Le Récamier

Fresh medium-sized oysters (n°3), known for their fine flesh and balanced iodized taste. Slippery and tender texture. Eaten raw, often with a drizzle of lemon juice or shallot vinegar.

Fresh medium-sized oysters (n°3), known for their fine flesh and balanced iodized taste. Slippery and tender texture. Eaten raw, often with a drizzle of lemon juice or shallot vinegar.

Fresh medium-sized oysters (n°3), known for their fine flesh and balanced iodized taste. Slippery and tender texture. Eaten raw, often with a drizzle of lemon juice or shallot vinegar.

Thin slices of smoked salmon served with a blini (small thick Russian pancake). The salmon has a melting texture and a smoky, salty taste. Usually eaten by placing the salmon on the warm blini.

Small sardines preserved in olive oil, served as a starter to share. Tender and flavorful flesh. Eaten with bread and butter.

Duck or goose foie gras prepared as a terrine, gently cooked to preserve its creaminess. Rich, buttery, and melting texture. Enjoyed on toast or brioche.

Burgundian specialty made of pork ham pieces set in a parsley and garlic flavored jelly. Firm and fresh texture. Eaten cold as an appetizer.

Rustic pâté made from poultry livers, served with a sweet and savory red onion condiment. Pronounced flavor and spreadable texture. Ideal with country bread.

Small square pasta stuffed with cheese and herbs, served in a creamy butter sauce with vegetables. Melting and delicate texture. Eaten hot.

Pureed roasted eggplant mixed with olive oil and aromatics. Creamy texture and smoky flavor. Enjoyed chilled, often spread on bread.

Soup prepared according to available seasonal ingredients. Hot and comforting dish. Ask your server for today's composition.

White fish delicately steamed to preserve its tenderness, served with vegetables. Light and refined taste. Healthy and balanced dish.

Minced and seasoned beef, served raw (traditional) or pan-seared (medium-rare) as you choose, with mushrooms. Tender texture. Pairs well with fries or salad.

Very tender pan-seared beef fillet, coated in a creamy, peppery sauce. Served with sautéed potatoes. Rich and flavorful dish.

Grilled veal offal on a hot plate, served with a whole grain mustard sauce. Firm and distinctive taste. Served with potatoes.

Traditional French sausage made from pork tripe, certified for its quality (AAAAA). Very strong taste and unique texture. Served grilled with potatoes.

Beaten eggs cooked in a pan, kept runny inside. Filled with fresh herbs or melted cheese. Simple and classic bistro dish.

Luxurious burger where meat is replaced or accompanied by lobster and crab meat. Delicate marine flavors between two soft buns.

Revisited burger topped with smoked salmon, creamy avocado, and a runny yolk poached egg. Rich and smooth texture blend.

Gourmet burger topped with a slice of pan-seared foie gras. Rich combination of beef and melting foie gras. Intense and decadent flavor.

Classic grilled ground beef and melted cheese sandwich in a round bun. Served hot, usually with fries.

Choice of additional side. Sautéed potatoes, green beans, or vegetables of the day. Individual portion.

Airy baked dish, mixing fresh and smoked salmon. Served with a tangy lemon and dill sauce. Moussy and light texture.

Savory soufflé incorporating snails prepared with garlic and parsley. Typical Burgundian cuisine flavor in a light texture.

The classic savory soufflé, rich in cheese (often Comté or Emmental). Golden and puffed when it comes out of the oven, with a melting center.

Goat cheese soufflé flavored with thyme, served with black cherry jam for a typical Basque Country sweet and savory pairing.

Savory soufflé with a tangy mustard seed sauce. A tribute to traditional French cuisine.

Vegetarian and gluten-free option, rich in green vegetables. Served with a tangy tomato coulis. Light and healthy.

Soufflé with forest flavors, incorporating mushrooms. Served with a creamy sauce. Earthy aromas and airy texture.

Elegant composed salad with thinly sliced raw mushrooms, fresh spinach, and green beans, dressed with fragrant truffle oil.

Crispy salad made with lettuce hearts (romaine) and parmesan shavings. Fresh and simple.

Light accompaniment of salad leaves dressed with vinaigrette. Ideal for refreshing the palate.

Selection of aged cheeses selected by a renowned cheesemonger. Served with bread. Perfect to finish the meal before dessert.

Airy dessert with intense dark chocolate flavor. Crispy crust and a warm, gooey center. To be enjoyed quickly.

Pistachio-flavored soufflé with a molten chocolate center. Gluten-free. A blend of sweet and indulgent flavors.

Classic French dessert, this soufflé is flavored with Grand Marnier orange liqueur. Subtle citrus and alcohol notes.

Light and tangy lemon soufflé, served with a scoop of red berry sorbet for a refreshing hot-cold contrast.

Delicate soufflé flavored with real Madagascar vanilla. Served with a red berry sauce for acidity.

Soufflé containing candied fruits macerated in alcohol (often Kirsch or Grand Marnier). Traditional and refined dessert.

Indulgent salted butter caramel soufflé. Perfect balance between sweetness and a hint of salt. Creamy texture.

Fresh dessert made of orange segments marinated in a light syrup with spices (cinnamon, star anise, etc.). Light and fragrant.

Creamy vanilla dessert cream with raspberries, covered with a thin layer of crunchy caramelized sugar.

Artisanal ice cream cup. Choose your flavors from the selection. Fresh and creamy.

Cup of fruity sorbets without dairy products. Refreshing and light.

Large bottle of still French mineral water.

Large bottle of Italian sparkling mineral water.

Large bottle of natural sparkling water with fine bubbles.

Half bottle of still French mineral water.

Half bottle of Italian sparkling mineral water.

Half bottle of natural sparkling water with fine bubbles.

Small bottle of very fizzy sparkling water.

Bottled fruit juices. Several flavors available.

Freshly squeezed juices for maximum vitamins and freshness.

Classic American cola soda, sugar-free or cherry version.

Selection of sodas: lime-lemonade, exotic fruit drink, or iced tea.

Orange soda or bitter tonic water.

Traditional French artisanal lemonade, sparkling and lightly sweetened.

Refreshing cocktail based on elderflower liqueur, prosecco, and sparkling water.

English summer cocktail based on gin liqueur, fresh fruit, and lemonade.

Variation of the Negroni using whisky instead of gin. Rich and bitter.

Classic cocktail with whisky, sugar, and bitters.

Bitter Italian aperitif made with gin, red vermouth, and Campari.

Elegant French cocktail based on cassis cream and champagne.

Traditional aperitif mixing white wine and cassis cream (Kir) or red wine and cassis cream (Cardinal).

Premium Polish rye vodka.

Premium tequila.

Organic gin with botanical aromas.

Selection of vermouths and bitters for aperitif.

Classic French aperitifs: gentian, anise, or flavored wine.

Sweet fortified wines, perfect to start the meal.

Classic French lager blonde beer, light and refreshing.

Artisanal white beer from Paris, with notes of citrus and spices.

Belgian abbey beer, round and malty.

IPA or Abbey style draft beer.

Alcohol-free version of the famous blonde beer.

Organic dry and fruity brut apple cider.

Alcohol-free artisanal sparkling apple or pear juice.

Premium Italian espresso.

Decaffeinated coffee.

Cup of hot milk, plain.

Double shot of espresso.

Selection of hot teas or herbal teas.