Auberge de la Reine Blanche

A lunch or dinner set menu including two dishes of your choice from the menu selection. Ideal for a complete yet light meal.

The complete menu experience with starter, main course, and dessert. Allows you to taste the chef's entire selection.

Assortment of cold meats and cured meats (salami, ham, terrine). Ideal for sharing as an aperitif.

Selection of various French cheeses, served with bread. Perfect for discovering different regional flavors.

Combination of charcuterie and cheeses on the same board. The best of both worlds for sharing.

Fresh Brittany oysters, served raw on ice. Iodic flavor and fleshy texture. Enjoy with lemon or shallot vinegar.

Hollowed-out tomato filled with a mixture of ricotta cheese, mushrooms, and truffle. A fresh and fragrant starter.

Slice of homemade semi-cooked duck foie gras, served with a sweet fig jam. Rich and melt-in-your-mouth, to be spread on toast.

Traditional caramelized onion soup, rich broth, toasted bread, and melted cheese on top.

Raw salmon cut into small cubes and seasoned, served on lentils with a fresh citrus sauce.

Special starter of the day. Ask your server for more details.

Lamb piece (bottom of the leg) slow-cooked, served with a sweet and savory prune and almond sauce. Very tender meat.

Fish and vegetable stew simmered in a creamy coconut milk sauce.

Tender pan-fried pork piece, coated in a spicy Spanish chorizo sauce.

Prime grilled beef steak (300g), served with a creamy pepper sauce. Tender and juicy.

Duck thigh slow-cooked in its own fat then roasted, served with a rich foie gras sauce. Southwest specialty.

Marinated chicken pieces slow-cooked in red wine with bacon, onions, and mushrooms. An iconic French dish.

Special dish of the day. Inquire with the server.

Large mixed salad with chicken, eggs, and fresh vegetables. A light and balanced meal.

Fresh salad with marinated salmon and raw vegetables.

Salad garnished with a selection of various cheeses, ideal for cheese lovers.

Selection of two perfectly aged cheeses, served before or instead of a sweet dessert.

Strawberry dessert with a touch of balsamic caramel for a sweet and sour contrast, accompanied by crunchy textures.

Homemade creation highlighting seasonal fruits.

Classic French dessert: creamy vanilla custard under a shell of caramelized sugar.

Pear cooked in a light syrup, served with hot chocolate sauce and slivered almonds.

Molten chocolate cake, served with crème anglaise and caramel.

Fresh and creamy Italian-style dessert, served with fruit.

Ice cream or sorbet scoops from a famous Parisian ice cream maker.

Dessert of the day.

Sweet white wine from the southwest of France, with notes of honey and candied fruit. Excellent with desserts.

Classic or decaffeinated espresso.

Hot drinks: coffee with milk (cream), selection of teas or herbal teas.

Strong spirits served at the end of the meal to aid digestion.