Joséphine Chez Dumonet

A rustic, coarse spread made from seasoned ground pork. Savory, fatty, and rich in flavor. Typically spread on crusty bread and enjoyed with pickles.

Cured and cold-smoked salmon slices prepared in-house. Silky texture with a distinct smoky and salty flavor. Often served with toast, lemon, or cream.

A rich delicacy made of fattened duck or goose liver, pressed into a smooth loaf. Extremely buttery, creamy, and delicate. Spread on warm toast to melt slightly.

A fresh salad featuring slightly bitter chicory leaves paired with sweet apples, crunchy walnuts, and pungent blue cheese. A balance of textures and savory-sweet flavors. Eaten as a light starter.

Pickled herring fillets served alongside steamed warm potatoes. The fish is tangy and oily, contrasting with the soft, mild potatoes. A classic French bistro appetizer.

Tender hearts of artichoke dressed in a citrusy butter sauce. Mild, slightly nutty flavor with a bright, zesty finish. Served with fresh greens.

Heirloom tomatoes served with a smaller version of Burrata cheese (fresh Italian cow milk cheese made from mozzarella and cream). Juicy, sweet, and creamy. Best enjoyed with a drizzle of oil.

Slices of sweet melon paired with salty, cured dry ham. A classic combination offering a refreshing contrast of sweet and savory flavors.

Morel mushrooms stuffed and served in a rich cream sauce flavored with Jura wine. Earthy, nutty, and highly aromatic. A luxurious warm appetizer.

Norway lobsters (langoustines) roasted and served with a simple lemon butter sauce. Sweet, delicate shellfish meat similar to lobster but smaller. Eaten by extracting the meat from the shell.

A whole fish grilled or roasted, served with a Provencal vegetable stew (ratatouille). The fish has white, flaky flesh with a mild flavor. Shared between two people.

A rich, slow-cooked casserole originating from southern France, containing white beans and various meats like pork sausages and duck confit. Hearty, savory, and very filling. A signature sharing dish.

A filet of John Dory fish, known for its delicate white flesh, served with leeks in a vanilla-infused cream sauce. Mild fish flavor with sweet, aromatic floral notes from the vanilla.

Duck leg slow-cooked in its own fat until tender, then crisped. The meat is rich and falls off the bone, with salty, crispy skin. Served with pan-fried potatoes.

Raw ground beef seasoned with capers, onions, and sauces, often mixed tableside. Cool temperature and soft texture with a bold, savory flavor. Served with fries.

A high-quality pork chop grilled to retain juices, served with seasonal vegetables. Savory meat with a slight char from the grill.

A traditional coarse-grained sausage made from pork intestines (chitterlings). Has a very distinct, pungent aroma and chewy texture. Served with a sharp mustard and white wine sauce.

A beef stew braised in red wine with beef cheeks. The meat is extremely tender and gelatinous, served in a rich, dark sauce. Accompanied by ribbon pasta.

Layers of pigeon meat arranged in a 'millefeuille' style, accompanied by crispy potato rosettes. Pigeon has a dark, gamey flavor similar to duck but earthier.

A warm slice of whole fatty duck or goose liver, seared until crisp on the outside and melting inside. Rich and buttery, balanced by the sweetness of raisins.

A tender cut of lean beef, grilled to preference. Served with crispy french fries and a choice of creamy herb sauce (Béarnaise) or spicy peppercorn sauce.

A luxurious steak dish topped with seared foie gras and a rich truffle or Madeira sauce. Combines the tenderness of the beef with the creamy richness of the liver.

A simple side of fresh lettuce greens with vinaigrette dressing. Refreshing and crisp.

An additional portion of a side dish, such as vegetables, potatoes, or fries.

A hard French cheese made from unpasteurized cow's milk, aged for 30 months. Dense texture with crunchy crystals and intense, nutty, caramel flavors.

A soft, creamy cow's milk cheese with a blooming rind. Strong aroma and rich, earthy flavor. Best eaten at room temperature.

Freshly brewed coffee served with a small, traditional shell-shaped sponge cake served warm.

Takeaway portion of the house pork pâté. Sold by weight.

Takeaway portion of the foie gras terrine. Sold by weight.

Takeaway portion of the herring appetizer.

Takeaway portion of the house-smoked salmon. Sold by weight.

Takeaway kit for the famous millefeuille, allowing you to assemble it fresh at home.

A dry white wine made from Chardonnay grapes in Burgundy. Crisp, acidic, and often flinty or mineral-tasting. Goes well with seafood.

A sweet French dessert wine from the Bordeaux region. Golden color with flavors of honey, apricot, and nuts. Excellent with foie gras or desserts.

A dry white Bordeaux blend, typically Sauvignon Blanc and Sémillon. Known for elegance, citrus notes, and sometimes a hint of oak.

A prestigious white wine made entirely from Viognier grapes in the Rhône Valley. Highly aromatic with notes of peaches, apricots, and flowers. Full-bodied.

A high-quality white burgundy (Chardonnay). Rich and full-bodied with notes of ripe fruit and oak. Good depth and complexity.

A dry white wine from Southwest France. Made from Petit Manseng grapes. Aromatic and intense with tropical fruit notes and high acidity.

A famous white Burgundy (Chardonnay). Known for its buttery, nutty, and rich profile with notes of vanilla and citrus.

A robust red wine from Bordeaux (Left Bank). Cabernet Sauvignon dominant. Tannic, earthy, and powerful with dark fruit flavors.

A red Burgundy wine (Pinot Noir). Elegant and structured with red fruit aromas and earthy undertones.

A prestigious red Bordeaux from the Saint-Julien appellation. Balanced and elegant, mixing Cabernet Sauvignon and Merlot. Known for cedar, cassis, and tobacco notes.

A red Burgundy known for being the most feminine and elegant of the region. Soft, aromatic Pinot Noir with floral and red berry notes.