Chez Franck

Wild mushrooms sautéed with garlic and parsley, served with a slow-cooked egg with a runny yolk. A rich, autumnal forest starter.

Diced raw fish marinated in lime juice, enhanced with mild Basque chili. Fresh, tangy, and slightly spicy.

Thin slices of raw beef served cold, with an olive tapenade and young salad leaves. A light and refined dish.

Roasted beef bone served hot, with its rich and melting marrow enjoyed on toast with a pinch of salt.

A varied selection of artisanal charcuterie (saucissons, hams, terrines) ideal for an aperitif. To share among guests.

A platter inspired by Nordic and Slavic cuisine with smoked and marinated fish, accompanied by spreads. Served with toasted bread.

A gourmet platter from the Southwest of France featuring duck in various forms (smoked, pan-seared, terrine).

Tasting of foie gras prepared in different ways, accompanied by fig for a sweet and savory touch.

Classic composed salad with chicken, croutons, and creamy dressing. A fresh and complete option.

Fresh salad featuring marinated salmon, with hard-boiled egg and raw vegetables.

Specialty from Nice made of tuna, anchovies, crunchy vegetables, and olives. Seasoned with olive oil.

Tender beef cut grilled or pan-seared, served with your choice of sauce. A brasserie classic.

Tender farm-raised chicken breast topped with mushroom sauce, served with a crispy potato rösti.

Beef stewed until very tender, served with a rich red wine sauce and mashed potatoes with pearl onions.

Large bone-in beef cut to share, grilled and served sliced. Accompanied by two classic sauces.

Homemade burger with a juicy patty, crispy bacon, and fresh vegetables. Served with fries.

Thick veal chop served with a creamy sauce and ear-shaped pasta.

Marinated and caramelized white fish fillet (often with miso), served with aromatic rice. A sweet and savory flavor.

Sea bass fillet cooked skin-side down (crispy) and pearly on top. Accompanied by a sauce made with olive oil, lemon, and herbs.

Additional side dishes of your choice or an assortment of vegetables and starches.

A slice of pan-seared foie gras to add to your dish.

Rich chocolate cake with a molten center. Intense cocoa flavor.

Poached meringue floats on vanilla custard, drizzled with caramel.

Creamy vanilla custard topped with a thin layer of crunchy caramelized sugar.

Selection of fresh seasonal cut fruits.

Poached pears covered with a crumbly, oven-baked shortcrust pastry.

A coffee or tea served with an assortment of miniature desserts.

Warm red berries gratinéed with a light cream, flavored with orange liqueur.

Still natural mineral water.

Sparkling natural mineral water.

Classic or sugar-free cola soda.

Sweet lemon-flavored carbonated drink.

Mineral water.

Naturally sparkling mineral water, known for its fizziness.

Sweet iced tea.

Assorted fruit juices.

Fig eau-de-vie, originating from Tunisia.

Sweet and aromatic Italian vermouth.

Anise-based liqueur.

Traditional French anise aperitif, drunk diluted with water.

Premium French vodka.

London Dry Gin with juniper notes.

American Tennessee Whiskey, notes of caramel and vanilla.

Blended Scotch Whisky with smoky and fruity notes.

Rich and generous Scotch, aged in sherry casks.

Artisanal American Bourbon, smooth and woody.

Likely Cragganmore, a complex and aromatic Speyside Single Malt.

Single Malt from the Highlands, delicate and floral.

Single Malt from Islay, famous for its intense peaty and smoky flavor.

Scottish Single Malt.

Single Malt aged in Sauternes casks.

Classic Single Malt from Speyside.

American Whiskey (Bulleit Bourbon).

Single Malt from the Lowlands, triple distilled.

Glenfiddich, very popular Single Malt, notes of pear and oak.

Rich Single Malt, often aged in sherry casks.

Strong and fragrant pear fruit brandy.

Aged eau-de-vie, complex and refined.

Sweet and refreshing mint liqueur.

Short black coffee, decaffeinated, or diluted with hot water.

Double shot of strong espresso.

Selection of quality teas and herbal teas.