Restaurant Amour

A velvety soup made with sweet corn and a light vegetable broth. It is served with a rich confit egg and a tangy tamarind sauce for contrast. Enjoy hot as a comforting starter.

Crispy fritters made from grated zucchini, feta cheese, and fresh herbs (mint, dill, coriander). Served with a creamy yogurt sauce. A fresh and fragrant starter, ideal for sharing.

A salad of thinly sliced raw Paris mushrooms, with crunchy almonds. Simply dressed with olive oil and lemon. A light starter that highlights the natural flavor of the mushrooms.

A sweet and savory salad combining fresh figs and creamy smoked ricotta. Garnished with fresh basil and toasted pistachios for crunch. Dressed with lemony olive oil.

A Breton artichoke heart served warm or cold with a classic shallot vinaigrette. A simple and tasty traditional French dish. Strip the leaves off the artichoke, dipping the base of the leaves in the sauce.

Thin slices of fresh, raw fish of the day, marinated in lemon. Garnished with pink peppercorns and coriander for a spicy and herbaceous touch. A light and delicate starter.

Freshly minced raw beef seasoned with classic condiments (capers, onions, mustard). Served with fries and a green salad. A bistro classic, appreciated for its freshness and texture.

A young roasted chicken from the Southwest, served with sautéed root vegetables. The meat is tender and juicy with golden skin. A rustic and generous main course.

A veal cutlet cooked Italian style with Parma ham and sage. Accompanied by grenaille potatoes, lemon, and olives. Flavorful and aromatic.

Scottish lamb shoulder slow-cooked for 7 hours until tender. Served with grenaille potatoes, olives, and a touch of lemon. The meat falls off the bone easily.

A grilled piece of Angus beef, known for its rich flavor and fibrous texture. Simply served with crispy fries and a salad. Recommended rare for best tenderness.

Fresh pasta stuffed with ricotta and lemon, served with a sage butter sauce, spinach, and parmesan. Garnished with arugula and almonds. A rich and aromatic vegetarian dish.

Today's catch, prepared according to the chef's inspiration. Accompanied by a lemon condiment and sautéed root vegetables. Ask your server about the fish of the day.

A grilled piece of thonine (small tuna), served with Paimpol coco beans. A surf and turf dish with flavors from the Basque Country and Brittany. The fish is firm and flavorful.

A moist peach cake served with a light whipped cream. Sweet and fruity, perfect for finishing the meal.

A creamy vanilla custard topped with a layer of crunchy caramelized sugar. A timeless classic with contrasting textures.

A tart filled with fresh figs and almonds. The crust is crispy and the filling is melting and sweet.

An airy chocolate mousse enriched with praline and crunchy hazelnuts, enhanced by a hint of fleur de sel. Intense chocolate flavor.

A fresh mix of seasonal fruits including figs, muscat grapes, pears, and blackberries. Light and refreshing.

An artisanal sheep's milk yogurt, creamy and smooth, served with honey and crushed pistachios. A simple and natural dessert.

Two scoops of ice cream or sorbet from the famous Berthillon house. Several flavors to choose from, ranging from classics to more original ones.

Fresh, crisp radishes served with salted butter and toast. A traditional and simple French appetizer. Dip the radish in the butter before eating.

Roasted warm goat cheese with honey and thyme, served on a bed of frisée lettuce. The cheese is melting and golden. A classic mix of sweet and savory flavors.

A plate of crisp green vegetables (broccoli, peas, edamame) and fresh mozzarella. Dressed with a sesame and wasabi vinaigrette for a zesty touch.

A flavorful mixed salad with beets, pears, smoked sausage, pecorino cheese, and walnuts. A mix of crunchy and melting textures with a sweet and savory note.

A creamy fish roe spread, homemade. Served with toasted bread. Ideal for spreading as an appetizer.

Whole sardines of quality preserved in olive oil. Served with toast and salted butter. A bistro classic, simple and tasty.

The most tender and fatty part of tuna, preserved in oil. Served with bread and butter. Melting texture and rich flavor.

Thin slices of smoked and spiced beef, served with pickled gherkins. A flavorful meat to enjoy cold.

