Thoumieux

Slices of dry sausage accompanied by semi-salted butter and crunchy radishes. A French aperitif essential, simple and tasty. · Savory and meaty flavor with the peppery freshness of the radishes. · Enjoy by spreading butter on bread and alternating with the sausage.

Creamy preparation made from fish roe flavored with truffle, served with small thick pancakes (blinis). · Creamy texture and iodized flavor enhanced by the earthy aroma of truffle. · Generously spread the tarama on the warm blinis.

Rings of calamari coated in batter and fried, served with a creamy, spicy sauce. · Crispy on the outside and tender on the inside, with a zesty sauce. · Eat with your fingers or a fork, dipping into the sauce.

Osciètre sturgeon eggs, renowned for their delicacy. Served fresh. · Firm grains bursting in the mouth, iodized and subtly nutty flavor. · Enjoy plain or on a blini to fully appreciate the aromas.

Hard-boiled eggs topped with homemade mayonnaise. An absolute classic of Parisian bistros. · Melting egg texture and creaminess of the rich sauce. · Eaten cold as a starter.

Hot soup made from caramelized onions and beef broth, gratinated with cheese and croutons. · Mild and savory flavor, comforting texture with the stringy melted cheese. · Be careful, it's very hot, mix the cheese and bread in the broth.

Pan-fried mushrooms served with an egg cooked so the yolk remains runny. · Woody mushroom flavor combined with the richness of the egg yolk. · Break the yolk so it mixes with the mushrooms like a sauce.

Melting eggplant served with a ball of fresh Italian cheese with a creamy center. · Contrast between the warm or cold eggplant and the milky freshness of the burrata. · Cut a piece of eggplant and cheese together for each bite.

Thin slices of raw artichoke seasoned with a truffle vinaigrette sauce. · Crispy and fresh texture, with the distinctive flavor of truffle. · A light and refined starter.

Salad composed of crunchy endives, pieces of blue cheese (Roquefort), and walnuts. · Mix of bitterness, powerful creaminess, and crunch. · Ideal for those who appreciate strong cheeses.

Traditional Lyonnaise salad with curly endive and warm smoked lardons, often served with a poached egg. · Hot-cold and salty-fresh contrast. · Mix well to distribute the sauce and lardons.

Thin slices of raw fish (sea bass) marinated in a citrus sauce (yuzu) and green chili. Peruvian style. · Very fresh, tangy, and slightly spicy. · To be enjoyed immediately to appreciate the freshness of the fish.

Raw scallops thinly sliced, seasoned simply with olive oil and lemon. · Silky and melting texture, mild and marine flavor. · A delicate starter that highlights the raw ingredient.

Diced raw tuna mixed or layered with fresh avocado. · Creamy texture thanks to the avocado and raw fish. · Usually seasoned with soy sauce or lemon sauce.

Six medium-sized hollow oysters. Served on ice. · Iodized flavor and meaty texture. Seawater is present. · Eat raw, with a drizzle of lemon or shallot vinaigrette.

Roasted beef bone served for its fatty and rich marrow. · Gelatinous and melting texture, very rich and savory flavor. · Spread the warm bone marrow on toast with a little Guérande salt.

Snails cooked in their shells with parsley and garlic butter. · Dominant garlic and herb flavor, tender texture. · Use the tongs and small fork to extract the snail, and sauce the butter with bread.

House-made foie gras terrine, served with toast. · Buttery and melting texture, rich and delicate flavor. · Place a piece on the toast without spreading it to preserve the texture.

Large tube-shaped pasta served with a creamy morel (wild mushroom) sauce. · Rich, comforting dish, very fragrant thanks to the mushrooms. · Sauce the pasta well with the cream.

Thin pasta served with raw tuna, just seared by the heat of the pasta and a lemon butter sauce. Luxury version available with caviar. · Mix of hot and warm, tangy and rich. · A signature dish combining Italian cuisine and marine freshness.

