Arnaud Nicolas

A lunch menu available during the week. It allows you to taste the chef's cuisine at an advantageous price, with a choice of two or three courses (starter, main, dessert).

A lunch menu designed for sharing between two. It highlights the house's charcuterie specialties (pâté, terrine, foie gras) accompanied by a salad, followed by a classic dessert.

A menu specially designed for children. It offers accessible and comforting flavors with charcuterie, a sausage served with homemade mashed potatoes, and ice cream for dessert.

A complete menu allowing you to discover the extent of the chef's expertise. Served in several courses for a rich gastronomic experience.

The full version of the tasting menu accompanied by a selection of wines. Three glasses are chosen specifically to perfectly match the dishes served.

Raw salmon prepared as gravlax, marinated with fresh herbs. Served with a light cucumber and garlic cream (tzatziki) and a touch of lime for freshness.

Thin slices of haddock (smoked haddock) served raw. Accompanied by crunchy cauliflower pieces, fresh herbs, and a vibrant jus to awaken the palate.

A classic Provençal dish where artichokes are braised in a white wine and vegetable broth. Here enhanced by a mustard jus and a fresh herb salad.

Delicate sole fillet stuffed with a fine forcemeat. Served with a tarragon-scented mousseline, cooked spinach, and a traditional Grenobloise sauce (butter, capers, lemon).

Fresh white beans from Brittany simmered in a tomato sauce with olives and herbs. The dish is enriched by a creamy seafood sauce and croutons for crunch.

A technical and flavorful charcuterie specialty. A poultry forcemeat and pieces of foie gras are cooked inside a golden, crispy pastry. Pork-free.

Rich and flavorful pâté en croûte, combining the delicate flesh of quail with melting foie gras, all enhanced with dried fruits for a sweet and savory note.

The classic rustic pâté en croûte. Quality farm pork filling enhanced with whole pistachios for texture and color, in a crispy pastry.

Traditional pork terrine, coarsely chopped and baked. Served cold with pickled vegetables to balance the richness.

Burgundian specialty. Large pieces of ham and pork shoulder set in an aromatic jelly rich in parsley and garlic. Firm and melting texture.

A rustic terrine mixing pork and poultry, prepared according to a traditional recipe. Served with crunchy pickles.

Traditional charcuterie made from pieces of cooked pork head set in jelly. Unique texture and rich flavor, served with a cold sauce made with eggs, mustard, and capers.

Pork meat cooked for a very long time in its own fat until it shreds. A meaty, creamy, and flavorful spreadable paste, to be eaten on bread.

Terrine combining pork shank, a gelatinous and flavorful cut, with the richness of duck foie gras. A refined starter.

Duck foie gras cooked simply to preserve its authentic taste and silky texture. Served cold, usually with toast.

A varied selection of the house's best charcuterie (pâtés en croûte, terrines). Ideal for tasting several specialties on one plate.

Roasted lamb leg baked in the oven, served tender and coated with its cooking jus. Accompanied by black (vénéré) rice with sweet peppers and onions.

Guinea fowl supreme (firm and flavorful poultry) cooked with fragrant butter. Served with girolle mushrooms and Jerusalem artichokes, root vegetables with an artichoke-like flavor.

Artisanal grilled sausage, less fatty than a classic sausage. Served with creamy mashed potatoes, a reduced meat jus, and salad.

Large puff pastry pie filled with seasonal meats and ingredients. Served hot with mashed potatoes and broccoli. A generous and convivial dish to share.

Cooked charcuterie made from pork blood and fat, with a melting texture and pronounced flavor. Served pan-fried with a smooth purée and a rich meat jus.

Individual leavened cake, generously soaked in a rum syrup. Served with a light vanilla-scented cream.

Small tart filled with figs and vanilla. Served with yogurt ice cream for a touch of freshness and acidity.

Light and warm dark chocolate soufflé, cooked to order. Served with a blackcurrant sauce whose acidity balances the chocolate.

Creamy childhood dessert, round rice cooked gently in sweetened milk. Served with a thin, crispy cookie and plum jam.

Selection of aged cheeses selected by a renowned cheesemonger. Allows tasting different varieties of milk and textures.