Les Naturistes – Restaurant

Poultry terrine prepared with smoked beer and chestnut pieces. A rustic starter with woody, autumnal flavors. Dense and melting texture.

Tasting of three oysters prepared differently: one raw, one seasoned with horseradish and raisin, and one hot gratinéed with sabayon. A mix of temperatures and iodized textures.

Crispy fried croquettes filled with melting pork head meat. Served with bitter trevise salad and a rich porchetta sauce.

Salmon just seared on the outside and raw on the inside, with sea herbs and an original touch of gin tonic. Fresh, tender, and tangy.

Alsatian egg noodles served with a creamy Munster cheese sauce and mushrooms. A rich, creamy, and comforting dish.

Crispy puff pastry filled with delicate lamb offal, accompanied by a sweet and savory date sauce. Contrast of textures between crispy and melting.

Triple cream cow's cheese, very rich and creamy. Mild, buttery flavor. Usually enjoyed with bread.

Traditional apple dessert similar to clafoutis, served with crème anglaise and a touch of apple pomace jelly. Moist and fruity texture.

Dessert based on meringue, chestnut cream, and pears. A light and crispy version of the classic Mont-Blanc. Sweet and airy.