Au Moulin à Vent

A lunch formula allowing you to choose two dishes from the starter, main course, and dessert. Ideal for a balanced meal.

The complete lunch menu including a starter, a main course, and a dessert.

The special dish of the day, prepared according to the chef's inspiration and fresh market produce.

Hard-boiled eggs coated with a creamy homemade mayonnaise. A classic bistro starter, here awarded for its quality.

Oyster mushrooms sautéed in a pan with minced garlic and fresh parsley. A fragrant starter with earthy flavors.

Thin slices of pig's head served cold. A traditional charcuterie with a melting texture and rich flavor.

Meat pâté baked in artisanal puff or shortcrust pastry. Served cold, it is an exceptional charcuterie dish.

Creamy soup made with seasonal vegetables. Mild, warm, and comforting.

Burgundy snails served in their shells with garlic and parsley butter. A classic of French gastronomy.

Roasted beef marrow bone served hot. The melting marrow is enjoyed spread on toast with a little Guérande salt.

Plate of thinly sliced Serrano cured ham. Aged, salty, and flavorful Spanish ham.

Diced raw red tuna seasoned with fresh herbs. A fresh and light starter.

Fresh Italian cheese with a creamy center, accompanied by roasted figs. A smooth sweet and savory combination.

Frog legs sautéed in butter, garlic, and parsley. The meat is tender and delicate, similar to poultry.

Veal breast cooked very slowly for a melting texture, served with a creamy potato gratin.

Creamy Italian rice cooked with mushrooms. A rich and flavorful dish, ideal for vegetarians.

Thick and very tender grilled beef fillet. Served with a choice of sauce: pepper, béarnaise, or blue cheese.

Raw beef cut coarsely by hand and seasoned. Chewy texture and authentic taste.

Red tuna fillet seared on the outside, raw inside, accompanied by a vanilla-infused vierge sauce.

Imposing grilled Angus beef rib, to share. Marbled and juicy meat. Price by weight.

Exceptional Black Pearl beef rib, known for its intense marbling and tenderness. To share, price by weight.

Pan-seared duck foie gras breast, usually served pink, with a thyme-infused jus. Rich and fragrant.

Pan-seared scallops served on a creamy risotto. A delicate dish combining land and sea.

Selection of aged cheeses, offering a variety of textures and tastes. Ideal to finish the meal before dessert.

Jellied Italian dessert cream, served with a tangy red fruit coulis. Smooth and silky.

Poached meringue whites floating on a vanilla custard, often drizzled with caramel.

Pastry puff filled with vanilla ice cream and covered with hot chocolate sauce.

Prunes macerated in Armagnac (brandy). A simple, digestive, and very fragrant dessert.

Classic airy dessert rich in chocolate. Light texture and intense cocoa flavor.

Assortment of refreshing ice creams or sorbets. Choice of various flavors.