Les Cartes Postales

A lunch formula offering a selection of fresh starters and typical French stewed or grilled dishes.

A complete tasting menu served for the entire table. It consists of a succession of fine dishes including seafood, a chef's creation, and a dessert.

A pie filled with crab meat, served with a tangy grapefruit vinaigrette. A fresh and oceanic combination.

Thin slices of raw salmon marinated and enhanced with fresh ginger. Melting texture and vibrant taste.

Sea bass carpaccio seasoned with Japanese herbs (such as shiso). A delicate starter with distinct aromatic notes.

Homemade duck foie gras terrine served with a green salad. Rich, creamy, and classic.

A simple and fresh green salad, dressed with a light vinaigrette.

Pan-seared hot foie gras escalope, coated with a rich Cognac sauce. Melting and very fragrant.

Mixed salad topped with warm confit duck gizzards. A specialty from the Southwest of France, flavorful and rustic.

Mackerel fillets marinated in vinegar, Japanese style (shime saba). Pronounced flavor and firm texture.

Fish of the day cooked in butter and lemon (meunière style), served with mushrooms.

Roasted fish of the day, served with a classic white butter sauce and a truffle-scented sauce.

Langoustines cooked with mushrooms in a creamy or reduced sauce.

Stuffed pasta served with crispy fried langoustines. A dish combining tenderness and crunch.

Sea bass fillet steamed to preserve its delicacy, served with a white wine sauce and mashed potatoes.

Sea bass poached in a Japanese-inspired broth or preparation, light and aromatic.

Roasted free-range chicken, served with a rich truffle sauce.

Veal sweetbreads (delicate offal) crispy on the outside and melting on the inside, served with a truffle sauce.

Thin slices of beef sirloin prepared Japanese style, likely quickly seared.

Beef cheeks simmered for a long time in a red wine sauce. The meat is very tender and gelatinous.

Grilled or pan-seared beef sirloin, a tender and flavorful cut.

Selection of aged cheeses served before dessert.

Crispy pastry filled with almond cream (frangipane). Requires preparation time.

Textured dessert combining the crispness and sweetness of candied chestnuts.

Iced dessert with honey and dried fruits, served with a raspberry sauce for acidity.

Molten chocolate cake, rich and intense in cocoa.

The daily sweet creation of the pastry chef.

Selection of ice creams or fruit sorbets.