, herbaceous, and wine-like flavors. · A fresh and sophisticated dessert.

Selection of aged cheese depending on current availability. · Flavors and textures vary depending on the cheese offered (hard, soft, goat, cow, etc.). · Usually served with bread to conclude the meal before or instead of a sweet dessert.

Freshly grilled sardines, served with candied lemon, crispy garlic bread, and a wild herb sauce. · Strong grilled fish flavor enhanced by the acidity of lemon and the pungency of wild garlic. Melting and crispy texture. · A rustic and flavorful marine starter.

Marinated premium trout fillet, served with fresh citrus and toasted buckwheat seeds. · Melting texture of raw fish. Fresh, tangy flavors and light nutty notes (buckwheat). · A fresh and delicate starter.

Tender white asparagus topped with a creamy sabayon sauce, gratinated in the oven, flavored with tarragon. · Tenderness of the asparagus and creaminess of the warm sauce. Delicate and slightly aniseed flavor. · A classic and elegant seasonal starter.

Raw veal tartare, seasoned and mixed with Comté cheese and hazelnuts. · Tender and melting texture with the crunch of hazelnuts. Mild flavor of raw meat enhanced by the cheese. · For lovers of refined raw meat.

Stuffed round zucchini, served with quinoa and a rich butter sauce. · Gourmet vegetarian dish. The zucchini is tender, the quinoa adds texture, and the sauce binds everything together creamily. · A complete and flavorful dish.

Pork ribs slow-cooked until tender, served with spinach and mashed potatoes. · Very tender meat that falls off the bone, rich and caramelized flavors. Creamy accompaniment. · A generous and comforting meat dish.

Thick piece of cod (white fish) served with seasonal vegetables and a light sauce. · White and flaky fish flesh. Mild and delicate flavor, enhanced by peppery pink peppercorns. · A healthy and elegant fish dish.

High-quality roasted duck magret, served pink with carrots and cherries. · Tender red meat with crispy skin. Classic pairing of duck with fruits for a sweet and savory flavor. · A gastronomic dish with intense flavors.

Large piece of aged (matured) beef for more flavor and tenderness, served with potatoes and salad. · Very pronounced meat flavor, tender and juicy texture. Often served rare. · An exceptional dish to share, for true meat lovers.

Airy dark chocolate dessert, sprinkled with toasted buckwheat for crunch. · Light and airy texture. Intense cocoa flavor with a toasted hazelnut note from the buckwheat. · A simple and effective classic.

Rice cooked in sweet milk, served with a rich caramel sauce and hazelnuts. · Very creamy and sweet. The salted butter caramel adds an irresistible gourmet touch. · A very gourmet and nostalgic dessert.

Crispy and soft meringue base, topped with cream and fruits (rhubarb and strawberries). · Play of textures between crispiness and melt-in-your-mouth. Perfect balance between the sweetness of the meringue and the tartness of the fruits. · An elegant, fresh, and light dessert.

Piece of farmhouse cheese selected according to the season. · Authentic and flavorful, reflecting the terroir. · Enjoy with bread.