Fédération

Sainte-Maure-de-Touraine goat cheese wrapped in crispy pastry and fried. The center is melted and the goat flavor is enhanced by the pesto. Enjoyed warm as a starter.

A small ball of fresh Italian spun-paste cheese with a creamy center, served with tomatoes and arugula. Creamy texture and mild milky flavor. A fresh and light starter.

A refreshing salad mixing the sweetness of melon and watermelon with the saltiness of feta cheese. Crunchy and juicy. Perfect for hot days.

Raw salmon marinated in salt, sugar, and dill, served with a yogurt and cucumber sauce. The fish is tender and fragrant. To be enjoyed fresh with bread.

A French bistro classic: hard-boiled eggs served with a creamy homemade mayonnaise. Accompanied by croutons for crunch and salad. Simple and tasty.

Thin slices of Italian cured beef (bresaola) served raw. Garnished with salty Parmesan shavings and peppery arugula. A light and umami-rich starter.

A large colorful bowl composed of marinated salmon and numerous fresh vegetables and fruits on a quinoa base. Sweet and savory mix and varied textures. A complete and healthy dish.

Poke bowl variation with grilled chicken skewers instead of fish. Served with quinoa and a variety of raw vegetables and fruits. Flavorful and nourishing.

A large mixed salad with Comté cheese and truffle-scented white ham. A mix of freshness and local flavors. Ideal for a light yet gourmet lunch.

A Mediterranean-flavored salad with creamy burratina, cured ham, and sweet melon. Fresh and sunny. Enjoyed with a drizzle of olive oil.

Vegan version of the pokebowl with crispy falafels. Rich in vegetables, fruits, and quinoa. A colorful, crunchy, and vitamin-packed dish.

Grilled chicken skewers, served with rice and vegetables. The curry sauce adds a spicy and creamy touch. A warm and comforting dish.

Raw minced and seasoned beef, served fresh. Accompanied by crispy fries and salad. A French brasserie classic.

A generous, marbled cut of beef, grilled to your liking. Served with a peppery sauce. Tender and juicy, ideal for red meat lovers.

Gourmet burger with artisanal bread, topped with melted cheese and sweet onions. Served with homemade fries. Rich and satisfying.

Luxurious version of croque-monsieur with truffle ham and Moliterno cheese (sheep's milk with truffle). Toasted and melted bread. Served hot with fries.

Main course of thinly sliced cured beef, served with savory accompaniments. More substantial than the starter, served with fries. Light yet filling.

Delicate white fish, roasted and served with an olive oil and herb sauce. Accompanied by grilled vegetables. A healthy and flavorful dish with southern accents.

Thin slice of breaded veal, pan-fried until golden. Crispy on the outside and tender on the inside. Served with tomato pasta. A comforting Italian classic.

Tubular pasta served with tomato sauce, flavorful olives, and creamy cheese. Simple and gourmet vegetarian dish. To be mixed to bind the sauce and cheese.

Diced raw salmon and avocado marinated with a Japanese citrus sauce (yuzu). Fresh and tangy. Served with hot fries for contrast.

Extra portion of your choice of side dish. Ideal for completing your meal.

Lunch menu served weekdays only. Includes two courses (starter+main or main+dessert) based on daily specials. Excellent value for money.

Plate of cooked ham flavored with truffle. Delicate and fragrant flavor. Ideal for sharing as an aperitif.

Traditional dry cured ham. Salty taste and firm texture. Eaten with fingers or on bread.

Selection of aged cheeses. Variety of textures and flavors. Perfect to accompany wine.

Assortment of cold cuts like sausage, terrine, or ham. Rustic and convivial.

Large platter combining cheeses and cured meats. Ideal for sharing among several people.

Portion of fries prepared on-site. Crispy and golden. To snack on with a drink.

Gourmet croque-monsieur cut into pieces to share. Filled with truffle ham and Italian cheese.

Italian sheep's milk cheese with black truffle veins. Powerful and refined taste.

Chocolate lava cake, served warm. Accompanied by whipped cream. Rich and very chocolatey.

Italian dessert revisited with cinnamon speculoos biscuits instead of ladyfingers. Creamy with a spicy touch.

