Que pour les Gourmands

Thin slices of raw scallops, seasoned with truffle and accompanied by thinly sliced fresh mushrooms. A cold starter, delicate and refined with marine and woody flavors.

Creamy soup prepared with seasonal vegetables, topped with a light and airy foam (espuma). A creamy and comforting texture, served hot.

Rustic pâté made from pork meat enriched with pieces of foie gras. Firm and melting texture at the same time, with a rich and savory taste. Generally enjoyed with bread.

A rich and hearty gratin made with crozets (small square buckwheat pasta), melted cheese, cream, and bacon bits. A traditional hot dish from the Alps, melting and very filling.

Long pasta (tagliatelle) served with pieces of smoked tuna and a mix of confit and fresh tomatoes. A dish with balanced Mediterranean flavors between the smoky fish and the sweetness of the tomatoes.

A chef's creation without meat or fish, using seasonal vegetables. The composition varies according to the market, offering a healthy and fresh option.

A slice of soft brioche, often pan-fried like French toast, drizzled with salted butter caramel sauce. A warm, sweet, and indulgent dessert.

Chocolate cake baked to keep a molten center, served with a liquid vanilla cream. A contrast of temperatures and textures much appreciated by chocolate lovers.

A mix of fresh cut fruits, selected according to the season. A light, fresh, and vitamin-rich dessert to finish the meal on a sweet note.

A coffee (or tea) served on a tray accompanied by an assortment of several miniature desserts. Perfect for tasting everything without choosing just one dessert.