L'Os à moelle

A complete set menu including three courses. You can choose between a soup or a starter to begin, followed by a main course and a dessert.

A flexible two-course meal. Choose either a starter (or soup) and a main, or a main and a dessert according to your appetite.

The complete gastronomic experience. This menu includes a succession of five courses: soup, starter, main course, cheese, and dessert to discover the entire menu.

A traditional fish soup served hot. It is accompanied by garlic cream, grated comté cheese, and crispy croutons for added texture and richness.

A roasted bone marrow, rich and melting. It is accompanied by a celery remoulade with horseradish and toasted bread for spreading.

Pan-fried pieces of veal head for a crispy and tender texture. Served with a seasoned green Puy lentil salad.

A fresh starter of white and green asparagus coated in vinaigrette. Accompanied by a soft-boiled egg with a runny yolk and pieces of salty peasant bacon.

Boneless and crispy pig's trotter paired with a melting and flavorful eggplant caviar. A blend of rustic and Mediterranean textures.

Fresh marinated tuna, served raw or seared, accompanied by a creamy avocado puree. A light and flavorful starter.

A roasted duck fillet, served pink and juicy. Accompanied by homemade mashed potatoes and a sweet and savory honey and grain mustard sauce.

A grilled bavette steak, a fibrous and flavorful cut of beef. Served with sautéed seasonal vegetables and a rich meat jus.

A variation of brandade prepared with mashed haddock (smoked fish) and potatoes. Enhanced with peas and an aromatic browned butter.

A tuna steak, seared on the outside and rare on the inside. Served with a ratatouille of summer vegetables and a pistou sauce (basil and garlic).

Rich and creamy duck foie gras, seasoned with fleur de sel. Served with grated beetroot for an earthy and sweet note, and toasted bread.

A gourmet burger topped with duck meat and melted comté cheese. Enhanced by a homemade ketchup and confit onions, served with small grenaille potatoes.

A very rich version of the burger, including a pan-fried foie gras escalope. Accompanied by homemade ketchup, confit onions, and roasted grenaille potatoes.

A veal offal specialty, renowned for its very tender and creamy texture. Usually pan-fried to be crispy on the outside and melting on the inside.

A large bone-in beef cut, grilled or roasted, meant to be shared among diners. Appreciated for its intense flavor and tenderness.

A selection of three aged cheeses. Served with a small green salad with crunchy walnuts.

A moist cake soaked in rum syrup. Served with raisins and generous whipped cream.

A dense chocolate mousse or ganache, molded into a quenelle shape. Accompanied by an original saffron sauce and almond slivers for crunch.

Warm strawberries baked in a creamy vanilla custard. Sprinkled with caramelized almonds for a sweet and crunchy touch.

A traditional cake with a flan-like texture, topped with tart rhubarb. Served warm with a scoop of vanilla ice cream.

Two slices of artisanal terrine to share: a classic country-style terrine and a black pudding terrine. Served with bread.

An assortment of various French cured meats (ham, sausage, pâté) served on a wooden board. Ideal for an aperitif.

A large platter combining charcuterie and cheeses. Perfect for sharing and tasting different local products.