Le Jardin des Pâtes

Fresh starter made of crunchy cucumbers mixed with creamy yogurt and mint. Mild and herbaceous flavors. Ideal for starting the meal lightly.

Soup of the day prepared with seasonal ingredients. Served hot in winter or cold in summer. Texture and flavors vary daily.

Seasonal raw vegetable platter, fresh and crisp. Served with an olive oil, lemon, and whole grain mustard vinaigrette. A healthy and vitamin-rich choice.

Genuine buffalo milk mozzarella imported from Italy. Soft texture and melting center, with a rich fresh milk taste. To be enjoyed alone or with bread.

Artisanal raw milk goat cheese. Pronounced goaty flavor. Served with quality black olives preserved in olive oil.

Classic wheat pasta served with a rich tomato sauce with sun-ripened vegetables (eggplant, peppers) and melted mozzarella. Vegetarian dish with Mediterranean flavors.

Rice flour pasta, gluten-free, prepared in an Asian style with crunchy vegetables, tofu, soy sauce, and ginger. Umami and slightly spicy flavor.

Barley flour pasta with a rustic flavor, napped with a creamy fresh salmon and leek sauce. Enhanced with seaweed for a marine note.

Rye pasta served with a rich cream sauce, quality ham, vegetables, and Comté cheese. A gourmet and comforting dish.

Buckwheat pasta served with poultry livers and an original sauce with prunes and sesame. Sweet and savory mix with earthy flavors.

Chestnut flour pasta, sweet and fragrant, served with duck and mushrooms in a cream sauce. Autumnal flavors.

Thick omelet filled with pasta and various vegetables. Soft texture. Served with a green salad for freshness.

Extra portion of Comté cheese to add to your dish.

Portion of artisanal raw milk goat cheese, served as a savory dessert before the end of the meal.

Traditional cake with fruits cooked in a thick crepe batter. Firm and melting texture. Served with vanilla custard.

Sweet tart filled with a rich dark chocolate ganache. Served with citrus marmalade to contrast with the chocolate's bitterness.

Smooth and creamy fresh cheese from Normandy. Served drizzled with organic maple syrup for a natural sweet touch.

Assortment of natural artisanal ice creams or sorbets. Flavors change according to the season. Frozen and refreshing dessert.

Fruit dessert, either cooked into a sweet compote or raw in a fresh salad, depending on available seasonal produce.

Espresso coffee served at the end of the meal with a small glass of digestive thyme liqueur.

Small, strong black coffee prepared with freshly ground beans. Intense and aromatic taste.

Classic black tea flavored with bergamot. Hot infusion with distinctive citrus notes.

High-quality Japanese green tea. Vegetal, herbaceous, and slightly bitter flavor. Rich in antioxidants.

Organic herbal infusions without caffeine. Choice of single herbs or blends for digestion or relaxation.

Provençal liqueur made from thyme. Sweet and very fragrant herbal flavor. Aids digestion.

Sweet and tangy Italian lemon liqueur. Served very cold, often iced, at the end of the meal.

French grape brandy aged in oak barrels. Rich aromas of dried fruits, spices, and wood. Strong and complex alcohol.