Quai de meudon

A velvety soup made from pumpkin and coconut milk. It is enhanced with pieces of smoked Morteau sausage and chestnut pieces for texture.

Homemade smoked salmon served with an exotic marinade. Accompanied by toast.

A soft-boiled egg with a runny yolk served on a mushroom sauté. The dish is topped with a light and creamy foie gras sauce.

A slice of game terrine (wild boar) served with a sweet and sour condiment (chutney) and rustic bread.

Thin slices of raw fish (sea bream) marinated in olive oil and lemon. Enhanced with pieces of green apple for a crunchy acidity.

A revisited bistro classic: cooked leeks served warm with a vinaigrette, sprinkled with fine shavings of foie gras.

Oven-baked sea bass fillets, served on melting leeks. Dugléré sauce is a classic white wine sauce with shallots, tomatoes, and parsley.

A creamy risotto cooked with squid ink (black color) with calamari. Served with a garlic-flavored cream.

Seared scallops on a hot plate. Served with homemade mashed potatoes and a drizzle of herb-infused oil.

A lightly salted cod fillet then roasted. Served with a white butter sauce (butter, shallots, vinegar) and gently cooked endives.

A complete menu for children including a main course (chicken or fish), a dessert, and a drink.

A juicy beef cut cooked on the plancha. Served with a white wine and shallot sauce (Bercy sauce) and freshly prepared fries.

Tender veal cutlet (chops) pan-fried. Served with a mix of sautéed mushrooms.

Beef cheek slow-cooked in red wine until tender. Served with mashed potatoes.

Lamb shoulder slow-cooked with spices to make it very tender. Served with seasonal vegetables.

Supplement to get an extra portion of side dish.

A plate of Comté cheese (French pressed-cooked cheese) aged for 18 months for more flavor. Served with a small salad.

A fresh dessert composed of small cubes of mango and pineapple, accompanied by a light coconut-vanilla mousse and coconut ice cream.

A modern take on lime tart, enhanced with a light cream flavored with basil for an herbaceous touch.

A chocolate dessert with a crunchy texture thanks to puffed rice. Served with a hazelnut-flavored crème anglaise.

A dessert featuring clementine, served with spiced gingerbread and a scoop of vanilla ice cream.

The pastry creation of the day, varying according to the chef's inspiration and market products.

Assortment of three scoops of ice cream or sorbet chosen from available flavors.

Lunch formula including two courses (Starter+Main or Main+Dessert) and a coffee. Choice of dishes from the daily specials board.

Traditional French aperitif made with white wine and cassis cream.

Sparkling version of Kir, made with Champagne instead of white wine.

Italian vermouth, served chilled or on ice. Available in white (sweet) or red (spicier) versions.

A bitter Italian aperitif with a bright red color, with notes of herbs and citrus.

Portuguese fortified wine, rich and sweet, with red fruit aromas.

White Portuguese fortified wine, lighter than red, often served chilled.

Typical anise-flavored aperitif from the South of France, served diluted with fresh water.

Classic cocktail made with Campari, red Vermouth, and sparkling water.

Italian sparkling white wine, dry and fruity.

A glass of prestigious French sparkling wine from the Champagne region.

Popular and refreshing Italian cocktail made with Prosecco, Aperol, and sparkling water.

Venetian cocktail made with white peach purée and Prosecco.

A variation of the Bellini prepared with red berries and Prosecco.

Brazilian cocktail made with cachaça, lime, and sugar, shaken.

Cocktail based on vodka, spicy ginger beer, and lime juice.

A refreshing mixed drink prepared without alcohol.

An aged grape brandy (XO means Extra Old), rich and complex.

Traditional fruit eau-de-vie distilled from plums.

Norman apple eau-de-vie aged in oak barrels for 8 years.

Clear fruit brandies, served very chilled at the end of the meal.

Digestive liqueurs: Get 27 (mint) or Limoncello (Italian lemon).

A single malt Scotch whisky with soft and amber notes.

