L'Escudella

A complete menu composed of several small dishes allowing you to discover the extent of the chef's cuisine. Ideal for a varied gastronomic experience. · The flavors are generally progressive and paired. Allow time to savor all the courses.

Selection of wines chosen specifically to accompany each dish of the tasting menu. Enhances the flavors of both the food and the wines. · Served by the glass in keeping with the rhythm of the meal.

Complete lunch set menu including a starter, a main course, and a dessert of your choice from the menu.

Partial set menu for lunch. Choose a combination of two dishes: either a starter and a main, or a main and a dessert.

Complete dinner set menu including a starter, a main course, and a dessert of your choice from the menu.

Partial set menu for dinner. Choose a combination of two dishes: either a starter and a main, or a main and a dessert.

Veal sweetbreads are a gland (thymus) considered a noble offal. It is a white meat with a very fine, creamy, and melt-in-your-mouth texture. · Generally pan-fried to achieve a crispy golden crust while keeping a soft center. Delicate and slightly milky flavor.

Galician beef cut, known for its intense marbling and deep flavor. Aging tenderizes the meat and concentrates the flavors. · Served rare or medium-rare with a green peppercorn sauce.

Veal chop from Limousin, tender and pink meat. Served with a rich and creamy foie gras sauce. · An indulgent dish combining the finesse of veal with the richness of duck foie gras.

A French classic: beef fillet topped with a pan-seared slice of foie gras and garnished with black truffle (Tuber melanosporum). · Served with crosnes, small root vegetables with a flavor close to artichoke. Rich, earthy, and luxurious flavors.

Traditional pâté en croûte made with a filling of meats (poultry, foie gras) cooked in a shortcrust pastry. · Here, garnished with peanuts for crunch and served with tangy condiments. Rich and complex texture.

Raw fish (sea bass) marinated in citrus juice, served here with an exotic coconut milk and green curry sauce. · Fresh, tangy, and slightly spicy. Tender texture of the raw fish.

Creamy soup made from Jerusalem artichokes, a root vegetable with a flavor reminiscent of artichoke. Garnished with smoked chestnuts and almonds. · Sweet and creamy, served warm.

Salmon fillet gently cooked to remain tender in the center. Served with leeks braised in Alsatian white wine (Riesling). · Served with golden ball turnips and a butter sauce flavored with savory.

Very gelatinous piece of beef slow-cooked in red wine until extremely tender. · Served with classic mashed potatoes and winter vegetables. Rich and comforting flavor.

Italian long pasta served with truffle and aged mimolette, a hard orange cheese with a salty hazelnut flavor. · Garnished with pine nuts for crunch. A rich umami vegetarian dish.

Smooth and rich butter mashed potatoes, prepared traditionally. · Smooth and creamy texture, comforting accompaniment.

Assortment of aged cheeses from Bernard Antony, a renowned cheesemonger. · Tasting of different cheese families (soft, hard, blue) served with bread.

Light and airy cake served warm, with an intense dark chocolate (70% cocoa) molten center. · The hot-cold contrast is provided by a fresh and tangy yogurt sorbet.

Roasted pineapple slices flavored with cardamom. Served with a crunchy lemon praline. · Served with salted butter caramel and a refreshing sorbet. A fruity and indulgent dessert.

Dessert composed of crunchy meringue, citrus cream, and sorbet. · The lime-basil sorbet provides great herbaceous freshness. A play on textures between the crunch of the meringue and the creaminess of the ice cream.