Écluse Saint-Honoré

An assortment of dried meats and cured meats such as raw ham, salami, and pâté. Rich and savory flavors. Usually enjoyed with bread and pickles.

A selection of aged French cheeses, offering a variety of textures and intensities. Creamy, strong, or mild flavors depending on the cheeses. Served with bread.

A platter combining charcuterie and cheeses. Offers a balance between the saltiness of the meat and the creaminess of the cheese. Ideal for sharing as an appetizer.

Egg gently cooked in water to keep the yolk runny, served with mushrooms and a creamy sauce. Creamy texture with the crispness of bacon. A rich and flavorful starter dish.

Traditional French soup made from beef broth and caramelized onions. Deep, savory, and slightly sweet flavor. Served hot with toasted bread covered with melted cheese.

Green salad topped with toast and warm goat cheese and honey. Mix of sweet and savory flavors with the crunch of walnuts and the smokiness of lardons.

Pâté en croûte made of meat filling cooked in a shortcrust or puff pastry. Dense and flavorful texture contrasting with the crumbly crust. Served cold in slices.

Thin slices of smoked raw salmon, served with high-quality thick crème fraîche. Smoky taste and melting texture. Enjoy on toast.

Cooked duck foie gras, served cold with onion jam. Extremely rich and buttery texture with a delicate taste. A typically French luxury dish.

The special dish of the day, prepared according to the chef's inspiration and market products. Ask your server for the exact composition.

Raw minced and seasoned beef, served cold. Tender and fresh texture. Accompanied by small roasted potatoes.

Tender and marbled grilled beef cut, served with potatoes cooked in cream and a shallot sauce. Rich and hearty dish.

Pan-seared salmon fillet served with fresh vegetables and a Provençal-style mayonnaise garlic sauce. Mild fish flavor enhanced by garlic.

Small pasta served in a casserole dish with pieces of ham and melted Comté cheese. A comforting, creamy, and gratinated dish.

Creamy rice cooked slowly, flavored with summer truffle. Creamy texture with an earthy and aromatic mushroom taste.

A large salad made of lettuce, chicken, hard-boiled eggs, croutons, and cheese, coated in a creamy dressing. Fresh and hearty.

Grilled sandwich with ham and truffle-scented gouda cheese. Crispy on the outside and melting on the inside with a distinct truffle flavor.

Portion of cheese selected according to the season, served with a small seasoned salad. A traditional savory end to a meal in France.

Vanilla custard cream covered with a thin layer of crunchy caramelized sugar. Delicious contrast between the warm/crunchy top and the cold/creamy bottom.

Fresh dessert based on yogurt and pears, enhanced with white chocolate and almond biscuit crumbs. Creamy and crunchy texture.

Individual chocolate cake with a molten, flowing center. Served warm with whipped cream. Intense chocolate flavor.

A hot drink accompanied by an assortment of several small miniature desserts. Ideal for tasting everything at the end of the meal.