Les Canailles

A complete menu composed of three courses: a starter, a main course, and a dessert chosen from the day's selection.

A lunch or dinner set allowing you to choose two dishes: either a starter and a main course, or a main course and a dessert.

Raw salmon marinated with citrus notes, served cold. Accompanied by a creamy cauliflower purée and a touch of balsamic vinegar for acidity.

A slice of rustic country pâté prepared with game meat. Served with pickled vegetables to balance the richness of the meat.

Creamy and smooth soup made from squash. Garnished with a slow-cooked egg (runny yolk) and thin slices of cured ham.

Thin slices of beef tongue served cold, very tender texture. Accompanied by a gribiche sauce (mayonnaise style with capers, pickles, and herbs).

Fresh fish of the day, selected according to market availability. Preparation and garnish change daily.

Tender piece of roasted duck, usually served pink. Accompanied by flavorful shiitake mushrooms and seasonal vegetables.

Traditional stewed dish made from beef stomach. Rich and creamy sauce, often prepared with onions and butter. Melting texture and pronounced flavor.

Thick slice of grilled beef, tender and juicy. Served with a meat jus sauce, mushrooms, and light potato fritters.

Selection of aged French cheeses from the Maison Frescolet cheese shop. Ideal for those who prefer a savory end to their meal.

Light pastries filled with exotic fruit cream (mango and passion fruit). Glazed with a tonka bean flavored ganache (vanilla and almond aromas).

Moist cake soaked in a rum syrup. Served with a refreshing blood orange sorbet to balance the sugar and alcohol.

High-quality chocolate cake (Valrhona) with a molten center. Served warm with white coffee flavored ice cream.

Very airy and light hot soufflé, baked until puffed. Flavored with Grand Marnier orange liqueur. To be enjoyed immediately.