La 3ème Mi-Temps

Assortment of various cold cuts served on a board. Ideal for sharing as an aperitif with bread.

Gourmet platter combining various cold cuts and cheeses. Perfect with a glass of wine.

Fried platter including calamari and onion rings. Served with a creamy tartar sauce.

Egg cooked at low temperature for a runny yolk and tender white, served with a creamy goat cheese.

Classic hard-boiled egg enhanced with truffle-flavored salt. Served with homemade mayonnaise.

Homemade meat terrine prepared according to a special chef's recipe. Served with bread and pickles.

Fresh Italian cheese with a creamy center, seasoned with truffle-infused olive oil. A rich and flavorful combination.

Raw salmon marinated in salt and spices, served with a mild dill and honey sauce. Melting texture and delicate taste.

Complete bowl with a base of seasoned rice, topped with marinated raw salmon, fresh fruit, and crunchy vegetables. A fresh and balanced meal.

Large composed salad with smoked salmon and avocado. Dressed with a touch of sweet soy sauce for an original taste.

Generous version of Caesar salad with crispy breaded chicken and real parmesan. Dressed with creamy Caesar sauce.

Seafood salad combining smoked salmon and pan-seared prawns with soy. Garnished with pine nuts for crunch.

Fresh Niçoise-style salad with tuna, eggs, anchovies, and various vegetables. Rich in Mediterranean flavors.

Rustic salad with warm goat cheese toasts. Topped with bacon or tuna depending on inspiration.

Salad with the colors of Italy with a ball of fresh burrata and seasonal fruits. Fresh and milky.

100% vegetable salad with rice, vegetables, and fruits. A vitamin-rich and substantial mix.

Buckwheat crepe filled with potatoes, bacon, and cream. Hearty and flavorful.

Buckwheat crepe filled with chicken, potatoes, and cheese. A complete and comforting dish.

Smoked salmon and spinach buckwheat crepe with a hint of lemon. Classic combination of salmon and cream.

Buckwheat crepe inspired by Savoyard flavors with tartiflette cheese and cured ham. Rich and melting.

Classic complete buckwheat crepe with ham (or turkey), mushrooms, egg, and cheese. A must-have.

Buckwheat crepe filled with a tuna and pepper mixture. Marine and creamy flavor.

Pasta topped with a creamy cheese sauce.

Classic pasta served with a beef and tomato sauce.

Carbonara pasta with bacon, cream, and egg.

Pasta with summer truffle-scented mushroom cream. Refined flavor.

Savoyard-style burger with potato pancake, reblochon cheese, and bacon. Very hearty.

Northern Burger with Maroilles cheese sauce (strong cheese) and onion confit. Bold flavor.

Very generously topped gourmet burger with double steak and creamy truffle sauce.

Cooked salmon fillet, served with pasta and a classic white butter sauce.

Creamy risotto cooked slowly, served with truffle-scented prawns. An elegant dish.

Fresh fish of the day depending on availability. Ask for the current selection.

Beautiful grilled beef cut, tender and juicy. Ideal for red meat lovers.

Breaded veal cutlet, pan-fried, traditionally served with pasta or salad.

Long-fibered beef cut, flavorful, served with a sweet shallot sauce.

Raw minced beef, seasoned (capers, onions, sauce). Fresh and classic.

Pieces of chicken cooked in a creamy mushroom sauce, Normandy style.

Chef's daily special. See the board for details.

Coffee served with a selection of several mini-desserts. Perfect for tasting everything.

Creamy vanilla cream covered with a thin layer of crunchy caramelized sugar.

Italian dessert with mascarpone and coffee, revisited according to the chef's inspiration.

Light and airy dark chocolate mousse. A great classic.

Choux pastry filled with a creamy praline cream. Homemade.

Thin crepe served simply with sugar or jam.

Gourmet crepe topped with chocolate, spread, or honey.

Dessert crepe with a rich caramel or chestnut topping.

Fruity dessert featuring apple with salted caramel and whipped cream.

Chocolate ice cream cup with chocolate sauce and whipped cream.

Vanilla ice cream served with hot chocolate sauce and whipped cream.

Lemon sorbet with vodka. Fresh and digestive.

Apple sorbet with Calvados (apple brandy).

Assortment of fruit sorbets: strawberry, blackcurrant, and lemon.

Mint-chocolate ice cream served with hot chocolate.

Alcoholic version of the After Eight cup with Get 27 mint liqueur.

Two scoops of ice cream or sorbet of your choice from the selection.