Le Vin Sobre

A lunch or dinner option allowing you to choose two dishes from the daily selection.

A complete meal including a starter, main course, and dessert, prepared with fresh ingredients.

Pan-fried wild mushrooms (chanterelles), often with garlic and parsley. Woody flavor and delicate texture.

Pan-fried fresh porcini mushrooms. A noble mushroom with a nutty flavor and firm texture.

Oysters from Normandy, plump and briny. Served raw on ice with lemon or shallot vinegar.

A selection of fresh oysters for an aperitif or starter.

Oysters farmed in the open sea, offering a pronounced salty taste.

Sweet baked figs accompanied by St Maure goat cheese and flavored with savory. Sweet and savory mix.

A Burgundian classic: poached egg served in a red wine sauce with bacon, onions, and mushrooms.

Small cockles cooked in their own juice, likely with a little white wine and herbs.

Boneless and breaded pig's trotter for crispiness, served with a salad of thinly sliced pig's ear. A traditional bistro dish for offal lovers.

The quintessential bistro starter: hard-boiled eggs served with freshly made mayonnaise.

Firm, briny shellfish (clams) from Brittany (Erquy), served raw.

Raw tuna cut into cubes mixed with fresh mango. A fresh and exotic starter.

Creamy pumpkin soup with chestnuts. Sweet and comforting.

Baked endives with a blue cheese sauce (like Roquefort or Bleu d'Auvergne). Strong flavor and melting texture.

Homemade potato pasta served with parmesan and flavored with truffle oil.

Homemade duck foie gras, served cold with toasted brioche.

Raw minced and seasoned beef, served with fries and salad.

Tender grilled beef, served with a creamy pepper sauce and fries.

Traditional smoked pork sausage from Franche-Comté, served with simmered green lentils.

Scallops served in their shells with mashed potatoes.

Pan-seared scallops accompanied by braised endives with an original touch of bitter cocoa.

Wild duck (Mallard) prepared in two ways (usually roasted breast and confit leg). Served with new potatoes and plums.

Traditional French dish composed of poached veal head pieces, gelatinous and tender texture. Served with a cold sauce made with hard-boiled eggs, capers, and herbs (Gribiche).

Grilled and thinly sliced beef, served on arugula with parmesan shavings and confit tomatoes.

Veal sweetbreads (thymus gland) known for their creamy texture and delicate flavor. Pan-seared and served with root vegetables.

Large Limousin beef rib to share. Marbled and flavorful meat, grilled to your liking.

Game meat (wild boar) served with creamy salsify (root vegetable). Rich and distinctive flavor.

Tender venison, lean and flavorful meat, served with creamy polenta.

Festive poultry (capon) simmered in sauce with chestnuts and pumpkin.

White fish with flaky flesh, served with a side of fresh vegetables.

Chicken gently cooked in broth, served with a rich morel mushroom sauce and rice.

Selection of aged cheeses à la carte.

Large assortment of cheeses to share.

Caramelized upside-down apple tart, flavored with cinnamon.

Dessert made of crispy meringue with a soft center, topped with whipped cream and fresh raspberries.

Choux pastry in a wheel shape filled with a praline cream with almonds and hazelnuts.

Coffee served with an assortment of miniature desserts.

Poached pear in syrup, topped with chocolate sauce and sprinkled with almond crumble.

Fresh lemon dessert, likely a tart or a tangy mousse.

Rice slowly cooked in sweetened and vanilla-infused milk, served with a caramel coulis.

Brioche soaked in a rum syrup, often served with whipped cream.

Dessert made of chestnut cream, meringue, and whipped cream.

Slice of brioche dipped in an egg-milk mixture and pan-fried, served hot with almond ice cream.