Resto'bar du Trianon

Fresh Italian stretched-curd cheese with a creamy center, served on crushed tomatoes and pesto. Creamy texture and mild milky taste. · Enjoy fresh by mixing the cheese with the topping.

Endives gently cooked until tender, coated in a citrus sauce. Slightly bitter flavor balanced by fruity acidity.

Half camembert baked in the oven drizzled with honey. Hot and melting cheese with a sweet note. · Ideal for spreading on bread.

Crispy preparation (puff pastry or brick type) filled with shiitake mushrooms. Crispy texture and umami mushroom flavor.

Layered sandwich with toasted bread, usually filled with chicken, bacon, lettuce, tomato, and mayonnaise. Served cold or warm.

Selected piece of beef (flank, onglet, etc.) pan-fried or grilled. Served with potato gratin and green salad.

Layers of pasta interleaved with cooked vegetables and béchamel sauce, gratinated with cheese. A rich and comforting meat-free dish.

Raw beef or fish cut with a knife, seasoned with Japanese flavors (soy, sesame, ginger). Fresh and fragrant, served with sautéed potatoes.

Minced steak or beef cut topped with a fried egg. The runny yolk acts as a natural sauce. Served with sautéed potatoes.

Tender chicken breast served with satay sauce (peanut and spice based). Accompanied by white rice. Mild flavors and peanut taste.

Individual chocolate cake, baked on the outside but with a warm, liquid center. Very intense chocolate flavor.

Creamy vanilla dessert covered with a thin layer of crunchy caramelized sugar to be broken with a spoon.

Cooked pineapple pieces covered with a crumbled shortcrust pastry, golden brown from the oven. A mix of melting and crispy textures.

Classic Italian dessert made of coffee-soaked biscuits and a light mascarpone cream, dusted with cocoa.