Le Saint Marcel

Braised endives wrapped in a slice of ham, topped with béchamel sauce and gratinated with cheese. A traditional, comforting, and melting winter dish. · The slightly bitter taste of the endive is softened by the creamy sauce.

Pan-seared Black Angus beef flank steak, served with a confit shallot sauce. A red meat with long fibers, very tender and flavorful. · Generally cooked rare or medium to preserve its juiciness.

A mountain burger made with organic ground beef, melted Reblochon cheese, and a potato pancake (rösti) instead of or in addition to the bun. Rich and hearty. · Reblochon cheese provides a creamy texture and a distinct flavor.

Savory buckwheat crêpe filled with Nordic fish, typically smoked salmon, and often served with crème fraîche. The batter is crispy and the center is soft. · A classic marriage of marine flavors and buckwheat.

Savory buckwheat crêpe filled with ingredients from the Auvergne region, often cured ham and blue cheese (Bleu d'Auvergne). · A rustic galette with pronounced cheesy flavors.

Marinated and grilled beef pieces on a skewer, flavored with tarragon. Served with rice cooked in broth with onions. · Tarragon adds a fresh anise note that pairs well with grilled meat.

Fillet of fine, flaky white fish, topped with melted butter and shallot sauce. Served with pan-fried vegetables and potatoes. · A light and delicate dish, highlighting the freshness of the fish.

Sweet crêpe filled with a creamy salted butter caramel sauce. A Breton classic, rich and indulgent. · A hint of salt enhances the sweetness of the caramel.

Classic crêpe simply sprinkled with sugar. The heat of the crêpe slightly melts the sugar for a crispy texture. · Simple and light.

Crêpe drizzled with honey. Sweet and fragrant, ideal for lovers of natural flavors. · Honey adds a floral sweetness to the warm batter.

Crêpe filled with fruit jam (strawberry, apricot, or other depending on availability). · Fruity and sweet.

Crêpe topped with melted chocolate sauce. A comforting dessert for cocoa lovers. · Rich and melting.

Crêpe spread with hazelnut and cocoa spread. Very popular, sweet, and creamy.

Crêpe filled with sweetened and vanilla-flavored chestnut cream. A sweet and slightly grainy autumn flavor. · Highly appreciated in France.

Indulgent crêpe filled with banana slices and chocolate sauce, topped with whipped cream (Chantilly). · A very hearty dessert combining fruit, chocolate, and creaminess.

Crêpe flavored with Grand Marnier orange liqueur, often flambéed when served. · Slightly bitter and alcoholic orange flavor, warm and spectacular.