L'Embuscade

A large platter of assorted cured meats (salami, ham, pâté, rillettes). Savory and meat-rich flavors. Ideal for sharing as an appetizer with bread and pickles.

An assorted variety of fried and savory bites including seafood, cheese, and vegetables. Crispy and hot. To be shared convivially with fingers.

Hard-boiled eggs served with a creamy homemade mayonnaise. A classic of French bistro cuisine, rich and creamy. Eaten cold as a starter.

Egg baked in a ramekin with cream and blue cheese from Auvergne. Intense flavor of melted cheese and creamy texture. To be enjoyed hot by dipping bread.

Egg poached in simmering water served on a salad with pieces of grilled bacon. The runny yolk mixes with the salad. Tasty and slightly smoky.

Gratinéed mussels baked with a butter flavored with garlic and parsley. Rich, garlicky, and herbaceous taste. Eaten hot, often served in their shells.

Shrimp quickly pan-fried with garlic and parsley. Seafood flavor enhanced by herbs. Enjoyed hot.

Roasted beef bone containing rich, fatty marrow. Melts in your mouth and very flavorful. To be spread on toast with a little salt.

French specialty, frog legs sautéed with butter, garlic, and parsley. The meat is tender, similar to chicken. Eaten with fingers or cutlery.

Burgundy snails cooked in their shells with garlic-parsley butter. Firm texture and very garlicky taste. Use the special tongs and fork to extract them.

Large mixed salad with breaded chicken, fresh vegetables, and potatoes. A complete, fresh, and crunchy dish. Perfect for a balanced lunch.

Rustic and hearty salad with smoked duck, bacon, and various vegetables. Mix of smoky and fresh flavors. Served with a runny poached egg.

The signature salad with dry-cured ham, bacon, and potatoes. Salty and hearty flavors. A complete and satisfying meal.

Salad for cheese lovers, served with toasts of different melted cheeses. Contrast between the warm toasts and the fresh salad.

Thin slices of marinated raw beef, served with a cheese toast and fries. Tender texture and delicate raw meat flavor. A fresh and light dish.

Large shrimp grilled on a hot plate, served with garlic potatoes. Grilled seafood flavor. To be peeled yourself to enjoy the flesh.

Italian long pasta served with shrimp and a garlic butter sauce. Rich and fragrant dish. To be twirled around the fork.

Traditional French sausage made from pork intestines, certified high quality (AAAAA). Very strong taste and unique texture. Enjoyed by connoisseurs with mustard.

Grilled duck breast fillet, served pink with potatoes and mushrooms. Tender meat with a rich flavor. A classic from the Southwest of France.

Veal kidneys cooked, served with mashed potatoes. Firm texture and distinct offal taste. Served in sauce.

Tender and fibrous cut of beef, grilled and served with a spicy pepper sauce. Intense red meat flavor. Served with crispy fries.

Grilled ground beef patty topped with a fried egg, served with fries. Simple and tasty. Break the egg yolk so it runs over the meat.

Rich vegetarian burger with potato cake, goat cheese, and vegetables. Very hearty and tasty. Eaten with hands or cutlery.

Classic beef burger with melted cheddar. Familiar and comforting taste. Served with homemade fries.

Beef burger with grilled smoked bacon. Extra salty and smoky flavor. Served with fries.

Burger with a piece of breaded and fried chicken instead of beef. Crispy texture inside the soft bun.

Rich burger with strong blue cheese and bacon. Intense flavors and creamy texture thanks to the cheese. A choice for big appetites.

Very hearty burger with two patties and an egg. For very big appetites. Difficult to eat neatly without cutlery.

Portion of Camembert, a soft-ripened cheese with a bloomy rind. Creamy texture and typical taste. Served with salad.

Portion of goat cheese. Distinctive flavor and texture can vary from fresh to dry. Served with salad.

Portion of blue cheese, veined and strong in flavor. Crumbly and creamy texture. Served with salad.

Selection of three different French cheeses. Allows you to taste several varieties. Served with bread and salad.

Sweet tart whose flavor changes daily according to the chef's inspiration (fruits, chocolate, etc.). Crispy crust and fresh filling.

Vanilla custard dessert covered with a layer of crunchy caramelized sugar. Contrast between the hot/crunchy top and the cold/creamy bottom.

Egg flan with liquid caramel. Smooth and melt-in-your-mouth texture, sweet taste.

Airy and light dark chocolate dessert. Intense cocoa flavor and creamy texture.

Individual chocolate cake with a molten center. Served hot. Very indulgent and rich.

An espresso coffee served with a selection of several small desserts (mini-mousse, mini-crème brûlée, etc.). Perfect for tasting everything.

Italian coffee dessert with mascarpone and biscuits. Creamy and flavored with coffee and cocoa. Served chilled.

Hot drink with coffee, whiskey, and sugar, topped with cream. Comforting and alcoholic mix.

Lime sorbet drizzled with vodka. Very refreshing and digestive, often enjoyed at the end of a meal.

Salted caramel ice cream cup drizzled with Irish cream liqueur (Baileys). Sweet and creamy.

Mint-chocolate ice cream served with mint liqueur (Get 27). Very refreshing.

Rum and raisin ice cream, drizzled with amber rum. Exotic and alcoholic flavor.

Classic dessert composed of poached pears, vanilla ice cream, and hot chocolate sauce. Fruity hot-and-cold mix.

Coffee and vanilla ice cream cup drizzled with cold espresso and topped with whipped cream. Intense coffee flavor.

Chocolate and vanilla ice cream cup with chocolate sauce and whipped cream. Very indulgent for chocolate lovers.

Pastry puffs filled with vanilla ice cream, topped with hot chocolate sauce and almonds. A classic hot-and-cold dessert.

One scoop of ice cream or sorbet of your choice. Served in a cup.

Two scoops of ice cream or sorbet of your choice.

Three scoops of ice cream or sorbet of your choice.