Les Gourmandises

Slice of foie gras served cold with jelly and toast. A rich and melt-in-your-mouth starter, typical of French gastronomy.

Artisanal terrine prepared with fresh poultry livers. Rustic and flavorful texture, often served with bread and pickles.

Snails served hot in parsley and garlic butter (snail butter). A French classic, to be enjoyed by dipping bread in the butter.

Thin slices of raw salmon marinated with dill and lemon. A fresh and light dish, appreciated for its delicacy.

Mixed salad with shrimp and crayfish tails. Fresh and briny, ideal to start the meal.

Marinated fish fillets served with warm potatoes dressed in vinaigrette. A traditional bistro dish, simple and tasty.

Salad with melted or gratinated Reblochon cheese, often served on bread. A savory and indulgent hot and cold mix.

Tender piece of grilled beef, served with a sauce of your choice. A classic red meat, juicy and rich in flavor.

Very tender pork tenderloin coated in a creamy green peppercorn sauce. The tenderness of the meat contrasts with the light spiciness of the pepper.

Grilled duck breast, served rosé with a sweet and savory honey sauce. A specialty from the Southwest of France.

Raw minced beef seasoned to order (capers, onions, sauce). Served fresh, tender texture and zesty flavor.

Pan-seared veal liver slice, deglazed with raspberry vinegar for a tangy touch. Melting texture and characteristic flavor.

Long-fibered beef cut, known for its intense flavor, served with golden onions. A highly appreciated butcher's cut.

Fresh fish of the day, the variety depending on the market. Prepared according to the chef's inspiration.

Additional side dish of your choice (vegetables, starches) to complete your dish.

Pieces of fresh, juicy, and sweet pineapple. A light and fruity dessert.

Light and airy chocolate dessert. Creamy texture and intense cocoa flavor.

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

Upside-down caramelized apple tart, served warm. Puff or shortcrust pastry soaked in caramel.

Whipped egg whites poached, served on custard and topped with caramel. A cloudy and sweet dessert.

Tart filled with lemon cream. Perfect balance between the fruit's acidity and the pastry's sweetness.

Apple sorbet with Calvados (apple eau-de-vie). Fresh and digestive, often called 'Trou Normand'.

Lemon sorbet with vodka. A frozen and alcoholic dessert, very refreshing.

Assortment of ice cream or sorbet scoops of your chosen flavors.

Hot drink served with an assortment of petit fours (mini-desserts). Ideal for tasting several sweets.

Standard whisky served in a 4 cl measure.

Premium blended Scotch whisky.

American whisky from Tennessee, with notes of caramel and oak.

French anise-flavored aperitif. Served with fresh water and ice cubes.

Fortified wines or vermouths, served chilled as an aperitif.

Traditional French cocktail based on white wine and cassis cream.

Classic cocktail based on Campari, red vermouth, and sparkling water. Bitter and refreshing.

Traditional French digestive eaux-de-vie. High in alcohol, to be savored slowly at the end of the meal.

Mint liqueurs. Get 27 is green and sweet, Get 31 is white and has a stronger icy mint flavor.

Very fragrant pear eau-de-vie. A fruity and intense digestif.

Anise liqueur, sweet and sugary.

Traditional Portuguese brandy, distilled from wine.

Hot cocktail made with coffee, Irish whisky, and sugar, topped with fresh cream.

Glass of sparkling Champagne. Festive and elegant.

Refreshing fruit juice.

Sweet and fizzy cola sodas (or sugar-free).

Selection of blond or brown beers.

Natural mineral water (Evian: still, Badoit: sparkling).

Large bottle of natural mineral water.

Natural sparkling mineral water, very bubbly.

Classic or decaffeinated espresso.

Large coffee with hot milk.

Infusion of tea leaves, classic or flavored with mint.

Soothing herbal infusions without caffeine.

Fruity and light Beaujolais red wine.

Loire red wine, known for its red fruit aromas and smoothness.

Rhône Valley red wine, generous and spicy.

Great Bordeaux red wine, elegant and complex.

Bordeaux red wine (right bank), round and structured.

Dry white Bordeaux wine, fresh and aromatic.

Fruity and fresh Bordeaux rosé wine, ideal for summer.

Table red wine served in a carafe.

Provence rosé wine served in a carafe.

Dry white wine, Chardonnay grape, served in a carafe.