Chez Pradel

A complete lunch set including a starter, main course, and dessert. Offers a balanced meal with choices from the daily specials.

A two-course lunch menu where you can choose either a starter and main, or a main and dessert.

A single main dish from the daily lunch menu.

Spanish dry-cured ham served thinly sliced. Salty, savory, and tender with a melt-in-the-mouth texture. Often served as an appetizer.

A fresh salad with tomatoes, creamy avocado, and asparagus. Light, crisp, and refreshing. Served as a starter.

A classic French casserole of minced beef mixed with onions and herbs, topped with mashed potatoes and baked. Similar to shepherd's pie but made with beef. Comforting and savory.

Caramelized pork ribs, likely glazed with a sweet and savory sauce. Sticky and tender meat on the bone. Served with homemade french fries.

Battered and fried white fish served with french fries. Crispy on the outside, tender on the inside. Comes with tartare sauce for dipping.

Tuna briefly seared on the outside while remaining raw inside, sliced thinly. Savory with a delicate texture. Often served with a soy-based dressing.

Beef briefly seared on the outside and raw inside, sliced thinly. Tender and flavorful. Typically served with a savory dressing.

Prawns battered and deep-fried Japanese style. Light, airy, and crispy coating with juicy shrimp inside.

Squid rings battered and deep-fried. Crispy coating with chewy, tender squid. Served as an appetizer.

A classic French bistro starter featuring hard-boiled eggs served with creamy mayonnaise. Simple, rich, and comforting.

Leeks boiled until tender and served with a vinaigrette dressing. Mild onion flavor with a soft texture. A traditional French appetizer.

A rich terrine made from fattened duck or goose liver. Smooth, buttery, and incredibly savory. Usually spread on toasted bread or brioche.

Artichokes served with ham in a vinaigrette dressing. Tangy and savory combination.

Beef fillet steak served with a chef's special jus. Tender, lean cut of beef. Accompanied by french fries.

Veal tenderloin served with truffles. The meat is very tender and mild, enhanced by the earthy aroma of truffles. Served with melting potatoes.

Duck breast served with truffles and turnips. Rich, gamey duck meat paired with earthy truffles and sweet root vegetables. Served with melting potatoes.

Raw minced Charolais beef seasoned and served as a patty. Fresh and savory. Accompanied by french fries and salad.

Roasted saddle of lamb served on a bed of eggplant caviar and olives. Tender meat with Mediterranean flavors. Served with melting potatoes.

Monkfish medallions served with candied fennel. Firm, white fish with a texture similar to lobster, paired with sweet anise-flavored fennel. Served with melting potatoes.

Roasted scallops served with artichokes. Sweet, tender scallops paired with the nutty flavor of artichokes. Served with melting potatoes.

Battered and fried white fish served with french fries. Crispy exterior and flaky fish inside. Comes with tartare sauce.