Oh...DiVin

A varied assortment of cured meats (sausages, dry-cured hams, terrines). Usually served with fresh bread and pickles. A traditional and convivial starter.

Smoked trout fillets from the Southwest of France, served with a fresh salad seasoned with lemon. A dish with delicate and slightly woody flavors.

Duck foie gras prepared in-house, served with jam to accompany. Melting texture and rich taste, typical of French gastronomy.

Hot goat cheese in a crispy pastry, served with dry ham, salad, and walnuts. A mix of crispy and melting textures.

Slices of aged dry-cured ham. A simple and flavorful charcuterie, often enjoyed with bread and butter.

A hearty composed salad inspired by mountain dishes. It combines the freshness of salad with the richness of melted cheese and potatoes. Ideal for cheese lovers.

Salad with chicken marinated in honey and lemon for a sweet and savory touch. Fresh and light.

A fresh platter highlighting seafood products (salmon, shrimp, fish). Served with a creamy lemon sauce.

A very generous (350g) piece of beef, tender and juicy. Served complete with fries, vegetables, and salad. Recommended for hearty appetites.

Piece of marbled beef pan-fried. Simply served with crispy homemade fries.

Duck thigh slow-cooked in its fat, offering very tender meat and golden skin. Served with fries and salad.

Very tender piece of pork served with a creamy sauce in the Normandy style (often with cream and mushrooms or cider). Served with rice and vegetables.

Grilled beef flank steak, known for its pronounced flavor, served with a candied shallot sauce. A French bistro classic.

Extra homemade sauce to accompany your meats.

Extra portion of your choice of side dish.

Gourmet brioche, served with vanilla ice cream, topped with hot chocolate and whipped cream.

Chocolate lava cake, served with a creamy vanilla sauce (crème anglaise). A gourmet classic.

Egg custard topped with liquid caramel. Smooth and melting texture, sweet and vanilla flavor.

Rich vanilla cream covered with a thin layer of crunchy caramelized sugar. To be broken with a spoon to reach the creamy center.

Alcoholic version of crème brûlée, flambéed at the time of service for added flavor.

Selection of several aged French cheeses. Ideal to end the meal on a savory note before dessert or instead of.

A portion of aged cheese to choose from the day's selection.

Lime sorbet coupe with a shot of vodka. A frozen and alcoholic dessert, often served as a digestif.

Pear sorbet coupe with a shot of Pear William eau-de-vie. Fresh and fruity with a touch of strong alcohol.

Assortment of ice cream or sorbet of your choice. Served with a homemade almond tuile.

Classic espresso or decaffeinated coffee.

Espresso coffee diluted with a little hot milk or cream.

Espresso coffee topped with a creamy milk foam.

Coffee served in a large cup and topped with a generous layer of whipped cream.

Infusion of classic black tea leaves.

Herbal teas without caffeine, ideal for digestion or in the evening. Mild herbaceous flavors.