Restaurant de La Cordonnerie

A selection of fresh raw vegetables (carrots, tomatoes, cabbage, etc.) served as a starter. Crunchy and light. Enjoy plain or with vinaigrette.

Fresh salad of thinly sliced cucumbers coated in a creamy, peppery sauce. Crunchy and smooth texture. A classic and refreshing starter.

Slices of dry Lyonnaise sausage (Rosette), served with butter. Salty and meaty flavor typical of charcuterie. To be eaten with fresh bread.

Breton smoked sausage made of pork casings threaded one after another (concentric cut). Pronounced smoky flavor and firm texture. A distinctive specialty.

Rustic pâté made from duck meat. Rich and flavorful with a coarse texture. Delicious spread on country bread.

Generous assortment of charcuterie (ham, sausages, pâté). Ideal for tasting different pork flavors. To share or as a hearty starter.

Small square pasta filled with cheese and parsley, served in a creamy rosemary-infused sauce. Melting texture and delicate flavor. A comforting dish typical of the Dauphiné region.

Hot pan-seared duck foie gras escalope, served with a touch of chocolate. A daring combination of savory richness and chocolate bitterness. Melting and rich texture.

Mixed salad with hake seasoned with tarragon. Fresh and aromatic with an anise note. Light starter.

Marinated fish steak (marlin) then grilled with a blend of spices. Firm flesh similar to swordfish, spicy flavors. Served hot as a main course.

Pieces of turkey slowly cooked in sauce with Provençal herbs (thyme, rosemary, oregano). Tender meat and fragrant sauce. A classic and family-style stewed dish.

Marbled beef cut (renowned Aubrac breed) grilled. Intense flavor and juicy texture. Usually served with fries or vegetables.

Aubrac beef entrecôte pan-fried, topped with a white wine and shallot sauce. Rich and aromatic. A classic bistro preparation.

Veal cutlet served with a creamy mushroom sauce. Mild flavor and tender texture. Specialty of the Normandy region.

Tender piece of grilled lamb (saddle). Characteristic lamb flavor, pink and juicy meat. Appreciated by lovers of flavorful meats.

Pork tripe sausage, 5A certified (guarantee of superior quality), grilled and served with artisanal mustard. Very strong aroma and pronounced taste. A dish for discerning amateurs only.

Simple green salad dressed with vinaigrette. Fresh and light. Often ordered as a side dish.

Selection of aged French cheeses. Served with bread. Traditionally enjoyed before or instead of a sweet dessert.

Light pear mousse with Italian candied cherries (Amarena). Sweet and fruity. Served chilled.

Rich chocolate cake with a molten center (or an original inverted presentation). Very chocolatey and warm. Ideal for chocolate lovers.

Cooked and caramelized banana, flambéed with alcohol (Rum) when served. Warm, sweet, and fragrant.

Three scoops of fruit water ice cream. Refreshing and light to finish the meal. Choose your flavors.

Traditional cream ice cream. Smooth and sweet.

Alcoholic ice cream sundae made with apple sorbet drizzled with Calvados (apple brandy). Very refreshing and digestive.

A French classic: lemon sorbet drizzled with iced vodka. Cleanses the palate and aids digestion.

An espresso coffee served with a selection of several mini-desserts. Perfect for tasting a little bit of everything.

Fortified sweet natural wines. Maury is red and fruity, Muscat is white and floral. They perfectly accompany desserts.

Pays de Gascogne wine (White or Red depending on the section). Generally fresh, fruity, and easy to drink.

Red wine made from Merlot grape. Round and fruity with red fruit notes.

Beaujolais red wine (Gamay grape). Light, low in tannins, and very fruity.

Loire white wine. Dry, fresh, and mineral.

White Burgundy wine (Chardonnay). Floral and slightly fruity.

Rosé wine from the Aquitaine region. Fresh and thirst-quenching.

Renowned rosé wine from Provence (sold here by the bottle). Very pale, dry, and aromatic (citrus, floral).

Rhône Valley white wine. Rich and generous.

Dry white Burgundy wine. Famous for its minerality and freshness (Chardonnay).

Burgundy red wine. Elegant with red berry aromas (Pinot Noir).

Eau-de-vie or sweet liqueur with an intense pear flavor. Drunk very cold or iced at the end of the meal.

Glass of sparkling Champagne wine. Festive and elegant.

Classic American cola soda.

Short and strong black coffee (or decaffeinated). Traditional way to end the meal.