Renaud

Burgundy snails served in their shells with garlic parsley butter. A traditional French starter with a tender texture and garlicky flavor.

Duck foie gras cooked at low temperature for a melting texture. Served cold with a sweet and savory accompaniment and toast.

Fresh Italian cheese with a creamy center. Served with fresh tomatoes and a flavored oil.

Crispy fried spring rolls filled with chicken. To be enjoyed wrapped in lettuce leaves with mint.

Raw fish marinated in citrus juice. A fresh and tangy dish, enhanced with fruit for a sweet touch.

Thin slices of cold veal coated in a creamy tuna and caper sauce. A flavorful Italian classic.

Raw salmon marinated in salt, sugar, and dill. Melting texture and delicate flavor.

Steamed leeks served cold with vinaigrette and hard-boiled eggs crumbled. A classic bistro starter.

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

Marbled and juicy ribeye steak, grilled. Served with herb butter and very thin fries.

Long-fibered beef cut, known for its flavor. Served with confit shallots and fries.

Raw minced and seasoned beef. Tender and fresh texture, served with fries.

Breaded and fried veal cutlet. Crispy on the outside and tender on the inside, served with pasta.

Pan-fried noble offal, deglazed with vinegar for a tangy touch. Served with creamy mashed potatoes.

Traditional tripe sausage, with a strong flavor. Served with mashed potatoes with melted cheese.

Pan-seared duck breast, served pink. Tender and flavorful red meat, accompanied by vegetables.

Gourmet burger made with Aubrac beef. Served with thin fries.

Romaine salad with chicken, croutons, parmesan, and creamy anchovy dressing. A complete and fresh dish.

Short pasta served with a truffle sauce, ham, and a runny egg yolk. A comforting and luxurious dish.

Long pasta served with large prawns and a flavorful tomato sauce. Dish with Mediterranean flavors.

Tubular pasta served with a morel mushroom sauce. Accompanied by asparagus for a vegetable touch.

Small round Sardinian pasta cooked like a creamy risotto. Enhanced with seasonal vegetables.

Quickly seared tuna steak, remaining raw in the center. Served with a zesty herb sauce and rice.

Fine and delicate white fish. Served with an olive oil sauce and layered vegetables.

Diced and seasoned raw salmon. Fresh and light, served with avocado and salad.

Large mixed salad with seafood. Freshness enhanced by citrus fruits.

Cow's milk pressed cheese from Aubrac. Served with salad and walnuts.

Choux pastry filled with ice cream or cream, topped with hot chocolate sauce. A classic gourmet dessert.

Leavened cake soaked in a syrup with alcohol. Moist and sweet, served with whipped cream.

Frozen dessert composed of red fruits, vanilla ice cream, and whipped cream. Fresh and sweet.

Creamy vanilla custard dessert topped with a layer of crunchy caramelized sugar.

Sweet tart combining the acidity of lemon and the sweetness of raspberry on a crispy crust.

Poached meringue floating on vanilla custard. A light and airy dessert.

Thick slice of brioche golden-fried in butter. Served warm with caramel sauce and ice cream.

Assortment of cut seasonal fruits. Light and vitamin-rich dessert.

Espresso coffee served with an assortment of miniature desserts. Ideal for tasting everything.

Assortment of ice creams or sorbets. Refreshing and customizable according to available flavors.

Hot ham and cheese sandwich, flavored with truffle. Crispy and melting, cut for sharing.

Platter of high-quality cured ham. Served with crunchy cornichons.

Spread made from black olives and figs. Sweet and savory Mediterranean flavor.

Creamy preparation made from fish roe, flavored with truffle. To be enjoyed on bread.

The most tender part of smoked salmon. Served with a fresh dill sauce.

Small fried squid served with a spicy mayonnaise sauce. Crispy and perfect for an aperitif.

Assortment of breaded shrimp and chicken spring rolls. A mix of crispy flavors.

Light and refreshing blonde beer. Low bitterness, ideal for quenching thirst.

Amber craft beer with hoppy notes. More pronounced and aromatic flavor.

Strong Belgian blonde ale. Characteristic fruity and spicy taste, with a higher alcohol content.

Champagne sparkling wine. Dry and elegant, perfect for celebrating or as an aperitif.

Dry and aromatic white wine from Burgundy. Floral and mineral notes typical of Chardonnay.

Light and fresh white wine from the Loire Valley. Lively on the palate with mineral notes (flint).

Light and fresh white wine from Burgundy. Lively on the palate with citrus notes.

Sweet white wine from the Southwest. Sweet, fruity, and rich, easy to drink.

Languedoc rosé wine. Fresh, fruity, and convivial.

Pale and elegant rosé wine from Provence. Subtle aromas of fruit and flowers, dry finish.

Light red wine from the Loire Valley made from Cabernet Franc. Light, with notes of red fruits and bell pepper.

Classic Bordeaux red wine. Structured with supple tannins and black fruit aromas.

Light and fresh red wine from Burgundy made from Pinot Noir. Elegant, fine, and fruity (cherry, raspberry).

Rhône Valley red wine made from Syrah. Spicy, powerful with notes of violet and pepper.