La Grille Montorgueil

Razor clams sautéed with a mixture of chopped garlic and parsley. Tender texture and iodized flavor enhanced by herbs. Served warm.

Pâté en croûte with a meat filling and a foie gras center, baked in pastry. Rich flavor and varied texture between the crisp pastry and the melting foie gras. Served cold.

Puff pastry crust filled with scallops and small vegetables, coated in a creamy blanquette-style sauce. Warm, smooth, and refined dish.

Tender poultry served with a rich cream sauce, accompanied by chestnuts and mashed potatoes. A comforting dish with autumn flavors.

Marinated red wine game stew (doe), slow-cooked. Meltingly tender meat and rich sauce. Served with steamed potatoes.

Dessert combining the intensity of chocolate with the fruity acidity of raspberry. Smooth and indulgent texture.

French bistro classic: hard-boiled eggs served with a creamy homemade mayonnaise. Simple and tasty.

Steamed leeks served cold, with a mustard vinaigrette. Traditional vegetable starter.

High-quality artisanal dry sausage. Flavorful charcuterie slices to enjoy with bread.

Traditional soup made with caramelized onions and beef broth, served gratinated with cheese and croutons. Warm and comforting.

Snails prepared in a creamy garlic and parsley sauce. Served with farçous (herb pancakes). Typical garlicky flavor.

Raw trout fillet marinated in salt, sugar, and dill. Served with crunchy pickled vegetables. Fresh and delicate.

Duck foie gras prepared by the chef, served with a sweet and savory onion jam and toasted bread. Melting texture and rich flavor.

Rustic homemade country pâté. Mixture of seasoned meats, served cold with bread and pickles.

Spanish cured ham aged for 18 months. Intense flavor and melting texture. Served in thin slices.

Roasted beef bone, the rich and fatty marrow is enjoyed on toasted bread, accompanied by its broth. A very indulgent dish for enthusiasts.

Sautéed frog legs, served with a fragrant herb jus. Tender meat reminiscent of poultry, to be eaten with fingers.

Pan-fried squid with a spicy seasoning. Firm yet tender texture, marine and spicy flavors.

High-quality fish preserve (sardines or tuna) served in its tin with olive oil. Fine grocery product to share.

Mixed salad of warm lentils, served with marinated trout and pickled vegetables. A complete and balanced dish.

A revisited version of the Caesar salad with slow-cooked chicken for tenderness, grilled bacon, Italian cheese, and a creamy sauce.

Mixed baby greens served with melted cheese toasts (goat and cantal) and cured Serrano ham.

Selection of aged cheeses or assorted charcuterie, served on a wooden board. Ideal for sharing as an aperitif.

Large assortment combining cheeses and charcuterie. Perfect for tasting everything, to share.

Savoie square pasta cooked in a creamy sauce with mushrooms, pumpkin cubes, and Italian cheese. Rich vegetarian dish.

Hot sandwich baked in the oven, filled with ham and a creamy Brie cheese béchamel sauce. Served with fries.

Grilled fresh sausage accompanied by aligot (runny mashed potatoes with fresh tomme cheese) and roast jus. Specialty from the South of France.

Duck thigh slow-cooked in its own fat until meltingly tender, crispy skin. Served with pan-fried potatoes.

Generous grilled or pan-fried pork cut, served with an herbal sauce and mashed potatoes.

Large pan-seared shrimp served on creamy Italian cheese risotto, with an intense sauce made from the shells.

Grilled ground beef steak, topped with a fried egg. Simple and effective classic.

Grilled beef cut served with an emulsified butter and tarragon sauce.

Raw beef, minced and seasoned just before serving (capers, onions, mustard, etc.). Fresh and zesty.

Beef meat slow-cooked until it shreds, served hot in a kebab-style bread.

The most tender cut of beef, grilled and served with a creamy pepper sauce.

Famous marbled beef cut (with intramuscular fat), grilled. Juicy and flavorful.

Very large beef cut to share between two, served sliced or whole.

Bone-in beef cut, huge and very flavorful, to share among several guests.

Airy and rich chocolate dessert, made with meringue.

Round rice slow-cooked in sweetened and vanilla-infused milk, topped with liquid caramel. Childhood dessert.

Cream cheese cake on a biscuit base, topped with a fruity mango coulis.

Tart base filled with tangy lemon cream, topped with a soft, golden meringue.

Caramelized upside-down apple tart, served warm with a spoonful of thick cream.

Flan slice with a firm yet melting texture, with a good vanilla flavor, on a shortcrust pastry base.

A portion of cheese of your choice from the day's selection.

A scoop of ice cream or sorbet, choice of flavor.

Lunch menu offering a combination of starter, main, and/or dessert at a fixed price. Limited choice from the à la carte classics.

Simple dish suitable for children, with a choice of meat or fish and a side.

Light and fruity red wine.

Southwestern red wine, rustic and fragrant.

Languedoc red wine, round and spicy.

Classic red wine, structured and tannic.

Rhône Valley red wine, generous and fruity.

Natural southern red wine, lively and authentic.

Dry and crisp white wine with citrus notes.

Dry, round, and buttery white wine.

Sweet, sugary, and fruity white wine.

Natural white wine, aromatic and original.

Loire white wine, fresh and mineral.

Prestigious white wine, complex and elegant.

Light and refreshing rosé wine.

Pale rosé wine, fruity and elegant.

Light and refreshing Italian sparkling wine.

Prestigious French sparkling wine, fine and complex.

Still natural mineral water.

Sparkling natural mineral water.