L'Aile ou la Cuisse

Selection of cold cuts and artisanal charcuterie. Usually served with bread and pickles.

Egg baked in a ramekin with fresh cream. Smooth and rich texture.

Egg baked in the oven with a mushroom forestière sauce. Savory and creamy.

Grilled chicken wings on a skewer with a sweet and savory caramelized glaze.

Very thin slices of marinated raw beef, often served with olive oil, lemon, and parmesan shavings.

Salad of romaine lettuce, croutons, parmesan, and creamy Caesar dressing, topped with chicken.

Duck or goose foie gras prepared as a terrine, served cold with a sweet onion confit.

Marbled and tender beef cut, grilled to perfection. Rich in flavor.

Imposing bone-in beef cut, juicy and very flavorful. Ideal for red meat lovers.

Tender ribeye heart topped with foie gras, combining the richness of beef with the luxury of foie gras.

Tender veal cut with bone, flame-roasted for a delicate grilled flavor.

Roasted veal ribs, offering tender and fragrant meat.

Boneless and grilled chicken thigh. Juicy and flavorful dark meat.

Flattened chicken breast, breaded and fried until golden and crispy (schnitzel style).

Ribeye steak served with roasted bone marrow, adding a fatty and creamy richness to the dish.

Grilled lamb chops, tender meat with a pronounced characteristic flavor.

Thick beef steak served with a spicy crushed pepper sauce.

Dish of peppers and tomatoes stewed with spices and poached eggs. Slightly spicy.

Chickpea purée topped with spicy minced meat and mushrooms.

Grilled duck breast, served pink, with a sweet and sour orange sauce.

Breaded and fried cauliflower florets, crispy on the outside and tender on the inside.

Plate of ravioli with two different fillings or sauces.

Hot foie gras escalope, pan-seared, melt-in-your-mouth and rich.

Spicy grilled beef or lamb sausages, typical of North African cuisine.

Roasted bone marrow served hot, to be spread on toast with fleur de sel.

Quarter grilled chicken, crispy skin and tender meat.

Half flame-grilled chicken, generous portion.

Young whole roasted chicken, very delicate meat.

Classic beef burger with traditional toppings in a brioche bun.

Beef burger topped with melted cheese.

Burger with a breaded or grilled chicken fillet.

Veal escalope served with a creamy mushroom sauce, Norman style.