La Bonne Assiette

A complete menu for lunch or dinner including three courses. Allows you to taste the diversity of the cuisine offered at an advantageous price.

The special starter of the day, prepared according to the chef's inspiration and market products. Ask your server for details.

Spreadable preparation based on flaked cooked and smoked salmon. Creamy texture and rich flavor. Usually served with bread.

Half avocado filled with a fresh mixture of sweet mango and coriander. A light, fruity, and exotic starter.

Goat cheese preparation with a caramelized touch, accompanied by a sweet and savory honey sauce. Tasty and melt-in-your-mouth.

Small camembert cheese baked until melted, drizzled with honey and sprinkled with sesame seeds. Rich, warm, and indulgent.

The main dish of the day, changing daily according to arrivals. A fresh and often seasonal option.

Raw minced beef seasoned (capers, onions, sauce). Served fresh with hot fries.

Marinated diced raw salmon, often with lemon and herbs. A fresh alternative to meat tartare, served with fries.

Salmon prepared gravlax style (marinated in salt and sugar) then lightly seared. Served with oven-roasted vegetables.

Raw fish 'cooked' in a citrus juice marinade (lemon, lime). Fresh, tangy, and light, served with green salad.

A classic hamburger with a beef patty, melted cheese, and fresh toppings. Served with crispy homemade fries.

A piece of beef selected for its tenderness, grilled to your liking. Served with herb and garlic butter.

Extra large version of the homemade burger for big appetites. Served with fries.

A coffee or tea served with a selection of several miniature desserts. Ideal for tasting a bit of everything.

Selection of aged cheeses, usually served with bread. Perfect to finish the meal on a savory note.

The special dessert of the moment, created according to the chef's whim.

Scoops of creamy ice cream or fruity sorbet. Refreshing and light.

Classic dessert made of peaches, vanilla ice cream, and raspberry coulis. Often garnished with slivered almonds.

Version of the Melba dessert using strawberries instead of peaches, with vanilla ice cream and coulis.

Slice of brioche dipped in a mixture of egg and milk then pan-fried. Served hot with a rich caramel sauce and a scoop of ice cream.

Mixture of seasonal fruits cut into pieces. A healthy, fresh, and natural dessert.

Grape brandy from the southwest of France. Rich and complex.

Apple brandy from Normandy. Fruity and woody aroma.

Renowned grape brandy. Elegant and refined.

Superior quality Armagnac from the Tariquet estate. Intense flavors.

Sugar cane-based spirit. Warm and sweet notes.

Fruit brandy made from mirabelle plums.

Pear brandy, often Poire Williams. Very fragrant.

Plum brandy.

Mint liqueur. Get 27 is green and sweet, Get 31 is white and stronger.

Italian lemon liqueur. Sweet and very lemony, served chilled.

Spanish green apple liqueur. Sweet and fruity.

Irish cream liqueur. Creamy, sweet with notes of cocoa and vanilla.

Small, strong, and short black coffee.

Two shots of espresso in a single cup.

Espresso with a drop of hot milk.

Decaffeinated coffee

Large coffee with milk.

Espresso coffee topped with creamy milk foam, often sprinkled with cocoa.

Hot drink with cocoa and milk.

Selection of teas or herbal infusions.