Le Berkeley

A traditional Burgundian dish of poached eggs served in a red wine sauce (meurette sauce) with lardons and onions. The egg yolk is runny and mixes with the rich and flavorful sauce. To be enjoyed hot, often with toast for dipping.

Duck foie gras cooked in a terrine, offering a smooth and melt-in-your-mouth texture. Rich and delicate flavor typical of foie gras. Enjoy spread on brioche or toast, often accompanied by chutney or jam.

Thin slices of raw marinated sea bass, garnished with preserved lemon. A fresh and light dish with a tender texture and subtle acidity. Perfect for starting the meal delicately.

Land snails served in their shells, stuffed with garlic and parsley butter. Firm texture and pleasant chew, with a powerful herbaceous and garlicky taste. To be eaten hot using snail tongs and fork, sopping up the butter with bread.

Half a lobster served cold, accompanied by mayonnaise or cocktail sauce and a vegetable garnish (macédoine). The meat is tender and refined. A classic of French gastronomy, fresh and elegant.

Raw salmon marinated in salt, sugar, and dill, served with a spicy horseradish cream. The fish is melt-in-your-mouth and fragrant, contrasting with the sharpness of the horseradish. Pairs well with dark bread or blinis.

A composed salad blending the crisp bitterness of endives, the sweetness of pears, the character of blue cheese (Fourme d'Ambert), and the crunch of walnuts. A flavorful sweet and savory balance. Ideal for a light yet gourmet starter.

Heart or base of Camus artichoke accompanied by fresh green beans and raw or cooked button mushrooms. A vegetable starter highlighting seasonal vegetables. Varied texture between the tenderness of the artichoke and the crunch of the beans.

Salmon fillet delicately steamed, served on a bed of lightly sautéed fresh spinach, coated with a beurre blanc sauce (butter, shallots, white wine). Tender flesh and creamy, slightly tangy sauce.

Thick piece of cod with flaky white flesh, accompanied by a creamy cockle sauce and fennel prepared in two ways. Iodized and aniseed flavors blend perfectly.

Noble flatfish with fine and delicate flesh. The meunière version is floured and pan-fried in lemon butter, while the grilled version is lighter. Served whole, it is a refined dish.

Pan-seared scallops, served with a Grenoble sauce (brown butter, capers, lemon, croutons) and a smooth celeriac purée. The sauce's acidity balances the sweetness of the scallops and celery.

Lobster cut in half, the meat cooked with a béchamel sauce, mustard, cognac, and cheese, then gratinated in the oven in its shell. Rich, creamy, and spectacular.

Raw beef, knife-chopped and seasoned, prepared Matignon style. Tender and fresh texture, enhanced by condiments (capers, onions, sauces). Served fresh, usually with fries.

Hot sandwich with a beef patty, melted cheese, and toppings in a brioche bun. Juicy and comforting. An international classic revisited in a luxury brasserie style.

Pan-fried veal liver slice, served pink, accompanied by a sweet fresh grape sauce and a creamy potato purée. The liver has a very fine texture and an iron taste softened by the sweetness of the grapes.

Very tender and lean beef cut, served with a rich Béarnaise sauce (butter, egg yolk, tarragon emulsion). You can choose the cooking temperature of the meat. A brasserie staple.

Beef fillet topped with a slice of pan-fried foie gras and often truffle, served with a Madeira or Périgueux sauce. A very rich, luxurious, and melt-in-your-mouth dish.

Imposing veal chop cooked whole, served with seasonal mushrooms and a truffle-scented zita pasta gratin. A convivial and generous dish designed to be shared among several guests.

Mixture of fresh salad leaves seasoned with a light vinaigrette. Adds freshness and lightness as an accompaniment to a dish.

Small, thin-stemmed broccoli, cooked to remain slightly crisp. Mild vegetal flavor, close to broccoli and asparagus.

Green beans cooked steamed or boiled, often then sautéed in butter. Crisp and flavorful.

Potato purée rich in butter and cream, with a very smooth and creamy texture. A classic comforting side dish.

Fried potato sticks, crispy on the outside and soft on the inside. Salted just before serving.

Cooked spinach leaves. Steamed version for lightness and pure vegetal taste, or cream version for more creaminess and indulgence.

Fragrant long-grain rice, steamed. Separate and light grains, an ideal neutral accompaniment for sauced dishes.

Cooked pressed cheese made from raw cow's milk, aged for 36 months. Dense texture with crunchy salt crystals (tyrosine). Intense, fruity, and complex flavor with nutty notes.

Airy and intense dessert with high-quality dark chocolate (Grand Cru). Light and foamy texture that melts in your mouth. Powerful cocoa flavor, not too sweet.

Prunes macerated in Armagnac (brandy), served in a light jasmine-infused syrup. An adult dessert blending the candied fruitiness of prunes, the warmth of alcohol, and the floral note of jasmine.

Leavened cake generously soaked in old rum syrup (Eminente). Spongy and moist texture. Often served with whipped cream to soften the rum's strength.

Creamy dairy dessert flavored with Bourbon vanilla from Madagascar. Smooth and silky texture, mild and comforting taste with visible vanilla beans.

Pieces of fresh mango, selected for their ripeness and sweet taste. Light, fruity, and refreshing dessert.

Slice of brioche dipped in a mixture of egg and milk then pan-fried in butter. Crispy and caramelized on the outside, melting on the inside. Served hot, often with a scoop of ice cream or caramel.

Whipped egg whites, poached, floating on vanilla crème anglaise, sprinkled with crushed pink pralines (almonds coated in pink sugar). Very light and airy dessert, generous portion to share.

Selection of artisanal ice creams and sorbets in various flavors. Refreshing and tasty at the end of the meal. Choose the number of scoops and your favorite flavors.