La Source

A lunch set menu including two courses: either a starter and a main course, or a main course and a dessert. Choose from the daily options.

The complete meal including a starter, a main course, and a dessert. A traditional and hearty way to enjoy lunch.

A selection of cured or cooked pork meats, such as sausage, cured ham, or pâté. Served cold, often with bread and pickles. Salty and flavorful.

Fish fillets marinated in oil and vinegar, accompanied by onions and carrots. A classic bistro starter with a tangy flavor and tender texture.

Hard-boiled eggs served cold, topped with a generous mayonnaise sauce. Simple, creamy, and very popular in France.

Mix of fresh and cooked vegetables, seasoned with vinaigrette. Fresh and light.

A grilled beef cut renowned for its rich flavor and fibrous texture. Topped with a creamy blue cheese sauce. Best enjoyed rare for maximum tenderness.

Beef stew slow-cooked in a red wine sauce with bacon and onions. The meat is very tender. Served with mashed potatoes.

Rich Savoyard gratin made with potatoes, bacon, onions, and cream, topped with melted Reblochon cheese. Served hot with a green salad for balance.

Traditional pork blood sausage with spices, pan-fried. Melting texture and rich taste. Classically served with mashed potatoes.

Lamb pieces simmered with various vegetables. The meat is tender and infused with the flavors of the cooking juices.

A creamy, jellied dessert of Italian origin, with a silky and firm texture. Served cold with a sweet red fruit sauce.

Creamy baked custard flavored with salted butter caramel, topped with a thin layer of crunchy caramelized sugar.

Short-grain rice slowly cooked in sweetened, vanilla-infused milk. A comforting childhood dessert with a creamy texture.

Pie crust filled with melting pear pieces, often on a base of almond cream. Sweet and fruity.

An exotic variation of the Tarte Tatin. Caramelized bananas baked under pastry, then inverted for serving. Warm and sweet.

Plate of aged cheeses. Usually enjoyed with bread at the end of the meal.

Pan-seared duck breast, served pink with crispy skin. Accompanied by a sweet and sour orange sauce (duck à l'orange). A sweet and savory gastronomic dish.