Sellae

Complete lunch formula varying according to the market (chalkboard). Includes a starter, a main course, and a dessert. A balanced option to discover seasonal cuisine.

Lunch formula including a starter and the dish of the day. Ideal for a gourmet lunch without dessert.

Lunch formula including the dish of the day and a dessert. Perfect for those with a sweet tooth.

A 5-course gastronomic journey (tasting menu) designed by the chef. Allows exploration of a variety of flavors and textures. This menu must be ordered by the entire table.

Create your own 3-course menu by choosing from a selection of dishes marked with an asterisk (*) on the menu. Guaranteed flexibility and choice.

High-quality artisanal charcuterie. Thin slices of dry sausage, flavorful and firm. Ideal for sharing as an aperitif.

Creamy preparation based on fish roe, enhanced with grated bottarga (cured mullet roe) and lime zest. Idylic and fresh flavor.

Prestigious Spanish cured ham. Thin slices with a melting texture and a pronounced nutty flavor. Served as is to appreciate its quality.

A great French bistro classic. Hard-boiled eggs served with a rich and creamy homemade mayonnaise. Simple and comforting.

Grated celeriac salad dressed with remoulade sauce (mustard mayonnaise). A fresh, crunchy, and slightly tangy starter.

Thin slices of lightly smoked raw beef, laid flat. Garnished with olive oil and parmesan shavings. Tender and melting texture.

Snails served hot in parsley and garlic butter. A traditional French specialty with herbaceous and rich flavors.

Crab meat (brown crab) layered, seasoned with mild curry and accompanied by a light cream. A refined and fresh starter.

Creamy pea soup flavored with fresh mint. Served with feta ice cream, which provides a contrast in temperature and texture.

Iconic French specialty. Frog legs sautéed in butter, garlic, and parsley. Tender and delicate meat reminiscent of poultry.

Traditional dish for offal lovers. Poached veal head, gelatinous and tender texture. Served with Gribiche sauce (mayonnaise with capers/gherkins).

Noble and tender beef cut (Norman breed), grilled. Accompanied by a flavorful pepper sauce and fries. A brasserie classic.

Raw beef, hand-cut (not minced), seasoned with classic condiments. Fresh and chewy texture. Served with fries.

Veal kidneys sautéed and flambéed with cognac. Topped with an old-fashioned mustard sauce. Distinctive flavor and slightly firm texture.

Veal sweetbreads (delicate offal) pan-fried until crispy outside and melting inside. Served with pan-fried seasonal mushrooms.

Duck leg slow-cooked in its own fat (confit), very tender meat and crispy skin. Served with melting white beans in the style of cassoulet.

Creamy Italian rice cooked with chanterelles (wild mushrooms). Garnished with parmesan shavings. A rich and flavorful vegetarian dish.

Pollack fillet (white fish) lightly seared. Served with saffron-scented vegetables and a light garlic sauce (aioli). Mediterranean flavors.

Roasted young lamb, tender and juicy. Accompanied by mashed potatoes with southern accents (olives, preserved lemon).

Exceptional rib steak, aged 60 days for intense flavor and great tenderness. Grilled and served with fries and Béarnaise sauce. Price by weight.

Fresh whole fish of the day, species varies according to the catch. Prepared for sharing, served with homemade mash.

Portion of fresh-cut fries, cooked on-site.

Side of fresh green salad with vinaigrette.

Side dish of your choice: creamy mashed potatoes or pan-fried seasonal vegetables.