Le Faubourg du Moulin

A complete set menu to discover a selection of the restaurant's starters, main courses, and desserts. Ideal for a balanced and gourmet meal.

A menu adapted for children under 12 years old. Includes a main course with a side and a chocolate dessert.

A creamy butternut squash soup, served with fresh cheese for sweetness and roasted chestnuts for crunch. A comforting start to a meal.

Tender cooked leeks served with an exotic vinaigrette and sprinkled with toasted hazelnuts. A classic revisited with freshness.

A breaded and fried soft-boiled egg, served with a red wine sauce (meurette), bacon lardons, and sautéed mushrooms. Savory and rich.

Lentil salad, with pieces of smoked bacon and feta cheese. A balance between rustic and fresh.

Whole camembert cheese roasted in the oven, flavored with black truffle and sprinkled with seeds. Melting and very fragrant, ideal for sharing.

Thin slices of raw salmon marinated in salt, sugar, and dill. Melting texture and delicate flavor.

Six fresh medium-sized oysters, served on ice. Iodized and refined, to be enjoyed with lemon or shallot vinegar.

Homemade duck foie gras terrine, flavored with Armagnac, served with a spicy pineapple chutney for a sweet and savory contrast.

Creamy risotto cooked with butternut squash and accompanied by a mix of wild mushrooms. A rich and flavorful vegetarian dish.

Gourmet burger with a juicy beef patty, aged Comté cheese, sweet onions, and spicy mayonnaise. Served with fries.

Beef piece slowly simmered until very tender, served with a red wine sauce and a hint of cocoa, accompanied by mashed potatoes.

Chicken breast stuffed with cheese and tomatoes, rolled and cooked to remain moist. Served with mushroom risotto.

Lamb shank slow-cooked with rosemary for meltingly tender meat that falls off the bone. Served with small roasted potatoes.

Tender and noble cut of beef, served with a smooth parsnip purée and a rich foie gras sauce.

Salmon fillet cooked with Asian (Thai) flavors, served with crunchy vegetables.

Delicate white fish fillet, served with gently cooked fennel and a fresh yogurt and dill sauce.

Whole fish opened and deboned, served with roasted squash and a satay (peanut) sauce for an original touch.

Pan-seared scallops and large prawns, served with cauliflower purée. A refined seafood dish.

Additional accompaniments available upon request.

Chocolate lava cake with a praline center, served warm with vanilla crème anglaise and crunchy pecans.

Creamy dessert made from rice cooked in coconut milk, served with fresh tropical fruits.

Selection of aged cheeses served with walnuts and arugula salad.

Roasted pineapple slices with spices and Cognac, served warm with crème brûlée flavored ice cream.

Pear gently cooked in a spiced syrup, coated with a blond chocolate sauce (Dulcey).

Fresh dessert composed of clementine and pomegranate segments in a light rum syrup, accompanied by Greek yogurt.

Rhubarb variation with a light cream and crunchy crumble pieces.

A slice of soft brioche pan-fried like French toast, served with caramel sauce and popcorn.