Le Saint Laurent

Traditional onion soup, served gratinated with melted cheese and croutons. A warm and comforting dish with rich and savory flavors. · Eaten with a spoon, mixing the cheese and bread with the broth.

A great French bistro classic: hard-boiled eggs served with creamy homemade mayonnaise and warm potatoes. Simple but delicious. · Creamy texture of mayonnaise contrasting with tender eggs and potatoes.

Slices of smoked salmon served with crispy toasted bread. Delicate smoky and salty flavor. · Often eaten with a little butter or lemon on the toast.

Semi-cooked duck foie gras, a luxurious French specialty with a melt-in-your-mouth texture and rich, buttery taste. Accompanied by fig chutney for a sweet and savory touch. · To be delicately spread on toast.

Herring fillets marinated in oil, served with warm potatoes. Pronounced flavor and tender texture. · A traditional and rustic bistro dish.

Rustic pork pâté seasoned with herbs and spices. Coarse texture and savory taste. · Served with bread and pickles.

Burgundy snails cooked in their shells with parsley and garlic butter. Very fragrant herb and garlic flavor. · Use the tongs and small fork provided to extract the snail, and dip the butter with bread.

Thick grilled or pan-seared salmon fillet, served with tagliatelle pasta. Tender and flavorful flesh. · A balanced and flavorful main course.

Whole or fillet sea bream, a fish with fine and delicate white flesh. Served with aromatic basmati rice. · Light and refined flavor.

Seared red tuna steak, accompanied by ratatouille (Provençal stewed vegetable mix) and rice. The tuna is meaty, resembling steak texture. · Generally served medium-rare.

Whole sole fried in butter with lemon and parsley. Very fine and delicate white flesh that easily separates from the bones. · A great French classic, served with steamed potatoes and carrots.

Large shrimp sautéed and flambéed with anise liqueur (Pastis type). Sweet and slightly spicy flavor. · Served with basmati rice.

A large grilled beef steak (ribeye), juicy and marbled. Served with a choice of potatoes. · Ideal for red meat lovers.

Duck leg slow-cooked in its own fat until very tender, then roasted to make the skin crispy. · Rich flavor and melt-in-your-mouth texture, accompanied by sautéed potatoes.

Thick and tender veal chop, served with a mushroom sauce (fragrant wild mushrooms). Accompanied by pasta. · A delicate white meat enhanced by the woody flavor of mushrooms.

Braised veal shank stew in white wine and tomato, tender and gelatinous. Served with bone marrow and pasta. · A dish rich in flavor, originating from Italy but very popular in France.

Traditional beef stew slow-cooked in red wine with vegetables. The meat is tender and the sauce is creamy. · Served with steamed potatoes and carrots.

Fish with fine and stringy white flesh, served with a butter and caper sauce that adds acidity. Accompanied by homemade mashed potatoes. · The flesh easily separates from the cartilage.

Lean and tender beef steak, topped with a creamy pepper sauce. Served with homemade fries. · A traditional brasserie dish for meat lovers.

A lunch formula including a dish of the day and a dessert of your choice from the menu. · Excellent value for money for a complete meal.

Cream puffs or vanilla ice cream puffs, generously topped with hot chocolate sauce. A gourmet and classic dessert. · Perfect combination of hot and cold, and textures.

Caramelized apple tart baked upside down, with the pastry on top. Served warm, often with crème fraîche. · Rich caramel and melting apple flavor.

Light and airy dark chocolate mousse. Creamy texture and intense cocoa flavor. · A simple and timeless dessert.

Creamy vanilla dessert, covered with a thin layer of sugar caramelized with a blowtorch. · Crispy on top and creamy inside.

Special dessert of the day, prepared according to the chef's inspiration and seasonal products.