Restaurant Menu

1 dish

1 plat

A simple set menu consisting of one main dish.

euros 18

1 starter + 1 dish OR 1 dish + 1 dessert

1 entrée + 1 plat OU 1 plat + 1 dessert

A set menu offering two options: either a starter followed by a main dish, or a main dish followed by a dessert.

euros 27

1 starter + 1 dish + 1 dessert

1 entrée + 1 plat + 1 dessert

A comprehensive set menu that includes a starter, a main dish, and a dessert.

euros 32

Homemade smoked salmon

Le saumon fumé maison

Smoked salmon prepared in-house. This is a classic appetizer, often served with accompaniments like toast, lemon, or a dill sauce.

euros 7

Homemade foie gras terrine

La terrine de foie gras maison

A rich and decadent terrine made from duck or goose liver, prepared in-house. Foie gras is a French delicacy, typically served chilled with toast or brioche.

euros 9

Mushroom puff pastry

Le feuilleté aux champignons

A pastry dish featuring mushrooms, likely baked in puff pastry. This is a savory appetizer.

euros 1.5

Pan-seared foie gras

Le foie gras poêlé

Foie gras that has been quickly seared in a hot pan, resulting in a crispy exterior and a meltingly tender interior. This is a luxurious appetizer.

euros 7

6 escargots

Les 6 escargots

A serving of six escargots (snails), typically prepared with garlic butter and parsley, and often served in their shells. This is a traditional French appetizer.

euros 2

Heirloom tomatoes and burrata

Les tomates anciennes et sa burratina

A fresh appetizer featuring heirloom tomatoes served with burrata cheese, a soft Italian cheese made from mozzarella and cream. It's a simple yet flavorful dish.

Melon with country ham or truffle ham

Le melon au jambon pays ou jambon truffé

A refreshing combination of sweet melon served with either traditional country ham or a more refined truffle-infused ham.

Organic eggs with mayonnaise and grated Parmesan

Les œufs BIO mayonnaise et parmesan râpé

Organic eggs served with mayonnaise and topped with grated Parmesan cheese. This could be a simple egg dish or a variation of deviled eggs.

Salad with warm goat cheese toast and smoked duck breast

La salade de toast de chèvre chaud et magret de canard fumé

A salad featuring a warm toast topped with goat cheese, accompanied by smoked duck breast. This dish combines creamy, savory, and smoky flavors.

My way Caesar salad

La salade césar à ma façon

A personalized version of the classic Caesar salad. Typically includes romaine lettuce, croutons, Parmesan cheese, and a Caesar dressing, with potential variations.

Charcuterie plate

L'assiette de charcuterie

A selection of cured meats, such as salami, prosciutto, and pâté, often served with pickles, bread, or mustard. A classic appetizer for sharing.

Lyonnaise salad (lardons, poached egg)

La salade Lyonnaise (lardons, œuf pochées)

A traditional French salad from Lyon, typically consisting of frisée lettuce, warm lardons (bacon bits), croutons, and a poached egg. The warm egg yolk acts as a dressing.

Organic egg meurette (lardons)

L'œuf BIO meurette (lardons)

A variation of oeufs en meurette, a classic Burgundian dish where poached eggs are served in a red wine sauce with lardons (bacon bits) and croutons. This version specifies organic eggs.

Mixed sharing board of charcuterie and cheese

La planche MIXTE partager charcuterie fromage

A large board designed for sharing, featuring a selection of cured meats (charcuterie) and cheeses. Ideal for a group to enjoy as a starter or light meal.

euros 38

Beef cheek vigneronne

La joue de bœuf vigneronne

Beef cheeks braised in a red wine sauce, often with aromatic vegetables and herbs, in the style of 'vigneronne' (winemaker's style). This is a slow-cooked, tender, and flavorful dish.

Braised pork shank

Le jarret de porc braisé

A pork shank that has been slow-cooked (braised) until tender and flavorful. This is a hearty and classic meat dish.

Braised lamb shank

La souris d'agneau braisée

A lamb shank that has been slow-cooked (braised) until it is fall-off-the-bone tender. This is a rich and flavorful dish, often served with a sauce.

euros 5

Grilled octopus tentacles

Les tentacules de poulpes grillées

Octopus tentacles that have been grilled, likely seasoned and cooked to achieve a tender texture with a slightly charred exterior. A seafood dish.

euros 5

Red mullet fillet

Le filet de rouget

A fillet of red mullet, a type of Mediterranean fish known for its delicate flavor. It is likely pan-seared or baked.

Aubrac beef carpaccio, burrata and basil sorbet

Le carpaccio de bœuf d'Aubrac, buratina et son sorbet basilic

Thinly sliced raw beef from the Aubrac region, served with creamy burrata cheese and a refreshing basil sorbet. This dish offers a contrast of textures and temperatures.