A light and fruity Scotch whisky, aged in bourbon barrels.

A complex and woody Single Malt Scotch whisky, aged for 18 years.

A Japanese grain whisky distilled in Coffey stills, smooth and gourmet.

An iconic American whiskey (Tennessee Whiskey), with notes of vanilla and caramel.

A very popular blended Scotch whisky.

French craft beers. Choice between Blonde (light), White (wheat, citrus), or IPA (hoppy and bitter).

Large bottle of mineral water (still or sparkling).

Half bottle of mineral water (still or sparkling).

Selection of sodas and soft drinks.

Fruit juices or nectars in various flavors.

A Venezuelan aged rum renowned for its smoothness and caramel and vanilla aromas.

Guatemalan rum aged at high altitude using the solera system, complex and smooth.

Aged 12-year-old rum from the Dominican Republic, balanced and woody.

Rum from the Philippines, very aromatic with pronounced citrus and vanilla notes.

Classic espresso, decaffeinated, or with hot water.

Large coffee with milk (cream) or double espresso.

Espresso topped with a creamy milk foam.

Selection of teas or herbal teas served hot.

Standard vodka made from grains.

A classic London Dry Gin, with juniper and citrus aromas.

A Blanc de Noirs champagne (black grapes with white juice), structured and fruity.

Rosé Champagne Premier Cru from an independent winemaker, delicate and elegant.

The iconic yellow label brut from the house, powerful and silky.

The rosé version of the famous Veuve Clicquot champagne, fruity and expressive.

A light and easy-drinking rosé wine from the Mediterranean region.

A renowned rosé from Provence, pale, aromatic with notes of citrus and white flowers.

White wine from the Southwest, often mellow or sweet, with exotic fruit notes.

White wine from the Loire Valley (Chenin grape), elegant and mineral.

White wine from Burgundy (Rully), generally made from Chardonnay, floral and buttery.

White wine from Burgundy (Mâconnais), fresh and fruity.

Famous white wine from Burgundy, very dry with beautiful minerality and lively acidity.

White wine from the Southwest, lively and aromatic, often with citrus notes.

Very fragrant white wine (apricot, peach, flowers) from the Viognier grape.

White wine from the Loire Valley (Sauvignon Blanc), dry with characteristic flint notes.

Prestigious white wine from the Rhône Valley, rich, creamy, and very aromatic.

Rare white wine from the Châteauneuf-du-Pape appellation, complex and powerful.

Great white wine from Burgundy, rich, buttery, and with hazelnut notes.

A Beaujolais cru, light, fruity, and easy to drink.

A more structured and robust Beaujolais cru, with black fruit aromas.

Red wine from the Loire Valley (Cabernet Franc), fresh with notes of red berries and bell pepper.

Classic red wine from Burgundy, delicate, with cherry and red fruit aromas.

Red wine from northern Burgundy, lively and sometimes slightly tannic.

Red wine from the Côte Chalonnaise, full-bodied and firm.

Red wine from the Côte de Beaune, renowned for its finesse, elegance, and violet aromas.

Red wine from Burgundy, pleasant and tender, easy to enjoy.

Red wine from the Rhône Valley, spicy, fruity, and warm.

Red wine from the northern Rhône (Syrah), with notes of black fruit and peppery spice.

Elegant red wine from the Rhône Valley, balanced between fruit and spice.

Powerful and tannic red wine, very dark, with significant aging potential.

Red wine from Languedoc, generous and sunny, with garrigue aromas.

Bordeaux wine produced without added sulfur, for a pure expression of the fruit.

Bordeaux wine (Graves) elegant, combining tannic structure and smoky notes.

Red wine from the right bank of Bordeaux, predominantly Merlot, round and velvety.

Prestigious Bordeaux appellation, producing rich, silky, and deep wines.

Red wine from the Médoc (Bordeaux) renowned for its aroma, finesse, and delicate texture.

Powerful and full-bodied red wine from the Médoc, with solid tannins.

Classic Bordeaux appellation, offering well-structured and age-worthy wines.