The 12th Cru

Thin slices of raw zucchini marinated in fresh pesto. Garnished with aged parmesan for a salty and nutty flavor. A light and crunchy starter.

Layered grilled and marinated Mediterranean vegetables. Served with pesto sauce and parmesan. A colorful dish with southern flavors.

Diced creamy avocado mixed with flavorful smoked salmon. Accompanied by a young greens salad. A fresh and texturally rich starter.

Salmon lightly seared on the outside and raw inside, marinated in soy and spices. Tender and fragrant. Served chilled.

Classic composed salad of crisp romaine lettuce and grilled chicken. Garnished with tomatoes and parmesan. Dressed with a creamy sauce.

Crunchy mix of raw vegetables and bean sprouts. Exotic sweet and savory dressing with peanut pieces. A fresh and fragrant option.

Raw minced beef, seasoned just before serving. Served with crispy fries and salad. A French brasserie classic.

Linguine pasta sautéed with a variety of crisp vegetables. Prepared in a wok with Thai-inspired seasonings. A flavorful fusion dish.

Diced fresh salmon seasoned with dill for an herbaceous note. Served with homemade fries and salad. Fresh and light.

Tender chicken breast served with a herb and tomato virgin sauce. Accompanied by a creamy olive oil mash. A comforting and refined dish.

Burger topped with melted mozzarella and basil pesto. Served with a juicy steak, tomatoes, fries, and salad. An Italian twist on the classic burger.

Grilled beef cut ('Salers or Charolaise') cooked to your liking. Topped with a zesty pepper sauce. Served with fries and salad.

Fresh market fish, prepared according to the chef's inspiration. Served with pan-fried seasonal vegetables. A light and healthy dish.

Italian dessert revisited with cinnamon speculoos biscuits. Creamy mascarpone and coffee. Sweet and fragrant.

Rich dessert made with chestnut cream from Ardèche. Enhanced with chocolate and crunchy almonds. Indulgent and autumnal.

Chocolate cake with a molten, warm center. Served with a scoop of vanilla ice cream for a hot-cold contrast. A must-have for chocolate lovers.

Textured dessert combining the crunchiness and creaminess of mascarpone. Topped with chocolate and salted butter caramel. Very indulgent.

Thin slices of fresh pineapple served marinated. Accompanied by coconut ice cream. A fresh and exotic dessert.

Soft, pan-fried brioche soaked in butter, caramelized. Served with vanilla ice cream and hazelnuts. A warm and comforting dessert.

An espresso served with a selection of small assorted pastries. Ideal for tasting everything at the end of the meal.

Assortment of three scoops of ice cream or sorbet of your choice. Served chilled.

Lime sorbet drizzled with vodka. A classic, fresh, and tangy digestive dessert.

Pear sorbet drizzled with Williams pear eau-de-vie. Fruity and alcoholic.

Lemon sorbet served with Italian lemon liqueur (Limoncello). Very refreshing.

Dry white wine from the Loire Valley (Sauvignon Blanc). Fresh, mineral with notes of citrus.

White wine from the Loire, close to Sancerre. Aromatic, lively, and fruity.

Grand white wine from the Loire with a characteristic flinty taste. Dry and elegant.

White wine from Burgundy (Chardonnay). Lively, light, and very fresh.

White wine from Mâconnais. Rich, floral, and fruity.

Prestigious white wine from Burgundy. Complex, rich, and long on the palate.

Aromatic white wine (apricot, peach). Round and fragrant.

White wine from the northern Rhône Valley (Viognier). Very aromatic and unctuous.

White wine from Pays d'Oc. Smooth and fruity (Chardonnay).

White wine from the Southwest (Sauvignon). Very fresh, notes of citrus and exotic fruits.

White wine from Roussillon. Fresh and mineral.

Sweet white wine from Bordeaux. Sweet, with notes of honey and candied apricot. Ideal with foie gras or dessert.

Rosé wine from Provence. Pale, dry, and refreshing.

Short espresso or its decaffeinated version.

Espresso with a drop of milk.

Double shot of espresso.

Creamy hot chocolate or large coffee with milk.

Hot tea served with lemon or milk of your choice.

Black tea flavored with bergamot.

Hot herbal tea (verbena or linden).

Hot cocktail based on coffee, whiskey, sugar, and cream.

Cola soda (classic or sugar-free).

Natural sparkling mineral water.

Tonic or citrus soda.

Orange soda with orange pulp.

Various fruit juices.

Lemonade mixed with fruit syrup.

Freshly squeezed orange or lemon juice.

Addition of flavored syrup.

Aperitif cocktail with white wine and cassis cream.

Aperitif cocktail with champagne and cassis cream.

Anise liqueur.

Vibrant red Italian bitter aperitif.

Italian vermouth (red or white).

Cocktail based on Campari, red Vermouth, and sparkling water.

Non-alcoholic beer.

Blonde lager beer.

Corsican white beer with maquis herbs.

Premium Italian blonde beer.

American amber lager beer, hoppy.

Classic French blonde beer (half pint).

Classic French blonde beer (pint).

Blonde abbey beer, fruity and spicy (half pint).

Blonde abbey beer, fruity and spicy (pint).