Monbleu | Père Lacheese

A blue cheese made from cow's milk, originating from Auvergne. It has a creamy paste with distinct blue veins. Its taste is mild and fragrant, less strong than Roquefort.

Uncooked pressed cheese made from cow's milk. It has a grayish rind and a supple, creamy paste. Delicate hazelnut and terroir flavor.

Cow's milk mountain cheese with a thick gray rind. The paste is semi-firm with small holes. Rustic and milky flavor.

Cooked pressed cheese made from raw cow's milk, aged for 18 months. Firm but melting texture. Complex fruity and roasted aromas.

Pyrenees cheese made from sheep's milk. Semi-hard paste and a mild but distinct sheep flavor. Often enjoyed with black cherry jam.

Goat cheese shaped like a brick, covered with vegetable ash. Fine and melting texture. Delicate goat flavor enhanced by the ash.

Soft cheese enriched with truffle. Creamy and rich with an intense truffle aroma. A luxurious delicacy to spread or eat as is.

Pork meat cooked for a long time in its fat then shredded. Spreadable and rich texture. Eaten on country bread.

Cooked pork ham, tender and pink. Mild and delicate flavor. A classic of French charcuterie.

Dry pork sausage typical of the Lyon region. Large slices with visible fat grains. Savory and peppery taste.

Lean cut of pork ham, salted and smoked. Firm texture and pronounced smoky flavor. Enjoyed in thin slices.

Italian cured beef, dark red and lean. Intense and slightly spicy flavor. Served in very thin slices, sometimes with a drizzle of olive oil.

A small tasting board to compose yourself. Ideal for an aperitif or a light snack.

A medium-sized board allowing for variety. Includes a complimentary cheese discovery.

Large sharing board, perfect for a group. A wide selection of products accompanied by surprises.

The house's signature assortment including selected cheeses and cold cuts. Served with accompaniments like pickles and onion confit.

Light accompaniment composed of young salad greens and fresh vegetable strips. Adds freshness to the meal.

A revisited bistro classic. Hard-boiled eggs topped with creamy mayonnaise and garnished with aged Comté cheese. Rich and flavorful.

Creamy butternut squash soup. Served with goat cheese and a drizzle of hazelnut oil for an autumnal touch.

Small creamy cheese flambéed with Alpine herbal liqueur (Génépi). Served warm and runny, very aromatic.

A rich and comforting gratin made with small square pasta (Crozets), melted cheese, and ham. Stringy texture and intense cheese flavor.

Gourmet burger with smoked dried beef (pastrami) and melted Saint-Nectaire cheese. Served in a soft bun with potato pancakes (Rostis).

Vegetarian version of a Savoyard dish. Reblochon cheese melted over potatoes and mushrooms. Warm and very filling dish.

Whole cheese baked in its wooden box, seasoned with honey and herbs. Served runny like a fondue, to be eaten with potatoes.

Gargantuan dish to share. A large warm Mont d'Or cheese with truffle, served with smoked sausage and accompaniments. The height of winter indulgence.

Chocolate cake with a molten center. Served warm with yogurt ice cream for a hot-cold contrast.

Dessert with caramelized cooked fruits covered with a crispy crumble topping. Combines the flavors of Tarte Tatin and crumble.

Assortment of artisanal ice creams. Classic and regional flavors (like Verbena).

Classic French aperitif cocktail. Mix of dry white wine and sweet blackcurrant liqueur. Fresh and fruity.

Anise-flavored liqueur typical of southern France. Served with fresh water which makes it cloudy. Intense licorice and anise flavor.

Bitter aperitif based on herbs. Herbaceous and slightly bitter flavors. Stimulates the appetite.

Sparkling version of the Kir. Made with sparkling wine instead of still white wine. Elegant and festive.

Fortified wine flavored with herbs and spices. Can be dry (white) or sweet (red). Best served chilled, often with a lemon twist.

Sweet fortified wine with an amber color. Notes of dried fruit, honey, and spices. Ideal as an aperitif or with cheese.