Large salad of choice

La grande salade au choix

A large, customizable salad. Customers can likely choose their preferred ingredients or dressing.

Penne with cheese cream sauce with truffle ham or smoked salmon

Les pennes à la crème de fromage au jambon truffé ou saumon fumé

Penne pasta served in a creamy cheese sauce, with the option of adding either truffle ham or smoked salmon. A rich and savory pasta dish.

Flank steak

La bavette d'aloyau

A cut of beef known as flank steak, typically grilled or pan-seared. It's a flavorful cut that benefits from marinades or sauces.

Beef tartare

Le tartare de bœuf

A dish of finely chopped raw beef, seasoned and mixed with ingredients like capers, onions, egg yolk, and mustard. It's a classic French appetizer or light main course.

Salmon fillet according to availability

Le filet de saumon selon arrivage

A fillet of salmon, with the specific preparation or origin depending on what is fresh and available. Salmon is a popular fish, often pan-seared, baked, or grilled.

Sausage and its aligot

La saucisse et son aligot

A dish featuring sausage served with aligot, a traditional French dish from the Auvergne region made from mashed potatoes, cheese (typically Tomme fraîche), garlic, and cream. It's known for its stretchy, gooey texture.

Plancha-grilled ham

Le jambon à la plancha

Ham that has been grilled on a plancha (a flat-top grill), likely seasoned and cooked to a savory finish. A simple yet flavorful preparation.

Pasta casserole with mushrooms and country ham

La cassolette de pâtes aux champignons et jambon de pays

A baked pasta dish (casserole) featuring mushrooms and country ham, likely in a creamy or cheesy sauce.

Fish and chips (cod fillet)

Le fish and chips (filet de cabillaud)

A popular dish of battered and deep-fried cod fillet served with french fries. A classic comfort food, often associated with British cuisine but popular internationally.

Homemade burger (beef or fish or chicken) with or without bacon

Le burger maison (bœuf ou fish ou poulet) avec ou sans bacon

A burger made with homemade ingredients, offering a choice of beef, fish, or chicken patty. Customers can also opt to add bacon.

Pasta casserole with mushrooms, pan-seared foie gras and duck breast

La cassolette de pâtes aux champignons, au foie gras poêlé et magret canard

A rich pasta casserole featuring mushrooms, pan-seared foie gras, and duck breast. This is a decadent and flavorful dish combining multiple premium ingredients.

euros 7

Angus Ribeye Steak 300g

LA NOIX ENTRECOTE ANGUS 300g

A 300-gram cut of Angus ribeye steak, known for its marbling and tenderness. This is a premium beef dish, likely grilled to order.

euros 12

Scallops

Les noix de St Jacques

Scallops, a type of shellfish, prepared in a way that is not specified but likely pan-seared or served in a sauce. A delicate and prized seafood.

euros 6

Homemade Paris-Brest

Le Paris Brest maison

A classic French pastry consisting of a ring of choux pastry filled with praline-flavored cream. This version is made in-house.

Homemade profiterole

Le profiterole maison

A profiterole (cream puff) filled with cream and typically topped with chocolate sauce. This is a homemade version.

Homemade pistachio panna cotta

La pana cotta maison à la pistache

A chilled Italian dessert of sweetened cream thickened with gelatin, flavored with pistachio, and made in-house.

Homemade iced nougat

Le nougat glacé maison

A frozen dessert made from nougat, typically containing nuts and candied fruits, prepared in-house. It's a sweet and chewy frozen treat.

Colonel cup

La coupe colonel

A dessert typically consisting of lemon sorbet with a shot of vodka. The name 'Colonel' refers to the addition of alcohol.

euros 3.5

Homemade crème brûlée

La crème brûlée maison

A classic French dessert made of a rich custard base topped with a contrasting layer of hardened caramelized sugar. This version is made in-house.

Homemade chocolate lava cake

Le mi cuit au chocolat maison

A small chocolate cake with a molten chocolate center, baked in-house. Also known as a chocolate fondant or lava cake.

Gourmet coffee

Le café gourmand

A coffee served with a selection of small assorted desserts or pastries. It's a popular way to end a meal, offering a taste of several sweet treats with coffee.

euros 2.5

Cannelés Bordelais

Cannelés Bordelais

Cannelés Bordelais are small French pastries with a dark, thick caramelized crust and a soft, custardy interior. They are flavored with rum and vanilla. The recipe involves heating milk and butter, then combining it with egg yolks, flour, sugar, rum, and vanilla. The batter is then rested overnight before being baked in special fluted copper molds, resulting in their distinctive shape and texture.

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