Magnum 150cl

High-quality canned sardines, aged to develop their flavor. Simply served with toast and semi-salted butter, it's a classic of French bistro cuisine.

High-quality dry-cured beef ham (grade 7-8 indicating significant marbling). Melting texture and intense flavor, similar to cecina. To be enjoyed in thin slices.

Raw veal cut by hand, mixed with fresh oysters and capers. A refined, fresh, and briny land-and-sea combination.

Fresh langoustines served whole with their shells, accompanied by homemade mayonnaise. Sweet and delicate flesh. You need to peel the crustaceans yourself.

Steamed or boiled white asparagus, served warm. Accompanied by a rich and creamy hollandaise sauce (butter, egg yolk, lemon). A great spring classic.

Traditional pâté en croûte (marinated meats cooked in puff pastry). Served with a crisp sucrine salad. Rich, flavorful, and artisanal.

Creamy and smooth cauliflower velouté. Served with a touch of whipped cream for lightness. A comforting and delicate soup.

Pasta stuffed with langoustine meat. Served with a rich sauce made from shellfish heads and shells, flavored with seaweed. Intense marine flavors.

Hard-boiled eggs with the yolk mixed with mayonnaise and herbs, then returned to the white. Garnished with trout roe for a briny and crunchy touch.

Snails cooked in a tomato, garlic, and Herbes de Provence sauce (Provençal style), served with garlic croutons. Different from the classic parsley butter, more aromatic.

Whole roasted beef tenderloin heart, served for two people. The meat is very tender and lean. Accompanied by fries and a signature sauce.

Whole lamb shoulder slow-roasted. The meat is melting and confit. Served with its cooking juices and small roasted potatoes. A convivial dish to share.

Very long roasted pork sausage, presented lengthwise (by the meter). Served with creamy mashed potatoes and a meat jus. A rustic and fun dish for a group.

Crispy puff pastry filled with a creamy preparation of seasonal vegetables. A meat-free version of a French cuisine classic.

Veal ragout simmered with tomatoes and herbs. Served with coquillettes pasta cooked risotto-style with plenty of Comté cheese. A comforting and family-style dish.

Top-quality trout fillet (Banka) pan-seared. Accompanied by salsify (sweet root) glazed in a rich meat jus flavored with tarragon.

Traditional pork sausage from Lozère, roasted and served with homemade mashed potatoes and a reduced meat jus. Simple and tasty.

Large puff pastry filled with a rich sauce (supreme sauce) containing veal sweetbreads (delicate offal) and poultry. An iconic dish of French bourgeois cuisine.

Yellow pollack fillet (white fish with flaky flesh) cooked to a pearly finish. Served with green cabbage slowly cooked in butter until tender and flavorful.

Thick cut of beef fillet, very tender. Served grilled with homemade fries and a choice of pepper sauce or béarnaise sauce (butter and herbs).

Raw beef (Charolais breed) hand-cut with a knife and seasoned. Served cold with hot fries and a green salad.

Breaded and fried whiting fillet, served with maître d'hôtel butter (parsley butter). Accompanied by homemade mash. Crispy on the outside, tender on the inside.

Assortment of aged French cheeses, usually served with bread. Ideal to finish the meal before dessert or instead of it.

Choux pastry filled with cream (pastry cream or whipped cream), topped with an intense dark chocolate sauce (75% cocoa).

Dessert composed of ice cream covered with Italian meringue, then baked and flambéed in front of you with orange liqueur (Cointreau).

Airy and hot soufflé, flavored with Grand Marnier orange liqueur. Mousse-like and light texture.

Poached meringue whites, floating on a cold vanilla crème anglaise. A classic, sweet, and light dessert.

Round rice slowly cooked in sweetened and vanilla-infused milk, very creamy. Topped with salted butter caramel. A comforting childhood dessert.

Ice cream cup composed of homemade pineapple sorbet, drizzled with agricultural rum. Fresh, fruity, and slightly alcoholic.

Hot cocktail based on coffee, French whisky, cane sugar, and topped with cream. Local variation of Irish Coffee.

A set menu adapted for children, including a main course (half sausage or fish with a side) and a dessert (ice cream).