Madame Charles

Hard-boiled eggs served with a homemade mayonnaise with an original twist. A revisited French bistro classic.

A warm soup prepared according to the vegetables and inspiration of the day. Ideal for a gentle start to the meal.

Traditional soup made with caramelized onions and beef broth, topped with bread and gratinated cheese. Savory and comforting.

Homemade duck foie gras terrine, served cold with a sweet and savory mango chutney. To be enjoyed spread on toast.

Smoked salmon slices served with small thick pancakes (blinis) and a fresh herb cream. A fresh and elegant starter.

Small pasta squares stuffed with cheese and parsley, a specialty of the Dauphiné region. Served hot with a creamy sauce.

Snails served in their shells, stuffed with garlic and parsley butter. A French gastronomy classic to be eaten with a small pick and bread.

Mixed salad topped with warm goat cheese served on toast. A mix of warm and cold, creamy and crunchy textures.

An Asian-inspired salad with beef, noodles, and fresh herbs. Fragrant and slightly exotic flavors.

Crispy version of the famous Caesar salad with breaded chicken, parmesan, and a creamy dressing.

Fresh salad combining smoked salmon with the acidity of grapefruit and the sweetness of marinated vegetables.

Hot sandwich with ham and cheese, gratinated with béchamel. Crispy and melting.

Like a Croque Monsieur, but topped with a fried egg. The runny yolk adds creaminess.

Omelette generously filled with mushrooms, ham, and cheese. A simple and nourishing dish served with salad.

Toast topped with Mediterranean vegetables and melted cheese. A flavorful vegetarian option.

Small fried spring rolls stuffed with chicken and vegetables. Crispy on the outside, tender on the inside.

Portion of homemade french fries, golden and crispy.

Whole cheese baked until melted, served hot with toast for dipping.

Assortment of appetizers to share, blending Asian and Western flavors.

Breaded chicken fillet with crispy Japanese breadcrumbs, with cheese and chorizo, served with a smooth purée.

Stir-fried noodle dish with crunchy vegetables and your choice of meat.

Duck leg slow-cooked in its own fat until melting, served with potatoes sautéed in duck fat.

Raw minced beef seasoned with capers, onions, and condiments. A French brasserie classic.

Variation of beef tartare with Mediterranean flavors like parmesan and sun-dried tomatoes.

Tender and lean cut of beef, grilled and served with a rich and spicy creamy pepper sauce.

Gourmet burger served with homemade fries. Choose your topping from the options offered.

Large cut of marbled and juicy beef (300g), grilled and served with a blue cheese sauce.

Marinated pork ribs cooked until tender, coated in a sweet and savory barbecue sauce.

Seared tuna (quickly seared on the outside, raw on the inside), thinly sliced and served with vegetables.

Grilled salmon fillet topped with a sweet Japanese soy sauce, served with rice.

Extra portion of side dish (fries, salad, rice, vegetables, etc.) to complete your meal.

Complete meal package for children including a main course, a drink, and a dessert. Classics loved by the little ones.

Selection of aged cheeses served with bread. Ideal for ending the meal on a savory note before dessert.

Lightly whipped egg whites poached and served floating on vanilla custard. A light and airy dessert.

Dessert made of crispy meringue, whipped cream, and fresh red berries. Sweet and fruity.

Fresh cheese cake on a biscuit base, flavored with lime for a tangy touch.

Reimagined Italian tiramisu with Breton shortbread cookies and salted butter caramel. Rich and indulgent.

Creamy vanilla custard topped with a thin layer of crunchy caramelized sugar on top.

Light chocolate mousse with crunchy, caramelized peanut pieces.

Moist cake soaked in rum syrup, often served with whipped cream.

Caramelized apple tart baked upside down, served warm with thick crème fraîche.

A hot drink served with an assortment of small desserts (mignardises). Perfect for the undecided.

Add an extra scoop of ice cream to your dessert.

A gourmet crepe served like an ice cream dessert, with chocolate and almonds.

Thin traditional crepe served simply with sugar or fruit jam.

Sweet crepe topped with hazelnut spread or chocolate sauce.

Crepe topped with Salidou, a famous salted butter caramel cream from Brittany.

Crepe drizzled with orange liqueur (Grand Marnier) and flambéed when served.

Add an extra topping to your crepe.

Classic ice cream sundae with vanilla ice cream, hot chocolate sauce, crunchy meringue, and whipped cream.

Rich chocolate ice cream sundae, served with whipped cream.

Coffee ice cream sundae drizzled with espresso or coffee sauce, topped with whipped cream.

Lime sorbet drizzled with vodka. A digestive and refreshing dessert.

Pear sorbet served with pear eau-de-vie.

Frozen dessert reminiscent of a chocolate bar, with coconut and hot chocolate.

The house's signature sundae, a gourmet mix of vanilla, chocolate, and almonds.

Artisanal ice creams from the famous Parisian house Berthillon, renowned for its natural ingredients and intense flavors.