Le Père Lachaise

A lunch formula allowing you to choose two dishes from the menu. You can opt for a starter followed by a main, or a main followed by a dessert.

A rustic country terrine prepared on-site with a mixture of meats. It is served cold with a sweet onion jam and pickled onions for acidity. To be enjoyed with bread.

Thin slices of raw salmon marinated in salt, sugar, and dill. Accompanied by a creamy, tangy lime cream. A fresh and light starter.

A classic of Burgundian cuisine: a poached egg served in a rich red wine sauce with bacon lardons and mushrooms. The egg yolk remains runny and mixes with the flavorful sauce.

A vegetarian dish highlighting roasted ancient roots like parsnip and Jerusalem artichoke. Enhanced with a crunchy crumble and walnut oil for an earthy, autumnal flavor.

A thick, tender piece of beef, grilled and seasoned. Served with a green sauce of herbs, garlic, and vinegar, and accompanied by homemade fries.

A gelatinous piece of beef braised for a long time until tender. Served with a rich and creamy potato gratin.

High-quality chicken breast, gently cooked to remain very tender. Topped with a creamy mushroom sauce and accompanied by a fine sweet potato purée.

A gratin made of shredded confit duck topped with a golden baked potato purée. Served with small diced carrots and a green salad for freshness.

A complete vegetarian dish mixing roasted grains and root vegetables. Topped with a crumble for crunch and a poached egg whose runny yolk binds the ingredients.

A smooth, baked cream dessert flavored with tonka bean, which imparts notes of vanilla and almond. Topped with a layer of crunchy caramelized sugar.

An airy, rich chocolate mousse. Served with a homemade crunchy cereal mix for added texture.

A smooth and tangy orange cream. Accompanied by a thick, crumbly salted butter biscuit, typical of Brittany.

A dessert based on meringue, crispy on the outside and soft on the inside. Filled with light whipped cream and fresh red berries.