Le Savio

A complete menu including a main course and a dessert of the day. Offers a selection of the chef's daily recipes. A balanced and varied meal.

A classic composed salad based on romaine lettuce and grilled chicken. Garnished with parmesan, croutons, and bacon for crunch. A rich and flavorful dish.

A fresh salad with Italian flavors with mozzarella and roasted ham. Basil and cherry tomatoes add a sunny touch. Light and fragrant.

A pasta salad (linguine) topped with chicken and marinated vegetables like artichokes. Sun-dried tomatoes and parmesan enhance the Mediterranean flavor. Hearty and delicious.

The famous Nice salad composed of tuna, anchovies, hard-boiled eggs, and raw or cooked vegetables. A complete and colorful mix. Fresh and rich in southern flavors.

An original salad combining shrimp with citrus fruits (grapefruit). Cilantro and avocado add an exotic and fresh note. Crunchy and juicy texture.

A pastry made of crispy dough and fresh raspberries. Offers a balance between the fruit's tartness and the dough's sweetness. Served cold.

Seasonal fruit tart on a shortcrust or brisée pastry base. The fruits are baked, caramelizing slightly. A classic and fruity dessert.

Tart filled with a tangy lemon cream and topped with a soft, golden meringue. Perfect contrast between the zesty lemon and the sweet meringue. Creamy and airy texture.

Apple specialty with a creamy egg and cream filling. Often flavored with a touch of Calvados. Moist and comforting.

Italian dessert made with mascarpone, coffee-soaked biscuits, and cocoa. Creamy and rich texture. Served chilled.

A dessert cream flavored with vanilla accompanied by seasonal fruits. Creamy sweetness enhanced by the freshness of the fruits.

Mix of fresh seasonal fruit pieces. Naturally sweet, juicy, and refreshing. Ideal for ending the meal on a light note.

Elongated choux pastry filled with pastry cream and glazed on top. Soft texture with a creamy center.

A dessert composed of layers of fruit compote, fresh fromage blanc, and crispy crumble bits. Mix of creamy and crunchy textures.

Thin slices of marinated raw beef, served cold. Garnished with parmesan and olive oil. A light and refined dish.

Raw beef, minced and seasoned with fresh herbs. Tender texture and savory taste. Served chilled.

250g grilled beef cut. The ribeye is marbled and juicy, the sirloin is tender and lean. Served hot with a side.

Short and strong black coffee, rich in aromas. Served hot in a small cup. A classic for energy.

Large latte with creamy milk foam. Sweet and comforting, ideal for breakfast.

Espresso topped with a thick milk foam, often sprinkled with cocoa. Balance between strong coffee and milk sweetness.

Hot cocoa and milk drink. Sweet, creamy, and warming.

Freshly squeezed orange juice. Natural, vitamin-rich, and tangy. Served chilled.

Classic French pastries with butter or toast. Crispy and golden, perfect to accompany coffee.

Beaten eggs cooked in a pan, served with a green salad. Soft texture. Choice of topping available (ham, cheese, herbs).

Mixed eggs gently cooked for a creamy and tender texture. A warm and savory dish, a breakfast classic.