Le Repaire de Cartouche

A rich and fragrant soup made with various fish, enhanced with an original hint of whisky. Velvety texture and iodized taste. Enjoy piping hot to start your meal.

A traditional pork terrine where meat pieces are set in a parsley-infused jelly. Rustic and herbaceous taste. Served cold, usually with country bread and gherkins.

Fresh sardine fillets marinated for a melting texture, served with a light vegetable couscous. Fresh and tangy. A light starter to whet the appetite.

Artisanal poultry pâté with tamarind for an exotic tangy note. Dense and meaty texture. Spreads well on toast.

An adventurous game terrine combining the pronounced taste of hare with the subtle bitterness of cocoa. Rich and deep flavor. A gastronomic experience for game lovers.

Semi-cooked duck foie gras served with slices of hot, crusty bread. Creamy texture and delicate taste. An essential French classic.

Thin slices of lightly seared beef, served with chickpea purée and fresh mushrooms. Combination of tender and crunchy textures with a spicy note. Fresh dish with Japanese inspiration.

Pâté en croûte containing a meat filling and a foie gras center, all encased in golden pastry. Flavorful and complex. Eaten cold in slices.

Wild mushrooms sautéed in a pan, often with garlic and parsley. Firm texture and intense forest floor flavor. A simple and authentic seasonal delight.

A creamy velouté of green or white asparagus enriched with melting foie gras pieces. Smooth and refined. Enjoy hot.

Fresh sardines prepared raw with a melting eggplant purée flavored with Maghreb spices. Fresh and aromatic. A starter with Mediterranean accents.

Monkfish liver pressed into a terrine, seasoned with a mild Asian vinegar. Creamy texture reminiscent of seafood foie gras. Delicate and iodized flavor.

Large mushroom stuffed with snails and garlic-parsley butter. Rich and flavorful. Served hot, it's a gourmet twist on Burgundy snails.

Homemade poultry pâté enhanced by the citrus and pepper notes of Timut berries. Fresh and fragrant. A fine charcuterie served with bread.

Tender, thick white asparagus, served warm or cold with a truffle-scented vinaigrette. Refined and delicate. A noble seasonal product.

Small mushrooms quickly sautéed with chives (green onion) to retain their crunch. Woody and vegetal taste. A simple starter highlighting the product.

Terrine prepared with lamb sweetbreads (delicate offal) and a garlic-parsley seasoning. Fine texture and subtle taste. A refined charcuterie specialty.

Half dozen plump, premium oysters. Iodized flavor and firm texture. Served fresh on ice, usually with lemon or vinegar.

Thick slice of firm-fleshed fish grilled, served with a fresh, coarsely chopped tomato sauce. Mild marine flavor similar to tuna. Light and sunny main course.

White fish fillet gently steamed to preserve its tenderness, served with simmered lentils. Comforting surf-and-turf dish. Tender and melting texture.

Pan-seared golden scallops, served with a purée or pieces of pumpkin with cheese. Sweet and nutty flavor. A delicate autumnal combination.

Roasted luxury crustacean tail, served with a surprising strawberry preparation. Bold sweet and savory mix. Firm and delicate flesh.

Eggs baked in a ramekin with sorrel-infused cream, served with fries. Creamy and rich. A simple dish elevated by a flavorful sauce.

Tender veal piece pan-seared, served with fresh spinach lightly sautéed. Delicate and juicy white meat. A balanced classic.

Wild duck served two ways: roasted breast and confit or stuffed leg, accompanied by cherries and white beans. Pronounced game flavor. Rich and indulgent dish.

Gratin made of a layer of shredded and simmered hare meat, topped with potato and mushroom purée. Very flavorful and hearty winter dish.

Very tender beef from the Aubrac breed, served with a spicy pepper sauce and fries. Flavorful red meat. A staple of gourmet bistros.

Iconic French game dish: hare slowly simmered in a rich sauce of red wine, foie gras, and truffle. Melting texture, almost spoon-tender. Very powerful flavor.

Whipped salt cod purée emulsified with oil and milk, gratinated in the oven and topped with crispy onions. Creamy and salty. Served with a green salad for freshness.

Grilled red tuna fillet, served with white beans and a wild garlic green sauce. Meaty texture similar to meat. Provençal flavors.

Pulled beef gratin topped with purée, enhanced with chestnuts for a sweet and woody note. Comforting dish served with salad.

Veal offal cooked whole in its own fat to preserve its juiciness. Firm texture and pronounced flavor. Appreciated by offal lovers.

Bottom part of the lamb leg slow-cooked until confit, served with Breton white beans. Very tender meat that falls off the bone. Rustic and generous dish.

Large goose egg cooked with a creamy wild mushroom (morel) sauce. Rich and creamy with a distinct woody taste. A luxurious starter or main course.

Pan-seared veal chop deglazed with cider for a slightly fruity sauce, served with spinach. Tender and pink meat. Subtle sweet and savory combination.

Prime cut of Norman beef, simply pan-seared. Tender and flavorful. Usually served rare to appreciate the quality of the meat.

Tender part of the lamb leg roasted in the oven, served with confit garlic cloves and beans. Convivial dish to share. Delicate flavor of Pyrenean lamb.

Selection of aged cheeses of the day. Variety of textures and milks (cow, goat, sheep). Usually enjoyed with bread before the sweet dessert.

Creamy vanilla-flavored dessert cream, served with small, soft traditional cakes. Sweet and nostalgic. Smooth and melting texture.

Chocolate dessert or pastry. Rich and indulgent. Ideal for cocoa lovers.

Fresh fruit dessert served in a sparkling rosé juice or wine (Bugey-Cerdon). Very fresh and light. Perfect to finish a hearty meal.

Crispy meringue outside, soft inside, filled with whipped cream and fresh fruit. Sweet and tangy play of textures. Visually elegant.

Cake with a leavened dough soaked in an apricot kernel-infused alcoholic syrup, served with fruit. Moist and fragrant. Traditional adult dessert.

Warm figs baked in the oven with a chocolate preparation with lemony notes of lemon balm. Melting and aromatic. Order in advance.

Crumbly biscuit filled with dried fruits (walnuts, almonds, raisins), served with a scoop of ice cream. Crunchy and refreshing. Order in advance.

Hot and airy dessert flavored with Chartreuse herbal liqueur. Rises during cooking and must be eaten immediately. Mousse-like texture and unique herbaceous taste.

Dessert combining the crunch of almond caramel (praline) with the tangy freshness of clementines. Sweet-acid balance.

Creamy vanilla custard served with a small almond cake (financier). Classic and elegant sweetness.

Rice slowly cooked in sweetened, vanilla-infused milk, very creamy, served with fruit jam. Comforting childhood dessert. Eaten cold or warm.

Very rich chocolate dessert, dense and melting like a giant truffle, flavored with rum. For dark chocolate purists.

Pure butter biscuit topped with fragrant French strawberries. Simple and highlighting the fruit. Crunchy and juicy texture.

Classic layered cake: Joconde sponge, coffee buttercream, chocolate ganache. Intense coffee and chocolate flavors. Moist and melting texture.

Fruit baked under a layer of crumbled shortcrust pastry. The tartness of rhubarb blends with the sweetness of strawberry. Served warm. Order in advance.

Very thin tart with caramelized apple slices baked on a crispy puff pastry. Light and golden. Order in advance.