Le 41 Pasteur

A classic lunch set menu allowing you to choose two dishes from the daily menu. Ideal for a balanced and flavorful meal.

The complete set menu to enjoy the entire culinary experience of lunch. Includes a starter, main course, and dessert.

Raw tuna cut into small cubes and seasoned with fresh herbs and spices. Fresh and light on the palate.

A creamy and set cauliflower preparation, served with sautéed mushrooms. Soft texture and autumnal flavors.

A rich and comforting butternut squash velouté. Often served warm with a smooth texture.

Rich and buttery duck foie gras, accompanied by a sweet and savory exotic fruit chutney to balance the richness. A delicate and luxurious dish.

Grilled razor clams with garlic and parsley. Iode-marine flavor enhanced by garlic.

Tender grilled beef steak, served with a rich Madeira wine sauce and small firm potatoes. Classic and flavorful.

Cooked duck breast, accompanied by a fragrant sauce and sweet figs. A typical sweet and savory combination in French cuisine.

Piece of roasted young pork, tender and juicy, flavored with rosemary. Served with sautéed vegetables.

Italian rice cooked slowly until creamy, with fresh seasonal vegetables. A rich and satisfying vegetarian dish.

Firm white fish fillet prepared in the Sète style (often with tomato, garlic, and wine). Mediterranean flavors.

Flaky white fish served with a fine celeriac purée delicately flavored with vanilla. A subtle and elegant combination.

Extra portion of vegetables or starches to accompany your dish.

Rich chocolate cake accompanied by a caramel sauce with a hint of salt. Indulgent and intense.

Small, moist cake soaked in rum syrup, topped with whipped cream. A very fragrant traditional dessert.

Fresh and tangy lemon-based dessert. Light and refreshing at the end of a meal.

Rustic cake with a flan-like texture, baked with whole figs. Tender and fruity.

Selection of aged cheeses, usually served with bread. Ideal for savory lovers at the end of a meal.

Pan-seared scallops served with a tangy passion fruit sauce and celery purée. A refined dish with interesting contrasts.

Veal offal (kidneys) cooked with a piquant pepper sauce, accompanied by melting potatoes. Strong flavor and unique texture.

Game meat (deer) served with a rich, peppery brown sauce (grand-veneur), accompanied by pears and chestnuts. A traditional hunting dish.

Roasted wild pigeon, served with cabbage gently cooked with small pieces of bacon. A rustic dish with a pronounced gamey flavor.