La Causerie

A traditional pâté en croûte made of a rich meat filling encased in a golden, crispy pastry. Dense and flavorful texture. Served cold with pickles for acidity.

An egg slow-cooked at low temperature (around 64°C) to achieve tender whites and a creamy yolk. Prepared with typical pissaladière flavors (candied onions, anchovies, olives).

A fresh vegetarian starter made of finely chopped raw mushrooms. Offers a crunchy texture and earthy flavors, bound by a creamy sauce and enhanced by condiments.

Mackerel fillet prepared in a marinade, preserving its strong iodized flavor. Accompanied by a tangy horseradish cream and smoky cider notes.

Thin slices of raw beef marinated in salt and sugar, with a melt-in-your-mouth texture. Served with classic revisited vegetables and a smoky mayonnaise.

The fresh fish of the day, selected according to market availability. Prepared according to the chef's inspiration (usually roasted or pan-fried).

White, delicate fish, gently cooked to remain very tender. Served with a rich sauce made from crustacean shells (bisque).

Cod loin slow-cooked in fat, resulting in pearly, flaky flesh. Accompanied by a butter infused with marine flavors.

Light gnocchi made from choux pastry (without potato), pan-fried. A luxurious dish with earthy snail and truffle flavors.

Superior quality roasted chicken, stuffed with prawns for a surf and turf combination. Served with a rich crustacean sauce (lobster sauce).

A thick, juicy pork chop served on the bone. Accompanied by a classic mustard sauce and pickled red cabbage for balance.

Veal sweetbreads (thymus) considered a delicacy. Crispy on the outside and melt-in-your-mouth tender on the inside.

A creamy side dish prepared like a risotto but with spelt, an ancient grain with a nutty flavor and a slightly crunchy texture.

Thin layers of potatoes stacked and baked, crispy on the edges and melting in the center.

Small new potatoes roasted whole with their skin. Firm and tender texture, delicate flavor.

A simple and healthy mix of seasonal vegetables cooked together.

A mix of young, varied salad leaves, dressed with a light vinaigrette.

A traditional cork-shaped cake, generously soaked in syrup (often rum). Served with a light whipped cream.

A classic and comforting dessert: rice slow-cooked in sweetened, vanilla-infused milk until very creamy. Topped with caramel.

A dessert playing on textures: a crispy honey cashew tuile, accompanied by a rich vanilla cream (ganache).

A very light and airy dark chocolate mousse, served warm. Contains a praline (caramelized hazelnuts/almonds) center or pieces.

A selection of aged cheeses (Lillo), served with bread. Ideal for ending the meal on a savory note.