L'Escargot 1903

A complete multi-course tasting menu (acts). It offers a progression of flavors from the freshness of tomato and raspberries, through orzo pasta with prawns, a rich egg with corn cream, to finish with a vanilla millefeuille. A refined culinary experience with varied textures.

Selection of three glasses of wine chosen to accompany the meal. Ideal for discovering harmonious food and wine pairings.

Selection of four glasses of wine for a complete pairing throughout the meal. Allows for a more varied tasting experience.

A menu formula offered by the restaurant. Generally includes a starter, main course, and dessert selected by the chef.

A complete tasting menu allowing you to discover the breadth of the chef's cuisine. Several small dishes served successively for a rich gastronomic experience.

An assortment of dishes to share, served on a board. Ideal for an aperitif or to start the meal in a convivial way.

Farm egg prepared with Spanish-inspired flavors. Likely served with ingredients like chorizo, peppers, or a spicy tomato sauce.

Pasta stuffed with snails, served with a light garlic mousse and crispy buckwheat. A modern interpretation of a French classic with earthy flavors.

Fresh tomato salad served with smoked mini mozzarella, Serrano ham, and crackers. A mix of fresh, creamy, and crunchy textures.

Tart filled with marinated zucchini, topped with a light goat cheese emulsion. A delicate and tangy vegetable starter.

Cod fillet served with mushrooms and parmesan. A fish dish with rich umami flavors and tender flesh.

Quickly seared octopus, served with mint watermelon and fresh cheese. A surprising surf-and-turf combination with a touch of sweet freshness.

Poultry served with blue cheese pasta, ratte potatoes, and a Caesar salad-style garnish. A gourmet and comforting dish.

Raw seasoned beef, served with potato fritters (pommes dauphine) and wild herbs. Contrast between the tender meat and crispy accompaniments.

Goat cheese drizzled with quality olive oil and honey. A simple yet refined sweet and savory combination.

Apricot dessert flavored with verbena, served with a white cheese sorbet. Fresh, fruity, and light.

Chef's creation featuring strawberries. Expect a play on textures and flavors highlighting the seasonal fruit.

Traditional Basque Country cake filled with black cherry or cream, here enhanced with pistachios. A rich and buttery pastry.

Delicate ravioli filled with ricotta cheese and pineapple sage. Served in a poultry broth with toasted buckwheat for a nutty touch.

Confit heart of romaine lettuce, served with mango and anchovy sauce. A complex vegetable dish blending sweet, tangy, and savory flavors.

Smoked octopus served with spinach ravioli and eggplant caviar. Bathed in a broth with pronounced marine flavors.

Roasted Challans duckling, served with sorrel and tarragon-scented parsnip purée. Tender meat served with a rich jus.

Roasted lamb loin glazed with rosemary. Served with lettuce and a creamy sabayon sauce with toasted barley.

Saint-Pierre fillet cooked meunière style with a flaxseed flour crust. Served with vanilla potatoes and a lemon-infused hazelnut butter sauce.

18-month-old Comté cheese, served with saffron cream and nasturtium pickles. A refined and aromatic cheese plate.

Selection of aged cheeses served by the slice. Ideal for ending the meal on a traditional savory note.

Fresh dessert featuring blood orange. Combines a cinnamon cream, candied citrus fruits, and a sangria-inspired sorbet.

Gourmet chocolate dessert with a crispy hazelnut biscuit. Enhanced by rum-raisins and the acidity of a verjuice sorbet.