Le Scossa

Assortment of artisanal cured meats and charcuterie (salami, dry ham, terrine). Salty and umami-rich flavors. Best shared as an appetizer with bread and pickles.

Soft-ripened cow's milk cheese with a bloomy rind, from the Dauphiné region. Very creamy, almost runny texture, with a mild and milky taste. Best enjoyed spread on bread.

Emulsified fish roe specialty. Creamy texture and pale pink color. Iodic and salty flavor, served with blinis or toast.

Superior quality Iberian ham from acorn-fed pigs. Dark red flesh marbled with fat, intense nutty flavor and melting texture. Best enjoyed in thin slices at room temperature.

Quality sardines preserved in oil, served with renowned artisanal butter. Rich flavor of oily fish and tender texture. Eaten on buttered toast.

Semi-cooked or terrine duck foie gras. Silky and melting texture, rich and buttery taste. Best enjoyed with brioche or country bread, sometimes accompanied by chutney.

Thick cut of veal, grilled or pan-fried. Tender and juicy meat with a delicate flavor. Served here with tarragon-flavored vegetables and a creamy cauliflower sauce.

White and firm-fleshed shellfish, pan-fried with garlic and parsley (Provençal style). Mild and slightly sweet flavor. Best enjoyed hot with your chosen side.

Fresh avocado served with a classic vinaigrette dressing (oil, vinegar, mustard). Creamy texture and mild vegetal taste enhanced by the acidic dressing.

Diced raw salmon and avocado, marinated, often with lemon and dill. Melting and fresh texture. Light and flavorful appetizer.

Creamy and smooth soup made from butternut squash. Mild, slightly sweet, and nutty flavor. Eaten hot with a spoon.

Fried spring rolls filled with chicken and vegetables. Crispy on the outside, tender on the inside. Usually served with a sweet and sour sauce and mint salad leaves.

Semi-cooked or terrine duck foie gras. Silky and melting texture, rich and buttery taste. Best enjoyed with brioche or country bread.

Large Burgundy snails cooked in their shells with parsley and garlic butter. Firm texture and intense herbaceous flavor. Eaten hot with a small fork.

Tubular pasta served with tomato sauce and fresh buffalo mozzarella. Simple and tasty vegetarian dish. The melting mozzarella contrasts with the tangy sauce.

Small ear-shaped pasta served with fragrant morel mushrooms and crisp asparagus. Rich and woody sauce.

Finely sliced high-quality tuna steak, sashimi grade. Raw and melting texture, delicate fish taste. Often served with soy sauce or a light seasoning.

Cod fillet (flaky white fish) prepared with Thai flavors (lemongrass, chili, galangal). Sour, spicy, and aromatic taste.

Shrimp quickly stir-fried in a wok with Thai spices and herbs. Sweet and savory flavor with a hint of spice. Firm and juicy texture.

Salmon fillet gently steamed to preserve its tenderness. Pure fatty fish taste, tender texture. Light and healthy dish.

Whole sole, floured and pan-fried in butter, served with lemon and parsley. Very fine and delicate white flesh that easily separates from the bones.

Beef burger with melted cheese and grilled bacon in a bun. Rich, savory, and satisfying. Usually served with fries.

Very thin, beaten chicken breast, grilled, marinated in lemon. Tender meat and refreshing tangy taste.

Raw minced beef, seasoned simply with quality olive oil. Melting texture and pure fresh meat taste. Eaten cold.

Tender beef fillet coated in a creamy crushed pepper sauce. The meat is lean and very tender, the sauce is pungent and rich.

High-quality milk-fed lamb chops. Pink flesh, very tender, and delicate flavor, less strong than adult lamb. Grilled or pan-fried.

Pan-fried slice of veal liver, served with a sauce or whole raspberries. The liver's iron-rich taste is balanced by the fruit's acidity and sweetness.

Grilled ground beef steak topped with a fried egg. The runny yolk serves as a natural sauce for the meat.

Marbled and juicy cut of beef, grilled to your desired doneness. Intense beef flavor and tender texture with a bit of fat.

Tender beef fillet prepared with a Thai influence, likely a spicy sauce or aromatic Asian herbs.

Thick veal chop served with a cream and morel mushroom sauce (fragrant wild mushrooms). Rich, elegant, and very flavorful dish.

