Le Florimond

Squid stuffed with homemade black pudding, served with piperade (pepper, tomato, and onion stew). A flavorful and rich surf-and-turf combination. Tender texture of the squid contrasting with the soft stuffing.

Homemade duck foie gras served with an apple-fig chutney. A classic of French gastronomy, rich, creamy, and melt-in-your-mouth, balanced by the acidity and sweetness of the chutney. To be enjoyed with toasted bread.

Homemade smoked salmon with combava cream (citrusy lime) and parsley cake. Fresh and aromatic with a touch of exotic citrus. Melting texture of the salmon.

Burgundian specialty composed of diced ham in parsley jelly, served with a mimosa egg flavored with shiso. A rustic and fresh dish, rich in herbs and textures.

Tartlet filled with beet pastrami (marinated and smoked beet in a charcuterie style), potato cream, and mushrooms. A creative vegetarian starter playing on earthy and smoky flavors.

Monkfish served with fresh tzatziki, crispy falafels, and parsley oil. A dish with Mediterranean influences combining noble fish, yogurt freshness, and chickpea crunch.

Traditional stuffed cabbage according to a family recipe. Cabbage leaves rolled around a flavorful meat filling. A comforting and generous dish, typical of regional cuisine.

Homemade duck leg confit (slowly cooked in its own fat), served with a potato gratin and BBQ sauce. Crispy skin and tender meat, accompanied by a creamy gratin.

Oat galette filled with spinach, sun-dried tomatoes, and fresh tomme cheese. A healthy and gourmet vegetarian dish, combining the soft texture of the galette with the melting cheese.

Beef cheek slowly braised until extremely tender, flavored with savory, served with a potato and mushroom gratin. A rich and melt-in-your-mouth stewed dish.

Platter of aged cheeses including goat, cow, sheep, and tomme, from a local cheesemonger. Ideal to finish the meal or accompany wine.

Classic dessert composed of three layers of crispy puff pastry alternated with a Bourbon vanilla pastry cream, served with a creamy custard.

Venezuelan Criollo dark chocolate cake, served with its chocolate sorbet. Intense cocoa flavor, dense and melt-in-your-mouth texture, for chocolate lovers.

Vine peach salad flavored with fig leaves, served with an okara biscuit (soy pulp). A fruity, fresh, and light dessert with subtle vegetal notes.

Italian aperitif cocktail based on sparkling wine, bitters (like Aperol or Campari), and sparkling water. Refreshing, bubbly, and slightly bitter.

Fermented rhubarb-based drink, offering a nice acidity and fruity notes. Original and refreshing.

Sweet white wine from the South-West of France. Aromas of exotic fruits, honey, and sweet spices. Ideal as an aperitif or with foie gras.

Traditional walnut liqueur enriched with orange peel and spices. Complex, bittersweet, and comforting flavor.

Sweet liqueur made from quince juice and eau-de-vie. Fruity, sweet, and fragrant.

Glass of sparkling Champagne. Fine notes, elegant bubbles, and freshness on the palate.

White wine vinified like a red (with skin maceration). Amber color, tannic structure, and complex aromas of dried fruits and spices.

Selection of organic craft beers. Pilsner (light and golden), Pale Ale (hoppy and fruity), or Clems.

Refreshing drink based on green tea, flavored with basil and lime. Light, vegetal, and thirst-quenching.

Energizing sparkling infusion with herbs and spices. Original herbaceous and spicy notes.

Organic artisanal lemonade, fresh and sparkling, with a natural lemon taste.

Organic artisanal cola made from an infusion of kola nuts and spices. Less sweet and more aromatic than an industrial cola.

Natural and refreshing sparkling citrus drink.

High-end tasting fruit juices by Alain Milliat. Creamy texture and authentic fresh fruit taste.

Light and pure natural mineral water from Corrèze.

Dry white wine from the Loire Valley (Sauvignon Blanc grape). Fresh, mineral, and citrusy.

White wine from the South of France. Aromatic, floral, and round on the palate.

Jura white wine. Notes of walnut, curry, and good acidity. A wine with character.

Cahors red wine made from Malbec. Robust, fruity (black fruits), and spicy.

Languedoc red wine. Structured, with aromas of garrigue and red fruits.

Light Loire red wine (Pinot Noir). Fruity, elegant, and low in tannins.

Dry rosé wine from Provence. Pale, fresh, with notes of citrus and white-fleshed fruits.

Espresso coffee served with small sweet treats.

Selection of organic herbal teas from an artisanal producer.