Le Pantruche

A lunch formula including a dish of the day with either a starter or a dessert of your choice from the à la carte menu. An ideal balanced meal for lunch.

A complete three-course menu allowing you to choose a starter, a main course, and a dessert from the entire menu. The ideal experience to discover bistro cuisine.

A creamy lettuce velouté served with a light zucchini flower fritter. Accompanied by a fresh mozzarella-sorrel condiment. A mild and textured vegetable starter.

Veal kidney prepared with a creamy fennel risotto and gooseberries. Served with a rich port wine sauce and homemade ketchup. An offal dish with sweet and sour flavors.

Whelks cooked with seaweed, served with a crispy buckwheat tuile and kohlrabi. Accompanied by a verjuice sabayon and salicorne coulis. A marine starter with iodized notes.

Quickly seared cuttlefish, served with confit red cabbage and spicy chorizo. Accompanied by a cold soup of garlic and almonds (ajo blanco) and raisins. A flavorful surf and turf mix.

Tender piece of veal served with a stuffed pepper and a feta-marigold condiment. Enhanced by bottarga and a gooseberry jus. A delicate meat dish with Mediterranean accents.

Roasted pork loin served with a fine smoked cauliflower purée. Accompanied by green beans and a herb chimichurri sauce. A hearty and flavorful main course.

Plancha-seared octopus served with vegetable tagliatelle and sweet potato gnocchi. Enhanced by a blackcurrant condiment and tarragon sauce. A tender texture with fresh, herbaceous flavors.

Cherry tomato velouté accompanied by an eggplant stuffed with coriander and confit lemon flavors. Served with mushroom tempura and radicchio. A rich and fragrant vegetarian dish.

Selection of aged cheeses from Laiterie des Marches. Ideal to end the meal on a savory note.

Warm and airy soufflé flavored with Grand Marnier liqueur. Served with a decadent salted butter caramel.

Small almond cake infused with thyme with a slightly spicy apricot compote. Served with verbena cream and orange blossom ice cream.

Creamy chocolate and tonka bean mousse with a cherry coulis. Served with an original ricotta-olive oil sorbet and an almond tuile.

Moist semolina cake served with fresh Gariguette strawberries. Accompanied by basil sorbet and a lemon creamy for freshness.