Le Comptoir des Fables

Assortment of various cured meats (cured ham, salami, terrine, etc.) served on a wooden board. Salty and rich flavors, melting texture and pleasant chew. Ideal for sharing as an appetizer or a convivial starter.

Two-course lunch menu of your choice. Allows you to taste the chef's daily creations at an advantageous price.

Three-course complete lunch menu. An affordable gastronomic experience with seasonal dishes.

Fried zucchini fritters, Creole style. Crispy on the outside and soft on the inside. Served with a traditional 'sauce chien' (oil, onions, chili, herbs) for a spicy kick.

Thin slices of raw marinated langoustine. The flesh is soft and melting, enhanced by dill-infused oil and the light heat of Espelette pepper.

Reimagined sushi with a crispy fried rice base topped with fresh tuna. Accompanied by wasabi mayonnaise for a spicy and creamy note.

Diced fresh salmon and oysters. Intense marine flavor enhanced by the sparkling acidity of finger lime. Tender and fresh texture.

Semi-cooked duck foie gras terrine marinated in Port wine. Rich and creamy texture, served with sweet quince compote and fragrant gingerbread.

Fresh pasta stuffed with delicate crab meat. Served in a creamy and flavorful lobster bisque, enhanced with herbaceous parsley oil.

Seasonal white asparagus prepared to be slightly crisp. Accompanied by umami notes of black garlic and thin slices of smoked dried beef (cecina).

Roasted eggplant marinated in chermoula (herb and spice mix). Served with dried fruit couscous for a sweet and savory touch and a fresh yogurt sauce.

Turbot fillet, a noble white fish with firm flesh, roasted. Accompanied by an earthy artichoke purée and coated with a rich, lemony hollandaise sauce.

Rolled and stuffed chicken breast, gently cooked to remain tender. Served with a fine carrot purée flavored with cumin and sautéed mushrooms.

Pork belly slow-cooked for 48 hours, offering tender meat and crispy skin. Accompanied by celeriac purée and a salad with truffle vinaigrette.

Pita bread filled with flavorful grilled lamb. Served with Mediterranean accompaniments: fresh Greek yogurt and creamy lentil hummus.

Grilled octopus tentacles, tender with a smoky flavor. Accompanied by a sweet pea purée and a citrus vinaigrette with Mediterranean condiments.

Large Black Angus rib steak, known for its juiciness and marbling. Grilled and served with a creamy béarnaise sauce and roasted baby potatoes. To share for two people.

Selection of aged cheeses according to current availability. Served with a small green salad to refresh the palate.

Classic Italian dessert made of layers of coffee-soaked biscuits and mascarpone cream. Served with coffee ice cream to enhance the aroma.

Tartlet filled with a lemon and bergamot cream, offering a fragrant acidity. Topped with pieces of sweet and crunchy meringue.

Trompe-l'oeil dessert shaped like a cigar, with rich and crispy chocolate. Accompanied by raspberry sorbet for a fruity and acidic note.

Whole pear gently cooked in a vanilla syrup until tender. Served on a soft madeleine-like cake with crispy dried fruit tuiles.

Iced and airy dessert made of meringue, whipped cream or ice cream, and fresh red berries (strawberry, blackberries). Subtly flavored with verbena.