Mix of fresh seasonal fruits cut into pieces. Light, naturally sweet, and refreshing.

Cream cheese cake on an Oreo cookie base. Creamy and rich, with the characteristic taste of the cocoa cookie.

An espresso served with a selection of mignardises (mini-desserts). Perfect for tasting several sweets.

A glass of digestif served with a selection of mini-desserts. A complete and indulgent end to the meal.

The chef's sweet suggestion, which changes daily according to inspiration and seasonal produce.

Hot thin crepe sprinkled with sugar. Simple and classic.

Crepe coated with caramel sauce. Sweet and sticky.

Sugar crepe served with fresh lemon juice. The acidity balances the sugar.

Crepe drizzled with honey. Fragrant and naturally sweet.

Crepe filled with hazelnut and cocoa spread. A favorite for those with a sweet tooth.

Crepe flavored with Grand Marnier orange liqueur. Often flambéed, it has a distinct alcoholic taste.

Scoop of ice cream or sorbet. Various exotic flavors to choose from. A refreshing frozen dessert.

Addition of sweetened whipped cream.

Children's menu including a main course and a dessert. Simple dishes that children enjoy.

Small, strong, concentrated black coffee. Served hot.

Espresso topped with a creamy milk foam.

Two shots of espresso for more intensity.

Espresso with a drop of milk, hazelnut color.

Coffee diluted with hot milk. Smooth and comforting.

Hot cocoa and milk drink. Sweet and creamy.

Hot infusion. Choice of flavors: green tea, flavored black tea, or herbal infusion.

Tea served with a slice of lemon or a dash of milk.

Concentrated sweet drink diluted with water.

Cola soda, classic or sugar-free.

Sweet lemon-flavored carbonated drink.

Various fruit juices, served fresh.

Natural sparkling mineral water.

Flavored iced tea.

Orange soda with pulp.

Bitter soda with quinine.

Citrus-flavored soda.

Tropical fruit drink.

Sparkling water Perrier flavored with your choice of syrup.

Lemonade mixed with syrup.

Freshly squeezed orange juice.

Fresh lemon juice served with water and sugar to taste.

Creamy fruit drink.

Italian mineral water, available still or sparkling.

Pastis, a typically French anise-flavored aperitif. Served with fresh water.

Italian vermouth, sweet or dry.

Portuguese fortified wine, sweet and rich.

French cocktail made with white wine and crème de cassis.

Sparkling version of Kir, made with champagne or sparkling wine.

Bitter and sparkling Venetian cocktail based on Prosecco and Aperol or Campari.

Glass of prestigious French sparkling wine.

Floral variation of the Spritz with Saint-Germain elderflower liqueur.

Bordeaux aperitif (Lillet) topped with tonic. Fresh and slightly bitter.

Sparkling cocktail based on Lillet.

Lemon-flavored Spritz, made with Italian lemon liqueur.

Classic French lager blonde beer. Light and thirst-quenching.

Abbey-style white wheat beer. Cloudy, smooth with notes of citrus and spices.

Abbey blonde beer. Rounder and maltier than a lager.

Mix of beer, lemonade, and grenadine syrup. Sweet and low in alcohol.

Half beer, half lemonade mix. Very refreshing and light.

Beer mixed with Picon, an orange aperitif. Distinct bitter orange taste.

Roussillon red wine. Fruity, rich, and silky. Very expressive with ripe fruit.

Dry white wine from the Southwest (Jurançon). Lively, with notes of exotic fruits and citrus. Very fresh.

Languedoc red wine. Mineral (schist), spicy, and structured. Strong character.

Pic Saint-Loup red wine. Aromas of garrigue, red fruits, and spices. Elegant and fresh for the region.

Sweet (late harvest) white wine from the Southwest. Perfect balance between sugar and acidity. Notes of candied exotic fruits.

Monthly selection of red, white, or rosé wine.

Glass of dry white wine, Sauvignon grape. Fresh and aromatic.

Glass of Languedoc red wine. Fruity and smooth.

Glass of Provençal rosé wine. Pale, dry, and refreshing.