L'Evasion

A refreshing cocktail based on French artisanal gin and organic tonic. Botanical aromas and a slight bitterness.

Organic hard-boiled eggs served with homemade mayonnaise and a vegetable medley. An iconic bistro starter, simple and creamy.

A slice of rustic pork pâté served with gherkins. Rich, meaty flavor, coarse texture. Eaten with bread.

Marinated anchovy fillets with fried artichokes, sun-dried tomatoes, and cheese. A blend of savory, tangy, and umami flavors.

A pâté en croûte made of poultry and foie gras cooked in shortcrust pastry. Rich, buttery, and flavorful.

Thin slices of raw scallops marinated in citrus and mild spices. Melting texture and a very fresh, lemony flavor.

Pan-fried wild mushrooms with garlic and parsley. Intense woody and aromatic flavor.

High-quality pasta served with dried fish roe (bottarga) and trout roe. Powerful, salty, and iodized marine flavor.

Pan-seared scallops served with a flavored butter and creamy rice. The sweetness of the seafood enhanced by the salted butter.

Large coarsely chopped pork sausage, served with mashed potatoes. A hearty and flavorful traditional dish.

Raw veal cut by hand and seasoned, served cold with hot fries. Tender texture and delicate taste.

Pork cheek pieces slow-cooked in a white wine sauce. The meat is tender and gelatinous.

Pan-fried veal liver deglazed with vinegar, served pink. Characteristic iron taste balanced by the acidity of the vinegar.

Boiled free-range chicken with winter vegetables in a truffle-scented broth. A healthy and comforting stew.

Tender and juicy veal cut, accompanied by small truffle pasta. A combination of delicate meat and earthy flavors.

Pan-fried veal sweetbreads, crispy outside and creamy inside. Served with potatoes and mushrooms.

Beef piece marinated in herbs and vinegar, then seared on a hot plate. Flavorful meat served with fries.

Thick slice of grilled beef topped with a creamy pepper sauce. A bistro classic.

Large marbled beef cut (300g) grilled. Juicy and flavorful meat, served with fries.

Additional side dish of your choice, flavored with black truffle. Rich and indulgent.

Cooked pressed curd cow's milk cheese, aged for 24 months. Fruity taste and firm texture with small crystals.

Semi-hard cow's milk cheese with pieces of truffle. Creamy texture and powerful truffle aroma.

A sweet Spanish wine (Sherry) with notes of raisins, figs, and caramel. Ideal for finishing the meal.

Wheel-shaped pastry made of choux dough filled with almond and hazelnut praline cream. Crispy and creamy.

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

Artisanal chestnut ice cream with pieces of candied chestnuts. Sweet and fragrant.

Egg flan with liquid caramel. Smooth and melt-in-your-mouth texture, vanilla flavor.

Rice slowly cooked in sweetened milk, served with a salted butter caramel sauce. A comforting childhood dessert.

Crispy tart base filled with tangy lemon cream. Fresh and zesty.

Artisanal ice cream with roasted Italian hazelnuts. Intense and creamy nutty flavor.