Relais de l’Entrecôte

Sliced beef sirloin served with a unique butter and herb sauce, accompanied by very thin and crispy fries. The meat is tender and the sauce is rich and creamy. Traditionally served in two courses to keep the dish warm.

Selection of aged cheeses served with bread. Savory and perfect for finishing the meal before sweet dessert.

Creamy and smooth fresh cheese, plain or lightly sweetened. Smooth texture and mild taste.

Assortment or choice of homemade cakes based on the day's inspiration.

An Italian frozen dessert flavored with Grand Marnier orange liqueur. Texture halfway between ice cream and mousse.

Choux buns filled with vanilla ice cream and covered with hot chocolate sauce. A gourmet classic combining hot and cold.

Ice cream cup generously topped with whipped cream. Creamy and rich.

Cup of vanilla ice cream drizzled with hot chocolate sauce and topped with whipped cream. Simple and delicious.

Dessert made of crunchy meringue, ice cream, and whipped cream. Offers a mix of crunchy and melting textures.

Summer variation of vacherin, likely incorporating seasonal fruits or fruit sorbets.

Ice cream cup often made with rum-raisin or coffee ice cream, sometimes with alcohol.

Small tarts with lemon cream on a shortcrust pastry. Perfect balance between acidity and sweetness.

Tarts filled with fresh red berries. Fresh and fruity with a crispy crust.

Refreshing lemon sorbet. Tart taste and light icy texture.

Also called 'Colonel', it's a lemon sorbet with vodka. Digestif and refreshing.

Cold coffee served with ice (often vanilla or coffee ice cream) and sometimes whipped cream.

Molten and dense chocolate cake. Rich in cocoa, moist texture.

Trio of ice cream scoops served on a creamy caramel sauce.

Crispy flower-shaped biscuit (tulip) filled with vanilla ice cream, strawberries, and red fruit coulis.

Creamy vanilla custard covered with a thin layer of crunchy caramelized sugar.

Light, fluffy cake soaked in rum syrup, often served with whipped cream. Moist and very fragrant.

Raspberries prepared in a light syrup or marinade, served fresh.

Buttery crispy biscuit served with fresh strawberries, a touch of lemon, and a fruit coulis.

Dessert based on sweetened chestnut purée and whipped cream on a meringue base. Sweet and comforting.

A coffee served with an assortment of small desserts or petit fours.

Walnut tartlet coated in caramel, served warm with a scoop of vanilla ice cream.

Water ice flavored with raspberry. Very fruity and light.

Rich chocolate ice cream.

Hot cocktail made with coffee, Irish whiskey, sugar, and fresh cream floating on top.

Classic carbonated drinks or fruit juices.

French naturally sparkling mineral water.

Still natural mineral water from the French Alps.

Still natural mineral water.

Naturally sparkling mineral water.

Italian naturally sparkling mineral water.

Light and refreshing pale lager beer.

Popular pale lager beer with fruity notes.

Classic or decaffeinated espresso.

Coffee with cream or hot milk.

Double shot of espresso for more intensity.

Selection of hot teas or herbal teas without theine.