Le Tournon

A French bistro classic: a hard-boiled egg served with creamy mayonnaise. Tender and creamy texture with a rich taste. Enjoy cold as a starter.

Small square pasta filled with cheese and parsley, a specialty of the Dauphiné region. Melts in the mouth and is delicate. Served hot, often with cream.

Crispy bites filled with melting goat cheese, drizzled with honey. Sweet and savory mix with a crunchy exterior texture. Perfect to start the meal.

Thin slices of marinated raw veal. Very tender and fresh texture. Served cold, usually seasoned with olive oil and lemon.

Burgundy snails served in their shells with garlic-parsley butter. Intense herbaceous and garlicky flavor. Eat hot using the small picks provided.

Anise-flavored alcoholic beverage, like Pastis or Ricard. Licorice-like and refreshing taste. Drink diluted with cold water.

Traditional French cocktail made with Aligoté white wine and cassis cream. Sweet and fruity. A very popular aperitif.

Aperitif based on Bordeaux wine and fruit liqueurs. Citrus notes and slightly sweet. Served very chilled.

Vibrant orange Italian cocktail based on Prosecco, Aperol, and sparkling water. Bitter-sweet and sparkling taste. Served with ice cubes and an orange slice.

Classic cocktail based on Campari, red vermouth, and sparkling water. Bitter and herbaceous flavor. Served on ice.