Relais de l'Entrecôte

Signature dish: tender sirloin slices topped with a secret green herb and butter sauce. Served with very thin (julienne) and crispy fries and a green walnut salad. Rich and savory flavor.

Red wine from the Southwest of France. Generally full-bodied and fruity with spice notes. Pairs well with red meat.

Regional table wine selected by the restaurant. Smooth and easy-drinking style, designed to accompany steak-frites.

Oak-aged red wine. More tannic and structured with woody and vanilla notes.

Bordeaux red wine. Predominantly Merlot, offering roundness, ripe red fruits, and elegance.

Dry and fruity rosé wine. Fresh and thirst-quenching, with aromas of small red fruits.

Dry white wine. Crisp and floral, typical of the Gaillac region.

A glass of house wine.

A glass of oak-aged red wine.

A glass of Bordeaux red wine (Saint-Emilion).

Classic brut champagne, elegant and festive. Served by the glass or bottle.

Selection of aged French cheeses. Usually served with bread.

Creamy fresh cheese, texture similar to Greek yogurt but milder. Often served with sugar or fruit coulis.

Assortment or choice of homemade cakes according to the day's selection.

Frozen dessert with a mousse-like texture, flavored with orange liqueur (Grand Marnier).

Cream puffs filled with vanilla ice cream and topped with hot chocolate sauce.

Ice cream coupe made with ice cream of the chosen flavor, topped with whipped cream.

Raspberry sorbet. Fruity, tart, and refreshing.

Rich and creamy chocolate ice cream.

Vanilla ice cream coupe drizzled with hot chocolate sauce and topped with whipped cream.

Dessert made of crunchy meringue, ice cream, and whipped cream. Varied and very sweet texture.

Rum-flavored ice cream coupe, often with raisins.

Small lemon cream tarts. Tart and sweet taste on a shortcrust pastry.

Small tarts filled with sweet cherries.

Also called 'Colonel'. Lemon sorbet with a shot of vodka. Digestif and refreshing.

Cold coffee drink, often served with vanilla ice cream or whipped cream.

Rich and melting chocolate cake, a house specialty.

Trio of ice cream scoops served on caramel sauce.

Vanilla cream dessert topped with a thin layer of crunchy caramelized sugar.

Soft cake soaked in rum syrup, often served with whipped cream.

Dessert made of sweetened chestnut purée, meringue, and whipped cream.

Fruity dessert highlighting raspberries, likely a pastry or an elaborate coupe.

Apple tart served warm, accompanied by a scoop of honey-flavored ice cream.

Espresso coffee topped with hot milk foam.

Sliced fresh pineapple.

Hot cocktail made of coffee, Irish whiskey, and sugar, topped with cream.

A coffee served with a selection of several miniature desserts (gourmet coffee).

Refreshing cocktail based on Lillet (wine-based aperitif), sparkling wine, and fresh fruit.

Variation of the classic Spritz using rosé sparkling wine for a fruity touch.

Sparkling lemon cocktail, mixing Italian lemon liqueur and Prosecco.