Le Swann

Fresh salad composed of lobster and crab meat. Tender texture and delicate iodized flavor. A refined and light starter.

Thin slices of house-prepared smoked salmon. Melting texture and characteristic smoky taste. Usually enjoyed with toast and lemon.

Duck foie gras mi-cuit, enhanced with sweet Jurançon white wine. Creamy and rich texture. To be enjoyed with brioche or toasted bread.

Fines de Claire oysters served raw with a classic shallot vinaigrette. Fresh marine flavor and iodized texture.

Raw tuna cut into small cubes, seasoned with soy and served with avocado cream. Fresh and Asian flavors, tender texture.

A starter that changes every week according to the chef's inspiration and market products.

Thin slices of beef fillet served with red wine sauce and homemade fries. Tender meat and rich sauce.

Seared tuna steak with sesame seeds, served with round rice. Asian inspiration, cooked medium-rare.

Veal offal prepared with an old-fashioned mustard sauce. Served with new potatoes and mushrooms.

Stuffed squid served with a black ink sauce. Intense marine flavor. A typical dish of Mediterranean cuisine.

Lamb meat piece slowly confited with thyme and honey. The meat is very tender and easily falls off the bone.

Thick cod fillet cooked to perfection, served with sweet vegetables (beetroot, peas, carrots). Flaky white fish.

Scallop ravioli, served with a creamy crustacean sauce. Rich and elegant dish.

The special dish of the week, varying according to seasonal products and the chef's inspiration.

Moist cake soaked in rum syrup, served with whipped cream. A classic dessert, sweet and alcoholic.

Molten chocolate cake, served warm with vanilla cream. Intense chocolate flavor.

Crispy caramelized apple tartlet, served with a scoop of vanilla ice cream. Delicious hot-cold contrast.

Pastry made of layers of crispy puff pastry and pastry cream. Airy and crispy texture.

Mix of fresh seasonal fruits cut into pieces, served with raspberry sorbet. Light and refreshing dessert.

Assortment of three scoops of ice cream or sorbet of your choice. Perfect for finishing the meal on a fresh note.

Selection of three aged cheeses served with green salad. For lovers of a savory end to the meal.

Lunch menu offering a choice between starter-main or main-dessert from the daily specials.

Drinks package including an aperitif, wine or water/soda, and a coffee.

Fixed-price menu allowing you to compose your meal with two courses (starter and main course or main course and dessert).

Full menu including a starter, main course, and dessert.

Pan-seared hot duck foie gras, served with potatoes and a rich morel sauce.

Large prawns grilled on a plancha, served with mashed potatoes with olive oil and a lobster sauce.

Whole roasted lobster perfumed with basil, served with a creamy risotto. A luxurious and fragrant dish.

Beef tournedos topped with pan-seared foie gras escalope, served with homemade fries. A classic of French gastronomy.

A coffee accompanied by a selection of six assorted petit fours or mini-desserts.

Dessert combining the flavors of chocolate, vanilla, and caramel. Likely a play on textures and temperatures.