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A lunch or dinner set menu allowing you to choose two courses. Includes either a starter and a main, or a main and a dessert. Ideal for a complete yet light meal.

The complete set menu including all three courses: starter, main, and dessert. Allows you to taste the chef's entire cuisine. Perfect for food lovers.

Hot duck foie gras, pan-seared to be crispy on the outside and melting on the inside. Served with a green bean salad for freshness. A rich and refined dish.

Fresh pasta filled with crayfish (small freshwater crustaceans). Served with a creamy butter sauce, lightly salted and flavored with lemon. Delicate sea flavors.

Burgundy snails served hot in their shells. Prepared with classic parsley and garlic butter. A French gastronomy essential to enjoy with bread.

Duck foie gras pâté cooked in a terrine, smooth and creamy texture. Served cold with a sweet fruit jam for contrast. To be spread on toast.

Crab meat seasoned with mild spices, wrapped in a thin, fried brick pastry sheet. Very crispy texture and soft center. Inspired by North African flavors.

Sautéed oyster mushrooms served with a poached egg with a runny yolk. Drizzled with a truffle-scented jus for a woody and earthy flavor. Flavorful vegetarian dish.

Rabbit meat cooked for a long time and shredded, mixed with a tangy mustard sauce. Enhanced with small pieces of smoked bacon. A rustic and comforting dish.

Pan-seared scallops served with seasonal green vegetables. The cream sauce binds everything together gently. Delicate marine flavor and tender texture.

Piece of monkfish, a firm-fleshed fish, served on a purée of eggplant and tomatoes. Enhanced with tapenade (black olive paste). Mediterranean flavors.

Beef ragout simmered for a long time in red wine until very tender. Served with a creamy parmesan risotto. A rich and very hearty dish.

Lamb shoulder cooked very slowly for 5 hours for meltingly tender meat that falls off the bone. Seasoned with herbs and southern aromatics. Intense and savory flavor.

Beef tongue slices, very tender meat with a fine texture. Topped with a vinaigrette tomato sauce with gherkins (piquante or charcutière sauce). A traditional bistro dish.

Veal shoulder rolled and stuffed with spinach and morel mushrooms. The meat is juicy and the stuffing is flavorful. Served hot with its cooking juices.

Grilled duck breast, served pink with its crispy fat layer. Accompanied by a sweet and savory peach sauce. The classic pairing of duck and fruit.

A large piece of beef (350g) grilled, known for its marbling and flavor. Simply seasoned with good sea salt to appreciate the meat. For red meat lovers.

A selection of aged French cheeses. Usually served with bread. Ideal for finishing off red wine.

A trio at the end of the meal including an espresso, a small shot of digestif alcohol, and a refreshing scoop of sorbet. A lighter alternative to pastry dessert.

An espresso coffee served with an assortment of several miniature desserts. Perfect for tasting everything without choosing. Often includes crème brûlée and ice cream.

A classic dessert made from sweetened chestnut purée and whipped cream. Served with ice cream for freshness. Sweet flavor and creamy texture.

Poached meringue floats on a liquid vanilla custard. Garnished with salted butter caramel ice cream for indulgence. A very light and airy dessert.

Layered crispy puff pastry and chocolate cream. Served with banana ice cream that pairs well with cocoa. A rich and textured dessert.

Caramelized apple tart baked upside down, served warm. Accompanied by thick Isigny crème fraîche. The hot-cold and sweet-tart contrast is delicious.

Creamy orange-flavored dessert, topped with a layer of crunchy caramelized sugar. Break the crust with your spoon. A classic revisited with a citrus note.

A classic French blonde beer served on tap. Malty taste with a slight bitterness. Thirst-quenching and fresh.