Le Relais Plaza

Traditional style foie gras terrine, accompanied by a Port wine jelly for a sweet and savory touch. Melting and rich texture. Enjoy with toasted or brioche bread.

A rustic country terrine according to a family recipe dating back to 1951. Made of seasoned minced meats, served cold. A bistro cuisine classic.

A luxurious version of the classic egg mayonnaise, topped with caviar. Hard-boiled eggs are coated with a creamy homemade mayonnaise.

Thin strips of breaded and fried whiting fillets. Crispy and golden, served with a tartar sauce with herbs and capers. Easy to eat, sometimes with fingers.

Artichoke heart prepared and served with a mimosa garnish (hard-boiled egg finely chopped with herbs). A fresh and vegetable starter.

Velvety emerald green soup made from watercress, offering a slightly peppery flavor. Served with small ravioli stuffed with fresh goat cheese.

Seasonal white asparagus, tender and delicate, served with a tangy vinaigrette sauce and sorrel for a zesty touch.

Iconic French specialty. The tender and delicate flesh of frog legs is sautéed in brown butter (butter cooked until golden brown) with watercress.

Langoustines prepared in two ways: cold with mayonnaise and hot in Thermidor sauce (creamy, gratinated sauce, often with mustard and cognac). Sweet flavor and firm flesh.

Thin slices of raw marinated sea bass, accompanied by quality tomatoes and rhubarb. A very fresh dish playing on acidity and sweetness.

Sea bream fillets baked gratin style, a historic recipe from the house. Likely served with a creamy sauce and gratinated for a golden texture.

Pan-seared cod loin served with a Grenobloise sauce (brown butter, capers, lemon, croutons). Accompanied by green asparagus and Perche lettuce.

Poached smoked haddock served with cooked vegetables and an aioli sauce (garlic and olive oil emulsion). Characteristic smoky flavor.

Rich savory tart filled with a mixture of eggs and fruity Beaufort d'Alpage cheese. Served with a mesclun salad.

Raw beef meat, minced and seasoned to your taste directly at the table. Served with Pont Neuf potatoes (large crispy rectangular fries).

Thick and juicy pork chop, served with a charcutière sauce (white wine, onions, mustard, gherkins) and baked potatoes.

Veal sweetbreads (delicate offal) sautéed to be crispy on the outside and melting on the inside. Accompanied by girolle mushrooms and small potatoes.

Noble cut of beef served with or in a brioche, enhanced with foie gras. Accompanied by a creamy gratin dauphinois.

Khorasan ancient wheat flour pasta dish prepared with lobster. Rich crustacean sauce.

Golden roasted whole chicken, served for two people. Accompanied by creamy mashed potatoes. A convivial and family-style dish.

Whole sea bass cooked in a crust (pastry or salt) to preserve its moisture and aromas. Served for two with Choron sauce (tomato-based béarnaise) and green vegetables.

Selection of aged cheeses served on a plate. Ideal to finish the meal before dessert.

Floating island prepared à la minute, to share. Light poached meringue served on vanilla crème anglaise with caramel.

Tart combining the sweetness of chestnut cream and meringue (Mont-Blanc) with the tartness of blackcurrant. Portion for two.

Classic pastry made of elongated choux pastry, filled with chocolate cream and topped with chocolate icing.

Vegan ice cream cup combining fresh lemon flavors and coconut sweetness.

Crêpes served hot in a sauce of butter, caramelized sugar, orange juice, and Grand Marnier liqueur, often flambéed.

Creamy dessert with a rich caramel flavor.

Poached pear in syrup served with hot chocolate sauce and vanilla ice cream.