Le Marivaux

Homemade duck foie gras, with a rich and creamy texture. Served cold, often with toast or brioche.

Snails served in their shells with parsley and garlic butter. A French classic, flavorful and aromatic.

Rich soup made from caramelized onions and beef broth, topped with bread and melted cheese. Hot and comforting.

A hot soup made with a mix of seasonal vegetables. Light and healthy.

Rustic homemade meat pâté, served in slices. Enjoyed cold with bread and pickles.

Thin slices of smoked salmon served with a creamy fresh chive cream. Fresh and delicate.

Sautéed frog legs in butter, garlic, and parsley. The meat is tender and reminiscent of chicken.

Hard-boiled eggs served with homemade mayonnaise. A simple and essential French bistro starter.

The special starter of the day prepared according to the chef's inspiration and market products.

A hearty salad typical of the mountains with cured ham, Beaufort cheese, and potatoes. Rich and varied in textures.

A rustic salad mixing greens, cold cuts, Cantal cheese, and potatoes. A complete and nourishing dish.

A large mixed salad with ham, chicken, cheese, and fresh vegetables. Fresh and balanced.

Classic salad from the South of France with tuna, anchovies, crisp vegetables, and olives. Flavorful and sunny.

Crisp salad leaves with chicken, hard cheese, and croutons. Served with a creamy dressing.

Warm goat cheese served on toast, with cured ham, fruit, and nuts. A gourmet sweet and savory mix.

A luxurious Southwestern salad with foie gras, duck breast, and gizzards. Rich, flavorful, and very aromatic.

Plate of Mediterranean grilled vegetables with fresh buffalo mozzarella. Light and full of summer flavors.

Assortment of various vegetables quickly stir-fried to remain crisp. Healthy and colorful.

Burger with a quinoa patty, served with fries and salad. A hearty and flavorful meat-free alternative.

Large slice of toasted country bread topped with ham, cheese, and tomato. Served hot and crispy.

Toasted country bread tart with chicken slivers, tomato, and melted cheese. Simple and tasty.

Generous mountain tart with cured ham, potatoes, and melted Cantal cheese. Rustic and comforting.

Complete menu for children with a main course, dessert, and drink. Adapted to younger tastes.

Sautéed prawns served with a rich crustacean sauce and a vegetable garnish. Flavorful and refined.

Breaded and fried fish fillet, served with fries and salad. Crispy on the outside and tender on the inside.

Free-range chicken, roasted or grilled, served with fries and salad. Flavorful and juicy meat.

Traditional pork tripe sausage, AAAAA label (high quality), grilled. Very pronounced flavor and unique texture.

Duck thigh cooked slowly in its fat until tender, crispy skin. Served with sautéed potatoes.

Thick piece of grilled beef (rump steak), tender and flavorful. Usually served with fries.

Beautiful marbled and juicy beef cut, grilled to your liking. Rich in flavor.

Lamb shank cooked very slowly until extremely tender and confit. Served with a gratin.

Raw minced beef, seasoned, served cold or quickly pan-fried (medium-rare). Served with fries.

Variation of beef tartare with Auvergne blue cheese for a richer flavor. Served with fries.

Traditional burger with homemade minced steak, melted cheese, and classic toppings in a soft bun.

Mountain-inspired burger with melting Morbier cheese and local cold cuts. Rich and gourmet.

Long pasta served with a meat sauce, Coppa cold cuts, and Parmesan cheese.

Pasta served with a creamy dill sauce, smoked salmon, and a hint of preserved lemon. Fresh and creamy.

Vegetarian pasta dish with roasted vegetables, flavored with sesame and a sweet hint of maple syrup.

An espresso served with a selection of four small assorted desserts. Ideal for tasting a bit of everything.

A hot tea served with a selection of four small assorted desserts.

Caramelized upside-down apple tart, served warm with a scoop of vanilla ice cream and caramel. A gourmet classic.

Sweet tart filled with fresh seasonal fruit on a crispy crust.

Tangy lemon cream tart topped with a soft, golden meringue.

Sweet tart filled with wild blueberries, often served with a little powdered sugar or cream.

Airy and rich dark chocolate dessert. Light texture and intense flavor.

Thin French crepes sprinkled with sugar. Simple and delicious.

Crepes served with salted butter caramel ice cream or drizzled with Nutella.

Italian dessert with coffee and mascarpone, dusted with cocoa.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar.

Moist cake soaked in rum syrup, often served with whipped cream.

The special dessert prepared today by the chef.

