Le Toucan

Small square pasta stuffed with cheese and parsley, typical of the Dauphiné region. Served here with a rich and flavorful truffle sauce. A melting and tasty dish.

Fresh Italian pasta filata cheese with a creamy center. Served simply with tomatoes and basil for freshness. A creamy and light starter.

Raw salmon cut into small cubes and marinated with dill. Fresh and aromatic, served cold. Ideal for a light start to the meal.

Oven-roasted asparagus served with a fruity citrus and dried apricot vinaigrette. An original sweet and savory vegetable combination.

A starter that changes daily according to the chef's inspiration and market produce. Ask your server for more details.

Oven-baked salmon fillet, served with vegetables and rice. Served with a lemon-white butter sauce that adds creaminess and acidity.

Raw minced and seasoned beef. Available in classic (capers, onions, condiments) or Thai (Asian spices, cilantro) versions. Served fresh with fries.

A generous, marbled piece of beef, grilled to your liking. Accompanied by a zesty pepper sauce and small garlic sautéed potatoes.

Large tubular pasta served with a creamy sauce flavored with truffle. Topped with parmesan cheese shavings. A rich and comforting pasta dish.

Breaded and fried fish fillet, crispy on the outside and tender on the inside. Traditionally served with fries and a creamy tartar sauce.

Grilled cheese and ham sandwich, revisited with truffle. Served with fries. A luxurious version of the bistro classic.

Short-grain rice cooked slowly in broth until creamy. Enhanced with seasonal vegetables for a textural contrast.

Grilled fatty duck breast, usually served pink. Accompanied by a smooth sweet potato puree and a sweet and savory honey sauce.

The chef's special dish for today. A homemade seasonal recipe.

Classic burger with ground beef patty and melted cheese in a brioche bun. Served with homemade fries.

Chicken burger with fresh avocado. A lighter alternative to beef, served with fries.

Complete Hawaiian-inspired bowl with rice, marinated raw fish, and plenty of fresh vegetables. A healthy, colorful, and balanced dish.

Large mixed salad with lettuce, crispy breaded chicken, and parmesan. Dressed with the famous creamy Caesar dressing.

A very hearty salad (Cobb style) with chicken, bacon, egg, avocado, and cheese. Rich in protein and flavor.

Individual chocolate cake with a warm molten center. Served with vanilla custard sauce to balance the chocolate.

Rich vanilla custard dessert covered with a layer of crunchy caramelized sugar. A French classic.

Slice of brioche dipped in a mixture of egg and milk then pan-fried in butter. Served warm with caramel and ice cream. Very indulgent.

Mixture of fresh seasonal fruits cut into pieces. Accompanied by a scoop of vanilla ice cream for extra freshness.

The special dessert prepared by the chef today.

A coffee or tea served with a selection of several miniature desserts. Perfect for tasting everything.

Lunch menu allowing you to choose two dishes from the daily specials: either a starter and a main course, or a main course and a dessert.

Complete lunch menu including a starter, a main course, and a dessert chosen from the daily specials.