Les 3 marmites

Whelks (sea snails) cooked in broth, served cold with mayonnaise. Firm texture and iodized taste. Eaten by extracting the meat from the shell with a pick.

Fresh tomato salad served with a ball of burrata (Italian cheese with a creamy center) and pesto. A fresh, milky, and herbaceous starter.

Hard-boiled eggs served with mayonnaise. A simple and tasty French bistro classic. Tender and creamy texture.

A sharing platter with an assortment of cold cuts and cheeses. Ideal for tasting everything with bread.

Assortment of cured and salted meats (salami, cured ham, terrine). Salty and rich flavors, served with pickles and bread.

Selection of different aged cheeses. Offers a variety of textures and tastes. Served with bread.

Beef burger topped with Fourme d'Ambert, a creamy blue cheese from Auvergne. Soft bun and flavorful meat. Served with fries.

Roasted farm pork (rib or loin). Quality meat, tender and juicy. Served with a side dish.

Grilled sirloin steak with pepper sauce. Tender meat with a distinct flavor, enhanced by the spiciness of the sauce.

Pan-seared scallops served on a creamy risotto. A dish combining the delicacy of seafood with the creaminess of rice.

Large composed salad with goat cheese, often served warm on toast. Fresh and gourmet mix.

Jellied vanilla cream dessert topped with a red fruit coulis. Smooth and melting texture, sweet flavor balanced by the fruit's acidity.

Vanilla egg custard covered with a thin layer of crunchy caramelized sugar. Delicious contrast between hot/crunchy and cold/creamy.

Baked apple dessert wrapped in crispy pastry. Served warm, sweet, and fruity.