PUR SANG

The special dish of the day, changing daily according to the chef's inspiration and the market. A complete and quick meal for lunch.

Lunch set menu allowing you to choose two dishes (starter and main, or main and dessert). Choices change weekly and include bistro classics.

The complete lunch menu including a starter, a main course, and a dessert. A full gastronomic experience with seasonal products.

Preparation of pork meat cooked for a long time in its own fat then shredded. Melting texture and rich flavor. Enjoy spread on bread.

Roasted bone marrow served hot. The fatty, gelatinous center is rich in umami flavor. To be spread on toast with a pinch of salt.

High-quality ham infused or prepared with truffles. Delicate meat flavor enhanced by the earthy and aromatic taste of truffle.

Slices of beef sirloin that have been matured, then marinated and smoked. Intense meat flavor with woody notes.

Dry-cured ham from the southwest of France, aged for one year. Tender texture and salty, delicate flavor. Served in thin slices.

Rustic pâté made from seasonal game. Pronounced flavor and coarse texture. Served with bread and pickles.

Creamy and smooth soup, likely butternut squash. Sweet and slightly sweet flavor, contrasted by the crunchiness and saltiness of bacon.

Poached egg served in a rich red wine sauce (meurette sauce) with bacon, onions, and mushrooms. A flavorful Burgundian classic.

Skinless blood sausage, pan-fried to be crispy on the outside and melting on the inside. Rich and spicy flavor, served with apples for a sweet and savory touch.

Frog legs sautéed in butter, garlic, and parsley. The meat is tender and delicate, reminiscent of chicken and fish.

Beef briefly seared on the outside and raw inside, thinly sliced. Marinated and served fresh. Tender texture and umami taste.

Mix of sautéed mushrooms with garlic and parsley. Woody and aromatic flavor. Can be served as a starter or side dish.

Veal kidneys prepared in a rich Port wine sauce. Firm texture and characteristic offal taste, softened by the sweet sauce.

Italian rice slowly cooked to a creamy consistency with mushrooms. Comforting, rich, and flavorful dish.

Gourmet burger with a high-quality Angus beef steak. Served in a soft bun with the chef's garnishes.

High-quality free-range chicken breast, served with crispy skin. Tender and juicy meat, delicate flavor.

Fresh fish of the day, prepared according to the chef's inspiration. The variety of fish depends on the morning's catch.

Fatty pork cut cooked very slowly until extremely tender. The skin is often crispy and the meat melts in your mouth.

Veal thymus, considered a delicacy. Creamy texture inside and crispy outside. Mild and refined flavor.

Simmental breed steak, known for its marbled and flavorful meat. Served grilled or pan-fried with a peppery sauce.

Tender cut from the loin area, matured to intensify flavor. Deep beef taste and silky texture.

Black Angus beef flank steak, renowned for its marbling. Long-fibered meat, very juicy and flavorful. To be enjoyed rare.

Marbled American beef cut, located near the ribs. Very tender and flavorful, similar to ribeye but finer.

The heart of the ribeye, a noble and fatty cut. Very tender and melt-in-your-mouth meat with an intense beef flavor thanks to the intramuscular fat.

Large bone-in beef cut, ideal for two or more people. Matured Red Meadows breed beef, very flavorful and juicy.

Rump steak cut with a characteristic layer of fat. Grain-fed meat, very tender and flavorful. Popular cut in South America.

Selection of aged cheeses. Offers a variety of textures and flavors, from mild to strong. Usually served with bread.

Vanilla cream dessert covered with a layer of crunchy caramelized sugar. Delicious contrast between warm/crunchy and cold/creamy.

Cream cheese cake on a spicy biscuit base (speculoos). Dense and creamy texture, served with a fruit sauce for acidity.

Airy chocolate dessert served warm, baked in the oven. Mousse-like texture and molten center. To be enjoyed quickly before it deflates.

Rice slowly cooked in sweetened and vanilla-infused milk. Creamy and comforting texture. Topped with a salted caramel sauce.

Upside-down apple tart where the apples are caramelized before baking. Served warm with thick crème fraîche.

Soft cake soaked in old rum syrup. Spongy texture and rich alcohol flavor. Served with vanilla whipped cream.