Restaurant Chez Nathalie

A cold dish of marinated raw scallops. The preparation is enhanced by sweet harissa and accompanied by fruits and spices such as persimmon and tonka bean. Tender texture and fresh, slightly spicy flavor.

A homemade charcuterie made from chicken livers, served with cured meat (cecina) and hazelnuts. Smooth and rich texture. Usually enjoyed spread on bread.

Razor clams (elongated bivalve mollusks) prepared with black Greek olives, herbs, and lemon. Iodo-marine flavor enhanced by the acidity of lemon. To be eaten with a fork, extracting the flesh from the shell.

Typical goat cheese from Touraine, served fresh and coated in ash. It is marinated with herbs and walnut oil. Mild goat flavor and creamy texture.

A creamy chestnut soup cooked in vegetable broth, flavored with coconut milk and spices (galangal, tonka bean). Sweet, nutty, and comforting flavor.

Small cuttlefish (calamari) pan-seared and seasoned with mild Basque chili pepper. Served with mashed potatoes. The calamari are tender with a slight spicy note.

Smoked white fish fillet, served with a purée, mâche salad, and a slow-cooked (perfect) egg. Topped with a white butter sauce. Delicate smoky flavor and melting texture.

A slow-cooked vegetarian dish combining melting eggplants and chickpeas. Served with feta, arugula pesto, and polenta (cornmeal). Rich Mediterranean flavors.

A semolina dish accompanied by very tender lamb meat and seasonal vegetables. The preparation is flavored with lemongrass for a touch of freshness. Hot and hearty dish.

A traditional green Middle Eastern stew made with jute mallow (mloukhia), here served with quality salmon. Accompanied by basmati rice. The sauce has a characteristic creamy texture and a herbaceous taste.

A fresh dessert made from thick and creamy Greek yogurt. It is topped with sweet chestnut cream and crunchy granola. A mix of soft and crispy textures.

Slice of brioche dipped in a mixture of egg and milk then pan-fried in butter. Served hot with caramel and slivered almonds. Soft, sweet, and indulgent dessert.

A light mascarpone dessert cream flavored with lemon. Enhanced with a fruity pear-ginger coulis and crumble pieces. Fresh and tangy.

A rich dessert made with high-quality chocolate (Valrhona). Served with a salted butter caramel sauce. Intense cocoa flavor and melting texture.

Traditional rice pudding slowly cooked in sweetened milk. Flavored with spices (cinnamon, cardamom, tonka) and served with raspberry jam. Creamy texture and sweet, spicy flavors.