L'Authentique

A poached egg with a runny yolk served with seasonal green vegetables. The richness of the egg combines with the freshness of the asparagus, peas, and the peppery note of watercress. · Silky and crunchy texture. · To be enjoyed by mixing the egg yolk with the vegetables.

A selection of fine cured meats from Galicia, Spain. Generally includes air-dried hams and intensely flavored sausages. · Salty, rich, and umami flavor with a melting texture. · Ideal for sharing at the beginning of the meal with bread.

Cubes of raw sea bass marinated in citrus juice, served with avocado, mango, and passion fruit. A fresh sweet-salty-sour mix. · Tender texture of the fish and creamy texture of the avocado. · A light and refreshing dish.

Braised sweetbreads (thymus gland) slowly braised. Served with a rich meat jus and a vegetable garnish. · Melting and creamy texture, delicate and rich flavor. · A refined dish for lovers of noble offal.

Fresh Italian cheese with a creamy center, served with an original mix of strawberries and colorful tomatoes. · Sweet and milky flavor contrasting with the acidity of the tomatoes and the sweetness of the strawberries. · To be eaten fresh, mixing the cheese with the topping.

Homemade terrine prepared with duck foie gras. A classic of French gastronomy. · Creamy and buttery texture, rich and powerful flavor. · Generally enjoyed spread on toast or brioche.

Bömlo salmon (Norway) marinated in salt, sugar, and dill. The fish is 'cooked' by the salt without heat. · Tender and silky texture, delicate flavor of herbs and fresh fish. · Served cold, often with a mustard sauce or bread.

Beef seared very briefly on a hot plate (plancha), remaining raw in the center, cut into thin slices. Served with sautéed potatoes. · Contrast between the grilled exterior and the tender, rare interior. · For those who appreciate undercooked red meat.

Pan-seared scallops, served with a butter sauce flavored with citrus and a coarsely mashed potato purée. · Tender and soft flesh with a delicate marine flavor, enhanced by the acidity of the citrus fruits. · An elegant dish combining sweetness and freshness.

Raw Charolais beef, minced and seasoned. Available in classic version or with southern flavors (Provençal). · Tender and fresh texture. Purely meaty taste enhanced by the condiments. · Traditional cold dish, often served with fries or salad.

Creamy risotto cooked slowly with broth, flavored with morels (wild mushrooms) and asparagus. · Creamy and rich texture. Woody flavor of mushrooms and vegetal notes of asparagus. · A comforting and sophisticated vegetarian dish.

Tender piece of veal served with a 'tonnato' sauce (tuna and caper mayonnaise) and a gratin of Provençal vegetables (tian). · Subtle land-sea combination with very tender meat. · A complete dish with Mediterranean flavors.

Grilled duck breast served with a sweet and sour orange sauce and small potatoes. · Rich meat with a pronounced flavor, often served pink, with crispy skin. · A classic of French cuisine combining sweet and savory.

Fresh fish selected according to the daily market catch. · The preparation and accompaniment vary according to the chef's inspiration. · Ask your server for the fish of the day.

Lamb shoulder cooked very slowly until tender (confit). Served with vegetables prepared in the Moroccan tagine style. · Very tender meat that falls off the fork, spicy and sweet flavors. · A warm dish of North African inspiration.

Individual chocolate cake with a molten center, flavored with hazelnut. · Soft on the outside and melting on the inside. Intense chocolate flavor. · Served hot, often with cream or ice cream.

Small yeast cake soaked in a rum syrup. · Spongy and very moist texture, sweet and alcoholic flavor. · A classic dessert for adults.

Vanilla cream dessert covered with a layer of crunchy caramelized sugar. · Contrast between the creamy cold cream and the hot, brittle caramel. · Break the crust with a spoon before eating.

Italian dessert made with coffee-soaked biscuits and mascarpone cream, sprinkled with cocoa. · Creamy and light texture, sweet flavor of coffee and fresh cheese. · Served chilled.

Selection of ice creams (creamy) or sorbets (fruity, dairy-free). · Refreshing and light to finish the meal. · Ask for available flavors.

Giant choux pastry filled with vanilla ice cream and topped with hot chocolate sauce. · Mixture of hot and cold, with crispy and melting textures. · A generous version of the classic dessert.

Selection of aged cheeses. · Allows you to discover different types of cheeses and milks (cow, goat, sheep). · Served before the sweet dessert or in its place.

Fruit dessert topped with a crumbled shortcrust pastry, flavored with lime and basil. · Original tangy and herbaceous flavors with a crunchy texture. · A fresh and modern dessert.

Airy dessert prepared with fresh mango. · Light, cloud-like texture, fruity and exotic flavor. · Ideal for a light end to the meal.

Crispy meringue on the outside and soft on the inside, filled with whipped cream and red berries. · Play of textures and balance between the sweetness of the meringue and the acidity of the fruits. · An elegant and colorful dessert.