Restaurant L' Affamé

An egg slow-cooked at low temperature to achieve a creamy yolk, served with a crispy texture. Accompanied by sweet and autumnal flavors of chestnut and honey. To be eaten with a spoon to mix the textures.

Fresh goat cheese wrapped in a thin, crispy pastry. Served with a sweet and savory accompaniment of Mediterranean vegetables and pineapple. A balance between the creamy cheese and the fresh vegetables.

Raw shrimp diced small, served cold. The texture is melt-in-your-mouth, enhanced by the acidity of grapefruit and the creaminess of avocado. A light and refreshing dish.

Land snails served hot in their shells, filled with a rich garlic and parsley butter. Intense herbaceous and garlicky flavor. Use the tongs and small fork to extract the snail, and dip bread in the remaining butter.

Fresh Italian cheese with a creamy center (stracciatella). Served with fresh tomatoes, pesto, and a balsamic vinegar reduction. Very smooth texture and mild milky taste.

Thin slices of marinated raw beef. Seasoned here with an exotic touch of mango and aged Italian cheese. Tender and melt-in-your-mouth texture.

Burrata variation flavored with black truffle, an earthy and powerful mushroom. Served with a rich sauce and crunchy green vegetables.

Pasta stuffed with langoustine (fine crustacean). Served with a rich lobster-based sauce (bisque). Delicate marine flavor and silky texture.

Duck foie gras prepared as a terrine, served cold. Very smooth texture and rich, buttery taste. Enjoy spread on toast, accompanied by fruit jam for a sweet and savory balance.

Tender chicken piece, stuffed. Served with a creamy cheese sauce. Mild and comforting flavor.

Beef cut with long fibers, grilled. Chewy texture and pronounced beef flavor. Traditionally served with sautéed shallots.

Grilled duck fillet, served pink. The meat is tender with a crispy layer of fat. Accompanied by a smooth purée and a flavorful sauce.

Grilled lamb chops, flavored with aromatic herbs. Tender and flavorful meat.

Large piece of beef (300g) with intramuscular fat (marbling) for more flavor and juiciness. Grilled to your preference.

Beef cooked very slowly at low temperature until it falls apart with a fork. Extremely tender texture. Served with a truffle-scented sauce.

Slow-braised lamb shank, served whole with the bone. The meat is confit and very tender, with sweet and spicy flavors.

The signature dish for big appetites. A tasting plate combining three different meats: poultry, lamb, and beef.

White fish, firm and delicate, grilled on the skin. Served with vegetables and a red sauce with sun-dried tomatoes.

Thick piece of salmon cooked on one side only (skin side) to keep the top medium-rare and tender. Accompanied by a rich crustacean sauce.

Sautéed seasonal vegetables.

Cut and fried potatoes, prepared on-site. Crispy and golden.

Traditional dish of sliced potatoes baked in cream and milk, gratinated.

Potatoes mashed with butter and cream, flavored with truffle.

Firm and nutty rice blend, prepared creamy.

Mix of young salad leaves, light and fresh.

Small whole potatoes roasted with garlic and parsley.

Very fine and light sweet potato purée, naturally sweet flavor.

Classic sauce with confit shallots, slightly sweet and vinegary.

Creamy and spicy sauce with peppercorns.

Rich sauce flavored with truffle.

Sauce based on lobster bisque and cream.

Cold green sauce made from herbs, garlic, and oil, of South American origin.

Sweet honey sauce.

Creamy melted cheese sauce.

Oven-baked fruits covered with a crumbled, crispy shortcrust pastry. Here with apples and cinnamon, served warm.

Individual chocolate cake with a molten center. Served warm with ice cream for a hot-cold contrast.

Modern version of the Italian dessert. Light cream and biscuit, served with a coulis of your choice.

Slice of brioche dipped in a milk-egg mixture then pan-fried in butter. Soft and golden, served with fruit and ice cream.

Semi-spherical pastry. Almond biscuit base (dacquoise) topped with an exotic fruit mousse or cream.

French pastry classic: choux pastry filled with a rich praline cream (caramelized hazelnuts).

A coffee or tea served with a selection of several mini-desserts, allowing you to taste everything.

Fruity and sweet cocktail made with several fruit juices and syrup.

Cocktail with exotic and tropical flavors.

Alcohol-free version of the famous Cuban cocktail. Fresh, lemony, and sparkling with fresh mint leaves.

Refreshing cocktail blending the acidity of lemon and passion fruit with an herbaceous note of basil.

The classic Virgin Mojito enhanced with passion fruit for a fruitier touch.

Virgin Mojito variation flavored with strawberry.

Creamy and tropical non-alcoholic cocktail based on pineapple and coconut.

Twist on the Piña Colada with the addition of raspberry syrup and lemon for more acidity and a pink color.

Complete meal for children including a main course, a dessert, and a drink.