Le Châlet

Classic soup made of caramelized onions in a flavorful broth. Served topped with melted cheese and bread. A warm and comforting dish.

Fresh goat cheese rolled with sweet honey and mint. A mix of sweet, savory, and fresh flavors. Served as a light starter.

Creamy Italian pasta filata cheese served with fresh tomatoes. Creamy texture and delicate milky taste. To be enjoyed as is, often with a little olive oil.

Fried shrimp coated in crispy panko breadcrumbs. Served with a creamy and tangy tartar sauce. Crispy on the outside, tender on the inside.

Thin slices of smoked salmon served cold. Rich and smoky flavor with a melt-in-your-mouth texture. A classic French starter.

Layered slices of eggplant, salty feta cheese, and cured Serrano ham. A Mediterranean dish with balanced flavors.

Traditional rustic meat pâté. Coarse texture and rich meat and spice flavor. Eaten spread on bread, often accompanied by pickles.

Mixed salad with sautéed beef, crunchy vegetables, and a Thai-inspired sauce. Sweet and savory flavors, slightly spicy, with a crunchy texture thanks to the peanuts.

Fresh Greek-style salad with raw vegetables, feta cheese, and olives. Seasoned with olive oil. Light and refreshing.

Large mixed salad combining fresh vegetables, crunchy nuts, and several Italian and French cheeses. Served with a warm goat cheese toast.

Salad with grilled chicken pieces and parmesan shavings, dressed with pesto (basil sauce). Herbal Italian flavors.

Seafood salad with smoked salmon and shrimp. Fresh and briny, enhanced with dill.

Whole camembert cheese baked until melted, served with honey and walnuts. Rich and very creamy. Enjoyed hot with bread.

Large slice of toasted bread topped with melted cheese and tomatoes. Served with fries and salad for a complete meal.

Hot ham and cheese sandwich. The 'Madame/Demoiselle' version is usually served with an egg on top.

Toasted bread topped with fresh ricotta cheese and smoked salmon. Served with fries and salad.

Selection of various cheeses served on a sharing board. Ideal for an aperitif or a convivial tasting.

Selection of cured meats (salami, hams, pâtés) served on a board. Perfect for sharing with a glass of wine.

Assortment combining cheeses and charcuterie on a large board. The best of both worlds for sharing.

Small selection of two cheeses, often served at the end of a meal or as a snack.

Portion of golden and crispy homemade fries.

Long-fibered beef cut, known for its flavor. Grilled and served with a creamy pepper sauce.

Gourmet burger with artisan bread. The Cheeseburger is classic with beef and cheddar. The Auvergnat offers regional flavors with cured ham and Saint-Nectaire cheese.

Minced and seasoned beef, quickly pan-fried (seared) to avoid being raw. Enhanced with Italian flavors and mustard.

Lamb shank cooked very slowly until extremely tender. Served with a spiced and herbed sauce (chermoula) and rustic mashed potatoes.

Noble and marbled beef cut, very tender, from Argentina. Served with a blue cheese sauce.

Traditional dish from Aubrac. Aligot is mashed potatoes mixed with fresh tomme cheese, very stringy. Served with a rustic pork sausage.

Duck leg slow-cooked in its own fat, crispy skin and melting flesh. Served with potatoes sautéed with garlic.

Creamy chicken dish with coconut milk, topped with a savory and crispy crumble topping. Served with rice.

Breaded fried fish, English style. Crispy and golden, served with fries and tartar sauce.

Thick cod fillet (white fish), served with rustic mashed potatoes and a vierge sauce (olive oil, lemon, tomatoes, herbs).

Small pan-fried squid with spicy chorizo. A surf and turf mix enhanced with Espelette pepper.

Grilled salmon fillet served with vegetables quickly stir-fried in a wok to keep them crisp.

Raw salmon diced small, mixed with sweet mango and creamy avocado. Fresh and exotic.

Convivial mountain dish where raclette cheese is melted and poured over potatoes. Served here with charcuterie or salmon. Price per person.

Rich vanilla custard dessert topped with a layer of crunchy caramelized sugar.

Slice of brioche or bread dipped in a milk-egg mixture then pan-fried. Served warm with caramel sauce.