Salmon fillet glazed or marinated in miso (fermented soybean paste) and sesame. · Umami flavor, salty-sweet, with tender fish flesh. · Japanese inspiration.

Pan-fried white fish fillet, served with a brown butter sauce, capers, lemon, and croutons. · Delicate flesh enhanced by the acidity of lemon and the saltiness of capers. · A classic of French fish cuisine.

Pan-seared scallops, prepared traditionally (often with butter and herbs). · Tender texture and mild sea flavor. · Refined and light dish.

Whole sole, floured and pan-fried in butter, served with lemon and parsley. · The fish is presented whole (often prepared in front of you by the waiter). Fine and firm flesh. · Brown butter adds a characteristic nutty flavor.

Chicken breast with skin, roasted in the oven. Available with a morel sauce as an option. · Tender flesh and golden skin. · A simple and tasty dish.

Thin slice of pan-fried veal, topped with a cream and mushroom sauce. · Tender meat and creamy sauce. · A very popular brasserie dish.

Raw beef meat, minced and seasoned (capers, onions, sauce). · Fresh and tender texture, zesty flavor. · Usually served with fries.

Duck leg slow-cooked in its fat, served with sautéed potatoes with garlic and parsley. · The skin is crispy and the flesh is melting. Dish from the Southwest of France. · Rich and very tasty.

Thick and tender cut of beef fillet, served with a creamy pepper sauce. · The meat is very tender, the sauce adds spiciness and roundness. · Rare cooking recommended to appreciate the tenderness.

Spicy Basque black pudding, served with apples and potatoes (or mashed potatoes). · Spicy and sweet-savory flavor thanks to the fruit. · Melting texture of the black pudding.

Cut and fried potatoes, prepared on site.

Potatoes mashed with butter and milk.

Steamed white rice.

Cooked green vegetables, often sautéed in butter.

Sautéed mushroom mix.

Mix of young salad leaves.

Large piece of high-quality beef (Metzger butcher) to share. The price shown is per person. · Marbled, juicy, and very flavorful meat. · Served sliced for sharing.

Lamb shoulder cooked very slowly at low temperature, served whole to share. The price is per person. · The meat falls off the bone with a spoon, ultra-melting texture. · Rich and confit flavors.

Vanilla cream dessert topped with a layer of crunchy caramelized sugar. · Contrast between the hot/crunchy top and the cold/creamy bottom. · Break the crust with the spoon.

Wheel-shaped pastry made of choux dough filled with praline mousseline cream. · Indulgent, nutty and toasted almond flavor. · A great classic of French pastry.

Choux buns filled with vanilla ice cream and topped with hot chocolate sauce. · Delicious hot and cold contrast. · Very indulgent dessert.

Vanilla ice cream scoops served with caramel-coated pecans. · Sweetness of vanilla and sweet crunch of nuts. · Simple and effective.

Large portion of chocolate mousse to share. Airy texture and intense cocoa flavor. · Often served in a large salad bowl where everyone serves themselves. · Convivial and nostalgic.

Tartlet with a tangy lemon cream topped with a soft, golden meringue. · Perfect balance between the acidity of the lemon and the sweetness of the meringue. · Crispy shortcrust pastry.

Caramelized apple tart baked upside down (pastry on top). Served warm. · Melting apples with a butter caramel flavor. · Often served with fresh cream.

Very thin slices of pineapple served with a refreshing lemon sorbet. · Light, fruity, and fresh dessert. · Basil adds an original herbaceous note.

Prunes steeped in Armagnac (brandy). · Strong in alcohol, sweet, and digestible. · A dessert for adults, aiding digestion.

Selection of aged cheeses served with bread. · Varies according to season and availability. · To finish the meal on a savory note.

Complete breakfast formula including drinks, pastries, fruit, and egg dishes with sides. · Hearty and varied.

Classic French breakfast formula with drinks, pastries, and fruit. · Light and sweet.

Complete brunch menu including drinks, a main course of your choice, and access to the dessert buffet. · Ideal for a late and indulgent weekend meal.