Relais Louis XIII

Crab from Ile d'Yeu prepared in Parisian style. Likely features fresh crab meat with mayonnaise or a creamy dressing, served in the shell or elegantly plated. A delicate and refreshing seafood starter.

Shellfish broth with steamed leeks. A light, flavorful soup featuring various shellfish like clams or mussels in an aromatic stock. Savory and briny.

A game meat puff pastry pie, prepared 'Belle Aurore' style. Rich and hearty, likely filled with a mix of game meats and foie gras encased in flaky pastry.

Pan-fried mushrooms prepared Bordelaise style (with shallots and herbs), served with Speck (cured ham). Earthy and savory with a smoky note from the ham.

Wild line-caught sea bass served with squid 'Carbonara style' and cauliflower. A sophisticated fish dish combining tender white fish with rich, creamy garnishes.

Roasted Brittany lobster served with a creamy bisque. A luxurious dish featuring sweet, tender lobster meat with a rich seafood sauce.

Veal sweetbreads served with Romanesco cabbage, Jerusalem artichoke, and mustard seeds. Rich and creamy texture with a crispy exterior, paired with earthy vegetables.

"Baltic" beef steak served rare with golden turnips and Eryngii mushrooms. A premium cut of beef, likely dry-aged or specially sourced, offering intense flavor.

Stuffed Beauce hare prepared 'à la royale' (a classic French dish with a rich, dark sauce containing foie gras and truffle), served with celery mousseline. Extremely rich, gamey, and traditional.

Fresh goat cheese made from raw milk. Tangy, creamy, and distinctively aromatic.

Aged Comté cheese (30 months) from affineur Marcel Petite. A hard cow's milk cheese with complex nutty, fruity, and savory flavors and crystalline texture.

Roquefort blue cheese from Vieux Berger. A powerful, salty, and tangy sheep's milk blue cheese with a creamy texture.

Extra aged Mimolette cheese. A hard, orange cow's milk cheese with a brittle texture and intense, nutty, caramel-like flavor.

Mango and avocado tartlet with gin jelly and basil sorbet. A modern, fresh dessert combining sweet fruit with creamy avocado and herbal notes.

Lightly souffléed chocolate tart served with vanilla ice cream. Rich warm chocolate filling in a pastry shell.

Soft coconut cake served with citrus fruits and fromage blanc (fresh cheese) sorbet. Tropical and refreshing.

Pavlova (meringue dessert) with figs and blackcurrant, served with red fruit sorbet. Crispy meringue with soft center, topped with fruit.

House cocktail. Likely a champagne-based aperitif or a classic recipe associated with the restaurant's theme.

A glass of Grand Cru Champagne. Dry, crisp, and elegant sparkling wine from the Avize region.

A glass of sweet white wine from Sauternes. Honeyed, rich, and complex dessert wine.

Glass of white wine from Roussillon. Fresh, aromatic, and mineral-driven.

Glass of white Burgundy (Chardonnay). Rich, buttery, and elegant.

Glass of Vin Jaune from Jura. Oxidative style wine with distinct nutty and spicy flavors, similar to dry sherry.

Glass of red wine from the Rhône Valley region. Syrah-based, likely spicy and fruity.

Glass of red Burgundy (Pinot Noir). Light to medium-bodied with red fruit flavors and earthiness.

Glass of Northern Rhône red (Syrah). Savory, peppery, and full-bodied.

Glass of mature Bordeaux red. Cabernet Sauvignon blend, likely showing complex aged notes of leather, tobacco, and dark fruit.