Meat Steakhouse

Green salad topped with goat cheese, often served warm on toast. The contrast between the melting cheese and the fresh salad is highly appreciated. Enjoyed as a light starter.

A French bistro classic consisting of hard-boiled eggs coated in a creamy homemade mayonnaise. Tender and rich texture. Eaten cold, usually with a bit of bread.

Fresh tomatoes diced and seasoned, served cold like a meat tartare. Fresh, juicy, and tangy. A refreshing vegetarian starter.

A composed salad combining the sweetness of avocado and the firm texture of shrimp. Usually served with cocktail sauce or vinaigrette. Fresh and balanced.

Raw fish diced and marinated with lemon, herbs, and aromatics. Melting texture and delicate marine flavor. Best enjoyed very fresh.

An airy and rich chocolate dessert. Light and foamy texture. Very chocolatey and sweet.

Molten chocolate cake, often containing nuts. Dense and moist texture. Eaten warm or cold.

Thin crepe served with a caramel sauce flavored with orange. Sweet and fruity taste.

Menu specially designed for children with adapted portions and popular dishes (steak, nuggets, or fish).

Exceptional Japanese beef, known for its intense marbling (intramuscular fat) which gives it a unique melt-in-your-mouth texture, like butter. Grade A5 is the highest quality. Very quick cooking (seared on both sides) recommended to preserve its qualities.