L'Îlot Vache

Duck foie gras prepared semi-cooked for a melting and creamy texture. Served with fleur de sel to enhance the flavor and fig jam for a sweet note. To be enjoyed on toast.

Slice of warm foie gras, pan-seared to be crispy on the outside and melting on the inside. Accompanied by sautéed red berries that provide acidity, balancing the richness of the foie gras.

Snails served in their shells, filled with garlic and parsley butter. A classic of Burgundian cuisine, flavorful and aromatic.

Prawns wrapped in a fine pastry and fried for a very crispy result. Served with a mild chili sauce to enhance the taste.

Traditional soup made from rock fish. Served with bread croutons, grated Emmental cheese, and rouille, a spicy Provençal sauce.

Comforting soup with caramelized onions and beef broth. Topped with bread and a generous layer of cheese, gratinated in the oven.

Raw salmon marinated in salt, sugar, and dill, with a tender texture. Served with a coconut-flavored sour cream for a touch of freshness.

Roasted bone marrow served hot. The marrow is rich and fatty, seasoned with fleur de sel and Espelette pepper. To be spread on toast.

Mixed salad with warm goat cheese on toast drizzled with honey. Garnished with crunchy walnuts and slices of smoked duck magret.

Fresh and crisp romaine lettuce hearts. Simple and elegant dressing with olive oil and balsamic cream.

Poached egg served in a rich red wine sauce (meurette sauce), garnished with lardons, onions, and mushrooms. A typical dish from Burgundy.

Children's menu including a main course (meat or pasta) and a delicious dessert. Ideal for young diners up to 12 years old.

Lunch set menu available from 12 PM to 6 PM (excluding public holidays). Allows you to choose two dishes from a selection of starters, main courses, and desserts.

Full menu including starter, main course, cheese plate, and dessert. A complete gastronomic experience offering a wide choice of specialties.