Stéphane Martin

A creamy and smooth soup made from scallops. It is enhanced with chorizo for a spicy touch and small croutons for crunch. A warm starter with land and sea flavors.

Thin slices of raw marinated beef, served cold. The dish is enhanced by tangy capers, aged parmesan, fresh cilantro, and an aromatic smoked oil. Tender and melting texture.

Pan-seared duck foie gras, warm and melting, served with a garnish of button mushrooms and onions. A luxurious dish typical of French gastronomy, rich and flavorful.

A puff pastry crust filled with a creamy sauce of lamb sweetbreads (delicate offal), red onions and mushrooms. A French culinary classic, both crispy and creamy.

Thin slices of raw duck foie gras, served marinated or seasoned with fresh herbs and balsamic vinegar. A unique buttery texture for lovers of natural foie gras.

Pieces of veal head cooked then pan-fried, served with a ravigote sauce (herb vinaigrette, capers and onions). A traditional bistro dish with a gelatinous and tender texture.

A whole pork shank slow-cooked until very tender, glazed with spiced honey. Served with melting red cabbage cooked in butter. A hearty dish designed to be shared by two.

Light and fruity red wine from Alsace, Pinot Noir grape variety. Offers notes of red fruits and a fine structure, ideal for accompanying white meats and charcuterie.

Beef piece slowly simmered in the style of a traditional pot-au-feu, served with a rich bone marrow condiment. Very tender and flavorful meat.

Firm and fine-fleshed rockfish fillet, pan-seared. Served with slightly sweet sweet potato fries and peppery rocket.

High-quality grilled beef cut (bone-in rib or marbled ribeye). Served with crispy potatoes and sucrine salad. For red meat lovers.

Trout fillet cooked with toasted slivered almonds, inspired by the classic trout with almonds. Served with cardamom-scented pilaf rice.

Assorted selection of the moment's matured cheeses. Usually served with bread. Perfect for finishing the meal before dessert.

Rich chocolate cake with a molten or very tender center. Served with an orange caramel sauce and a refreshing verbena sorbet.

Thin tart on puff pastry topped with cooked apples. Glazed with salted butter caramel from Brittany. A classic and indulgent dessert.

Textured dessert combining the crispness and fruit of autumn (quince). Served with a sweet poached pear sorbet.

Original tender cake made from sweet pumpkin. Served with caramel and beetroot sorbet for a mix of earthy and sweet flavors.

Fresh figs roasted in the oven with a hint of herbs (rosemary). Served hot in a small casserole dish with a scoop of cold vanilla ice cream.

Cookbook containing recipes by chef Stéphane Martin. Available for purchase on-site.