Le Triomphe

Tuna preparation, often mixed with mayonnaise or cocktail sauce, served cold in a shell. Creamy texture and oceanic taste.

Thin slices of smoked salmon, usually served with toast, butter, and lemon. Rich, smoky flavor, melting texture.

Assortment of seasonal vegetables (zucchini, peppers, eggplant) cooked on the grill. Slightly caramelized flavor and tender texture.

Duck foie gras prepared by the chef, served with a sweet and sour green tomato jam. A rich, smooth, and refined combination.

Assortment of grated or cut raw vegetables (carrots, celery, beets, tomatoes), seasoned with vinaigrette. Fresh and crunchy.

Assorted platter of cold meats such as sausage, cured ham, and pâté. Ideal for sharing at the start of a meal.

Gourmet Southwestern salad with tender poultry gizzards and pieces of foie gras. Rich in flavors and textures.

Goat cheese wrapped in thin pastry (brick) and baked until crispy, drizzled with honey. Warm, melting sweet and savory mix.

Squid rings coated in batter. Crispy on the outside and tender on the inside, often served with lemon.

Eggs cooked in simmering water with a runny yolk, served with a creamy mushroom sauce. Comforting and smooth dish.

Snails cooked in the oven in their shells with parsley and garlic butter. A French classic with herbaceous flavor and tender texture.

Marinated fish fillets served with boiled potatoes and an oil vinaigrette. Pronounced flavor and melting texture.

Grilled pork chops, often marinated, served with fries. Flavorful meat to eat with your fingers.

Beef cut chosen by the chef, pan-seared or grilled, served with sautéed potatoes.

Marinated lamb pieces grilled on a skewer, served with potatoes. Tender and flavorful meat.

A very large piece of marbled beef (400g) grilled, juicy and rich in flavor. Served with potatoes.

Tender chicken breast topped with a creamy mushroom sauce. Mild and comforting flavor.

Breaded and fried fish fillet, served with fries. Crispy on the outside and tender on the inside.

Grilled fresh salmon cubes on a skewer, served with a mixed salad. A light and flavorful dish.

Pan-seared scallops served on a bed of salad. Delicate texture and fine flavor.

Raw minced beef seasoned (capers, onions, sauce), served with fries. A French bistro classic.

Raw salmon cubes marinated with lemon and herbs, served fresh with fries or salad. Light and refreshing.

Piece of meat from the bottom of the leg of lamb, slow-cooked until very tender and falling off the bone.

Duck leg slow-cooked in its own fat, served with parsley and garlic potatoes. Crispy skin and melting flesh.

Thick white fish fillet topped with a basil and garlic sauce, served with a crispy potato pancake.

Traditional sausage made from pork offal, grilled and served with a spicy mustard sauce. Very strong flavor.

Scallops cooked in a creamy sauce (often with onions and white wine), served with pasta.

Rich Southwestern dish combining foie gras, gizzards, and potatoes. Very indulgent and flavorful.

Beef stew slowly simmered in red wine with vegetables, served with mashed potatoes.

Assortment of fish and seafood served in a flavorful broth. Ideal for seafood lovers.

Hot ham and cheese sandwich, gratinated in the oven. Crispy and melting.

Green salad served with warm goat cheese toasts. A French brasserie classic.

Crispy breaded chicken pieces served with a strong blue cheese sauce.

Minced meat gratin topped with mashed potatoes, served with a green salad.

Grilled flank steak served with a confit shallot sauce. Long-fibered and very flavorful meat.

Grilled beef pieces on a skewer, served with potatoes.

Cheeseburger served with fries. A simple and popular dish.

Fresh melon and watermelon platter, served plain or with Port or cured ham for a savory touch.