Virgule

A complete set menu allowing you to choose a starter, a main course (meat or fish), and a dessert from the suggestions on the menu. Ideal for discovering the variety of cuisine offered.

A three-course menu (starter, main course, dessert) offering a selection of classic and comforting dishes. A more accessible option focused on the house's essentials.

An egg cooked without its shell in boiling water, served on slices of marinated salmon. The dish is enhanced by a spicy horseradish cream. The runny yolk mixes deliciously with the marine flavors.

Thin slices of raw marinated duck foie gras, homemade. A melting starter, rich in flavor, to be enjoyed fresh with bread.

Land snails served in their shells, filled with garlic and parsley butter. A French classic, flavorful and aromatic.

Small pan-seared scallops served with a celery remoulade (shredded celery in mustard sauce). A mix of marine sweetness and tangy crunch.

A fresh starter combining the sweetness of avocado with the delicate flesh of crayfish. Usually served with a creamy cocktail sauce.

Green salad topped with warm (crottin) goat cheese, lightly grilled and drizzled with honey. The sweet and savory combination and the melting texture of the cheese are typical.

Traditional mixed salad from the Southwest with confit duck gizzards (slowly cooked in fat). The gizzards are tender and flavorful.

Small pasta filled with shrimp, served with a light watercress vinaigrette. A delicate dish with herbaceous and marine notes.

Crispy puff pastry shell filled with mussels and a creamy saffron-infused sauce. Rich and aromatic.

A thick cod loin, flaky white fish, served with a citrus vinaigrette. A light dish where the acidity of the orange enhances the fish.

Poached or pan-seared skate wing, served with a butter and caper sauce. The skate's flesh is tender and striated, perfectly complemented by the acidity of the capers.

Large prawns pan-seared and coated with parsley and garlic butter (snail butter). Rich, flavorful, and aromatic.

Grilled royal dorade, fish with fine white flesh, served with a caper sauce. A simple preparation that highlights the quality of the fish.

Grilled salmon steak with a creamy mustard sauce. The rich flavor of salmon pairs well with the creamy tang of the sauce.

A marbled and flavorful cut of beef, seared in a pan. Served with a sauce of your choice: pepper for a spicy kick or roquefort for the intensity of the blue cheese.

A thick, lean cut of beef, tender and flavorful. Accompanied by a sauce of your choice (pepper or roquefort).

Duck leg cooked slowly in its own fat until the meat is melting and falls off the bone. Subtly flavored with garlic. Crispy skin.

Pork shank braised for a long time in beer. The meat becomes very tender, gelatinous, and absorbs the malt aromas.

Pan-seared fatty duck breast, served pink. Accompanied by a satay sauce (peanut and spices) which adds an exotic, nutty touch.

Pan-seared veal liver slice until caramelized, enhanced by a hint of ginger. Very tender texture and distinct flavor, softened by the sweet and spicy preparation.

Iced dessert covered with Italian meringue and baked, then flambéed with rum when served. A spectacular hot-cold contrast.

Creamy and airy chocolate mousse, served with crumbs of shortcrust pastry (crumble) for crunch.

Whole pear gently cooked in spiced and sweetened red wine. It takes on a beautiful purple color and a melting texture.

Italian jellied dessert cream, flavored with green tea and topped with a red fruit sauce. Sweet, creamy, and fresh.

Choux pastry filled with vanilla ice cream or cream, topped with hot chocolate sauce. A classic gourmet dessert.

Poached meringue whites, floating on vanilla crème anglaise and sprinkled with toasted slivered almonds. Light and airy.

Selection of ice creams or sorbets depending on the day's availability. Refreshing to end the meal.