Les Coltineurs

Fresh oysters from Saint-Vaast, known for their nutty flavor and crisp texture. Served raw on ice. Usually enjoyed with lemon, shallot vinegar, and buttered bread.

Isigny oysters with a sweet and fleshy texture. Balanced iodized flavor. To be enjoyed fresh, plain or with an acidic accompaniment.

Fresh pasta stuffed with lobster meat. Served with a rich sauce, often based on crustaceans. A delicate and flavorful dish.

Small brioche sandwiches filled with lobster meat and mayonnaise or butter. Soft texture and generous filling. Perfect for sharing or as an appetizer.

Razor clams cooked on the griddle with garlic, parsley, and pieces of spicy chorizo. Marine flavor enhanced by chili and herbs.

High-quality Iberian ham from acorn-fed pigs. Melting texture and intense nutty flavor. Served in thin slices at room temperature.

Duck foie gras prepared as a terrine at low temperature. Creamy texture and rich, buttery taste. Enjoyed on toast, often accompanied by chutney or jam.

Roasted beef bone containing rich and flavorful marrow. Gelatinous and melting texture. Eaten by spreading the hot marrow on toast with fleur de sel.

Raw duck meat cut with a knife, seasoned with spicy wasabi, crunchy peanuts, and fresh cilantro. A mix of Asian textures and flavors.

Appetizer consisting of a creamy Comté cheese cream flavored with ginger, served with a runny yolk egg and crispy chorizo. Rich and gourmet.

Rustic pâté made from wild boar meat (game). Pronounced flavor and firm texture. Eaten cold with country bread and gherkins.

Classic bistro salad with green lentils, a runny yolk egg, and pieces of smoked bacon. A comforting and nourishing dish.

Thin slices of cooked veal tongue, served cold with a ravigote sauce (vinaigrette with herbs, capers, and onions). Tender texture and delicate flavor.

Small raw milk goat cheese, creamy and melting. Delicate goat flavor with nutty notes.

Slice of brioche dipped in a milk-egg mixture then pan-fried in butter. Served with a light cream and crunchy peanut praline.

Shortcrust pastry filled with diplomat cream (lightened pastry cream) and fresh strawberries. A classic, fresh, and fruity dessert.

Meringue peaks poached, floating on vanilla custard. Often topped with caramel and slivered almonds. Very light and airy.

Chocolate lava cake, served warm. Accompanied by a creamy vanilla sauce (custard) to balance the intensity of the cocoa.

Cream cheese cake on a base of crushed biscuits. Dense and creamy texture, served with a sweet and tangy strawberry coulis.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar. Hot/cold contrast and silky texture.

Small, strong, concentrated black coffee, served with its golden cream (foam) on top.

Two shots of espresso served in a large cup. Stronger and longer than a single.

Espresso with a tiny touch of hot milk or milk foam, giving it a hazelnut color.

Large long coffee with hot milk (coffee with milk). Milder than an espresso.

Green tea flavored with passion fruit and flowers. Vegetal, fruity, and slightly tangy flavor.

Gourmet black tea blend with notes of citrus, caramel, and candied fruits. Rich and aromatic.

Artisanal raspberry fruit eau-de-vie. Very fragrant, dry, and high in alcohol. Usually drunk as a digestif.

Intense and fruity William pear eau-de-vie. The pure taste of ripe fruit is present.

Digestif distilled from wild plums. Complex stone fruit and fruit aromas.

Mirabelle plum eau-de-vie (small yellow plum from Lorraine). Delicate and fragrant flavor.

Normandy cider eau-de-vie aged in oak barrels. Notes of cooked apple and wood.

Grape eau-de-vie from the Cognac region. Refined, with woody and floral notes.

Famous Cognac brand. Balanced, rich, and velvety taste.

Artisanal winemaker's Cognac. Often more unique and expressive than those from major houses.

7-year-old grape brandy. Similar to Cognac but produced elsewhere.

Brandy with longer aging (10 years), offering more complexity and roundness.

Italian marc de raisin eau-de-vie. Powerful and rustic taste.

Mexican spirit made from agave. Vegetal and peppery flavor.

Smoked cousin of tequila, made from wood-fired cooked agave. Characteristic smoky flavor.

Chilian grape brandy. Very aromatic and fruity, often used in cocktails.

Brazilian spirit made from fresh sugarcane juice. Similar to agricultural rum but with a distinct vegetal taste.

Sugarcane distillate, pure and aromatic.

Herbal liqueur made by monks. Natural green color, very herbaceous, peppery taste, and high alcohol content (55%).

Forest herbal liqueur. Complex, bitter, and sweet taste.

Italian herbal liqueur, digestive and aromatic.

Bitter liqueur made from gentian roots. Earthy and very bitter flavor, typical of the mountains.

Alpine liqueur made from génépi plant. Sweet, floral, and herbaceous.

White mint liqueur, fresh and sweet. Drunk on ice.

Peppermint liqueur, offering an intense and sharp sensation of freshness.

Original liqueur based on fir buds. Resinous and forest-like taste.

Very sweet Italian lemon liqueur. Served chilled as a digestif.

Liqueur flavored with bergamot, a very aromatic citrus fruit (taste of Earl Grey tea).

Orange liqueur, sweet and fruity, similar to Triple Sec or Grand Marnier.

Raspberry liqueur, very fruity and sweet.

Pear liqueur, sweeter and less alcoholic than eau-de-vie.

Fennel liqueur, with a pronounced aniseed flavor.

Mandarin liqueur, sweet and citrus-scented.

Liqueur evoking gingerbread flavors (honey, cinnamon, cloves). Warm and spicy.

Greek liqueur made from mastic tree resin. Unique flavor, fresh, slightly piney and herbaceous.