Le Régalia

Juniper berry flavored spirit. Classic base for many cocktails.

Mexican spirit made from agave. Can be drunk neat or in cocktails.

Colorless and neutral eau-de-vie, generally made from cereals or potatoes.

Brazilian eau-de-vie obtained from the fermentation of sugar cane juice.

J&B, a popular Scotch blend whisky. Light and accessible taste.

Bourbon whiskey from Kentucky. Sweet and fruity notes.

Premium quality Gin.

Premium quality Vodka.

Aged rum from Venezuela. Rich, smooth, and complex with notes of caramel and vanilla.

Rum from Panama. Flavorful and aged.

Irish liqueur made from whiskey and cream. Creamy texture and sweet taste.

High-end Scotch blend whisky. Round and balanced.

American Tennessee Whiskey. Notes of caramel, vanilla, and oak.

French whisky. Often delicate and refined.

Scottish Single Malt whisky from Speyside. Rich, with aromas of fruit and spices.

Japanese whisky. Renowned for its finesse and balance.

Aged Norman apple eau-de-vie (XO = Extra Old). Complex and woody.

Norman apple eau-de-vie (VSOP = Very Superior Old Pale). Balanced between fruit and wood.

Green apple liqueur. Sweet and very fruity.

Italian lemon liqueur. Sweet and intensely citrusy.

Herbal liqueur produced by Carthusian monks. Complex and powerful herbal taste.

Williams pear eau-de-vie. Intense fresh fruit aroma.

Raspberry eau-de-vie. Fragrant and delicate.

A glass of Amadeo champagne. Festive sparkling wine.

Bottle of Amadeo champagne.

Superior champagne coupe.

Bottle of superior champagne.

Naturally sparkling mineral water.

Still natural mineral water.

Lunch or dinner menu allowing you to choose two dishes.

Three-course full menu.

Quick lunch menu including a snack-type dish and a coffee.

Gourmet menu offering more elaborate and noble dishes.

Fried chicken spring rolls. Crispy, usually served with salad and a sauce.

Cooked leeks served cold with vinaigrette sauce. A French bistro classic.

Hard-boiled eggs served with homemade mayonnaise. Simple and popular starter.

Hot soup with caramelized onions, often gratinated with bread and cheese.

Snails cooked in their shells with garlic and parsley butter.

Warm avocado gratinated with melting blue cheese.

Breaded and fried Cantal cheese sticks. Melty and crispy.

Sausage served with aligot, a stretchy mashed potato mixed with cheese.

Raw minced and seasoned beef, or prepared (pan-fried). Served with fries.

Chosen cut of beef from the butcher. The cut varies depending on the day.

Oven-baked chicken, served with mashed potatoes.

Burger with a 150g Angus beef patty. Served in a brioche bun with toppings.

Fresh fish according to the day's catch.

Stewed dish served in a small individual container.

Creamy Italian rice cooked with broth, served with shrimp (prawns).

Duck leg slowly cooked in its fat, served with sautéed potatoes. Crispy skin and tender meat.

Asian-inspired salad with spring rolls, chicken skewers, and fresh vegetables.

Mixed salad with warm goat cheese on toast, bacon, and walnuts.

Hearty American salad with chicken, cheese, egg, and bacon.

Portion of cheese to choose from the selection.

Coffee served with several small pastries (mini desserts).

Caramelized apple tart, served warm.

Cooked fruits covered with a crumbled shortcrust pastry.

Slice of brioche dipped in a mixture of egg and milk then pan-fried. Soft and sweet.

Light and rich chocolate dessert.

Fresh and creamy dairy product served with a fruit sauce.

Vanilla cream covered with a layer of crunchy caramelized sugar.

Italian dessert with coffee, mascarpone, and ladyfingers.

Choux pastry filled with ice cream or cream, topped with chocolate sauce.