The Charentonneau

A complete set menu including a starter, a main course, and a dessert of your choice from the menu.

A partial set menu allowing you to choose two dishes: either a starter and a main course, or a main course and a dessert.

The complete set menu including drinks (water, soda, or house wine).

A selection of fresh seafood or half a dozen Norman oysters. Iodic and fresh flavor. Enjoyed with lemon and buttered bread.

Snails served hot in a small pot with parsley and garlic butter. Rich and flavorful. To be enjoyed by dipping bread in the sauce.

A rich composed salad, often including foie gras or confit gizzards. Fresh yet hearty.

A cold terrine made from skate wing. Tender and gelatinous texture, delicate fish flavor.

Raw salmon cut into small cubes, seasoned with herbs, oil, and lemon. Fresh and melting.

Variation of the Alsatian dish where charcuterie is replaced by several types of fish, served on a bed of fermented cabbage.

A thick grilled beef steak, served with a "bleu d'auvergne" cheese sauce. Intense and creamy flavor.

Poached skate wing served with a lightly browned warm butter and capers. The flesh flakes easily, delicate taste enhanced by the acidity of the capers.

Veal offal (kidneys) cooked in a creamy sauce with two types of mustard. Unique firm texture and pronounced flavor.

Premium Scottish salmon fillet grilled or pan-fried, served with 'al dente' vegetables.

Grilled duck breast, served pink with a sweet and savory fruit sauce. Rich and tender meat.

Raw milk Brie cheese served with a small salad and walnuts. A savory option to end the meal.

Vanilla cream dessert covered with a layer of crunchy caramelized sugar. Hot/cold contrast and creamy texture.

Small cream puffs filled with vanilla ice cream and topped with hot chocolate sauce.

Poached meringue whites floating on crème anglaise, sprinkled with pink candied almonds.

Italian dessert version using cinnamon biscuits (speculoos) instead of traditional ladyfingers.

Slice of brioche, often French toast (soaked and pan-fried), served with salted caramel sauce. Very rich and sweet.

Full lunch menu.

Quick two-course lunch menu.

Options to add wine or water and a coffee to the menu.

Salad garnished with warm duck gizzards, dressed with balsamic vinegar.

Avocado served with small crayfish and a tomato mayonnaise sauce (cocktail).

Small creamy cheese baked in the oven, served with a red berry sauce or compote.

Six fresh Norman oysters.

Fish spread made from crushed fish and herbs, served with toast.

Fresh goat cheese topped with a savory crumble topping and baked.

Raw salmon cubes served with a chive-flavored cream.

The chef's special starter for the day.

Raw minced beef, seasoned just before serving.

Delicate white fish served with pasta and a creamy basil sauce.

Marinated pork ribs caramelized with honey, served with garlic sautéed potatoes.

White fish served with a light tomato sauce.

Beef steak with long fibers, served with fries and a choice of sauce.

Grilled lamb chops with herbs, served with green beans.

The chef's special dish for the day.

Selection of cheeses served with green salad.

Creamy dessert with a crust of caramelized sugar.

Poached meringue whites on crème anglaise.

Molded cake surrounded by ladyfingers and filled with cream or fruit.

Italian dessert with coffee and mascarpone.

Iced dessert containing candied fruits and nuts, reminiscent of nougat flavor.

Choice of fruit ice creams or sorbets.

Apple tart served warm with a scoop of ice cream.

Pan-fried brioche served with chocolate or caramel sauce.

The chef's special dessert for the day.

Assortment of fresh seafood.

Large shrimp sautéed with aromatic herbs.

Snails in parsley butter served hot.

Chilled layered starter with crab meat, tart green apple, and avocado purée.

Homemade foie gras. Rich and smooth. (Price supplement).

Traditional fish soup served with a spicy sauce (rouille) and garlic croutons.

Traditional French dish made from boiled veal head meat, served with a vinaigrette sauce with herbs, capers, and onions.

The starter of the day.

Cod fillet (white fish) served with walnuts and mushrooms.

Beef steak topped with a slice of foie gras. Very rich.

Salmon served with a creamy sorrel sauce. A classic of French cuisine.

Duck breast served with pears, blending savory and sweet flavors.

Tender fish fillet served with butter and capers.

Lamb roast flavored with basil and sweetened with honey.

Dish of fermented cabbage accompanied by various fish.

Veal thymus, a prized offal, served with a morel mushroom sauce. (Price supplement).

The dish of the day.

Cheese selection.

Caramelized cream dessert.

Charlotte cake, flavor of the day.

Meringues on crème anglaise.

Iced dessert with honey and almonds.

Water-based fruit sorbets.

Warm apple tart with ice cream.

Cream puffs with ice cream and chocolate sauce.

Pan-fried sweet brioche.

Coffee and mascarpone cake.

Poached pear served with vanilla ice cream and hot chocolate.

Coffee served with an assortment of mini-desserts. (Price supplement).