A traditional pâté en croûte made with a pork and poultry filling baked in a pastry crust. Served cold with pickles.

Dry sausage flavored with fennel seeds. Sliced thinly, ideal to accompany a glass of wine.

A fresh, creamy farmer's goat cheese. Served plain or with bread.

A pressed cow's milk cheese, typical of the Alps. Fruity flavor and firm texture.

Macaroni baked in a creamy sauce with plenty of melted Comté cheese. A comforting and rich dish.

The enriched version of macaroni gratin, with diced ham in addition to Comté cheese. A complete and tasty dish.

A gourmet burger made with quality Aberdeen beef, melted cheese, and served in a soft bun. Accompanied by fries.

The classic cheeseburger enhanced with slices of grilled bacon for an extra smoky flavor. Served with fries.

A warm ham and cheese sandwich, revisited with truffle ham. Served with a mesclun salad.

A generous pastrami beef sandwich served in a homemade Hallah bread (brioche-like Jewish bread), accompanied by pickles.

A complete meal including a cold drink, a main course with merguez sausages and several mixed salads, followed by a dessert. A balanced and gourmet meal for brunch.

The vegetarian version of brunch, replacing meat with zucchini fritters. Includes drink, composed plate, and dessert.

A menu adapted for children with a choice of simple dish (burger or pasta), a drink, and an ice cream for dessert.

The famous Niçoise salad, composed of tuna, anchovies, hard-boiled eggs, and plenty of crisp raw vegetables. Fresh and complete.

A plate of green vegetables and mozzarella, seasoned with sesame and wasabi. Fresh and healthy.

Warm goat cheese with honey and thyme on salad.

Choice of classic burgers or croque-monsieur served with salad.

Poached eggs served on toast with a creamy hollandaise sauce. Choice of bacon or smoked salmon.

Beaten eggs cooked gently to be creamy. Served plain, with bacon, or salmon.

Quality roasted chicken served simply with fries and salad.

Raw beef, minced and seasoned, served with fries and salad.

Macaroni baked in the oven with cheese and optional ham.

Small sweet tart with pears and almond cream.

Homemade crunchy cereal mix served with fresh sheep's milk yogurt.

Fresh, jelly-like dessert made with almond milk, served with red berries.

Thick and fluffy American-style pancakes, drizzled with maple syrup.

Cup of fresh seasonal fruits cut into pieces.

Alsatian white wine, Riesling grape vinified in maceration (orange wine). Complex aromas and beautiful structure.

Alsatian blend wine, offering a rich aromatic palette.

Natural Alsatian wine, from maceration. Atypical and expressive profile.

Alsace Gewurztraminer, a very aromatic grape variety with notes of lychee and spices.

Loire wine, blend of Chenin and Chardonnay. Fresh and mineral.

Loire Chenin Blanc, dry and tense with good acidity.

Prestigious Burgundy wine, elegant and oaked Chardonnay.

Great white wine from Burgundy, rich and complex.

Fine and elegant Burgundy wine, with notes of butter and hazelnut.

Rare natural wine from Burgundy, unique and evolved profile.

Macerated (orange) wine produced in Burgundy.

Mature, rare, and complex white Beaujolais wine.

Jura Chardonnay, distinctive and mineral.

Jura Savagnin, a powerful local grape with walnut notes.

Jura Chardonnay from an iconic winemaker. Exceptional wine.

Jura "ouillé" Savagnin (non-oxidative), fresh and tense.

Rhône wine from maceration, fruity and spicy.

Saint-Joseph white, classic blend of Marsanne and Roussanne. Full-bodied and floral.

Savoie wine from the rare Gringet grape. Pure minerality and elegance.

German natural white wine, lively and aromatic.

Slovenian orange wine, Ribolla Gialla grape. Complex and tannic.

Spanish white wine from Andalusia, rich and sunny.

Czech natural wine, Gewurztraminer in maceration. Exuberant and floral.

Natural Italian wine from Lazio, Muscat in maceration. Very aromatic.

Famous Italian orange wine from Emilia-Romagna. Powerful, tannic, and complex.