Le Rescapé

Farm-fresh hard-boiled eggs served with a creamy mayonnaise flavored with black truffle. A classic French appetizer revisited with a luxurious, earthy touch.

A traditional soup made with caramelized onions and rich beef broth. It is served hot, topped with toast and a thick layer of melted, gratinated cheeses.

Roasted bone marrow served directly in the bone. The texture is very fatty and melting, similar to butter, to be spread on toast with confit garlic.

Land snails cooked in their shells with garlic parsley butter. They have a tender, slightly chewy texture with a strong herbaceous and garlicky flavor.

A small creamy cheese roasted in the oven until hot and runny. Served with sweet honey and crunchy muesli for a contrast of textures.

A dish combining two salmon preparations: smoked and marinated (gravlax). Accompanied by a horseradish cream that adds a zesty and fresh note.

A generous grilled beef cut (300g), tender and marbled. Served with a creamy pepper sauce flambéed with cognac and roasted potatoes.

Roasted duck fillet with crispy skin and juicy pink meat. Accompanied by sweet spiced pears for a refined sweet and savory blend.

Premium quality chicken breast with a crispy herb and almond crust. Served with a creamy mushroom risotto.

Tuna slices quickly seared on the outside and raw inside, coated in sesame seeds. Melting texture and delicate flavor, served with cooked vegetables.

A traditional, thick, and juicy French pork sausage. Served with creamy mashed potatoes and gently caramelized onions.

A rich and comforting dish from the Alps made with potatoes, bacon lardons, and onions gratinated with whole Reblochon cheese. Served hot and melting with a salad.

Raw beef cut by hand and seasoned with condiments (capers, onions, sauce). Served cold with a warm, creamy potato gratin.

An individual chocolate cake baked on the outside with a warm, liquid center. Rich and intense in chocolate, served with whipped cream.

A creamy layered dessert with mascarpone and biscuits. This version includes seasonal fruits for a touch of fruity freshness.

Small choux pastries filled with cream, covered with a warm, rich chocolate sauce. A decadent dessert playing on textures and temperatures.

A light and airy dessert made with intense dark chocolate. Mousse-like texture that melts delicately in the mouth.

A creamy vanilla custard dessert topped with a thin layer of hardened caramelized sugar. Crack the sugar crust to reach the smooth custard.

A selection of quality French cheeses. Served at room temperature to appreciate their complex flavors, usually with bread.

Long, flat pasta served with pieces of fresh cooked salmon. Accompanied by a fragrant dill sauce for a fresh, herbaceous flavor.

A green salad topped with slices of toast with warm, melting goat cheese. Served with salty cured ham to balance the sweetness of the honey.

Small pasta balls (gnocchi) pan-fried to be crispy on the outside and soft on the inside. Mixed with various vegetables and tomatoes.

A classic French hot sandwich with ham and cheese. The bread is golden and crispy, topped with melted, gratinated cheese.