Restaurant Paul

A home-made terrine, dense and flavorful, prepared with minced meat and aromatics. Served cold in slices with crisp salad. To be enjoyed with fresh bread.

Tender asparagus, grilled and served with a gribiche sauce (mayonnaise with capers, pickles, and herbs). Parmesan adds a salty and umami touch. A fresh and spring-like dish.

Burgundy snails served hot in their shells, gratinated with parsley and garlic butter. Tender texture and intense herbaceous flavor. Savor the melted butter with bread.

Home-made duck foie gras, with a rich, creamy, and melt-in-your-mouth texture. Served with a sweet fig and chutney to balance the richness. To be delicately spread on toasted bread.

A crispy puff pastry filled with confit or roasted tomatoes. Enhanced by a fragrant basil pesto. A light starter with Mediterranean flavors.

Thin slices of raw marinated beef, served cold. Seasoned with lemony olive oil (virgin sauce) and salty Italian cheese. Very tender and melt-in-your-mouth texture.

A fresh Italian stretched-curd cheese with a creamy center, served with flavorful heirloom tomatoes. Milky and creamy texture. Enjoy by mixing the cheese and tomatoes.

A large traditional pork sausage from the Southwest, grilled or pan-fried. Served with creamy mashed potatoes. A rustic, hearty, and comforting dish.

Shredded confit duck topped with a layer of gratinated mashed potatoes. Rich and flavorful with the typical taste of duck. Served with a salad for freshness.

Fillet of white and delicate sea bream, baked or pan-fried. Accompanied by a tangy butter sauce and grilled vegetables. Tender and flaky texture.

Pan-seared slice of veal liver, coated with a sweet and sour sauce made with honey and balsamic vinegar. Very tender texture, characteristic iron taste softened by the sweet sauce.

The most tender cut of beef, grilled to your preference. Served with a creamy and spicy black pepper sauce. A French brasserie classic.

Tiny square pasta stuffed with fresh cheese and parsley, a regional specialty. Served in a rich cream and mushroom sauce. Melting texture and cheesy flavor.

Raw beef, hand-chopped and seasoned (capers, onions, mustard). Can be requested 'aller-retour' (lightly seared). Fresh and zesty, served with fries.

A hearty meal salad composed of fresh vegetables and crispy breaded chicken pieces. Topped with Italian cheese. A complete and varied dish.

Potato sticks, fried until crispy on the outside and fluffy on the inside.

Potatoes mashed with butter and milk for a smooth and creamy texture.

Grilled or oven-baked slices of eggplant, tender and slightly smoky.

A mix of fresh salad leaves dressed with a light vinaigrette.

A dessert made of meringue, crispy on the outside and soft on the inside. Filled with rich cream and tangy red fruits. A play of sweet and fresh textures.

Chocolate cake, cooked on the outside but liquid on the inside. Served warm with a scoop of vanilla ice cream for a delicious hot-cold contrast.

A sweet tart made of poached pears and almond cream (frangipane) on a shortcrust pastry. A classic, sweet, and melt-in-your-mouth dessert.

Rich vanilla cream baked in the oven, topped with a thin layer of crunchy caramelized sugar. Break the crust with a spoon to reach the creamy custard.

Whipped egg whites, poached and served floating on a liquid vanilla custard. Airy and cloud-like texture.

Cream puffs filled with vanilla ice cream, generously drizzled with hot chocolate sauce upon serving. A gourmet and classic dessert.

An assortment of several miniature desserts served with your choice of drink. Ideal for tasting everything at the end of the meal.

Selection of ice creams (milk/cream) or sorbets (fruit and water). Refreshing and light.