Le Gevaudan

A whole Camembert baked in the oven until it is runny and hot. It is garnished with sweet honey and crunchy walnuts for a contrast of textures. Ideal for sharing or eating with bread.

A fresh starter made of ripe avocados and shrimp, often served with a creamy cocktail sauce. The texture is creamy and tender. Eaten cold, perfect for starting the meal lightly.

An egg baked in a ramekin with cream, garnished with salted smoked salmon and flavored with tarragon. The yolk remains runny while the white is set. To be enjoyed hot by dipping breadsticks.

A French bistro classic consisting of hard-boiled eggs served with freshly made mayonnaise. Simple, rich, and flavorful. Eaten cold as a starter.

Goat cheese wrapped in crispy, golden-brown phyllo dough. Fresh mint adds a touch of lightness to the warm, melting cheese. Served hot, often with a side salad.

A thick and tender piece of grilled beef, topped with a creamy and peppery sauce. Served with crispy homemade fries and green salad. A hearty and traditional dish.

A grilled duck foie gras fillet, usually served pink, accompanied by a sweet and savory honey and fig sauce. The garnish is a sauté of seasonal vegetables. The meat is rich and flavorful.

Tender chicken breast cooked with melting eggplant and topped with salty Parmesan cheese. Served with fragrant basmati rice. A dish with mild Mediterranean flavors.

Raw minced beef, seasoned (capers, onions, sauce), served fresh. Accompanied by hot fries and salad. Tender texture and zesty flavor.

A mix of fresh vegetables quickly stir-fried over high heat with soy sauce and fresh coriander. A crunchy vegetarian dish with Asian notes.

Penne pasta served with shrimp in a spicy tomato sauce (arrabiata). It's a hot and zesty pasta dish. The shrimp provide a firm texture.

A dish of penne pasta with a sauce of your choice from the options offered. Served hot and generous.

A beautiful piece of marbled and grilled beef (300g), served with a rich and creamy béarnaise sauce. Accompanied by homemade fries and salad. For red meat lovers.

A piece of lamb shank (the "mouse") slow-cooked in the oven until the meat falls off the bone. Served with its reduced jus and green beans. The meat is very tender and melts in your mouth.

Fresh market fish, prepared according to the chef's inspiration. Ask your server for the day's catch and preparation. Served hot with a side dish.

A Maghrebi stew slow-cooked in a conical earthenware dish, made with chicken, mild spices, and often vegetables or dried fruits. Served very hot and fragrant.

A tagine made of minced meat (kefta) meatballs simmered in a spicy tomato sauce, often with eggs. Rich in flavor and tender to eat.

A traditional lamb tagine, slow-cooked to perfect tenderness. The spices and cooking juices create a rich and aromatic sauce.

Iconic dish of steamed wheat semolina, served with a vegetable broth and various meats. Consult the menu for details on available meats.

An economical meal deal allowing you to choose two dishes from a selection. Ideal for a complete lunch.

A creamy and fruity cocktail mixing rum and vodka with coconut milk. Sweet and exotic.

A refreshing cocktail based on vodka and spicy ginger beer, enhanced with lime. Served very cold, often in a copper mug.

The famous Cuban cocktail made with rum, fresh mint, sugar, lime, and sparkling water. Very refreshing and fragrant.

Brazilian cocktail made with cachaça (sugarcane alcohol), sugar, and crushed lime wedges. Potent and tart.

Traditional drink from the French Antilles, simple and strong: agricultural rum, a little cane sugar, and a lime zest.

A creamy and fruity tropical cocktail mixing rum, coconut milk, and pineapple juice. Sweet and perfect for summer.

A fruity and colorful cocktail based on vodka, mixed with various fruit juices and a dash of grenadine. Sweet and easy to drink.

A Mexican classic with tequila and lime juice, often served with a salted rim. Tart and strong.

Sparkling orange Italian aperitif, mixing Prosecco, Aperol (bitter), and sparkling water. Very popular bittersweet taste.