L'Annexe

A French bistro classic consisting of hard-boiled eggs served with a creamy homemade mayonnaise. Simple, tasty, and iconic.

A fresh salad of grated celeriac mixed with remoulade sauce (mustard mayonnaise), garnished with crayfish tails for a delicate marine touch.

A rustic terrine made with rabbit meat, slow-cooked in a mold. Served cold, usually with bread and pickles.

Burgundy snails served in their shells, stuffed with garlic and parsley butter. A rich and fragrant traditional French dish.

Simmered lentils served with crumbled feta. A mix of earthy and savory flavors, both comforting and fresh.

Pan-fried oyster mushrooms, often with garlic and herbs. A vegetarian starter with woodland flavors.

Duck or goose foie gras prepared in-house, served sliced. Melting texture and rich flavor, usually accompanied by toasted bread or brioche.

A traditional charcuterie made from pieces of pork head meat set in jelly. Unique texture and savory flavor, served cold.

Fresh tomatoes served with stracciatella, the creamy heart of burrata. A light and creamy starter.

Whole artichoke or roasted artichoke heart, served with a flavorful preparation or sauce.

Pan-seared veal sweetbreads (delicate offal), served with a rich morel sauce. A gastronomic dish with a tender texture and refined taste.

Tender, thick veal chop on the bone, served with a morel mushroom sauce.

Pan-seared veal liver slice, tender and rich in iron. Prepared according to the house recipe.

Raw beef, minced and seasoned (capers, onions, sauce), served fresh. A brasserie classic.

A marbled and juicy cut of beef, grilled or pan-seared. Appreciated for its pronounced flavor.

A very large beef cut to share, from the Black Angus breed renowned for its tenderness. Grilled and served rare or medium.

Fresh langoustines from Brittany (Guilvinec) pan-seared. Fine, sweet, and delicate flesh.

Frog legs sautéed with garlic, parsley, and sometimes tomato. A French specialty with tender flesh reminiscent of chicken.

Slices of sirloin steak served cold, accompanied by a green bean salad. A light and refreshing dish.

White fish (hake) served cold, usually with mayonnaise or a light sauce and vegetables.

A large composed salad featuring seafood and fish. Fresh and briny, ideal for salmon and shrimp lovers.

Typical salad from the Southwest of France, rich in duck (breast, gizzards, foie gras). Gourmet and hearty.

Famous Nice salad with tuna, raw and cooked vegetables, anchovies, and hard-boiled eggs. A complete and sunny dish.

Salad featuring warm goat cheese on toast, accompanied by cured ham and walnuts. Crispy and melting.

Selection of aged cheeses served with bread. Perfect for finishing the French meal.

Whipped fresh cheese, creamy and mild, served sweet with honey and raisins.

Vanilla cream dessert covered with a layer of crunchy caramelized sugar. Hot/cold contrast and silky texture.

Chocolate lava cake, served warm. The red fruit coulis adds a tangy touch.

Choux pastry filled with vanilla ice cream and topped with hot chocolate sauce.

Sweet and tart pie filled with rhubarb. Crispy crust and tender fruit.

Slices of fresh, juicy, and fragrant pineapple.

Flavored ice cream scoops (vanilla, chocolate, coffee, etc.).

Water and fruit ices, dairy-free, very refreshing.