Le Murier

Set menu including a choice of starter and main, or main and dessert. Ideal for a two-course meal.

Complete menu including a starter, a main course, and a dessert. To enjoy the full culinary experience.

Cooked leek whites served warm, accompanied by smoked fish (haddock) and a vinaigrette with mustard seeds. A starter combining the sweetness of the vegetable and the smoky character of the fish.

Homemade terrine made from rabbit and Muscadet white wine, served cold. Accompanied by green asparagus and a gribiche sauce (mayonnaise sauce with capers, gherkins, and hard-boiled egg).

Oyster mushrooms cooked in cream with a hint of garlic, served in a crispy puff pastry shell. A warm, rich, and flavorful starter.

Breaded and crispy goat cheese served warm on a cold or lukewarm ratatouille (Provençal vegetable stew) flavored with basil. Contrast of textures and temperatures.

Spreadable preparation of fresh and smoked salmon, accompanied by diced cucumber with cream. Seasoned with olive oil and lemon for a fresh and light starter.

Platter of mild mozzarella cheese, Italian cured meat (coppa), and arugula salad sprinkled with parmesan shavings. Savory and Mediterranean.

Fish fillet (Sébaste) served with a virgin sauce (olive oil, lemon, fresh herbs). Accompanied by linguine pasta and seasonal vegetables.

Sea bass fillet cooked on a plancha (grilled), served with a creamy sauce infused with star anise. Delicate and slightly anise-flavored.

Homemade duck leg confit (slowly cooked in its own fat), tender and crispy. Served with sautéed potatoes, salad, and a rosemary-reduced jus.

Veal kidneys sautéed and served with a rich Madeira wine sauce. Traditional French dish with pronounced flavors.

Tender and flavorful Black Angus beef cut (onglet is a renowned butcher's cut). Topped with a creamy sauce with green peppercorns.

Boneless lamb shoulder stuffed and slow-cooked for seven hours. The meat is melting and confit.

Daily suggestion from the chef based on market availability. Feel free to ask about today's special.

Selection of aged cheeses of the day, served with a green salad and walnuts. To finish the meal on a savory note.

Creamy vanilla dessert, topped with a thin layer of brown sugar caramelized with a torch. Classic contrast between cold creaminess and hot crunch.

Light chocolate mousse with chocolate shavings (stracciatella), served with fresh raspberries or coulis. Indulgent and fruity.

Dessert made of crispy pastry (tuile or filo type), filled with light cream and fresh strawberries, drizzled with a red fruit coulis.

Frozen dessert (parfait) with coffee, served with a fluid vanilla custard sauce. Fresh and stimulating.

Whole poached pear in syrup, served with hot chocolate sauce and homemade whipped cream. A classic French dessert.

Wheel-shaped choux pastry dessert, filled with praline mousseline cream and sprinkled with flaked almonds. Rich and nutty.

Assortment of ice creams (cream) or sorbets (fruit) of your choice. Refreshing for the end of the meal.

Light red wine from Alsace, fruity and delicate.

Red wine from the Loire Valley, Cabernet Franc grape, certified organic.

Beaujolais cru, fruity and round wine.

Beaujolais cru, more structured than classic Brouilly.

The lightest and most elegant of the Beaujolais crus.

Light and fruity red wine from the Loire Valley.

Red wine from the Loire Valley (Centre), Pinot Noir grape, organic.

Red wine from the northern Rhône Valley, Syrah grape. Spicy and powerful.

Red wine from the Rhône Valley, 100% Syrah. Aromas of red fruits and spices.

Sunny and generous red wine from the southern Rhône Valley.

Grand cru from the northern Rhône Valley. Elegant, complex, and age-worthy wine.

Classic red wine from the Rhône Valley, fruity and spicy.

Red wine from Burgundy, Pinot Noir grape. Fresh and elegant.

The classic expression of Pinot Noir in Burgundy. Light and aromatic.

Red wine from the Southwest, distinctive and organic.

Red wine from the Southwest, close to the Bordeaux style, organic.

Robust red wine from the Southwest, Malbec grape. Dark and tannic.

Another expression of Cahors Malbec.

Red wine from Roussillon, fruity, spicy, and concentrated.

Red wine from Languedoc, schist terroir, organic.

Red wine from Languedoc, generous and sunny.

Renowned Languedoc cru, fine and aromatic wine, organic.

Bordeaux wine (Fronsac), mature vintage. Predominantly Merlot.

Classic Bordeaux, structured and elegant.

Bordeaux wine in a 50cl format.

Bordeaux wine, Blaye Côtes de Bordeaux appellation.

Bordeaux wine, Saint-Émilion satellite. Round and fleshy.

Accessible and fruity Bordeaux wine.

Another cuvée from Château Pierrail, Bordeaux Supérieur.

Bordeaux wine near Pomerol. Velvety and elegant.

Dry and aromatic white wine (citrus, floral) from Bordeaux.

Very aromatic white wine (apricot, peach, white flowers).

Dry, mineral, and lemony white wine from Alsace.

Classic white Burgundy, Chardonnay grape.

Dry, crisp, and fruity white wine from the Loire Valley.

White wine from the Loire Valley (Centre), dry and elegant.

Appellation neighboring Sancerre. Organic Sauvignon Blanc, fresh and mineral.

White wine from the Loire Valley made from Chenin. Can be dry or off-dry.

Great white wine from Burgundy, Chardonnay from limestone terroir. Very mineral.

White wine from Mâconnais (Southern Burgundy). Fruity and floral.

White wine, Chardonnay grape.

Prestigious cru from Mâconnais. Rich and full-bodied white wine.

Another expression of Mâcon Village.

Loire Valley wine.

White wine from Languedoc, crisp and lemony. Ideal with seafood.

Rosé wine from the Loire Valley, peppery notes characteristic of the grape.

Rosé wine from the Island of Beauty, fruity and sunny.

The iconic rosé of Provence. Pale, dry, and elegant.

Classic Rosé de Provence.

Rosé de Provence.