L'Auberge du Roi Gradlon

Beef bone marrow roasted in the oven until the marrow is melting. Rich, fatty, and very flavorful. To be enjoyed by spreading the hot marrow on crispy croutons.

A variation of the traditional Provençal tart, here garnished with fresh sardines. The texture is crispy and melting with a distinct marine flavor, softened by the pepper mousseline.

Cold starter made of skate meat set in jelly. Fresh and slightly gelatinous texture. Served with tangy citrus notes that enhance the fish's sweetness.

Traditional cold soup made from blended tomatoes and raw vegetables. Fluid and refreshing texture. Accompanied by a quenelle of brocciu, a creamy Corsican fresh cheese with herbs.

Salmon prepared in a vinegary marinade reminiscent of oil-cured herring. Tangy flavor and tender texture. Served with warm potatoes and a smoky cream.

Poultry gently poached in broth to remain tender and juicy. Accompanied by a light herb and lemon sauce. A healthy dish with delicate flavors.

Beef cut renowned for its intense flavor and chewy texture. Served rare or medium with a rich Port wine sauce and small potatoes.

Fish with fine and delicate white flesh, baked or pan-fried. Served with stewed vegetables and a basil-infused butter. Light and herbaceous flavor.

Mediterranean fish with firm and flavorful flesh, pan-fried in olive oil. Accompanied by a stew of sun-kissed vegetables and a garlic sauce. A typical southern dish.

Gourmet burger with melted cheddar cheese and crispy bacon (optional). Served in an organic bun with sautéed potatoes instead of classic fries.

A very large bone-in beef cut, grilled or pan-seared. Marbled, tender, and very flavorful meat. Served with garlic and parsley potatoes.

Selection of aged French cheeses, offering a variety of textures and intensities. Served with a small salad and walnuts to accompany the tasting.

Creamy fresh cheese cake flavored with tangy lime. Rests on a crispy cinnamon biscuit (speculoos) base. Fresh and indulgent.

Warm chocolate cake with a liquid, rich center. Served with vanilla ice cream or cream for a hot-cold contrast. Very chocolatey.

Small leavened cake soaked in a syrup with alcohol (rum). Served with whipped cream. Spongy and moist texture, sweet and alcoholic flavor.

An assortment of several desserts from the menu in reduced portions. Ideal for tasting everything or for sharing at the end of the meal.

Rolled pastry made of brioche and puff pastry, rich in butter. Glazed with a Breton salted butter caramel sauce. Crispy and soft at the same time.

Creamy baked dessert, flavored with lemon and ginger. Topped with a thin layer of crunchy caramelized sugar to break with a spoon.