Le Pouilly-Reuilly

A rustic salad made with warm lentils, enhanced with bacon bits and topped with a soft-boiled egg with a runny yolk. A flavorful and comforting mix of textures. Mix before eating to bind the ingredients.

A smooth and creamy soup made with blended mushrooms. It is served with crispy bacon bits, adding a salty and crunchy note. An ideal hot dish to start the meal.

A fresh salad combining the crunch and slight bitterness of endives with the sharpness of blue cheese and the woody taste of walnuts. A balanced and light classic.

A smooth slice of foie gras terrine, served cold. It is accompanied by a sweet and savory onion and pear chutney to balance the richness of the foie gras. To be enjoyed with toast.

Delicately cooked sea bass fillet (a white, fine-textured fish). It is coated in a light sauce (fish stock) infused with lemon balm, an herb with citrus notes. A refined and light dish.

The best part of the chicken (the breast with skin), tender and juicy. Served with a meat jus flavored with porcini mushrooms, wild mushrooms with a strong taste. Quality poultry with forest flavors.

A slow-cooked wild boar dish, coated in a rich and original cocoa and black cherry sauce. The sweetness of the fruit and the bitterness of the cocoa complement the strong flavor of the game. Served with tender, glazed baby vegetables.

A prized noble cut (veal thymus) known for its melt-in-your-mouth, creamy texture. Usually pan-seared to be golden and crispy on the outside. A delicate dish with a subtle flavor.

A traditional French dish made of poached veal head pieces, with a gelatinous and melt-in-your-mouth texture. Served with gribiche sauce (mayonnaise with capers, gherkins, hard-boiled eggs, and herbs). For lovers of authentic dishes.

A beautiful cut of beef selected by the chef for its tenderness. Grilled or pan-fried according to your preferred cooking method. A flavorful and juicy red meat.

An impressive cut of beef with the bone, from the renowned Norman breed known for its quality. The meat is marbled and very flavorful. Ideal for hearty appetites.

An assortment of fresh seasonal vegetables, gently cooked and served in a small dish (cassolette). A vegetarian option highlighting local produce. Healthy and flavorful.

A menu specially designed for children. They can choose between a crispy cordon bleu or a tender minced steak. Simple and popular flavors.

A selection of various aged cheeses. Allows you to finish the meal with a savory and milky note before or instead of a sweet dessert. Enjoy with bread.

Small choux buns filled with a creamy chestnut filling, accompanied by pieces of clementines. The combination of the sweetness of chestnut and the acidity of the citrus.

A moist cake made with yeast dough, generously soaked in a rum syrup. A classic dessert, very fragrant and moist. Often served with whipped cream.

A construction of thin layers of crispy puff pastry and vanilla pastry cream. Assembled at the last minute to ensure textural contrast. A signature dessert of the house.

A light and airy dark chocolate mousse. It is sprinkled with caramelized hazelnuts, adding crunch. A rich cocoa dessert for chocolate lovers.

A frozen, alcoholic dessert consisting of lime sorbet drizzled with vodka. Very refreshing and a good digestif at the end of the meal.

Raspberry sorbet served with "griottines" (small cherries macerated in alcohol). A fruity, tart, and slightly intoxicating mix.

An espresso coffee served with an assortment of petit fours (small desserts). Perfect for tasting several sweets without choosing a large dessert.