Two scoops of ice cream or sorbet of your choice from the available flavors.

Three scoops of ice cream or sorbet of your choice from the available flavors.

Lime sorbet with frozen vodka. Refreshing and digestive.

Apple sorbet served with Calvados (apple brandy). A Norman specialty.

Classic ice cream sundae with vanilla ice cream, hot chocolate sauce, and whipped cream.

Ice cream dessert made with chocolate ice cream, chocolate sauce, and topped with whipped cream.

Ice cream dessert made with coffee ice cream, a shot of strong coffee, and whipped cream.

Choux pastry filled with vanilla ice cream and covered with hot chocolate sauce.

Potato gratin with bacon and onions, cooked with Saint-Nectaire cheese. Rich and comforting dish.

Mixture of three melted cheeses with white wine, served in a fondue pot. Bread pieces or potatoes are dipped into it.

Cheese fondue served with a platter of assorted cold cuts.

Cheese fondue flavored with porcini mushrooms, served with cold cuts.

Raclette cheese melted at the table, served with potatoes. Convivial and typical of the Alps.

Raclette served with a selection of mountain cold cuts (cured ham, sausage, cured meat).

Raclette or fondue meal specifically accompanied by Grisons meat (cured beef).

Whole Camembert baked until runny, served with potatoes and salad.

Large gratinéed tart with raclette cheese, potatoes, and bacon. Flavorful and hearty.

Full menu including aperitif, Savoyard specialty (raclette or fondue), dessert, and hot drink.

Classic French aperitif made with white wine and cassis cream (or blackberry/raspberry/peach).

Kir prepared with a superior quality white wine (Sancerre or Alsace).

Elegant version of Kir where white wine is replaced by champagne.

Typically French aniseed aperitif, served with fresh water.

Italian vermouth, red or white, served chilled.

Sweet and rich Portuguese fortified wine.

Bitter Italian aperitif with a bright red color.

Classic cocktail based on Campari, red vermouth, and soda water.

Selection of various alcoholic cocktails.

Refreshing non-alcoholic fruit cocktails.

Blended Scotch whisky.

Popular Scotch whisky.

Smooth Irish whiskey.

Tennessee American whiskey.

Kentucky Bourbon.

12-year-old Scotch whisky.

Scottish Single Malt.

Fruity Scottish Single Malt.

Japanese whisky.

Bitter digestive liqueur (Fernet) or Irish cream liqueur (Baileys).

Selection of classic spirits and liqueurs.

French digestive liqueurs.

Grape (Cognac) or apple (Calvados) brandies.

Quality traditional French brandies.

Fruit brandies.

Very aromatic pear brandy.

Herbal or orange digestive liqueurs.

Italian lemon or almond liqueurs.

Grape marc brandy (Grappa) or Alpine liqueur (Génépi).

Mandarin and cognac-based liqueur.

Aged Philippine rum.

Highly renowned Cognac.

Extra Old Cognac, aged for a long time in barrels.

German herbal liqueur served chilled as a shot.

Prestigious sparkling wine from the Champagne region, served by the glass.

Champagne served in a large glass with plenty of ice.

Bottle of Brut Champagne.

Light blonde beer served on tap.

Classic French blonde beer on tap.

Classic international pilsner blonde beer on tap.

Light and cloudy wheat beer, often served with a slice of lemon.

Belgian abbey beer, rich and malty.

Strong, fruity, and spicy Belgian blonde beer.

Parisian India Pale Ale, hoppy and bitter.

Mixture of beer and Picon (bitter orange liqueur). Very popular in Northern and Eastern France.

Cocktail based on beer, lemonade, and grenadine syrup.

Local artisanal blonde beer in a bottle.

Light Mexican beer served with a lime wedge.

Tequila-flavored beer.

Creamy and roasted Irish stout beer.

Non-alcoholic version of the famous 1664 beer.

Various fruit juices (orange, apple, etc.).

Classic or sugar-free cola sodas.

Sweet iced tea or sparkling lemonade.

Tonic or citrus soda.

French orange soda with pulp.

Sparkling artisanal apple cider.

Small, strong, concentrated black coffee.

Espresso with a touch of milk foam.

Coffee or hot chocolate topped with a generous layer of whipped cream.

Large glass of hot milk with an espresso and milk foam.

Two shots of espresso in a cup.

Large latte.

Selection of teas or herbal teas.

Hot cocktail based on coffee, Irish whiskey, sugar, and cream.

Still or sparkling mineral water.