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Homemade duck or goose foie gras. Rich, creamy, and melt-in-your-mouth texture. · Delicate and buttery taste with a hint of seasoning. · Enjoy spread on toast or brioche.

Salmon served as a starter, likely smoked or marinated. · Tender and fatty texture, mild marine flavor. · Often accompanied by bread, butter, and lemon.

Creamy Saint-Marcellin cheese roasted in the oven with honey. · Sweet and savory mix with a runny, warm texture. · Ideal for spreading on bread or eating with a spoon.

A bistro classic: hard-boiled eggs served cold, topped with mayonnaise. · Firm texture of the white and creamy texture of the yolk and sauce. · Simple and comforting, eaten as is as a starter.

Simple salad of tomato slices and mozzarella cheese. · Fresh and light, seasoned with olive oil and herbs. · A refreshing starter perfect for beginning the meal.

Traditional soup made from caramelized onions and beef broth. · Served hot with bread and a layer of melted, gratinated cheese on top. · Flavorful, rich, and warming.

Seasoned avocado purée prepared on-site. · Creamy texture with chunks, fresh lime and cilantro flavor. · Usually served with chips or bread for dipping.

Burgundy snails cooked in their shells with parsley and garlic butter. · Firm and rubbery texture, intense garlic and herb flavor. · Eaten hot using a small special fork.

Omelette filled with a mix of three mushrooms. · Soft texture and forest-like flavor. · Served with fries and salad for a complete meal.

Homemade burger served with fries and salad. · Composed of bread, ground beef patty, and classic toppings. · Hearty and flavorful, typical of a brasserie.

Chicken burger (usually breaded or grilled) served with fries and salad. · Crispy or tender texture depending on how the chicken is cooked. · A popular alternative to the beef burger.

Hot ham and cheese sandwich, baked in the oven. · Crispy bread and melted cheese. · A classic of French bistro cuisine.

A variation of the croque-monsieur topped with a fried egg. · Rich and decadent with a runny egg yolk. · Served hot with a side dish.

Assortment of cured meats (salami, cured ham, terrine). · Salty and varied flavors, melting or dry texture. · Ideal for sharing as an aperitif with bread.

Selection of various cheeses served on a board. · Offers a palette of tastes and textures, from mild to full-bodied. · Enjoy with bread, sometimes butter.

A combination of charcuterie and cheeses on the same board. · The best of both worlds for a complete aperitif. · Perfect for sharing with friends.

French specialty, sautéed frog legs (often with garlic and parsley). · The flesh is tender and reminiscent of chicken, with a fine texture. · Often eaten with fingers.

The house's signature salad. · Composed of fresh ingredients, varying according to the chef's inspiration. · A complete and refreshing dish.

Mixed salad highlighting seafood (salmon, shrimp, tuna). · Fresh and briny, often served with a lemon dressing. · Light yet filling.

Classic American salad with chicken, avocado, blue cheese, bacon, egg, and tomatoes. · Rich in flavors and textures, with ingredients arranged in rows. · Very hearty and satisfying.

Romaine lettuce salad, croutons, parmesan, and chicken, bound by a creamy Caesar dressing. · Crispy and flavorful, with notes of garlic and anchovies in the sauce. · An international classic.

Green salad topped with warm goat cheese toasts drizzled with honey. · Delicious contrast between the warm melted cheese and the fresh salad. · Sweet and savory flavor, highly appreciated.

Bowl composed of 100% plant-based ingredients (vegetables, grains, legumes). · Healthy, colorful, and balanced. · Suitable for vegan diets.

Large piece of Simmental beef (300g), grilled or pan-fried. · Marbled, juicy, and very flavorful meat. · For red meat lovers.

Raw minced beef, seasoned (capers, onions, sauce). · Tender and fresh texture, spicy flavor. · Served cold, usually with fries.

Thin slices of raw beef marinated in Thai flavors (lemongrass, chili, cilantro). · Light, fresh, and fragrant with a hint of exoticism. · An Asian variation of the classic carpaccio.

Thin grilled chicken cutlets served with a spicy tomato sauce. · Tender meat and a flavorful sauce. · A simple dish with Italian accents.

Pan-seared duck breast, served pink with a raspberry sauce. · Classic pairing of rich duck and fruity acidity. · Tender texture with a crispy skin.

Traditional coarse-ground sausage, authentic and rustic. · Firm and juicy texture, pronounced meat flavor. · Often served with mashed potatoes or fries.

Chicken pieces quickly stir-fried with vegetables. · Asian-inspired dish, healthy and flavorful. · Crispy vegetables and tender meat.

Short pasta served with a spicy tomato sauce with garlic. · A classic Italian pasta dish, simple and spicy. · Suitable for spice lovers.

Pasta with basil (pesto) served with a ball of creamy cheese (burrata) and cured ham. · Rich, creamy, and fragrant. · A gourmet dish with Italian flavors.

Thick salmon fillet cooked and topped with a creamy sorrel sauce. · The sorrel adds a tangy note that pairs well with fatty fish. · Served with fragrant basmati rice.

Tuna steak quickly seared (raw center) in a sesame crust. · Melting and crispy texture at the same time. · Served with stir-fried vegetables.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar. · Contrast of textures between the cold creaminess and the warm/crunchy caramel. · An essential French dessert.

Individual chocolate cake with a molten center. · Very rich in chocolate, served hot. · Often served with ice cream or custard.

Upside-down caramelized apple tart, served warm. · Puff or shortcrust pastry with melting apples in caramel. · Vanilla ice cream adds freshness and sweetness.

Airy and light dark chocolate dessert. · Foamy texture and intense cocoa flavor. · A simple and decadent classic.

An espresso coffee served with an assortment of mini-desserts. · Allows you to taste several sweets at the end of the meal. · Ideal for the indecisive.

Tea version of the gourmet coffee. · A cup of tea accompanied by a selection of small pastries. · A sweet and varied end to the meal.

Thin pancake cooked in a pan. · Served hot with your choice of topping. · Traditional Breton dessert.

Ice cream or sorbet scoops in various flavors. · Refreshing and sweet. · Create your own.

Non-alcoholic version of the famous Mojito. · Just as refreshing with mint and lime. · Thirst-quenching.

Tropical smoothie with pineapple and coconut. · Creamy and sweet. · A non-alcoholic exotic treat.

Multivitamin fruit juice cocktail. · Fruity, sweet, and colorful. · Ideal for refueling.

Non-alcoholic alternative to the Spritz, using non-alcoholic aperitifs. · Retains the characteristic bitterness and fizziness. · Sophisticated.

Non-alcoholic floral version of the Moscow Mule. · Notes of chamomile and sweet spices. · Original and refreshing.

Selection of blonde and white draft beers. · Thirst-quenching, with notes of malt and hops. · Served in a large pint (50cl).

Dry white wine from organic farming. · Fresh, with notes of white-fleshed fruits. · Ideal for an aperitif.

Rhône Valley red wine, certified organic. · Fruity and spicy, with body. · Pairs well with charcuterie.

Fresh and light rosé wine. · Red berry notes. · The quintessential summer drink.