L'Atelier des Saisons - Montrouge

An egg baked in a ramekin, served with a rich and aromatic red wine sauce. The texture is creamy and smooth. Ideal for dipping crusty bread.

A slice of toasted bread topped with crushed avocado and gravlax-style marinated salmon. A fresh, creamy, and flavorful mix, perfect for a light starter.

Tender green asparagus served with a light foam (espuma) infused with duck breast flavors. A refined starter combining the freshness of the vegetable with the richness of the duck.

Burgundy snails prepared fricassee-style, accompanied by a melting eggplant puree (caviar). A classic of French gastronomy revisited with a Mediterranean touch.

A breaded cutlet topped with cheese and cured ham, served with homemade mashed potatoes. Crispy on the outside and melting on the inside, it's a very comforting dish.

A burger made with high-quality Limousin beef, served in an original black bun. Accompanied by homemade fries and green salad. Juicy and flavorful.

A piece of lamb shank (the 'souris') slow-cooked for 6 hours until extremely tender. Served with seasonal vegetables. The meat falls off the bone easily.

Fresh stuffed pasta, served with a black truffle-infused sauce. A dish rich in woodland flavors, creamy and elegant.

A large bowl of composed salad with fresh spring ingredients. Available with salmon or vegetarian falafel. A healthy, colorful, and balanced meal.

A thick cod fillet, roasted with a crispy crust of aromatic herbs. The fish is white and flaky, enhanced by the herbaceous flavors.

A generous sharing platter, composed of a selection of fine cured meats (ham, salami, chorizo) and aged French cheeses. Ideal for an aperitif or a convivial meal.

The famous composed salad of romaine lettuce, grilled chicken, croutons, parmesan, and creamy Caesar dressing. Fresh and delicious, with a good balance of textures.

Raw beef, hand-chopped and seasoned (capers, onions, sauces), served with fresh fries. A classic French bistro dish for red meat lovers.

A selection of three French cheeses with Protected Designation of Origin: a goat cheese (Saint Maure), a sheep cheese (Ossau Iraty), and a cow cheese (Saint Nectaire). Usually served with bread.

A small tart with tangy lemon cream, topped with a sweet, golden meringue. The perfect balance between sweet and tart, with a crispy crust.

Cooked fruits (strawberry and rhubarb) covered with a crispy crumble topping, served warm with a refreshing scoop of yogurt ice cream.

A small, moist cake soaked in rum syrup, accompanied by a creamy pistachio cream. A classic, rich, and fragrant dessert.

A dessert for chocolate lovers, featuring two types of ganache (rich and melting chocolate creams), likely dark chocolate and milk or white chocolate.

A hot drink (coffee or tea) served with an assortment of miniature desserts. Perfect for tasting several sweets without having to choose just one.