Truffes Folies

A creamy ceps mushroom soup flavored with truffle. Creamy texture and intense forest floor taste. Enjoy hot as a starter.

Egg baked in a ramekin with cream and truffles. The yolk remains runny while the white sets. A rich and flavorful classic.

Fresh Italian spun paste cheese with a creamy center, served with truffles. A contrast between milky freshness and the earthy aroma of truffle.

Thin slices of crunchy black radish, garnished with hazelnut pieces and truffles. A fresh, light, and crunchy starter.

Crispy endive salad with truffles. The slight bitterness of the endive pairs with the powerful aroma of truffle.

Tender grilled zucchini served with fresh truffled goat cheese and a crispy parmesan crumble. A mix of Mediterranean textures and flavors.

Finely sliced raw veal, seasoned with truffles and hazelnuts, served with a truffle parmesan cream. A delicate and rich dish.

Duck foie gras prepared traditionally in a cloth, served with a sweet and savory onion jam and toasted bread.

Truffled version of house foie gras, offering a luxurious marriage between the noble fat of duck and Périgord black truffle.

Salad of peppery arugula, salty parmesan shavings, and fresh truffles. Simple and elegant.

Lamb's lettuce salad with melting foie gras shavings and truffles. A rich salad typical of southwestern France.

Sweet lamb's lettuce salad generously served with truffles. Highlights the noble ingredient.

Fresh salad with lamb's lettuce, confit tomatoes, artichoke hearts, and black truffle. Sunny and woody flavors.

Thin slices of marinated raw beef, served with truffles and arugula. A tender and flavorful dish.

Thin slices of raw scallops, seasoned with citrus and truffle. A blend of marine sweetness, acidity, and earthiness.

Lightly seared scallops, served with a truffled purple Vitelotte potato purée. A signature dish, visually and gustatorily.

Eggs prepared as either an omelette (folded) or scrambled eggs (creamy), generously filled with Périgord truffles. A classic of truffle cuisine.

Long ribbon pasta served with a truffle sauce. Option to add foie gras for extra indulgence.

Creamy Italian rice cooked slowly with broth and truffles. Melting texture and intense flavor.

Large hollow pasta in the style of carbonara (egg, cheese, bacon) enriched with Périgord truffles. Rich and hearty.

Small stuffed pasta served in a creamy parmesan and truffle broth. Delicate and flavorful.

Deluxe version of childhood coquillettes, prepared with black truffles. Comforting and gourmet.

Large stuffed pasta with beef, coated in a Périgueux sauce (truffle brown sauce). A robust and fragrant dish.

Brie cheese filled with a house truffle preparation. Creamy and powerful.

Italian hard-paste sheep's cheese with truffles. Salty and fragrant.

Fresh or aged goat cheese flavored with truffle. A combination of goat's tanginess and earthy flavor.

Assortment of different truffle cheeses. Ideal for tasting several varieties.

Very rich and creamy triple-cream cheese, enhanced with truffle. A true indulgence.

Artisanal ice cream flavored with black truffle. A surprising dessert combining sweet, cold, and truffle aroma.

Chocolate cake with a molten center, served with a scoop of ice cream. A timeless classic.

Vanilla cream dessert topped with a layer of crunchy caramel, infused with truffle. Sweet and fragrant.

Italian dessert with mascarpone, coffee, and biscuits, with an original truffle twist.

Slice of soft brioche pan-fried, served with salted butter caramel and a scoop of truffle ice cream.

Fresh citrus quarters (orange, grapefruit) served with mint and blood orange juice. Light and fresh.

Coffee served with an assortment of miniature desserts.

Truffle-flavored aperitif to start the meal with a fragrant note.

Restaurant's signature cocktail incorporating truffle.

Classic Italian vermouth, white or red.

Glass of standard whisky.

Premium quality, pure malt whisky.

Japanese whisky renowned for its finesse.

Refreshing cocktail based on Aperol, Prosecco, and sparkling water. Bitter and fizzy.

Classic cocktail based on Campari, red vermouth, and sparkling water.

Mixture of white wine and cassis cream.

Cocktail based on champagne and cassis cream.

Luxurious variation of Kir Royal with a hint of truffle.

Classic champagne from a major house. Fine bubbles, fresh, and elegant.

Rosé champagne with red fruit notes. Festive and refined.

100% Chardonnay Champagne. Very fine, mineral, and floral.

Balanced and accessible Champagne.

Prestige cuvée, complex and long on the palate. For special occasions.

Spirit infused with truffle to finish the meal. Vodka is neutral, grappa is a grape marc eau-de-vie.

Normandy apple eau-de-vie.

Very fragrant pear eau-de-vie.

Southwestern wine eau-de-vie, rich and complex.

Fresh mint liqueur, served chilled.

Barrel-aged plum eau-de-vie.

Sweet and sugary Italian lemon liqueur.