Le Boléro de Ravel

Land snails cooked in their shells with garlic and parsley butter. The texture is tender and slightly chewy, with a rich herbal and buttery flavor. Enjoyed hot, often with bread for the sauce.

Foie gras (fattened duck or goose liver) served with figs. Smooth, buttery, and melt-in-your-mouth texture with a rich, umami taste. The sweetness of the fig complements the savory foie gras.

Fresh avocado filled with shrimp, often topped with cocktail sauce. A classic cold starter, combining the creamy texture of avocado and the freshness of seafood.

A traditional Burgundian dish consisting of poached eggs served in a red wine sauce (meurette sauce) with bacon, onions, and mushrooms. Rich, flavorful, and comforting.

A variation of the famous Caesar salad with chicken, avocado, and eggs. A mix of crunchy and creamy textures with a rich parmesan dressing.

A generous mixed salad with cooked ham, Gouda cheese, tomatoes, and eggs. A fresh and balanced meal.

Italian-inspired platter with marinated grilled vegetables and a ball of fresh Burrata cheese (mozzarella with a creamy center). Flavorful, fresh, and ideal for sharing.

A meal deal combining a pizza and a dessert. Allows you to choose from the varieties available on the menu.

Children's menu including a main course (pizza or meat) and a fruit drink.

The daily menu, which changes daily according to the market. Check the board or ask your server for dish details.

Pan-fried scallops served on a bed of gently cooked leeks. Delicate and slightly sweet flavor of seafood combined with the sweetness of leeks.

Thick salmon fillet served with pasta-shaped vegetables (tagliatelle). A light and healthy dish.

A large piece of grilled beef (ribeye), served with a creamy wild mushroom sauce (morels). Tender and juicy meat with a woody, aromatic sauce.

Pan-seared flank steak served with a confit shallot sauce. The meat has a characteristic fibrous texture and a pronounced flavor, enhanced by the sweetness of the shallots.

Thin slice of breaded veal, fried until golden. Crispy on the outside and tender on the inside.

Tender veal served with a rich and fragrant truffle sauce. An elegant dish with deep earthy aromas.

Large tube-shaped pasta served with a creamy sauce made of four different cheeses. Very rich, creamy, and comforting.

Italian long pasta with a truffle cream sauce, topped with mozzarella, cherry tomatoes, and San Daniele cured ham. A sophisticated blend of Italian flavors.

Creamy risotto slowly cooked in broth, served with large scallops. Smooth texture and rich flavor.

A classic hamburger with full toppings, served with fries and salad. Hearty and satisfying.

Raw minced beef, seasoned (often with capers, onions, Worcestershire sauce), served with fries. Tender and fresh texture.

An espresso coffee served with a selection of several mini-desserts. Perfect for tasting everything without having to choose just one large dessert.

Cooked vanilla custard topped with a layer of hardened caramelized sugar. Offers a delightful contrast between the crunchy, warm top and the smooth, cold interior.

Famous Italian dessert made of layers of coffee-soaked biscuits and mascarpone cream, dusted with cocoa. Sweet, creamy, and coffee-flavored.

Upside-down apple tart where the apples are caramelized in butter and sugar before the pastry is baked. Served warm, melting, and sweet.

The chef's special dessert, which changes daily.

Two scoops of ice cream or sorbet of your choice.

Three scoops of ice cream or sorbet of your choice.

Ice cream sundae made with vanilla ice cream, topped with hot chocolate sauce and whipped cream.

Lime sorbet served with vodka. A refreshing and alcoholic dessert, often consumed as a digestif.

Iced dessert made with chocolate and vanilla ice cream, drizzled with chocolate sauce and topped with whipped cream.

Iced dessert made with coffee and vanilla ice cream, drizzled with sweetened coffee (or coffee extract) and topped with whipped cream.