L'intermittent

An egg baked in a ramekin with cream and morels. Creamy texture and rich mushroom flavor. Enjoyed hot, often with bread for dipping.

Shrimp fried in a light, crispy batter, served with a Thai-inspired sauce. A warm, crispy, and fragrant starter.

Smoked salmon slices prepared using the 'ficelle' method or served with a specific presentation. Melting texture and delicate smoky taste. Eaten cold.

Snails served in their shells with parsley and garlic butter. A classic of French gastronomy with herbaceous and rich flavor. To be eaten hot with a small fork and tongs.

An assortment of charcuterie (like cured ham) and cheeses of Iberian origin. Ideal for sharing, served with bread.

Pieces of calamari and cod coated in batter and fried. Crispy on the outside and tender on the inside. Served hot, often with lemon.

Roasted bone marrow served with foie gras shavings for richness. Very fatty and melting texture, intense flavor. Enjoy spread on toast.

Creamy and smooth soup made from butternut squash. Mild and slightly sweet flavor, velvety texture. Served hot.

Lentil salad prepared with onions and vinaigrette, sometimes with bacon. Rustic and flavorful dish, served warm or cold.

Salad composed of lettuce, breaded chicken, croutons, and Italian cheese. Dressed with a creamy Caesar dressing. A fresh and hearty dish.

A complete and colorful bowl mixing grains (quinoa), raw fish (salmon), fresh vegetables, and fruits. Fresh and varied flavors, crunchy and tender texture.

Classic burger with a ground beef patty, toppings, and brioche bun. Served hot with fries.

Gourmet burger topped with melted Reblochon cheese and grilled bacon. Rich and typical Alpine flavors. Served hot.

Layered sandwich on toasted white bread, filled with chicken, raw vegetables, and mayonnaise. Usually served with fries or a salad.

Beaten eggs cooked in a pan with fresh herbs (chives, parsley). Soft texture. Simple and light dish.

Tubular pasta served with seasonal vegetables and basil sauce (pesto). Flavorful and fragrant vegetarian dish.

Pasta stuffed with fresh cheese and spinach, served with a creamy saffron-infused sauce. Tender texture and delicate flavor.

Tender beef fillet topped with a five-pepper/berry sauce. Juicy meat enhanced by the spiciness of the peppers.

A large piece of bone-in beef, smoked and herb-infused, for sharing. Rich, marbled, and very flavorful meat. Ideal for red meat lovers.

Veal ragout simmered in a creamy white sauce with small vegetables. A traditional French dish, tender and comforting.

Grilled beef cut, served with a blue cheese compound butter. Intense meat flavor combined with the strength of the cheese.

Raw minced beef seasoned (capers, onions, sauce). Fresh and tender texture. Served cold, usually with fries.

Duck thigh slow-cooked in its own fat until tender, served with potatoes sautéed with garlic and parsley. Rich and flavorful dish from the Southwest.

Grilled duck fillet (pink), served with a fruit sauce and gingerbread. Refined sweet and savory combination.

Quality chicken breast served with a creamy mushroom sauce (morels). Tender meat and creamy, woody-flavored sauce.

Thin slice of breaded and fried veal. Crispy and golden, served hot, often with pasta or salad.

Children's menu including a main course (meat or chicken) and ice cream for dessert. Portion size suitable for younger children.

Grilled salmon fillet served with béarnaise sauce (butter, egg yolk, tarragon). Fatty and flavorful fish with a rich sauce.

Pan-seared scallops served with a butter, lemon, caper, and crouton sauce. Delicate sea flavor enhanced by the lemon's acidity.

Whole sole floured and pan-fried in butter, served with lemon and parsley. Fine and delicate flesh that flakes easily. A great classic.

Grilled octopus served with southern flavors (tomatoes, herbs de Provence, olive oil). Firm but tender texture, iodized taste.

Cod loin (white fish) served in an exotic coconut milk and curry sauce. Mild and fragrant.

Creamy dessert flavored with orange blossom, topped with a layer of crunchy caramelized sugar.

Dessert made of crispy meringue, whipped cream, and fresh fruit. Light, sweet, and fruity.

Italian dessert with coffee, mascarpone, and soaked biscuits, dusted with cocoa. Creamy and fragrant.

Individual chocolate cake with a molten center. Rich in cocoa, served hot.

Choux pastry filled with vanilla ice cream and topped with hot chocolate sauce. A delicious hot-and-cold combination.

Moist cake soaked in rum syrup, often served with whipped cream. Sweet and alcoholic.

Upside-down baked apple tart. Served warm, melting, and sweet.

Coffee served with an assortment of mini-desserts. Ideal for tasting everything while finishing the meal.

Raw cow's milk cheese with a soft paste and bloomy rind. Creamy with a pronounced terroir taste.

Still natural mineral water.

Sparkling natural mineral water.

Champagne selected by the restaurant. Festive and elegant sparkling wine.

Premium brand Champagne. Balanced, fresh, with notes of white fruit and brioche.

Champagne made exclusively from white grapes (Chardonnay). Very fine, elegant, and floral.