Le Mouton Blanc

Slices of dry sausage served with butter. A simple and traditional starter, ideal for sharing with bread.

Small puff pastry bites or gougères with Comté cheese. Crispy and flavorful.

Creamy preparation based on fish roe, served with toasted bread. Iode-like flavor and creamy texture.

Cooked shrimp served cold with mayonnaise. Fresh and classic.

Hard-boiled eggs topped with homemade mayonnaise. A French bistro classic.

Tender cooked leeks, served cold with a vinaigrette sauce. Mild and melting.

Country pâté or homemade terrine prepared with seasoned meats. Served with bread and pickles.

Crispy tartlet combining the sweetness of apples and the distinctive taste of black pudding. A harmonious sweet and savory blend.

Salad of fresh green beans and mushrooms. A light and crisp starter.

Sautéed mushrooms served with a poached egg, the runny yolk mixing with the mushrooms.

Marinated herring fillets accompanied by warm potatoes. Smoked flavor and melt-in-your-mouth texture.

Snails cooked in their shells with parsley and garlic butter. An emblematic dish of French cuisine.

Half avocado filled with shrimp and topped with cocktail sauce (tomato mayonnaise). Fresh and creamy.

Selection of fresh shellfish according to the day's catch.

Small, flavorful mussels cooked in white wine with shallots and parsley. Served with fries.

Mussels cooked with fresh cream for a creamy sauce. Served with fries.

Fresh fish of the day, prepared according to the chef's inspiration.

Small square pasta filled with cheese and parsley. Delicate and melt-in-your-mouth.

Tender, marbled cut of beef, served with a herbaceous sauce.

Very tender and lean cut of beef, served with your choice of sauce.

Veal slice cooked with fresh cream and mushrooms. A rich and flavorful dish typical of Normandy.

Chicken cooked with cream and cider or Calvados. A Norman specialty.

Grilled black pudding served with potatoes and sautéed apples. A classic sweet and savory combination.

Raw minced and seasoned beef. Fresh and flavorful.

Veal kidneys prepared with a béarnaise or mustard sauce. A dish with character.

Extra portion of side dish (potatoes or green beans).

Selection of aged cheeses. Perfect to finish the meal before the sweet dessert.

Moist cake with seasonal fruits, cooked in a thick crepe batter. Served warm.

Classic airy dessert, rich in chocolate. Light and creamy texture.

Rice slowly cooked in sweetened vanilla milk. A creamy and comforting dessert.

Leavened cake soaked in rum syrup. Moist and fragrant.

Creamy vanilla custard baked in the oven, topped with a thin layer of crunchy caramelized sugar.

Homemade tart made with fruits or ingredients of the day.

Drained fresh cheese served with apple compote. A fresh and light dessert.

Ice cream or sorbet scoop of your choice.

Sorbet drizzled with alcohol for a digestive dessert.

Prestigious champagne with fine bubbles and recognized elegance.

Lunch menu served from Monday to Friday.

Apple sorbet drizzled with Calvados. Traditionally served in the middle of the meal to aid digestion.

Tender veal chop with bone. One of the house specialties.

Flatfish cooked whole in butter and lemon. Classic and refined.

Traditional Norman dessert. Rice pudding cooked for a very long time in the oven with cinnamon.