La Chaumière

French cuisine classic. Beef broth with caramelized onions, topped with toasted bread and a layer of melted gratinéed cheese. Rich and comforting flavor.

Rustic meat pâté made with Comté cheese. Firm and coarse texture with pieces of meat and fat. Served cold with bread and pickles.

Burgundy snails served in their shells with snail butter (butter, garlic, parsley). Tender texture and herbaceous, garlicky flavor.

Small cheese-filled pasta, coated in a creamy Auvergne blue cheese sauce. Strong blue cheese flavor and creamy texture.

Raw salmon cut into small cubes and seasoned, served as a starter portion. Accompanied by a fresh green salad.

Mixed salad served with toasts of warm, melted goat cheese. A mix of warm and cold, creamy and crunchy textures.

Typical Niçoise salad with tuna, anchovies, fresh vegetables, and hard-boiled egg. Fresh, savory, and rich in Mediterranean flavors.

Gourmet salad with Auvergne raw ham, mozzarella, and basil sauce. A fresh dish inspired by local and Italian flavors.

Beef burger topped with Cantal cheese and sweet onions. Served in a soft bun with fresh vegetables.

Classic beef burger with crispy bacon and melted cheddar. Smoky and rich flavor.

Crispy breaded chicken fillet burger. Topped with mayonnaise and cheddar cheese.

Beef burger enhanced by a creamy and spicy homemade pepper sauce.

Vegetarian burger with a patty made from beans, azuki, and quinoa. A healthy and flavorful alternative.

Tubular pasta served with a creamy sauce flavored with fresh basil. A mild and aromatic vegetarian dish.

Pasta with tomato sauce cooked with herbs de Provence and olive oil. Flavors of the South of France.

Pasta with salmon pieces, often served in a cream sauce.

Luxurious pasta coated in a rich cream and truffle sauce. Intense aroma of mushroom and earth.

Fresh mussels cooked in a creamy herb sauce. Served with crispy fries.

Raw salmon dish, finely chopped and seasoned. Fresh and light, served with accompaniments.

Beautiful grilled beef cut (200g) served with a pepper sauce. Tender and marbled meat.

Very tender piece of pork served with a spicy grainy mustard sauce.

Raw ground beef, traditionally seasoned. Served cold with hot fries.

Traditional French dish of chicken slowly simmered in red wine with bacon and mushrooms.

Duck leg slow-cooked in its own fat until tender, with crispy skin. Served with mashed potatoes.

Oven-baked salmon fillet, served with a fresh garnish of tomatoes and basil.

Beef stew simmered in Burgundy red wine with carrots and onions. A rich and flavorful dish, served with mashed potatoes.

Savory tart filled with an egg mixture, spinach, and goat cheese. Served with a small salad.

Hot ham and cheese sandwich, often gratinéed with béchamel. A French bistro classic.

Version of Croque Monsieur topped with a fried egg.

Simple and fluffy omelette filled with melted cheese.

Hearty omelette filled with diced ham and cheese.

Portion of crispy fried potatoes.

Simple mix of salad leaves and fresh vegetables.

Thin Breton crêpe sprinkled with sugar. Simple and classic.

Warm crêpe spread with chocolate and hazelnut spread.

Individual chocolate cake with a liquid, molten center. Rich in cocoa.

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

Italian dessert made of coffee-soaked biscuits and mascarpone cream.

Caramelized apple pie baked upside down, with the pastry on top, then flipped.

Gourmet version of chocolate fondant served with whipped cream and a scoop of ice cream.

Rich dessert crêpe filled with Nutella, whipped cream, and ice cream.

Crêpe soaked in Grand Marnier orange liqueur and flambéed when served.

Caramelized apple Tarte Tatin, flambéed with apple brandy (Calvados).