Le Caveau du Palais

A classic pâté en croûte, composed of a meat filling cooked in puff or shortcrust pastry. Served cold, often with pickles or salad. Flavorful and rich in textures.

A revisited bistro classic: hard-boiled egg served with homemade mayonnaise and enriched with crab meat. Creamy texture and delicate marine flavor.

Fresh scallops, lightly seared to remain tender and pearly. Served with a salsify puree, a root vegetable with a mild flavor reminiscent of artichoke.

A creamy and smooth carrot soup, enhanced by a smoky oil. Garlic croutons add crunch. Sweet and comforting.

Large, fleshy mushroom coated in a rich, creamy parmesan cheese sauce. Intense umami flavor and melting texture.

Duck foie gras prepared at low temperature for a melting and buttery texture. Served with brioche bread and fruit chutney for sweet and savory balance.

Shrimp coated in a light batter and fried until crispy. Served with a mayonnaise flavored with peanuts and spices (satay).

Snails served hot in their shells, filled with garlic and parsley butter. An iconic French specialty to be enjoyed by dipping bread in the butter.

Duck thigh cooked slowly in its fat until very tender with crispy skin. Served with potatoes cooked in cream (gratin dauphinois).

Vegetarian dish highlighting carrots of different colors, candied to reveal their sweetness. Garnished with a fragrant crumble for crunch.

Grilled octopus tentacles, tender inside and slightly crispy outside. Served on a creamy sweet potato puree.

Beef cut, renowned for its intense flavor and fibrous yet tender texture. Served with fries and an emulsified butter and tarragon sauce.

Fresh fish of the day, served with melting leeks and a classic French white butter sauce. Delicate and refined flavors.

Oven-roasted butternut squash, sweet and tender, paired with the tanginess of goat cheese cream and the aroma of rosemary.

Tender and juicy chicken breast, served with classic homemade mashed potatoes and a meat jus-based sauce.

Raw beef, hand-cut (not machine-ground), seasoned with capers, onions, and condiments. Served fresh with fries.

Potatoes cut into sticks and fried, crispy and golden.

Potatoes mashed with butter and milk for a creamy texture.

Salad of fresh green leaves dressed with a light vinaigrette.

Thinly sliced leeks slowly cooked in butter until very tender and melting.

Smooth puree made from salsify, a root vegetable with a subtle flavor.

Roasted winter fruit with honey and aromatic herbs, served with a rich and smooth mascarpone cream. A fruity and fragrant dessert.

Choux buns filled with vanilla ice cream and generously topped with a high-quality hot chocolate sauce. A gourmet classic.

Dessert composed of crunchy meringue, light whipped cream, and chestnut cream vermicelli. Sweet and airy.

Oven-baked thin apple tart, served warm with a scoop of vanilla ice cream. Simple and traditional.

Oven-baked vanilla custard, covered with a thin layer of crunchy caramelized sugar to be broken with a spoon.

Tender pear cake served warm, accompanied by verbena-flavored ice cream for a fresh and herbaceous note.

Egg custard topped with liquid caramel. Smooth and melting texture, milky and sweet taste.

Assortment of small desserts (mignardises) served with a hot drink (coffee or tea) or a glass of champagne. Ideal for tasting everything.