Alma et George

Thin slices of fresh avocado served with a poached egg with a runny yolk. A light and creamy starter, combining the smoothness of avocado with the rich egg yolk.

Homemade duck foie gras terrine, served with a sweet and savory chutney of seasonal fruits. A melting and rich texture, ideal for spreading on toast.

Tender leeks topped with classic vinaigrette and sprinkled with fresh herb mimosa egg. A French bistro classic, fresh and flavorful.

Slices of hickory wood smoked salmon, served with a creamy Isigny cream. Accompanied by crispy toasted bread for a textural contrast.

Fresh salad made with crunchy green beans and thinly sliced button mushrooms. Simply dressed with olive oil and lemon to enhance the natural flavors.

A complete composed salad with quinoa, smoked salmon, and avocado. Pomegranate adds crunch and green curry an original spicy note.

Rye bread toast topped with mashed or sliced avocado, feta, egg, and fresh vegetables. A healthy and colorful dish, blending creamy and crunchy textures.

Traditional onion soup with caramelized onions, topped with bread and cheese gratinated in the oven. Rich, comforting, and flavorful.

Snails served hot in their shells, stuffed with garlic and parsley butter. An iconic French specialty with a tender texture and herbaceous aromas.

White fish fillet coated in a crispy batter, served with fries. Accompanied by a creamy and tangy homemade tartar sauce.

Organic hard-boiled egg served simply with a creamy homemade mayonnaise. A simple but delicious bistro starter highlighting the quality of the ingredients.

Hot ham and cheese sandwich, gratinated in the oven. Served with homemade fries and a salad. The Madame version adds an egg on top.

Runny or well-done omelet as preferred, flavored with fresh herbs. Served with a green salad for a light meal.

Classic burger with a beef patty, melted cheese, and toppings, served in a soft bun. Accompanied by fresh fries.

Crispy romaine salad with chicken, parmesan, croutons, and creamy Caesar dressing. A complete and fresh dish.

High-quality artisanal sausage, hand-chopped, served with creamy mashed potatoes and a reduced meat jus. A rustic and gourmet dish.

Pasta stuffed with wild mushrooms, served with sliced shallots. Woody flavors and delicate texture.

Duck leg slow-cooked in its own fat until meltingly tender, with crispy skin. Served with small roasted potatoes with herbs.

Quality chicken breast pan-seared to a golden skin, served with tarragon-infused vegetables. Tender and aromatic.

Thick slice of roasted salmon, served with green beans. The vierge sauce made with olive oil, lemon, and herbs adds freshness and acidity.

Raw beef cut by hand and seasoned with classic condiments (capers, onions, sauce). Served fresh with fries and salad.

Beautifully marbled pan-seared beef cut, topped with a rich Café de Paris sauce with herbs and butter. Served with fries and salad.

Very tender cut of beef served with a spicy pepper sauce. The Rossini supplement adds a pan-seared foie gras slice on top of the meat.

Beef stew slow-cooked in red wine with vegetables, mushrooms, and lardons. Tender meat and a rich, flavorful sauce.

Pasta prepared with a homemade tomato sauce enhanced with a hint of spices. Simple and tasty.

Pasta served with tender chicken pieces and a creamy mushroom sauce. A rich and comforting dish.

Pasta with Scottish salmon and a dill-infused cream. The classic combination of salmon and dill works perfectly with pasta.

Portion of Comté cheese aged for 18 months, offering fruity aromas and a firm texture. Usually served before or instead of a sweet dessert.

Chocolate cake with a molten center, served warm. Accompanied by coffee ice cream and crunchy crumble pieces.

Slices of fresh pineapple roasted with brown sugar until caramelized. Served warm with a scoop of vanilla ice cream.

Slice of brioche dipped in a mixture of egg and milk then pan-fried. Drizzled with a smooth milk caramel. A very indulgent dessert.

Light and airy dark chocolate mousse, sprinkled with toasted hazelnuts for added crunch.

Soup of finely diced fresh fruits, served with mango sorbet. A fresh, light, and vitamin-rich dessert.

Baked vanilla custard topped with a thin layer of sugar caramelized with a torch. Contrast between the hot/crispy top and the cold/creamy bottom.

A giant portion of crème brûlée designed to be shared among several guests.

Choice of artisanal ice creams and sorbets in classic and fruity flavors.

Ice cream cup made of chocolate or coffee ice cream, drizzled with sauce and topped with whipped cream.

Vanilla ice cream scoop drizzled with hot chocolate sauce and topped with whipped cream.

Lemon sorbet served with vodka. A fresh and alcoholic digestif dessert.

White wine from the Chardonnay grape. Generally dry with buttery or fruity notes.

White Burgundy wine, lively, fresh, and mineral, perfect with seafood.

White wine from the southwest of France, often aromatic, fresh, and fruity.

Dry and lively white wine, with notes of citrus and white flowers.

Elegant Burgundy wine, with notes of white fruits and good minerality.

Prestigious white wine, complex and refined.

Great white Burgundy wine, rich, buttery, and long on the palate.

Loire wine from Sauvignon Blanc, known for its flinty notes and freshness.

Fruity and structured rosé, with notes of small red fruits.

Classic Provence rosé, pale, dry, and refreshing.

High-end rosé, elegant, with notes of citrus and flowers.

Famous Provence rosé, balanced, fresh, and aromatic.

Selection of the current champagne, served by the glass or bottle.

Superior cuvée Champagne, offering more finesse and complexity.

Champagne from a renowned house, known for its freshness and notes of white fruits.

100% Chardonnay Champagne, with great elegance and aromatic purity.