Les Tanins

Plate composed of three varieties of hummus (chickpea puree) and chiaggia beets. A colorful starter blending sweetness and earthy flavors. To be enjoyed fresh, ideally with bread.

Fresh salad seasoned with toasted sesame oil, served with salmon prepared Gravlax-style (marinated in salt, sugar, and dill). A mix of crunchiness and melt-in-your-mouth texture with Asian and Nordic notes.

Long pasta (tagliatelle) served with marinated salmon (Gravlax). A main course that combines the warmth of pasta with the delicate flavor of the prepared fish.

A complete bowl composed of a quinoa base, accompanied by summer vegetables (zucchini, eggplant), avocado cream, and prawns (large shrimp). A healthy, fresh, and balanced dish.

Burger topped with a minced beef patty, onions, parsley, melted Cantal cheese, and an old-fashioned mustard mayonnaise. Served with homemade fries. A rich and flavorful dish.

Beautiful piece of Charolais beef (Rumsteck), known for its tenderness. Topped with a mustard sauce and served with homemade fries. A brasserie classic.

Pan-seared prawns seasoned with pesto (basil, garlic, pine nuts), served on a bed of quinoa prepared risotto-style (creamy). A light and aromatic alternative to classic risotto.

Raw beef, finely cut and already seasoned (prepared) with classic condiments. Served cold with salad (mixed greens) and hot fries. Melting texture and zesty taste.

Vegetarian dish where quinoa replaces rice, cooked creamy risotto-style and enhanced with lightly crunchy seasonal vegetables. Flavorful and textured.

Selection of aged cheeses. Brie is creamy, Gorgonzola is an Italian blue, Tomme and Laguiole are pressed cheeses with a distinct flavor. Usually served with bread.

Dessert combining pan-cooked, warm, and melting apricots with a scoop of stracciatella ice cream (vanilla ice cream with chocolate shavings). A delicious hot-cold contrast.

Artisanal ice creams and sorbets in various flavors. Refreshing, ideal for ending the meal on a light sweet note.

Red wine from Alsace made from the Pinot Noir grape variety. It is a light, fruity wine (aromas of cherry, red fruits), with low tannins. 'À la ficelle' means you only pay for what you consume from the bottle.