Le Voltaire

A smooth homemade terrine made with poultry livers. Served with a red onion compote for a sweet and savory touch. To be enjoyed with toast.

Fresh tuna cut into small cubes and seasoned with olive oil and lime. Garnished with pistachios for crunch and fresh cilantro. A light and fragrant starter.

Salad of prestigious blue lobster meat and small diced vegetables (macedoine). Dressed with a creamy cocktail sauce and a lobster-based vinaigrette.

Slices of avocado and grapefruit elegantly arranged in a rosette shape. A fresh combination of the sweetness of avocado and the acidity of the citrus fruit.

A simple vegetarian starter combining the sweetness of beetroot and the creaminess of avocado. Simply seasoned with olive oil and lemon.

Raw sliced button mushrooms, served as a salad. Seasoned with olive oil, lemon, and parmesan shavings.

A very flavorful clarified beef broth. Can be served hot (liquid) or cold (jellied), according to your preference.

Smooth and creamy soup made with butternut squash. Sweet and slightly sweet flavor.

The traditional French onion soup with caramelized onions and beef broth. Served gratinated with bread and cheese.

Burgundy snails baked in their shells. Prepared with garlic and parsley butter (persillade butter). A classic of French gastronomy.

Scottish salmon smoked on-site. Served with a slightly lemony or vinegary crème fraîche.

Fresh crab meat served as a salad. Flavored with fresh basil.

Salad of crunchy green beans and artichoke hearts. Accompanied by pieces of homemade duck foie gras.

Whole duck foie gras prepared as a terrine and marinated in Port. Melting texture and rich flavor. Usually served with brioche or toast.

A bistro classic: organic hard-boiled egg served with a creamy homemade mayonnaise.

Runny or well-cooked omelette made with organic eggs and filled with melted cheese.

Two poached eggs (runny yolk) served with a light mousseline sauce flavored with sorrel (a tangy herb).

Piece of meat (bottom of the leg) cooked for a very long time until extremely tender and confit. Served with semolina with dried fruits (raisins, apricots).

Whole or cut pigeon roasted in the oven. Served with cooked apples (fruit or potatoes, depending on the season, often fruit with game).

Sea bass fillets (white fish) cooked on a hot plate (plancha) for crispy skin. Served with green asparagus and a virgin sauce (olive oil, lemon, herbs, tomatoes).

Thick cod fillet served with aïoli (garlic and olive oil sauce) and steamed seasonal vegetables.

Very tender grilled beef cut. Served with béarnaise sauce (warm emulsion of butter, egg yolk, shallot, and tarragon).

Tender beef fillet coated with a creamy mustard sauce.

Beef fillet served with a creamy black or green pepper sauce, lightly spiced.

High-quality raw beef (fillet) chopped by hand and seasoned (capers, onions, sauce, egg yolk).

Roasted rack of lamb, coated with an herb breadcrumb crust. Tender and flavorful.

Veal kidneys (offal) prepared either with a creamy mustard sauce or grilled à la plancha with bacon. Firm texture and pronounced flavor.

Young whole roasted chicken, flavored with tarragon.

Very large bone-in beef cut, grilled and flavored with thyme. Ideal for two people.

Wild sea bream grilled à la plancha with rosemary.

Whole sole pan-fried with butter and lemon. Fine and delicate flesh.

Grilled turbot (noble fish with firm flesh). Served with a rich béarnaise sauce.

Turbot gently cooked in broth (poached). Served with hollandaise sauce (butter, egg yolk, lemon).

Light and fluffy oval dumplings made with turbot flesh.