Restaurant La Colline

Fresh oysters served by the half-dozen. Iodized and textured seafood, to be enjoyed raw with a squeeze of lemon or vinegar.

Rustic country pâté made from meat, served cold. Meaty and flavorful texture, ideal for spreading on bread.

Assortment of cured meats and charcuterie (ham, salami, etc.). Perfect for sharing as an aperitif.

Creamy emulsion made from smoked fish roe. Smooth texture and salty sea taste, served with bread.

Complete dinner package including a starter, main course, and dessert of your choice from the menu.

Tender leeks served with a creamy vinaigrette sauce made with buttermilk, flavored with nori seaweed and thin slices of pork fat (lardo). A classic starter revisited.

Raw fish (sea bream) marinated ceviche-style with a tangy ponzu sauce. Served with fresh and crunchy garnishes like sesame, pickles, and raspberry.

Carrot variations in different textures, enhanced by a salsa macha (Mexican chili sauce) and softened by creamy fresh cheese (stracciatella) and hazelnuts.

Fried cubes or preparations based on sheep's cheese (pecorino), served with fresh salad and small sweet candied tomatoes.

Pork cheek braised slowly until very tender, served in a tomato sauce with vegetables and a fresh herb sauce.

Raw minced beef seasoned with Asian flavors (soy, ginger, etc.). Accompanied by crispy fries, salad, and garlic aioli sauce.

Delicate white fish cooked, served with a rich smoked herring sauce, trout roe, small potatoes, and green beans.

Asian-inspired dish with glazed vegetables, cold buckwheat noodles (soba) in a creamy sesame sauce, and a marinated soft-boiled egg.

Traditional digestive break consisting of a scoop of apple sorbet drizzled with Calvados (apple brandy).

Assortment of mature cheeses, generally served with bread.

Rich chocolate cake flavored with tonka bean (almond and vanilla notes), served with a liquid crème anglaise.

Dessert with dried fruits and a moist cake base, accompanied by cooked and stewed autumn fruits.

Soft-centered cake combining chocolate and pear, served with a light whipped cream.

Reimagining of the Breton flan with mirabelle plums (small yellow plums) prepared in two ways, accompanied by crunchy cocoa pastry crumbs.

Long drink cocktail based on Suze (gentian bitter) and tonic. Bitter, sweet, and refreshing.

Classic cocktail made with gin and tonic water, served with ice cubes and a slice of lemon or cucumber.

Simple and effective mix of vodka and tonic. Neutral and thirst-quenching.

Light cocktail based on Lillet (wine-based aperitif) and tonic. Fruity and low in alcohol.

Bitter and powerful Italian cocktail, made in equal parts with gin, red vermouth, and Campari.

Sparkling and sweet Venetian cocktail, mixing white peach puree and Prosecco.

Classic brunch cocktail, fresh mix of orange juice and Champagne.

Freshly served cocktail, spicy with ginger beer and tangy with lime.

Refreshing Venetian cocktail based on Prosecco, sparkling water, and a bitter of your choice (Campari, Select, or Lillet). Served with ice cubes.

Scottish whisky from the island of Jura. Generally fruity and slightly smoky.

Prestigious French grape brandy. Young, lively with floral notes.

Grape brandy from Gascony. Rich, with notes of prune and vanilla.

Norman apple brandy. Intense aromas of fresh and cooked apple.

Aged rum from Belize, fair trade certified. Smooth, spicy with notes of chocolate.

Artisanal fruit brandies from the Vosges. Clear, very fragrant, and high in alcohol, expressing the pure taste of the fruit.

Artisanal liqueur produced in Paris. Original creation blending the sweetness of raspberry, the spiciness of chili, and citrus.