Le Bossu

A complete brunch menu including a hot drink, a fresh fruit juice, pastries, a starter of your choice, a gourmet tartine of your choice, and a dessert. A hearty formula with Parisian literary references.

Small square pasta stuffed with cheese and parsley, a specialty of the Dauphiné region. Served with a creamy Parmesan sauce.

Diced raw marinated shrimp, served on a seasoned avocado purée. A fresh starter combining sweetness and marine flavors.

Salmon marinated in salt and sugar, served raw with a light cream and asparagus. Melting texture and delicate taste.

Egg baked in a ramekin with cream and mushrooms. The white is set while the yolk remains runny.

Snails served in their shells with garlic parsley butter. A great classic of French gastronomy.

Duck foie gras cooked at low temperature, served cold with toast and a sweet and sour condiment.

Duck fillet seared very briefly to remain rare in the center, thinly sliced in Japanese style. Tender and flavorful.

Thick cut of beef fillet, very tender, served with a morel mushroom sauce.

Lamb sweetbreads (thymus gland) sautéed with mushrooms. A delicate dish appreciated for its creamy and melting texture.

Italian rice cooked slowly in broth until creamy, with seasonal vegetables.

Fresh fish selected according to market availability. Preparation varies according to the chef's inspiration.

Raw white fish marinated in lime juice and aromatics. A fresh and tangy preparation.

Small creamy cow's cheese baked and drizzled with honey. A melting sweet and savory combination.

Dessert composed of a crispy and soft meringue, whipped cream, and fresh fruits.

A modern variation of lemon tart, combining the acidity of lime with the sweetness of the pastry and meringue.

Chocolate-centric dessert, likely molten or mousse-like, for cocoa lovers.

Renowned artisanal ice creams from Paris (Île Saint-Louis). Assortment of three flavors.