Pedzouille La Grange

A specialty from the South of France, a type of savory tart on bread dough. Topped with onion confit, salted anchovies, and black olives. A flavorful and rustic starter.

A Basque-style tartine or bread with Basque flavors. Includes melting roasted vegetables and Ossau-Iraty sheep's cheese. Mild and vegetarian.

A rich and creamy black olive paste, seasoned with garlic and crunchy almonds. Served with toasted bread for spreading. Ideal for sharing with a drink.

An assortment of high-quality cured meats and cheeses. Features Basque Kintoa ham and sheep's cheese. Perfect for discovering local products.

The classic combination of sweet melon and salty cured ham, modernized with a Port sauce. Fresh and balanced.

A salad of assorted tomatoes with stracciatella, the creamy heart of burrata. Dressed with a light vinaigrette. A very fresh and milky starter.

Thin slices of marinated raw beef, served cold. Enhanced with sheep's cheese shavings and sun-dried tomatoes. Tender and refined.

Fried chicken pieces with a thick and very crispy breading. Served with an garlic aioli sauce. An indulgent version of fried chicken.

High-quality spicy sausages, served with a creamy smoked yogurt sauce. Accompanied by condiments to enhance the flavor. A dish with southern flavors.

Warm and melting goat cheese, drizzled with a fresh herb sauce (chimichurri). Flavorful and aromatic.

A beautiful piece of Salers beef, known for its full-bodied flavor. Grilled to your preference and ideal for sharing. Served with sides.

A spectacular piece of beef including the fillet and sirloin separated by a T-bone. Flavorful Salers beef. Price by weight.

The star of the barbecue, thick and marbled. Salers breed beef with a rich flavor. To share among red meat lovers.

Beef rib that has undergone a maturation process to intensify flavors and tenderness. Normande breed beef. An exceptional taste experience.

An original burger where the beef steak is replaced by flavorful minced duck. Accompanied by sweet confit onions and a tangy mustard sauce.

Very small pasta stuffed with cheese, typical of the Dauphiné region. Served in a spinach cream with confit tomatoes. A comforting and creamy vegetarian dish.

A large, hearty composed salad with quality chicken, grilled bacon, and sheep's cheese. A local and generous version of the Caesar salad.

Delicate white fish fillet, cooked to perfection. Served with whole red rice and summer vegetables with basil. Light and healthy.

Charolais beef cut into slices for serving. Tender and juicy, with a grilled flavor. Served with a side and sauce of your choice.

Grilled duck breast, served sliced. The meat is pink and the skin is crispy. A flavorful meat, typical of French gastronomy.

A plate of Basque sheep's cheese with pressed curd. Served traditionally with black cherry jam for a sweet and savory balance.

A creamy chocolate mousse enhanced with salted butter caramel. Crispy crêpe dentelle (gavottes) add crunch. A very indulgent dessert.

A classic ice cream coupe, deconstructed Pavlova style. Vanilla ice cream, soft meringue, and tangy red fruit coulis.

A tartlet made with fresh seasonal fruits on a crispy crust. Ask for the variety of the day.

Lunch formula including two dishes of your choice: either a starter and a main course, or a main course and a dessert. Choose from the daily selection.

Complete lunch formula including three courses: starter, main course, and dessert. The complete midday experience.

A huge Salers beef rib to share for lunch. Price by weight.