Piou

Fried spring rolls filled with vegetables. A crispy Asian-inspired starter. Usually eaten with fingers or chopsticks, often dipped in a sauce.

Shrimp wrapped in a thin batter and fried until golden. Crispy on the outside, tender on the inside. Served with a sweet and savory Teriyaki sauce.

Raw salmon marinated in salt, sugar, and dill. The flesh is tender and fragrant. Served fresh with toasts and condiments to enhance the flavor.

Fresh Italian cheese made from mozzarella and cream, served with cherry tomatoes and pesto. Creamy and rich texture. Accompanied by crunchy pistachios and a refreshing sorbet.

Dozen Burgundy snails served in their shells. Cooked with garlic and parsley butter. A classic French specialty with a firm texture and herbaceous flavors.

Half dozen Burgundy snails in parsley butter. A smaller portion of this French classic. Flavorful and rich in garlic.

Medium-cooked fatty duck foie gras, a specialty from the Southwest of France. Creamy and melt-in-your-mouth texture with a rich, buttery flavor. Enjoy spread on toast with onion jam.

A very large bone-in beef cut, grilled or pan-seared. Juicy and very flavorful meat, ideal for sharing. Served with blue cheese sauce, fries, and salad.

Whole flatfish pan-fried with butter and lemon. White, delicate, and fine flesh. Served simply with steamed potatoes.

Choux pastry filled with vanilla ice cream. Topped with hot chocolate sauce and whipped cream. A gourmet dessert playing on the hot-cold contrast.

Extra portion of your choice of sauce to accompany your dish. Spicy pepper sauce or creamy gorgonzola cheese sauce.

Marbled and tender grilled beef cut. Intense meat flavor. Served with blue cheese sauce and homemade fries.

Thick, lean cut of beef from the rump. Firm and flavorful texture. Served with gorgonzola sauce and fries.

Raw minced beef seasoned with capers, onions, and sauces. Fresh and tender. Served cold with fries.

Ground beef steak or beef cut topped with a fried egg. The runny yolk enriches the meat. Served with fries and salad.

Tender chicken breast, often cooked with the skin on. Served with a thyme-infused jus and small parsley sautéed potatoes.

Traditional beef stew slow-cooked in red wine with bacon, onions, and carrots. Very tender meat and rich sauce. Served with basmati rice.

Cod fillet coated in batter and fried. Crispy on the outside, flaky white fish on the inside. Served with fries and tartar sauce.

Grilled fish fillet on a hot plate. Fine and delicate flesh. Served with a sauce based on olive oil and herbs, and vegetables.

A mix of vegetables quickly stir-fried in a wok. Crispy texture and Asian flavors thanks to the sweet soy sauce.

Shrimp and vegetables stir-fried in a wok. A flavorful dish blending seafood taste with a sweet soy sauce.