Le Jourdain

A classic lunch formula allowing you to choose two dishes. Ideal for a complete yet quick meal.

The complete formula to discover the entire daily menu. Includes a starter, a main course, and a dessert.

Six fresh medium-sized oysters (N°3). Served raw on ice, they offer an iodized flavor and a fleshy texture. Usually enjoyed with a squeeze of lemon or shallot vinegar.

A creamy, pale pink spread made from emulsified fish roe (cod or mullet). Salty and rich umami flavor. Eaten spread on toast or blinis.

Rustic homemade country pâté made from minced and seasoned pork. Dense texture and pronounced meaty flavor. Served cold with bread and pickles.

Cured and salted raw ham from the southwest of France. Finely sliced, it is tender with a delicate, slightly salty flavor. Enjoy as is or with bread.

Creamy chickpea, tahini (sesame paste), lemon, and garlic spread. Smooth texture and nutty flavor. Served as a dip with bread or vegetables.

A sophisticated winter salad mixing the bitterness of chicories (treviso and radicchio) with the sweetness of pear and the rich crunch of pine nut praline. An interesting sweet-bitter balance.

Traditional sausage made from pork blood, onions, and spices (meatless). Melting texture and rich, spicy flavor. Classically served with apple compote for a sweet and savory contrast.

Breaded and fried morsel containing a shredded mixture of pork and confit duck. Crispy on the outside and very tender on the inside. Accompanied by a fruity quince sauce.

Beef piece cooked slowly and gently until very tender. Served with cauliflower prepared in two textures: a smooth puree and roasted pieces for a grilled flavor.

Fillet of white fish with firm, lean flesh. Accompanied by earthy beetroots and a sauce made with buttermilk (Breton fermented milk), providing a slightly creamy acidity.

Comforting vegetarian dish based on Jerusalem artichokes, a root vegetable with an artichoke-like flavor. Baked with cheese and sprinkled with hazelnuts for crunch.

Traditional Breton cake similar to a very dense and moist flan, usually with prunes. Soft and vanilla flavor.

Moist chocolate cake with almond powder. Served with a creamy liquid sauce (crème anglaise) infused with tea for an aromatic touch.

Whole pear poached in a spiced red wine syrup (cinnamon, cloves). The fruit becomes tender and takes on a beautiful purplish-red color. Fruity and light dessert.

Six fresh oysters served on ice. Marine and iodized flavor. To be enjoyed with lemon, vinegar, or plain.

Creamy preparation based on fish roe. Ideal for sharing as an appetizer with bread.

Rustic and flavorful pork pâté. Served cold, it's a classic of French charcuterie.

Thin slices of cured raw ham from the Basque Country. Salty and melts in the mouth.

Homemade chickpea and sesame dip. Fresh and vegetarian.

Slices of raw fish (mullet) served with a rich sauce made from small crabs (étrilles). Enhanced with citrus (citron) and a spicy oil for a complex land-sea blend.

Fresh and crunchy salad dominated by the aniseed flavor of fennel and tarragon. Complemented by the sweetness of goat cheese and citrus notes (Buddha's hand).

Raw veal, finely cut with a knife. Seasoned with pungent horseradish and samphire (salty sea plant) for a fresh, iodized taste.

Leeks cooked until tender. Drizzled with a creamy sesame sauce and topped with bursting fish roe.

Crispy breaded and fried chicken pieces. Served with a spicy mayonnaise made with Korean chili paste (gochujang).

Small, plump bouchot mussels cooked in an aromatic curry sauce. Served with broccoli florets.

Fritters of sweet butternut squash. Accompanied by a fresh yogurt sauce flavored with satay spices (peanut).

Sautéed mushrooms deglazed with cider for a fruity note. Served with a sweet and sour apple condiment.

Selection of French cheeses at different stages of maturation. Usually served with bread.

Traditional digestive intermezzo or light dessert consisting of apple sorbet drizzled with Calvados (brandy). Iced and alcoholic.

Moist chocolate cake served with a black tea-infused crème anglaise and a scoop of vanilla ice cream for a hot-cold contrast.

Thick and dense prune flan, a specialty of Brittany. Melting texture and sweet flavor.

Poached pear in spiced red wine, served with fig-flavored ice cream. A fruity and refined dessert.