Linette

A classic French bistro salad made with earthy lentils and a vinaigrette dressing. Topped with a soft poached egg that adds creaminess when broken. Simple, savory, and satisfying.

Pasta pockets filled with porcini (cep) mushrooms. Served in a rich, aromatic sauce infused with truffle flavor. Earthy, creamy, and indulgent.

Fresh Italian cheese similar to mozzarella but with a soft, creamy center. Served with flavorful heritage tomatoes. A refreshing and milky appetizer.

Eggs baked in a flat-bottomed dish, typically with cream and butter. Garnished with savory mushrooms. Rich texture similar to a baked custard but savory.

A rustic pâté made from coarsely chopped meat, pressed into a loaf form. Served cold, usually with bread and pickles. Savory, meaty, and traditional.

Classic French escargots served in their shells with garlic and parsley butter. The texture is firm and chewy, similar to clams. Use the provided tools to extract the meat and dip bread in the garlic butter.

A rich broth made from caramelized onions and beef stock. Topped with bread and melted cheese. Savory, sweet from the onions, and very warming.

Thin slices of cured, cold-smoked salmon. Served with fresh cream and chives. Salty, oily, and smooth texture.

A delicacy made of fattened duck or goose liver, cooked at low temperature. Very rich, buttery, and smooth. Spread on the toasted bread and pair with the sweet onion garnish.

A hot ham and cheese sandwich grilled or toasted. Typically topped with béchamel sauce and more cheese. Comforting and crispy.

Similar to a Croque Monsieur (hot ham and cheese sandwich) but topped with a fried egg. The runny yolk adds richness to the dish.

A slice of toasted bread topped with fresh Mediterranean ingredients like ham, cheese, and vegetables. Eaten with a fork and knife.

Beaten eggs fried in butter until fluffy. A light and simple classic French lunch.

A set meal designed for children including a drink, main course, and dessert.

A traditional French dish of duck leg slow-cooked in its own fat. The skin is crispy and salty, while the meat is very tender. Served with potatoes.

A type of blood sausage made with pork blood and spices. It has a rich, iron-forward savory flavor and soft texture. Lightly seared on the outside.

Layered pasta dish with tomato sauce, vegetables, and cheese. Baked until bubbly and golden. Savory and comforting.

A high-quality chicken breast fillet cooked with morel mushrooms in a creamy sauce. Morel mushrooms have a distinctive nutty and earthy flavor.

Finely chopped raw beef seasoned with onions, capers, and sauces. Can be ordered raw or lightly seared for those preferring less rawness. Cool, soft texture with a bold savory taste.

A substantial cut of beef steak known for its marbling and flavor. Served with a rich, buttery herb sauce. Hearty and satisfying.

White fish fillet grilled on a flat metal plate (plancha). The fish is tender and flaky with a crispy skin. Light and healthy.

Italian rice dish cooked in broth to a creamy consistency. Flavored with basil pesto and served with large prawns. Rich and herbaceous.

Battered and fried fish fillet served with fries. Crispy on the outside, soft on the inside. Served with a creamy mayonnaise-based sauce with pickles.

A whole wheel of soft Camembert cheese grilled until melting. Topped with sweet honey. A sweet and savory dish, very rich.

Beef burger served in a bun with bacon and a creamy Camembert cheese sauce. A French twist on the classic American burger.

A selection of vegetable and starch sides. Good for adding extra portions to a meal.

Crisp lettuce salad with bread croutons and parmesan cheese. Dressed in a creamy, savory anchovy and garlic based sauce. Includes chicken and avocado.

A salad featuring warm, breaded goat cheese. Complemented by cured duck breast and crunchy nuts. A balance of savory, tangy, and fresh flavors.

Asian-inspired salad with crunchy vegetables and nuts. Dressed in a soy vinaigrette with red curry notes. Fresh, crunchy, and slightly spicy.

Mediterranean salad with creamy burrata cheese, cured ham, and olives. Served with toast spread with olive paste (tapenade). Refreshing and savory.

Seafood salad with smoked salmon and prawns. Paired with avocado and green beans. Light, healthy, and rich in omega-3s.

Select one cheese from the available variety. Served with bread. A classic French way to end a meal before dessert.

A selection of three cheeses from the list. Served with bread. Great for sampling different textures and flavors.

Rich vanilla custard topped with a layer of hardened caramelized sugar. Crack the top with a spoon to reach the creamy interior. Sweet and textural.

Italian dessert made with coffee-soaked ladyfingers and mascarpone cheese cream. Dusted with cocoa powder. Creamy with a coffee kick.

Upside-down caramelized apple tart. Served warm with thick cream. Sweet, buttery, and fruity.

Warm chocolate cake with a gooey, molten center. Served with custard (crème anglaise). Rich and intensely chocolatey.

A lemon-flavored creamy dessert topped with crunchy hazelnut bits. Balances tart citrus with sweet nuttiness.

Fresh cut fruits of the season. Light and refreshing.

Thin French pancake served with your choice of sweet topping.

Thin French pancake served with Grand Marnier orange liqueur and set alight briefly. Sweet with a strong alcohol aroma.

Coffee served with a selection of miniature desserts. Perfect for trying small bites of different sweets.

Two scoops of your choice from the available ice cream or sorbet list. Served in a bowl.

Lime sorbet served with a shot of vodka. A refreshing and alcoholic dessert.

Apple sorbet served with Calvados (apple brandy). Captures the flavors of the Normandy region.

A sundae made with coffee or chocolate ice cream, topped with whipped cream and sauce.

Still mineral water from the French Alps.

Premium mineral water from Bordeaux, available as still or sparkling.

Syrah-based red wine from the Northern Rhône. Spicy and savory.

A prestigious Burgundy red wine. Complex and earthy.

Famous Southern Rhône blend. Rich, spicy, and full-bodied.

Elegant red wine from the Northern Rhône. Syrah with a touch of Viognier.

Bordeaux red wine from the Médoc region. Structured and age-worthy.

Chardonnay from Southern Burgundy. Rich and creamy.

Famous white Burgundy. Buttery, nutty, and complex.

Producer of fine Burgundy wines.

Fine sparkling wine from Champagne. Pinot Noir dominant.

Elegant Champagne with a high proportion of Chardonnay. Fresh and fruity.

Assortment of French cheeses. Includes soft, hard, and blue varieties.

Platter of cured meats like ham and salami. Served with pickles.

Large sharing platter with both cheeses and cured meats. Includes spreads like rillettes.

Small snack plate with cheese and charcuterie. Ideal appetizer.

Standard French pale lager on tap.

French wheat beer with citrus and coriander notes.

Belgian-style abbey beer. Fruity and malty.

Draft beer mixed with Picon, an orange and herb aperitif.

Syrup shot added to beer (e.g., peach, lemon).

Mint liqueurs served after dinner.

Sweet cream or almond liqueurs.

Aged apple brandy from Normandy.

Premium aged Calvados.

Very old Armagnac brandy aged for 25 years. Complex and smooth.

Extra Old Cognac. Rich, oaky, and very refined.