Le Netter

Seasoned ground meat preparation, baked in a mold. Dense and rustic texture. Enjoyed cold with bread and sometimes pickles.

Whole Camembert cheese baked in the oven until runny. Enhanced with sweet honey and crunchy walnuts. Ideal for sharing or as a gourmet starter with bread.

Selection of grilled seasonal vegetables (zucchini, peppers, eggplant). Accompanied by marinated goat cheese for freshness. A light and flavorful dish.

The classic egg mayo revisited. Hard-boiled eggs served with a creamy mayonnaise and sprinkled with roasted buckwheat for crunch.

Crispy brick pastry filled with melting goat cheese. Served with caramelized apples for a sweet and savory combination.

A marbled and juicy cut of beef, grilled to your liking. Accompanied by golden homemade fries. A French brasserie classic.

Sausage made from pork tripe, certified by the 5A quality label. Strong flavor and unique texture. Served grilled with a zesty mustard sauce.

Duck leg slow-cooked in its own fat until tender, with crispy skin. Served with potatoes sautéed in duck fat (Sarladaise potatoes).

Raw ground beef, already seasoned (capers, onions, sauce). Fresh and tender. Served cold with hot fries.

Variation of the classic tartare where the meat is covered with mozzarella and quickly grilled. The top is melted and hot, the inside remains rare or raw.

Grilled ground beef patty, topped with a fried egg. The runny yolk mixes with the meat. A simple and comforting dish.

Chef's daily selection, tender and flavorful cut of beef. The breed of meat varies (Simmental or Salers), guaranteeing high quality.

Lamb shank cooked very slowly until caramelized and extremely tender. Flavored with rosemary. Served with green beans cooked with garlic and tomato.

Tender chicken breast pan-fried. Topped with a creamy Norman sauce, often made with cider, cream, and mushrooms.

Grilled or pan-seared salmon fillet, served with rice. A healthy and classic fish dish.

White fish fillet coated in crispy batter. Served with fries. A very popular British dish.

Fresh fish catch of the day. The preparation and type of fish change daily according to the market.

Traditional burger with a large ground beef patty, fresh toppings (lettuce, tomato) in an organic bun. Served with homemade fries.

Vegetarian version of the burger. Replaces meat with mozzarella and grilled vegetables, enhanced with pesto.

Burger with a salmon cutlet and mozzarella. A seafood alternative to the classic burger.

Gourmet burger with Bleu d'Auvergne cheese, which adds a strong and creamy flavor to the ground beef patty.

The house's signature burger. Generous patty and complete toppings in an organic bun.

Pasta dish with chicken pieces, mushrooms, and sun-dried tomatoes. Flavorful and filling.

Pasta enhanced with spicy chorizo. Served with fresh arugula and parmesan shavings to balance the flavors.

Pasta inspired by Caprese salad. Basil tomato sauce, served with a whole creamy burrata. Fresh and Italian.

Pasta with grilled seasonal vegetables. A meat-free, light, and colorful option.

Steamed wheat semolina served with a broth of various vegetables (carrots, zucchini, turnips) and chickpeas. No meat.

Couscous served with vegetables, semolina, and your choice of two meats from those available.

Couscous accompanied by a piece of lamb (mechoui) slow-roasted. Very tender and flavorful meat.

The most complete version of couscous. Generally includes a variety of all the meats offered (merguez, chicken, lamb, meatballs).

Chicken piece cooked in broth or roasted, accompaniment for couscous.

Beef meat stewed or grilled, choice of meat for couscous.

Spicy red sausage made from beef and lamb. A couscous classic.

Lamb roasted on a spit or in the oven. Flavorful and tender meat.

Large composed salad with a runny poached egg, grilled bacon, and potatoes. A complete and fresh meal.

Interpretation of Caesar salad. Warm chicken, confit tomatoes, olives on a bed of lettuce. Often with a creamy dressing.

Creamy Italian cheese (burrata) served on thin slices of tomatoes. Enhanced with pesto, parmesan, and arugula.

Very thin slices of marinated raw beef. Served with parmesan shavings and arugula. Accompanied by homemade fries.

Selection of three classic French cheeses: a blue, a pressed cheese (Cantal), and a soft cheese (Brie). Served with bread.

Individual chocolate cake with a molten center. Served warm with a scoop of cold vanilla ice cream for contrast.

Caramelized apple tart baked upside down. Served warm with vanilla ice cream or fresh cream.

A hot tea served with a selection of several small miniature desserts (mignardises).

Classic Italian dessert made with mascarpone, soaked biscuits, and cocoa. The flavor may vary according to the day's inspiration.

Creamy vanilla custard dessert, covered with a thin layer of crunchy caramelized sugar to break with a spoon.

An espresso coffee served with a selection of several small miniature desserts.

Chef's sweet creation of the day. Changes daily.