Restaurant Brigitte

Italian cured ham aged for 30 months, thinly sliced. Mild and delicate flavor with a melt-in-your-mouth texture. Ideal for sharing as a starter.

Pork confit preparation, served in a pot. Stringy and creamy texture. To be spread on toasted croutons.

Dried and smoked beef ham, originating from Spain. Dark red color and intense, slightly smoky flavor. Served in thin slices.

Classic aperitif cocktail based on sparkling wine and Italian bitters. Refreshing bittersweet flavor with citrus notes. Served with ice cubes.

Cocktail based on vodka and ginger beer. Very refreshing spicy and citrusy taste. Traditionally served in a copper mug or a tall glass.

Brazilian cocktail prepared with sugar cane eau-de-vie, lime, and brown sugar. Powerful, sweet, and tangy flavor.

Variation of the mule using Green Chartreuse herbal liqueur. Complex blend of herbaceous, spicy, and citrusy flavors.

Tangy cocktail highlighting Green Chartreuse. Balance between the potency of the herbs, the acidity of the lemon, and the sweetness of the sugar.

Poached eggs served in a rich and aromatic red wine sauce (meurette style). A traditional Burgundian dish with deep flavors. To be enjoyed with bread.

Pâté en croûte made with a stuffing of meats (chicken, duck, foie gras) cooked in pastry. Contrasting texture between the crust and the tender meat.

Crispy preparation filled with crab meat and avocado, enhanced with a langoustine bisque. A refined and fragrant seafood starter.

Fresh terrine combining smoked salmon and fresh goat cheese. Mild and creamy flavor, served cold.

Creamy porcini mushroom soup, enhanced with pan-fried foie gras and chestnuts. A rich and comforting dish with autumn flavors.

Creamy rice cooked with parsnips and mushrooms. A creamy vegetarian dish with mild earthy flavors.

Tender roasted chicken breast, served with an Iberian chorizo coulis. A subtly spicy surf and turf combination.

Roasted veal sweetbread (delicate offal), served with veal jus and buckwheat. Melting texture inside and crispy outside.

Large piece of beef to share, grilled and served with béarnaise sauce. Marbled and juicy meat for red meat lovers.

Wild boar stew slow-cooked with chestnuts. A game dish in sauce, tender and intensely flavored.

Roasted veal fillet served with wild mushrooms. Tender and delicate white meat accompanied by a forestière garnish.

Potatoes cut into sticks and fried. Crispy and golden.

Homemade potato purée, creamy and rich in butter.

Selection of seasonal vegetables cooked according to the day's inspiration.

Macaroni pasta cooked in a cheesy gratin sauce. A comforting and creamy dish.

Fresh green salad dressed with a light vinaigrette.

Assortment of aged cheeses or farm goat cheese. Selection of quality dairy products to be enjoyed with bread.

Caramelized apple tart baked upside down, served warm with raw cream. A rich and sweet classic dessert.

Artisanal waffle served with whipped cream and a quality chocolate sauce. A gourmet and crispy dessert.

Poached meringue floats on crème anglaise, drizzled with salted butter caramel. A light and airy dessert.

Dark chocolate cake served warm with a molten center or an airy texture. Intense cocoa flavor.

Coffee served with an assortment of petits fours or mini-desserts. Ideal for tasting several sweets at the end of the meal.