Chocolate cake, cooked on the outside but with a molten center. Served with liquid crème anglaise.

Two scoops of ice cream or sorbet, choice of flavors.

Italian dessert with mascarpone and coffee. Available in classic or speculoos (cinnamon) biscuit version.

Mix of fresh seasonal fruit pieces. Light and vitamin-rich.

Cream cheese cake on a biscuit base, topped with red fruit sauce.

A coffee served with a selection of several miniature desserts.

A tea or coffee with milk served with a selection of miniature desserts.

Children's menu including a main course, a drink (syrup), and a dessert (ice cream).

Weekday lunch menu including two courses (starter+main or main+dessert) based on the day's suggestions.

Weekday lunch menu including starter, main course, and dessert based on the day's suggestions.

The special dish of the day for weekday lunch.

Classic sodas or sparkling water.

Selection of sodas and mineral water.

Bottled fruit juices, various flavors.

Freshly squeezed fruit juice.

De-alcoholized bottled beer.

Refreshing drinks based on tea or coffee.

Fermented sparkling non-alcoholic drink made with ginger. Spicy and refreshing.

Herbal infusions served iced. Natural and thirst-quenching.

Filtered water served in a carafe, still or sparkling.

Classic espresso, with a dash of milk (macchiato), or diluted with hot water (long coffee).

Double shot of espresso.

Coffee with milk or hot cocoa drink.

Large portion of coffee with milk or hot chocolate.

Premium teas from Damman Frères.

Coffee with milk foam, with or without chocolate.

Cup of steamed hot milk.

Coffee or hot chocolate topped with whipped cream.

Light and refreshing Italian blonde beer.

Aromatic IPA (India Pale Ale) with a pleasant bitterness.

Belgian abbey beer, rich and complex with malty notes.

Dutch wheat beer, cloudy and slightly tart.

Classic Cuban cocktail made with rum, mint, lime, and sparkling water. Very refreshing.

Festive variation of the Mojito where sparkling water is replaced by champagne.

Savory cocktail based on vodka and tomato juice, enhanced with Worcestershire sauce and tabasco.

Fruity and visually appealing cocktail with a color gradient reminiscent of a sunrise.

Powerful and tangy Brazilian cocktail based on cachaça (cane spirit).

Short Cuban cocktail, perfect balance between rum, lemon, and sugar.

Variation of the Caipirinha where cachaça is replaced by vodka.

Elegant and fruity cocktail with a pink color, famous for its cranberry flavor.

Simple and strong mix of vodka and sweetened coffee liqueur.

Classic Mexican, tangy and strong, often served with salt on the rim of the glass.

Creamy and sweet tropical cocktail with pineapple and coconut.

Traditional drink from the Antilles, short and strong, where each person adjusts their sugar and lemon.

Refreshing and sparkling long drink with gin.

American cocktail based on whiskey, balancing the acidity of lemon and the roundness of bourbon.

Hot coffee mixed with alcohol (whiskey for Irish, cognac/brandy for French) and topped with cream.

Energizing cocktail with a cold coffee taste, shaken to create a beautiful foam.

Non-alcoholic versions of great classics, fruity and festive.

Selection of after-dinner spirits, liqueurs, or fruit eaux-de-vie.

Aged and more complex eaux-de-vie for tasting.

Very old and refined exceptional spirits.

Standard spirits.

Premium spirits.

Soft drink (soda) to lengthen a strong spirit.

Traditional aniseed aperitif from the South of France, to be diluted with water.

White wine mixed with cassis cream (or blackberry/peach).

Cooked or bitter Italian and French wines.

Version of Kir where white wine is replaced by champagne.

Bitter aperitif cocktail based on Campari, red vermouth, and soda.

Vibrant orange, sparkling, and slightly bitter Italian cocktail (Aperol, Prosecco, soda).

Floral version of the Spritz based on elderflower liqueur.

Entry-level blend whiskies or bourbons.

Iconic American Tennessee Whiskey with notes of caramel and wood.

Scottish single malts.

Selection of aged Scottish and Japanese whiskies, offering complex aromatic profiles (peaty, fruity, or briny).