Le Chablis

Marinated fish fillets served with warm potatoes. A typical salty and smoky flavor from French bistros. Tender and melting texture.

Fresh tomato slices and mild mozzarella cheese. Seasoned with a basil sauce (pesto). A fresh and light starter.

Hard-boiled eggs served cold, topped with a creamy mayonnaise sauce. A simple and comforting French classic.

Warm goat cheese wrapped in crispy pastry (brick or filo). Drizzled with sweet honey for a sweet-salty contrast.

Green salad with warm duck gizzards. The gizzards have a tender texture and a rich meat flavor.

Rustic meat pâté served cold. Generally made from pork and spices. Eaten spread on bread.

Assortment of dried meats and various cured meats. Ideal for sharing or as a hearty starter.

Selection of four French cheeses with varied textures and intensities (hard, creamy, blue-veined). Served with bread.

Thin slices of smoked salmon served cold. Accompanied by toast and a fresh herb cream.

Large platter combining cheeses and charcuterie. Perfect for discovering a variety of French products in one dish.

Thick brioche slice dipped in an egg-milk mixture and pan-fried. Served warm, golden, and soft with a sweet sauce.

Cooked apples covered with a layer of crumbly, crunchy shortcrust pastry. Served warm.

Whipped fresh cheese, smooth and creamy texture similar to thick yogurt. Served with a red fruit sauce.

Rich vanilla cream dessert, covered with a thin layer of hardened caramelized sugar. Contrast between the warm/crunchy top and the cold/creamy bottom.

Variation of the Italian dessert where ladyfingers are replaced by speculoos (cinnamon biscuits). Creamy and fragrant.

Small warm chocolate cake with a molten center. Served with a liquid vanilla sauce (crème anglaise).

Italian dessert made from gelled cream. Silky and wobbly texture, served with a fruit sauce.

Thin pancakes cooked in a pan. Served folded with your choice of filling.

One scoop of artisanal ice cream or sorbet of your choice.

Two scoops of artisanal ice cream or sorbet of your choice.

Classic sundae made with coffee ice cream, often drizzled with cold espresso, topped with whipped cream and almonds.

Rich chocolate sundae for chocolate lovers, with chocolate ice cream, chocolate sauce, whipped cream, and almonds.

Fruity and fresh sundae combining the tartness of raspberry and the sweetness of coconut.

Exotic version of the Liégeois, combining chocolate and coconut.

A classic: creamy vanilla ice cream topped with hot chocolate sauce and whipped cream.

Ice cream sundae inspired by the cocktail, with tropical flavors of pineapple and coconut.

Customizable sundae allowing you to choose your ice cream flavors and sauce.

Digestive dessert made of lime sorbet drizzled with iced vodka. Fresh and alcoholic.

Thick beef burger topped with a fried egg. 'À cheval' means the egg is placed on top of the meat. Served with fries.

Tubular pasta served with a creamy sauce of smoked salmon and Italian cheese.

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

Pasta served with a basil sauce (pesto) and a ball of creamy Italian cheese (burrata).

Raw minced and seasoned beef. Can be requested 'poêlée' (lightly seared on both sides) if you prefer.

Classic burger with beef patty, melted cheese, and fresh toppings. Served with fries.

Cooked veal slice served with a rich cream and mushroom sauce. Accompanied by pasta.

Breaded and fried chicken fillet, crispy and golden. Served Italian-style with tomato sauce pasta.

Pasta with a rich sauce made of eggs, cream, cheese, and pieces of smoked bacon.

Gourmet burger using Morbier, a distinctive French cheese with a layer of ash, melted over the meat.

Hot sandwich on white bread, ham and cheese, usually gratinated in the oven. Crispy and melting.

Omelette with your choice of filling. Served with sides.

Like a croque monsieur, but topped with a fried egg.

Omelette with ham and cheese (gruyère).

Simple omelette, no filling, just seasoned.

Omelette filled with smoked salmon pieces and fresh herbs.

Hearty salad with breaded chicken, parmesan cheese, and croutons. International classic.

Fresh salad focused on smoked salmon and avocado.

Salad with Mediterranean flavors with cured ham and mild cheese.

Salad served with warm goat cheese (crottin) melted on bread, drizzled with honey.

Dry white wine from Burgundy. Mineral, crisp, and fresh.

White wine from the Loire Valley. Aromatic (often citrus and cut grass), dry, and elegant.

Superior quality Burgundy white wine. More complex and richer than standard Chablis.

White wine from the South of France. Round, fruity, and approachable.

Southwestern white wine. Very fruity, crisp, and refreshing.

Orange wine (white wine vinified like red wine). Original aromatic profile, slightly tannic and fruity.

Corsican rosé wine. Light, sunny, and fruity.

Very pale (grey) rosé from the South of France. Dry and refreshing.

The classic and renowned Provençal rosé. Elegant, mineral, and fruity.

Bordeaux-based rosé wine. Approachable and balanced.

Bordeaux red wine. Structured with notes of red and black fruits.

Red wine from the Loire (Cabernet Franc). Fruity, light, and supple.

A Beaujolais cru. Light, very fruity, and easy-drinking red wine.

Rhône Valley red wine. Spicy, warm, and generous.

Prestigious Bordeaux red wine. Round, full-bodied, and elegant.

Médoc red wine (Bordeaux). Powerful, tannic, and age-worthy.

Burgundy red wine 100% Pinot Noir. Fine, delicate, with red fruit aromas.

Languedoc red wine. Aromatic, spicy, and well-structured.