Runny or well-cooked omelet filled with fruity Comté cheese. Served with a crisp green salad. A simple and comforting dish.

Creamy scrambled eggs flavored with black truffle. Intense mushroom and earthy taste, unctuous and luxurious texture.

Lamb shank confit through very long cooking (7 hours) until it is melt-in-your-mouth and can be eaten with a spoon. Served with melting white beans. A familial and convivial dish.

List of available side dishes for main courses. Includes potato options (mashed, fries, roasted), green vegetables, or rice.

Mixed salad with Asian flavors, often containing cabbage, chicken, sesame seeds, and a soy-based dressing. Fresh and crunchy.

Creamy burrata cheese served with fresh tomatoes and basil. A fresh and creamy Italian classic.

Romaine lettuce, croutons, parmesan, and creamy Caesar dressing, often with chicken. Flavorful and textured.

Creamy burrata accompanied by artichoke hearts, often marinated. A blend of soft textures and delicate flavors.

Selection of various French cheeses at different stages of aging. Ideal for discovering several regional varieties.

Very soft and creamy double-cream cheese. Best enjoyed with bread.

Large portion of rich and airy chocolate mousse, served in a bowl for sharing. Intense chocolate flavor.

Meringue-based dessert, crisp on the outside and soft on the inside, topped with whipped cream and fresh raspberries. Sweet and tangy.

Fresh raspberries simply served with a light lemon syrup. Light and fruity dessert.

Frozen dessert made from yogurt flavored with yuzu (Japanese citrus) accompanied by raspberries. Fresh, tangy, and creamy.

Individual chocolate cake with a warm molten center. Rich and decadent, often served with ice cream or cream.

Vanilla cream dessert topped with a layer of crunchy caramelized sugar. Contrast of hot/cold and crunchy/creamy textures.

Likely a gourmet coffee, served with a selection of small pastries or a signature dessert from the house.

Famous artisanal ice creams from the Berthillon house in Paris. Known for their intense and natural flavors.

Slice of sweet cake, often with fruit or lemon. Dense and moist texture.

Classic butter pastry in the shape of a crescent moon. Crispy and flaky.

Slice of fresh baguette served with butter. The typical French breakfast.

Square puff pastry filled with two dark chocolate bars.

Slice of sourdough bread from the famous Poilâne bakery, toasted and served with quality butter. Rustic and tangy taste.

Portion of artisanal fruit jam to accompany bread or pastries.

Warm waffle, crispy on the outside and soft on the inside, dusted with powdered sugar.

Omelet made with three organic eggs, filled with your choice of ham, cheese, or both.

Three eggs fried in a pan, whites cooked and yolks runny. Salted and peppered.

Eggs cooked in their shells (runny yolk). Served in an egg cup, to be eaten with soldiers (buttered breadsticks).

Cold-pressed fruit and spice juice. Invigorating and spicy blend thanks to ginger and turmeric.

Detoxifying green juice made from green vegetables and apple. Fresh and nutrient-rich.

Sweet and fragrant fruit juice with orange blossom. Delicate and floral flavor.

Freshly squeezed fruit juices made to order. Vitamins and natural taste guaranteed.

Caraïbos brand bottled fruit juices, known for the quality of its juices.

Smooth and fragrant fruit drink, a blend of fruit puree, water, and sugar.

Small, strong, concentrated black coffee, or its decaffeinated version.

Two shots of espresso in a single cup. For a more intense boost.

Espresso diluted with hot milk and a little milk foam.

Homemade hot chocolate, rich and creamy.

Espresso topped with a thick layer of hot milk foam, often sprinkled with cocoa.

Coffee or hot chocolate topped with a generous layer of whipped cream.

Steamed milk flavored with vanilla or sweetened with honey. A comforting, caffeine-free drink.

Calming or digestive herbal teas, served hot.

Delicate white tea flavored with rose petals. Floral and subtle flavor.

Greenish-blue Oolong tea with naturally creamy and buttery notes, reminiscent of milk.

High-quality Japanese green tea, herbaceous and fresh.

Rooibos infusion (South African plant) flavored with vanilla. Smooth and round on the palate.

Famous blend of black teas with the aromas of fruits and flowers from China and Tibet.

Black Darjeeling tea flavored with bergamot (citrus). A refined classic.

Full-bodied blend of black teas, perfect for breakfast. Malty and chocolatey notes.