Le Petit Pergolèse

A complete multi-course tasting menu, highlighting noble ingredients such as scallops, line-caught sea bass, and Charolais beef. Ideal for a gastronomic discovery of the chef's cuisine.

The chef's signature menu, featuring his emblematic dishes including the Sole MOF 2004 style. An exceptional culinary journey including fish, meat, truffle cheese, and dessert.

Freshly prepared sea bream tartare, enhanced with Sologne caviar for a hint of the sea and luxury. A fresh and delicate starter.

Crispy thin tart topped with scallops, served with a citrus sauce for freshness and acidity.

A classic of French cuisine revisited with a vinaigrette flavored with truffle juice. The leeks are tender and flavorful.

Homemade duck foie gras terrine, smooth and rich in flavor. Usually served with toast.

Warm lobster pieces served as a salad, dressed with an elegant truffle juice vinaigrette. A sophisticated starter.

Frogs' legs sautéed with garlic and parsley, in the Provençal style. The meat is tender and delicate, reminiscent of poultry.

Ravioli stuffed with langoustines, served with a rich and creamy foie gras butter sauce. A gourmet dish.

Roasted cod fillet with its crispy skin, accompanied by an spelt risotto and small diced vegetables.

Grilled tuna fillet served with a ratatouille of summer vegetables and a soy vinaigrette for an Asian touch.

Perfectly cooked sea bass fillet, accompanied by a creamy potato purée flavored with olive oil.

Tender veal sweetbreads prepared as a fricassee, served with penne pasta and a creamy morel sauce.

Pan-seared venison fillet (game), served with a fine celery purée, oyster mushrooms, and seasonal vegetables.

Thick and tender piece of beef fillet, pan-seared and coated with a creamy pepper sauce.

Beef tartare seasoned according to the house recipe, served with sautéed potatoes.

Selection of aged cheeses of the moment.

Dessert with cooked fruits (apples and pears) covered with a crispy crumble topping, flavored with lavender honey.

A revisited version of the famous Italian dessert made with mascarpone, coffee, and biscuits.

Pastry composed of layers of crispy puff pastry and cream, flavored with salted butter caramel.

Moist cake soaked in Bally rum syrup, a gourmet classic.

Warm chocolate mousse with a melting center, accompanied by a scoop of vanilla ice cream.

Light and warm soufflé flavored with Grand Marnier orange liqueur.