Restaurant 14 Juillet

Lunch menu available weekdays only. Includes a starter and a main, or a main and a dessert. Choices are limited to dishes specifically marked on the menu.

Fresh goat cheese wrapped in a crispy brick pastry. Served warm with a touch of sweet honey and fresh mint. A starter combining sweetness and crispiness.

Razor clams (elongated mollusks) cooked on the griddle or sautéed. Seasoned with garlic and parsley. An iodized and herbaceous marine flavor.

Assortment of cured meats (saucisson, terrine, ham). Ideal for sharing or for lovers of artisanal pork.

Thin slices of raw salmon marinated in salt, sugar, and dill. Melting texture and delicate taste. Served cold, often with a mild mustard sauce.

Slice of country-style pâté prepared on-site. Rich and flavorful, served with bread and pickles.

Roasted beef bone served hot. The marrow inside is rich and fatty, to be spread on toasted bread with a little salt.

Smoked fish (haddock) diced, mixed with tart green apple and sweet beetroot. A fresh and colorful combination.

Herring fillets marinated in oil and herbs. Served with warm potatoes to soften the pronounced taste of the fish.

Fresh salad with shrimp, creamy avocado, tangy grapefruit, and sweet melon. A light and balanced dish.

Classic mixed salad with romaine lettuce, chicken, croutons, parmesan, and hard-boiled eggs. Dressed with a creamy Caesar sauce.

Hearty salad with cured raw ham, hard-boiled eggs, and Comté cheese. A complete and flavorful meal.

Tender grilled beef steak, topped with a creamy Saint-Marcellin cheese sauce. Served with fries.

Sautéed veal offal served with a rich Port wine sauce. Accompanied by roasted small grenaille potatoes.

Pan-fried calf's liver slice, served with a balsamic vinegar sauce for a sweet and sour touch. Accompanied by mashed potatoes.

Small squid (supions) pan-seared, often with garlic and parsley. Served with grenaille potatoes.

Veal escalope cooked in a fresh cream and mushroom sauce. A classic of Norman cuisine, served with fries.

Chef's choice beef cut, grilled and served with a spicy pepper sauce. Accompanied by homemade fries.

Delicate white fish fillet, served with a classic butter, shallot, and white wine sauce. Accompanied by seasonal vegetables.

Large pan-fried prawns (gambas), served with a creamy beurre blanc sauce and rice.

Traditional beef stew simmered for a long time in red wine with carrots, onions, and bacon. Served with mashed potatoes.

Large beef cut to share (approx. 300g). Served with fries, salad, and two sauces (pepper and Saint-Marcellin cheese).

Lamb shoulder slow-cooked until tender (confit). Generous dish to share between 2 and 3 people, with potatoes and salad.

Pressed cooked cheese from the Jura, with fruity and nutty aromas. Served with a walnut salad.

Blue sheep's milk cheese, powerful and salty. Served with a crisp salad and walnuts.

Soft-ripened cheese with a bloomy rind, creamy and mild. Served with green salad.

Choux pastry filled with vanilla ice cream and topped with hot chocolate. A classic gourmet dessert.

Italian dessert with coffee and mascarpone, served in a pot. Creamy texture and coffee-soaked biscuits.

Vanilla cream dessert with a caramelized sugar crust, flavored with Cointreau orange liqueur.

Ice cream sundae with sorbet or ice cream, red fruit coulis, and whipped cream.

Baked apple, often with sugar and cinnamon. A simple and comforting dessert.

Coffee likely served with a digestif or a treat. The name is humorous.

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

Scoops of ice cream or sorbet in various flavors.

Molten chocolate cake, served warm. Rich and intense in cocoa.

Coffee ice cream sundae with sweet coffee sauce and whipped cream.