Le Congrès Maillot

Classic French onion soup made with a rich broth, caramelized onions, and topped with melted cheese and croutons. Mild and comforting flavor. Best enjoyed hot.

Eggs poached without shells in simmering water, served with a creamy morel (wild mushroom) sauce. Melting texture with a distinctive woody taste.

Small stuffed pasta, a specialty of the Dauphiné region, served with a light chive cream. Tender and creamy dish, delicate fresh herb flavor.

Small creamy cheese baked in the oven, served hot and melting with flavorful sun-dried tomatoes. Rich and milky flavor with a Mediterranean touch. Ideal with bread.

Shellfish seared in a pan with butter, garlic, and parsley. Firm and briny texture, enhanced by the herbaceous seasoning.

Fresh starter made with avocado, shrimp, and citrus fruits, bound with a cocktail sauce (tomato mayonnaise). Mix of sweet, tangy, and creamy flavors.

Thick soup made with various rockfish, served with a spicy sauce (rouille) and toasted bread. Intense marine flavor. Spread the rouille on the croutons and let them soak in the soup.

Snails cooked in their shells with garlic and parsley butter. Tender texture and herbaceous flavor. Use the special tongs and fork to extract the meat.

Raw salmon cut into small cubes, marinated in lime and mixed with avocado. Fresh and light, with a melting texture.

Traditional festive dish made of cooked duck foie gras. Silky texture and rich flavor. Served with condiments to balance the richness.

Thick cut of cooked tuna, served with a fragrant herb jus and vegetables. Firm, meat-like texture, savory flavor.

Grilled salmon served with a classic white wine butter sauce, accompanied by melting leeks. Rich and creamy dish.

Whole white fish presented on the plate. Fine and delicate flesh. Be careful of bones. Served with mashed potatoes.

Scallops seared on a hot plate. Tender and slightly sweet flesh, served with braised endives for a balanced touch of bitterness.

Noble flatfish, served whole. Meunière cooking is traditional (butter, lemon, parsley). Very fine and firm flesh.

Main course of small stuffed pasta from the Dauphiné region, served with a light chive cream. Comforting vegetarian option.

Large mussels served cold. Orange and flavorful flesh.

Very small shrimp to peel. Very delicate and briny taste. Often eaten with bread and butter.

Firm-shelled shellfish eaten raw. Concentrated saline flavor.

Sea snails cooked in broth. Dense and chewy (pleasantly) flesh, eaten with mayonnaise.

Classic cooked shrimp, served cold. To be peeled and dipped in sauce.

Cooked whole crab. Requires the use of a cracker to break the shell and access the white, stringy meat.

Refined crustacean resembling a small lobster. Delicate, sweet, and firm flesh.

Whole cooked and chilled lobster. Luxurious and dense flesh. Usually served with mayonnaise.

Large, complete seafood platter for one person, including oysters, crabs, shrimp, and shellfish. The ultimate marine experience.

Varied tasting platter including 12 oysters of different varieties and sizes. Ideal for comparing terroirs.

Balanced assortment mixing oysters and crustaceans (shrimp, mussels). A good introduction to seafood.

Luxurious platter centered around lobster and langoustines, accompanied by a selection of oysters. For hearty appetites or special occasions.

100% crustacean platter, without oysters or shellfish. Perfect for those who prefer the meat of crabs and lobsters to mollusks.

Duck leg slow-cooked in its own fat until tender, with crispy skin. Served with small potatoes.

Rustic sausage made from pork intestines, certified high quality (AAAAA). Very strong and distinctive taste. Served with mustard sauce.

Raw beef, minced and seasoned (capers, onions, sauce). Can be ordered "aller-retour" (briefly seared) if you don't like it completely raw.

Quality chicken breast, served with a creamy wild mushroom (morel) sauce and mashed potatoes.

Grilled duck fillet, served pink (like a steak), with a sweet and sour vinegar sauce. Tender red meat with a distinct flavor.

Veal offal (kidney), firm and slightly crunchy texture. Strong flavor, softened by the tangy mustard sauce.

Very tender and gelatinous beef cheek, slow-cooked. Melts in your mouth.

Fatty and juicy beef steak (Ribeye). Intense flavor. Served with fries.

Very large bone-in beef cut, for hearty appetites. Rich and flavorful meat.

Thick cut of beef fillet, the most tender cut. Very little fat, melting texture.

Tender beef fillet served with a creamy pepper sauce. Brasserie classic.

Full menu including aperitif and three courses. Fixed selection of French classics.

Flexible two-course formula. Choose from a limited selection of brasserie dishes.

Assortment of French cheeses. Includes Roquefort (blue cheese) served with a small glass of sweet Port wine for pairing.

Meringue, poached and floating on a liquid vanilla cream (crème anglaise). Light and sweet.

Very thin slices of fresh pineapple, served with an exotic fruit sauce and ice cream. Fruity and refreshing dessert.

Airy dessert with high-quality dark chocolate. Light texture and intense cocoa flavor.

Artisanal ice creams and sorbets. Choose your flavors from the list.

Baked vanilla cream topped with a layer of crunchy caramelized sugar. Contrast of hot/cold and soft/crunchy textures.

Crispy meringue on the outside and soft on the inside, filled with cream and fruit.

Pastry made of layers of crispy puff pastry and pastry cream, served with a rich caramel sauce.

Sponge cake soaked in rum syrup. Moist and alcoholic dessert, often served with whipped cream.

Small cream puffs filled with vanilla ice cream and topped with hot chocolate sauce when served.

Dried plums rehydrated in eau-de-vie (Armagnac). Strong alcoholic digestive dessert.

Complete menu for children with a choice of main course, dessert, and drink.