Le Nouveau Magnolia

Roasted beef bone served with its melting marrow, seasoned with fleur de sel. Fatty, rich, and creamy texture. Usually enjoyed spread on toast.

Thin slices of raw beetroot served cold, marinated with ginger. Mild and earthy flavor enhanced by a pungent and fresh note.

Fresh salad composed of tofu cubes seasoned with spices and pieces of eggplant. A vegetable dish with mild and slightly spicy flavors.

Avocado served with shrimp (prawns) and citrus supremes, drizzled with mango sauce. A fresh starter blending sweet, savory, and tangy.

Artisanally prepared duck liver terrine, served with a sweet fig jam. Buttery and melt-in-your-mouth texture. To be enjoyed on toast.

A large piece of beef on the bone, grilled to your preference. Juicy and very flavorful meat. Served with crispy fries and salad.

Tender, marbled beef steak, topped with a smoked blue cheese sauce (Fourme d'Ambert). Rich and powerful flavor. Served with fries and salad.

Raw minced and seasoned beef, served with roasted bone marrow. A mix of fresh and melting textures. To be enjoyed with toast.

Burger sandwich topped with a ground steak and generously melted cheese. A comforting classic served with fries and salad.

Duck leg slow-cooked in its own fat until tender, with crispy skin. Rich and typical Southwestern flavor. Served with potatoes.

Sea Bass cooked on a hot plate (plancha). White, firm, and delicate flesh. Served with potatoes and caponata (sweet and sour eggplant stew).

Crispy battered fish fillet, served with fries. Crispy on the outside, tender on the inside. Accompanied by a creamy tartar sauce.

Small, soft potato and spinach dumplings, served with a creamy buffalo mozzarella sauce. A rich and comforting dish.

Long, flat pasta served with a simple tomato sauce, fresh basil, and grated Parmesan. A flavorful Italian classic.

Large composed salad with shrimp, avocado, mango, and citrus, dressed with a hazelnut oil vinaigrette. Fresh, fruity, and light.

Green salad topped with melted goat cheese on toast, served with cured ham and walnuts. A mix of crunchy and melting textures, hot and cold.

A mix of fresh seasonal vegetables quickly stir-fried in a wok. Crunchy and flavorful vegetables, often seasoned with soy sauce.

A plate composed of eggplant, beetroot hummus, artichoke, pepper, and pomegranate seeds. A colorful dish rich in Mediterranean flavors.

Rice dish served in a bowl with tofu, mango, papaya, and a curry sauce. A sweet and savory Asian-inspired mix.

Classic pastry composed of layers of crispy puff pastry and vanilla cream, filled with salted butter caramel. Crumbly and creamy texture.

Thick and fluffy pancake made without animal products, served with fresh fruits. Sweet and light.

Creamy chocolate mousse without eggs or dairy, sprinkled with chopped almonds. Rich in chocolate with a crunchy touch.

Sweet tart prepared according to the day's inspiration. Can be fruit, chocolate, or cream. Crispy pastry base.

Selection of different aged cheeses. Offers a variety of textures and tastes, from mild to strong. Usually served with bread.

Small choux buns filled with vanilla ice cream or cream, topped with hot chocolate sauce. A gourmet dessert playing on the hot-cold contrast.

A hot drink (coffee or tea) accompanied by a selection of several miniature desserts. Ideal for tasting a bit of everything.