Restaurant La dédicace avec terrasse

A fresh and light starter composed of tomato and mozzarella slices. Simply seasoned, it's a classic appreciated for its freshness.

A French bistro staple: hard-boiled eggs served cold, coated with a creamy homemade mayonnaise. A simple, rich, and comforting starter.

Fish fillets marinated in oil and herbs. Herring has firm flesh and a pronounced taste, often served with warm potatoes or onions.

Six land snails served in their shells, stuffed with garlic and parsley butter. An iconic French specialty with a tender texture and herbaceous flavors.

Duck foie gras prepared by the chef, served cold. It offers a melting, buttery texture with a rich and delicate taste. Usually enjoyed on toast.

An interactive experience where you cook your own piece of beef on a hot stone brought to the table. Served with crispy fries and salad.

Raw beef, finely chopped and seasoned with condiments (capers, onions, sauce). A fresh and zesty dish, served with fries.

The fish selected by the chef according to market availability. Prepared fresh, the type of fish and the garnish change daily.

Large prawns pan-fried with a generous amount of garlic and fresh parsley. A fragrant and flavorful dish.

Thin slices of chicken served with a creamy Norman sauce, traditionally made with cream, mushrooms, and sometimes cider. Tender and rich.

Grilled duck breast, served pink, coated with a sweet and sour honey sauce. The meat is tender with a flavorful layer of fat.

Duck leg slow-cooked in its own fat until tender, then grilled for crispy skin. A rich and flavorful classic from the Southwest.

Thin slice of breaded meat, fried until golden and crispy. Served with lemon and often accompanied by pasta or fries.

A main course without meat or fish, composed according to the chef's inspiration and seasonal vegetables.

Light tart composed of a thin, crispy crust covered with thin slices of oven-baked apples.

Airy and creamy dark chocolate dessert. Light texture and intense cocoa flavor.

Classic Italian dessert made with coffee-soaked biscuits, layered with mascarpone cream and sprinkled with cocoa.

Creamy vanilla custard covered with a thin layer of crunchy caramelized sugar. A delicious contrast of textures.

Small cream puffs filled with vanilla ice cream and topped with a warm chocolate sauce. A gourmet dessert.

Moist cake soaked in rum syrup. Often served with whipped cream.

An espresso coffee served with an assortment of small desserts in miniature versions, allowing you to taste several sweets.

Golden colored beer, light and refreshing. Available in half pint (25cl) or pint (50cl).

Refreshing Italian cocktail based on sparkling wine (Prosecco), bitters (like Aperol or Campari), and sparkling water.

Non-alcoholic carbonated drinks served chilled.

Bottled fruit juices from the Granini brand.

Mineral water served in a bottle, available still (no bubbles) or sparkling (gaseous).

Hot infusion of tea leaves.

Sweet hot drink made from cocoa and milk.

Classic espresso.

Classic alcoholic mixes.

Typically French aniseed aperitif (Pastis). Drunk diluted with fresh water.

Traditional French aperitif cocktail made with white wine (Bourgogne Aligoté) and crème de cassis.

Spirit distilled from cereals.

Strong alcohol served at the end of the meal to aid digestion.

Selection of house wines, available in red, white, or rosé and in several formats (glass, carafe, or bottle).

World-renowned French sparkling wine. Dry (brut) and festive.

Italian sparkling white wine. Lighter and fruitier than champagne, ideal for an aperitif.