La Rôtisserie d'Argent

Classic French escargots served in their shells with a rich garlic and parsley butter sauce. The texture is tender and slightly chewy. Use the provided small fork and tongs to extract the meat and dip bread in the flavorful butter.

Light, airy dumplings made from pike fish and cream, poached and served in a rich, savory sauce. The texture is soft and sponge-like. A traditional specialty from the Lyon region.

A bistro classic known as 'Oeuf Mayonnaise'. Hard-boiled eggs topped with high-quality mayonnaise and accompaniments. Creamy, savory, and simple.

Fresh, seasonal tomatoes served with soft, creamy cheese curds and a savory olive paste. A refreshing and light starter with a balance of sweet, salty, and creamy flavors.

A smooth dip made from roasted eggplants, similar to baba ghanoush but with a hummus-like consistency. Savory and smoky, topped with tangy cheese and crunchy seeds.

A slice of coarse pâté made from duck meat. Rich, meaty, and savory, served cold. Typically eaten with bread.

A fresh garden salad with a variety of vegetables. Light, crisp, and refreshing.

A premium duck from the Challans region, roasted and served in two separate courses to enjoy different cuts. Rich, flavorful meat with crispy skin. A large portion designed to be shared.

A large 1kg rib of beef from the Aubrac breed, known for its tenderness and flavor. Aged for depth of taste and grilled. Served as a sharing platter.

High-quality free-range chicken roasted to perfection. Juicy meat with savory gravy and creamy mashed potatoes. A classic Sunday roast style dish.

A thick cut of steak from the rib section, prized for its marbling and flavor. Grilled and served with sauce and fries. Tender and juicy.

Raw minced beef seasoned with spices, capers, and onions. Cool, soft texture with a savory, tangy flavor. Served with fries and salad.

Octopus tentacle seared on a hot griddle until tender with a slight char. Served with a smooth chickpea puree and vegetables. Savory with a hint of acidity.

A savory sausage made from duck meat and a unique spice blend. served with rich, buttery mashed potatoes. Comforting and flavorful.

Kidneys cooked in a pungent, creamy mustard sauce. Distinctive texture that is firm yet tender. Served with cheesy baked potatoes.

A hearty salad with romaine lettuce, creamy dressing, cheese, and crispy breaded chicken. Savory, crunchy, and filling.

A classic French dish where the duck leg is slow-cooked in its own fat until falling-off-the-bone tender. Skin is crisped before serving. Accompanied by small roasted potatoes.

Potatoes crushed and cooked until soft inside and crispy on the edges.

A mix of young, tender salad greens.

A selection of vegetables available during the current season, steamed or roasted.

Tender artichoke hearts crushed and dressed with nutty oil.

Crispy fried potato strips, prepared in-house.

Small whole potatoes pan-fried until golden.

A selection of fine French cheeses. Includes organic varieties and Comté, a firm, nutty cow's milk cheese. Served at room temperature.

A classic French dessert known as 'Île Flottante'. A cloud of soft poached meringue floating on vanilla custard (crème anglaise), topped with caramel and almonds. Sweet, light, and airy.

A refreshing bowl of cut fresh fruits.

Fruit-based frozen dessert, dairy-free and refreshing. Served with fruit sauce and a thin, crisp almond cookie.

Likely a Crème Brûlée. Rich vanilla custard topped with a contrasting layer of hard caramelized sugar. Creamy and sweet.

A daily special dessert selected by the chef.