20 Eiffel

A complete menu including a starter, a main course, and a dessert. Choices are made from a selection of seasonal dishes.

Children's menu including a main course (white meat or fish with fries) and an ice cream for dessert.

Sautéed mushrooms served with a runny poached egg. A simple and tasty starter.

A light lentil mousse accompanied by regional smoked sausage and roasted pumpkin. A mix of rustic flavors.

Game pâté baked in a crust, enhanced with crunchy pistachios and sweet figs. Served cold.

Pan-fried boneless snails with spicy chorizo. A bold surf-and-turf combination.

Pan-seared langoustines accompanied by fresh fava beans in their juice. A delicate dish highlighting the crustaceans.

Duck foie gras prepared as a terrine, served with a sweet and savory fig chutney. A classic of French gastronomy.

Assortment of market vegetables simply cooked with aromatic herbs.

Fresh fish of the day, the variety depending on the market. Prepared according to the chef's inspiration.

Deer stew simmered slowly in a rich sauce, served with whole new potatoes.

Gratin dish made of shredded duck confit topped with mashed potatoes, served with a parsley jus.

Long pasta served with various shellfish (clams, mussels) in a light sauce.

Rack of lamb roasted in one piece, served pink with seasonal vegetables and a meat jus.

Freshly caught wild fish, served with an iodized seaweed sauce.

Tender piece of beef grilled over a wood fire for a smoky flavor, served with grenaille potatoes.

Wild duck served with tangy barberries and a full-bodied red wine sauce.

Pear gently cooked in syrup, served with rose-flavored ice cream and almond mousse.

Warm and airy blackcurrant soufflé, which rises during cooking. To be consumed immediately.

A gourmet dessert combining the flavors of chocolate and hazelnut.

Selection of aged cheeses served with bread.

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

Warm soufflé flavored with Grand Marnier orange liqueur.