Le Chalet du Parc

Egg baked in a ramekin with fresh cream and parmesan. The texture is creamy with a rich cheese flavor. Enjoyed hot, often by dipping breadsticks.

Fresh salad composed of tomato slices and mild mozzarella cheese. Seasoned with basil pesto for an herbaceous touch. A light and classic Italian-style starter.

Selection of dried meats and cured meats such as salami or raw ham. Salty and savory flavor. Ideal for starting the meal with bread.

Raw tuna cubes marinated in a tangy sauce with lime and coconut milk (leche de tigre). Fresh, exotic, and slightly spicy flavor. Served cold with aromatic herbs.

Potato sticks cut and fried until golden. Crispy on the outside and tender on the inside. Served hot and salted.

Fried imperial rolls of Asian origin, stuffed with meat and vegetables. The wrapper is very crispy. Usually eaten with nuoc-mâm or sweet and sour sauce.

Breaded and fried chicken pieces. Crispy texture and tender meat. Served with a spicy sauce to enhance the flavor.

Large assortment of various cured meats presented on a wooden board. Often includes dry-cured ham, salami, and pâtés. Perfect for an appetizer.

Selection of different aged French cheeses. Offers a variety of textures and flavors, from mild to strong. To be enjoyed with bread.

Combination of cured meats and cheeses on a large board. Ideal for those who want to try everything. A convivial dish to share.

A hearty mix of various fried appetizers (spring rolls, chicken, etc.) served with fries. Very crispy and gourmet. Perfect for a dinner appetizer with friends.

Hot sandwich on white bread, filled with ham and cheese, then gratinated. Crispy and melting. Served with fries and salad for a complete meal.

A variation of the croque-monsieur topped with a fried egg. The runny yolk adds creaminess to the gratinated sandwich. Served with fries and salad.

Smoked pork sausage served hot with fries. Simple, effective, and popular. Firm texture and characteristic smoky flavor.

Sausage served in a soft bun, often accompanied by sauces. A fast-food classic. Served with a portion of fries.

A marbled and tender cut of beef, grilled to your liking. Served with a parsley and lemon butter that melts on the hot meat. Served with fries.

Long-fibered beef cut, known for its intense flavor. Served with shallots gently cooked until sweet and melting. Juicy texture.

Traditional French sausage made from pork intestines, certified by the AAAAA quality label. Very pronounced flavor and unique texture. Served with a spicy mustard sauce.

Duck leg slow-cooked in its own fat to be confit. The meat is very tender and the skin is crispy. Served with potatoes sautéed with garlic.

Raw minced beef, served fresh with its condiments on the side. You mix the ingredients yourself according to your taste. Classic brasserie dish.

An exotic variation of beef tartare with Asian seasonings. Flavored with cilantro and ginger with a spicy note. Served raw.

Beef tartare prepared with Mediterranean flavors. Enhanced with pesto, sun-dried tomatoes, and Italian cheese shavings. Served raw.

Pan-fried noodles with crunchy vegetables and a creamy coconut milk and peanut sauce (satay). A complete dish with sweet and savory Asian flavors.

A selection of the day's beef, prepared with a smoky thyme note. Served with a creamy and spicy pepper sauce.

Traditional Thai dish of stir-fried rice noodles. Mix of sweet, savory, and tangy flavors, topped with crushed peanuts.

Hearty mountain dish composed of warm potatoes covered with melted cheese. Accompanied by an assortment of cured meats. Rich and copious.

Savoyard potato gratin with bacon and onions, cooked with whole Reblochon cheese. Very creamy, rich, and flavorful. A quintessential winter dish.

A revisited version of shepherd's pie using tender and juicy pulled pork under a layer of mashed potatoes. Melting texture and savory flavor.

Fish fillet coated in batter and fried until golden and crispy. Traditionally served with fries. A popular dish of British origin.

Thick piece of cooked salmon, coated in a sweet and savory Japanese sauce (teriyaki). Served with crunchy vegetables. Fatty and melting flesh.

Tuna steak quickly seared to remain raw in the center. Served with a spicy and creamy curry and coconut sauce. Firm texture reminiscent of meat.

Raw salmon cubes mixed with avocado and fresh herbs. Citrus dressing for freshness. Cold, light, and creamy dish.

A gourmet burger with a juicy beef steak, melted cheese, and caramelized onions. Served in a soft bun with fries. A comforting classic.

Vegetarian alternative where a large mushroom replaces the meat. Garnished with cheese and fresh vegetables. Tasty and textured.

Chicken burger with a spicy touch and avocado (guacamole). Mix of crispy and creamy textures.

Italian rice slowly cooked in broth until creamy. Garnished with spring green vegetables and parmesan. Rich and creamy vegetarian dish.

Long pasta served with stracciatella (creamy heart of burrata) and pesto. Mix of hot and cold textures, very creamy.

Pasta dish topped with a creamy salmon sauce. Rich and satisfying, with a touch of vegetable.

Large composed salad mixing hot (breaded cheese) and cold. Classic combination of goat cheese and honey with crunch (walnuts, apples). Sweet and savory.

Generous meal salad with crispy chicken and Italian cheese. The sauce is creamy and the croutons add crunch. A great classic.

Fresh salad centered around a ball of creamy cheese (burrata). Accompanied by tomatoes and pesto. Very milky and summery.

Vanilla cream dessert covered with a thin layer of hard caramelized sugar. The contrast between the crunchy, warm top and the smooth, cold bottom is delicious. Break with a spoon.

Italian dessert composed of layers of soaked biscuits and mascarpone cream. Foamy and soft texture. The flavor varies according to the current recipe.

Shortcrust or sweet pastry filled with seasonal fruits or cream. Crispy and fruity. Ask for today's flavor.

Colorful mix of fresh fruit pieces. Light, juicy, and naturally sweet. Ideal for finishing the meal on a fresh note.

Small chocolate cake with a molten center. Served warm with a scoop of cold ice cream for a temperature contrast. Very rich in cocoa flavor.

Thick slice of brioche dipped in a milky mixture and pan-fried in butter. Soft and golden. Served generously with ice cream and caramel.

Addition of an extra topping to your dish.

Individual portion of a vegetable or starch of your choice.

A side dish served separately.