Au Bon Vigneron

An egg cooked with a runny yolk, served on a cream of sweet red peppers. Creamy texture and slightly sweet and smoky flavor. To be enjoyed by mixing the egg with the cream.

A fresh Italian cheese with a creamy center, served with heirloom tomatoes. Fresh and milky flavor. Eaten fresh, ideally with bread.

Whole camembert cheese baked until melted, seasoned with thyme and honey. Intense, sweet-savory flavor and runny texture. To be enjoyed hot by dipping bread into it.

Snails cooked in their shells with garlic and parsley butter. Firm texture and herbaceous taste. Eaten hot using a special small fork.

Slice of duck foie gras seared in a pan, served with sweet apples. Rich, melt-in-your-mouth, and luxurious. The fat of the foie gras pairs with the acidity and sweetness of the apples.

Roasted beef bone containing rich and gelatinous marrow. Very fatty and umami flavor. Spread on toast with a pinch of salt.

A marbled and juicy piece of beef, from the Angus breed renowned for its tenderness. Grilled to your desired doneness. Rich in beef flavor.

Duck leg slow-cooked in its own fat. The meat is very tender and falls apart, the skin is crispy. Traditional dish from the southwest of France.

Tender piece of veal served with a sauce of small wild mushrooms. Delicate and forest-like flavor. Tender texture.

Gourmet burger prepared according to the chef's recipe. Usually contains a beef patty, cheese, and a homemade sauce in a brioche bun. Hearty and flavorful.

Raw beef, coarsely chopped with a knife and seasoned. Fresh and tender texture. Served cold, often with fries.

A very large piece of beef to share, grilled, weighing approximately 1kg with the bone. Intense flavor and juicy texture. Ideal for two people or more.

Thick salmon fillet simply cooked, accompanied by fresh seasonal vegetables. Tender and fatty flesh, rich in flavor. Healthy and balanced dish.

Whole fish served with a sauce based on olive oil, lemon juice, and herbs. Fine and light white flesh. Be careful of bones.

Short, twisted tube-shaped pasta served with spring vegetables. Fresh and light dish.

Creamy rice slowly cooked with watercress. Herbaceous and peppery flavor typical of watercress, creamy texture.

Classic salad with lettuce, grilled chicken, parmesan cheese, and crispy croutons. Served with a creamy dressing. Complete and fresh dish.

Large salad composed of various raw and fresh vegetables. Crunchy and colorful. Perfect for a light meal.

Green salad served with toasts covered in melted goat cheese. Contrast between the warm cheese and the fresh salad. Pronounced goat flavor.

Small leavened cake soaked in a syrup with alcohol (rum), served with whipped cream. Spongy and juicy texture, sweet and alcoholic taste.

Creamy dessert flavored with pistachio, covered with a thin layer of crunchy caramelized sugar. Contrast of hot/cold and soft/crunchy textures.

Iced dessert composed of morello cherries in syrup, vanilla ice cream, and a flavored whipped cream. Sweet, fruity, and aromatic.

Mix of seasonal fruit pieces. Naturally sweet and refreshing. Ideal for finishing the meal on a light note.

The special dessert prepared by the chef on that day. Ask your server for details.