L'Atlantique

Classic Neapolitan pizza with tomato sauce, melted mozzarella, and fresh basil. The dough is oven-baked to be crispy. A simple and flavorful dish.

White pizza topped with creamy fresh cream, mozzarella, and slices of smoked salmon. Offers a rich and slightly salty flavor. Pairs well with a cold drink.

Pizza topped with flaked tuna, black olives, and onions on a tomato and mozzarella base. Enhanced with oregano. A flavorful option with marine notes.

Pizza with various vegetables including onions, mushrooms, and peppers on a tomato base. Fresh and colorful with melted cheese. Ideal for a meat-free meal.

Rich and generous pizza with minced meat, egg, and vegetables, topped with barbecue sauce. Smoky and sweet-savory flavor. Perfect for big appetites.

Pizza topped with cured country ham on a classic tomato-mozzarella base. The ham adds a salty and rustic touch. A popular classic.

Pizza with various seafood (seafood cocktail) on a tomato base. Iodine flavors and tender texture. For seafood lovers.

Mountain-style pizza with cream, smoked bacon, and potatoes. Rich, creamy, and comforting. Reminiscent of tartiflette.

The classic French pizza with cooked ham and button mushrooms. Mild flavor and soft texture. A safe bet.

Powerful blend of four French cheeses (camembert, goat cheese, emmental, roquefort). Very creamy with pronounced flavors, especially the blue cheese. For cheese lovers.

Tender chicken pizza with mushrooms and peppers. Balanced and protein-rich. A lighter alternative to red meats.

Friendly assortment of cured meats (salami, ham) and various cheeses on a wooden board. Served with bread. Ideal for an aperitif with several people.

A dozen Burgundy snails served in their shells with garlic and parsley butter. Tender texture and rich herbaceous flavor. A classic of French gastronomy.

Toasted bread topped with pesto, tomatoes, mozzarella, and cured ham. Crispy and flavorful. Served hot.

Simple and fresh crispy toast with Italian colors: tomato, mozzarella, and basil. Drizzled with olive oil. Light and fragrant.

Toasted bread topped with a melting mixture of three cheeses (emmental, goat, roquefort) on a cream base. Rich and intense. To be enjoyed hot.

Indulgent toast with cream, melted cheese, and smoked salmon. The salmon adds a salty note that contrasts with the creaminess. Served hot.

Toasted bread topped with tuna, tomatoes, olives, and melted cheese. Simple Mediterranean flavors. A substantial snack option.

Chicken and cheese bruschetta on a tomato base, flavored with thyme. Flavorful and aromatic. The chicken is tender and the bread is crispy.

Large assorted tasting platter including fried items (mozzarella, potatoes), chicken, pizza slices, and fries. Served with a sauce. Designed for sharing.

Classic French grilled sandwich with white bread, ham, and cheese (emmental/comté), gratinated in the oven. Crispy on the outside, melting on the inside. Often served with a salad.

Variation of Croque Monsieur topped with a fried egg. The runny yolk adds richness to the gratinated sandwich.

Grilled sandwich where ham is replaced by chicken, with melted cheese. A poultry variation of the Parisian classic.

Vegetarian version of the croque, focusing on melted and gratinated emmental cheese. Simple and delicious.

Grilled sandwich filled with tuna and cheese. A flavorful and warm alternative to fish.

Croque-monsieur revisited with salmon (often smoked) instead of ham. Rich flavor and melting texture.

Sausage sandwich served in a long bun, usually accompanied by sauces (mustard, ketchup) and sometimes melted cheese.

Generous portion of homemade fries. Golden and crispy. Ideal as a side or for snacking.

Grilled or pan-fried salmon fillet, topped with a creamy sorrel sauce. The sorrel adds a tangy note that pairs perfectly with the fatty fish.

Large grilled prawns (gambas), served five per portion. Firm flesh with a sweet, smoky flavor from grilling. Usually peeled at the table.

Thick and tender piece of cod (white fish) prepared with a lemon sauce. Light, flaky, and citrus-scented.

Rings of squid coated in batter and fried. Crispy on the outside, tender on the inside. Often served with lemon.

Quick two-course meal (Starter/Main or Main/Dessert). Ideal for a complete but fast meal. Various choices of French classics.

Full 3-course meal (Starter, Main, and Dessert or Cheese). Offers a hearty traditional French meal with several options for each course.

Selection of various French cheeses, served with a small green salad to refresh the palate. Traditionally served before dessert.

Fresh and creamy dairy product, similar to thick yogurt but less acidic. Can be served plain, with sugar, or with coulis.

Pastry of the day, varying according to seasonal fruits or the chef's inspiration (often fruit-based like apple, pear, apricot).

Egg custard topped with liquid caramel. Smooth and melting texture, sweet and vanilla flavor. A great classic.

Dessert made with fresh strawberries, vanilla ice cream, and whipped cream, often drizzled with red fruit coulis. Fresh and sweet.

Rich vanilla cream topped with a layer of crunchy caramelized sugar. The contrast between the warm/crunchy top and the cold/creamy bottom is characteristic.

Dense and melting chocolate cake, served with crème anglaise (liquid vanilla sauce) to soften the intense cocoa flavor.

An espresso coffee served with a selection of several small desserts (petit fours). Perfect for tasting everything at the end of a meal.

Airy and chocolatey dessert, made with whipped egg whites and dark chocolate. Served with whipped cream. Intense yet light.

Apple tart filled with a cream and almond mixture, served warm with a scoop of vanilla ice cream. Specialty of Normandy.

Thin traditional crepe simply filled with butter and sugar. The timeless classic.

Sweet crepe filled with fruit jam (strawberry, apricot, etc.).

Crepe spread with chocolate and hazelnut spread. Very indulgent and popular.

Crepe filled with fresh banana slices and Nutella. A rich and fruity combination.

Nutella crepe sprinkled with grated coconut. Crispy texture and exotic flavor.

The complete version with banana, coconut, and Nutella. Very generous.

Nutella crepe served with a scoop of vanilla ice cream. The hot-cold contrast is delicious.

Crepe flavored with alcohol (Rum, Grand Marnier, or Cointreau), sometimes flambéed. Adult and fragrant flavor.

Digestive frozen dessert made with lemon sorbet drizzled with vodka. Fresh and tangy.

Cup of three scoops of ice cream of your choice.

Ice cream sundae with coffee (or chocolate) ice cream, cold sweetened coffee (or chocolate), topped with plenty of whipped cream.

Refreshing ice cream sundae combining mint and chocolate (like After Eight), with sauce and whipped cream.

Classic dessert with poached peaches, vanilla ice cream, and red fruit coulis (usually raspberry), with whipped cream.

Dessert served in a long dish: halved banana, three scoops of ice cream (vanilla, strawberry, chocolate) and whipped cream.

House sundae with sweet and exotic flavors (coconut, chocolate, vanilla) with sauce and whipped cream.

Poached pears served with vanilla ice cream and topped with hot chocolate. A delicious hot-cold combination.

List of available flavors for ice creams and sorbets.