L'Ardoise du XV

A traditional abbey beer, brewed by monks. It generally offers rich, malty flavors and a pleasant roundness in the mouth.

A classic Italian aperitif cocktail made with sparkling wine (Prosecco), bitter liqueur (like Aperol or Campari), and sparkling water. Refreshing and slightly bitter.

A rustic meat terrine seasoned with Espelette pepper, a mild pepper from the Basque Country. To be enjoyed spread on bread.

A complete menu including a starter, a main course, and a dessert of your choice from the day's selection.

A smooth and sweet soup made with kabocha squash (a nutty-flavored squash). Garnished with chestnut pieces for texture.

An egg slow-cooked at low temperature (64°C) to achieve a unique creamy texture. Served with a rich mushroom (morel) and yellow wine sauce, accompanied by dried beef.

Grilled pieces of octopus and squid, seasoned with garlic and parsley. The dish includes a black sauce made with squid ink for a pronounced marine flavor.

Lamb shoulder slow-cooked for 7 hours until meltingly tender. Accompanied by roasted and braised root vegetables.

Tuna steak quickly seared on the outside but raw on the inside (medium-rare). Served with eggplant and a sweet and sour tomato sauce.

Very small square pasta filled with cheese and herbs (a specialty of the Dauphiné region). Served in a creamy sauce flavored with white Port and truffle.

A marbled and flavorful cut of Simmental beef, grilled. Served with Béarnaise sauce (an emulsion of butter and tarragon).

A selection of three aged French cheeses. Ideal for finishing the meal before dessert.

A rich chocolate cake with a molten center, topped with a light white chocolate mousse or cream.

An upside-down caramelized apple tart, flavored with a hint of rosemary. Served with a lemon crème fraîche to balance the sweetness.

A fresh and airy dessert made with whipped fromage blanc and whipped cream. Enhanced with exotic fruits (mango, passion fruit) and crispy meringue.