L'Atmosphère

Snails prepared in a cassolette, often cooked in parsley and garlic butter. Tender texture and rich herbaceous taste. Served hot, ideally with bread.

Whole Camembert cheese roasted in the oven and seasoned with paprika. The center is runny and creamy. To share or enjoy as a gourmet starter.

Sautéed cuttlefish with garlic and parsley, served with aioli sauce. Firm but tender texture, Mediterranean flavors.

Traditional soup made with caramelized onions and beef broth, served gratinated with cheese and croutons. A comforting, rich, and flavorful dish.

Poached egg served in a red wine sauce (meurette style) with lardons and onions. The yolk remains runny and mixes with the rich sauce.

Homemade duck foie gras terrine, served with a sweet fig chutney. Smooth texture and refined taste. Eaten on toasted bread.

Assortment of artisanal cured meats (ham, sausage, pâté) in a portion for one or two people. Savory and flavorful, perfect for an aperitif.

Varied assortment including cured meats and cheeses. A combination of savory and creamy flavors.

Large assortment of artisanal cured meats to share. Ideal for a group.

Large generous platter combining cured meats and cheeses, designed to be shared among several guests.

Mixed salad served with warm goat cheese on toast, grilled bacon, and fresh vegetables. Mix of hot and cold, creamy and crispy textures.

Classic Italian pasta dish with a rich sauce made from eggs, cheese (parmesan/pecorino), and cured meat (lardons or guanciale).

Fresh salad garnished with seafood or fish. Light and oceanic.

Signature burger with ground beef, served in a fresh bun with red onions and toppings.

Burger with marinated and homemade breaded chicken. Crispy and flavorful.

Burger with shredded duck confit and Cantal cheese. Rustic and rich flavors from the Southwest.

Raw beef tartare cut by hand, classically seasoned with egg, shallots, and condiments. Fresh and tender.

Risotto prepared with spelt instead of rice, garnished with green vegetables, pesto, and Parmesan. Creamy with a pleasant grain texture.

Grilled and stuffed eggplant, served with eggplant caviar. A rich vegetarian dish with Mediterranean flavors.

Grilled beef cut (ribeye), served with morel sauce and grenaille potatoes. Tender and juicy meat with a fragrant forest sauce.

Duck leg slow-cooked in its fat, served with purée. The meat is tender and the skin is crispy.

Tender chicken breast topped with a crayfish sauce, served with fresh tagliatelle. Delicate and creamy dish.

Grilled beef fillet served with a creamy béarnaise sauce and green beans. A brasserie classic.

Chicken stew simmered with oriental spices, lemon, and preserved vegetables. Very tender meat and fragrant flavors.

Beef paleron stewed for a long time until tender, served with potatoes and vegetables.

Pan-seared sea bass fillet, served with celery purée. Delicate white flesh and crispy skin.

Lightly seared scallops, served with an orange butter sauce and endives. Delicate flavor and tender texture.

Grilled salmon fillet served with a saffron sauce and pasta. Fatty and flavorful fish.

Children's menu including a ground beef patty followed by a chocolate brownie for dessert. Portion adapted for younger ones.

Children's menu with a burger similar to the adult version but in an adapted portion, served with a scoop of ice cream for dessert.

Assortment of goat cheeses (crottins). Pronounced goat flavor and texture ranging from creamy to dry.

Small round goat cheeses. Typical and rustic taste.

Puff pastry dessert filled with apples and almond cream, flavored with orange blossom. Crispy and fruity.

Seasonal fruits covered with a champagne sabayon and gratinated. Warm and light dessert.

Crispy dessert (tuile) or crepe filled with fruit. Fresh and textured.

Lime sorbet drizzled with vodka. A digestive, frozen, and alcoholic dessert.

Classic ice cream coupe with vanilla ice cream, hot chocolate sauce, and whipped cream. Delicious hot-cold contrast.

Ice cream coupe made with coffee ice cream and cold espresso, topped with whipped cream.

Individual chocolate cake with a molten center, often white chocolate here. Rich and decadent.

Variation of classic crème brûlée flavored with Nutella, with a caramelized sugar crust on top.

Coffee or tea served with an assortment of mignardises (mini-desserts). Perfect for tasting several sweets.

Ice cream or sorbet scoops. Refreshing choice with several classic flavors available.

Ice cream coupe for chocolate lovers, with chocolate ice cream, chocolate sauce, and whipped cream.