Le Valois

Traditional soup made from caramelized onions and beef broth, served with bread and cheese gratinéed on top. Rich and comforting flavor. Eaten hot with a spoon.

Hard-boiled eggs served with a creamy mayonnaise, often with mustard. A classic French bistro starter. Tender and creamy texture.

Rustic rabbit meat pâté served cold, accompanied by a sweet and savory fig chutney. Flavorful and meaty. Usually enjoyed spread on bread.

Cured and aged pork sausage, served whole to be sliced at the table. Salty and peppery taste with a firm texture. Ideal for sharing as an aperitif.

Whole Camembert cheese baked until melted, seasoned with honey and rosemary. Sweet and savory flavor and runny texture. To be enjoyed by dipping bread into it.

Assortment of fried vegetarian bites including chickpea fritters, breaded cheese, and cheese-filled peppers. Crispy and varied. Ideal for sharing.

Selection of three French cheeses served with salad and a fig condiment. Variety of textures and dairy flavors. Eaten with bread.

Assortment of cold sliced meats (ham, sausage) accompanied by marinated vegetables. Salty and savory. A classic sharing platter.

Rich hot chocolate flavored with Baileys (Irish cream liqueur). Sweet, smooth, and warming.

Hot chocolate mixed with Genepi, an Alpine herbal liqueur. A rich blend with distinctive herbal notes.

Hot drink based on rum, hot water, lemon, and honey. Traditionally consumed to warm up or soothe a sore throat.

A variation of grog using Calvados (apple brandy) instead of rum. Warm, fruity, and soothing.

Warmed and spiced red wine, enriched with Cognac and flavored with cinnamon and blueberry. Classic winter drink, sweet and spicy.

Warmed white wine with orange liqueur and citrus. Lighter than the red wine version, but just as comforting.

Hot apple juice mixed with Calvados and cinnamon. Sweet, fruity, and not bitter.

Thick and sweet fruity drink made from fruit puree. Creamy texture and intense flavor.