Les Rêveuses

Organic hard-boiled eggs served with a truffle-infused mayonnaise. A simple yet elegant starter with an earthy and savory touch.

Breaded and fried balls filled with shredded duck meat. Crispy on the outside and melting on the inside, served with a sweet and savory fig and onion compote.

A creamy soup made from white coco beans. Garnished with onions, fresh spring onions, and croutons for crunch.

Fried balls made from spiced chickpeas. Served with a creamy herb and lemon sauce for freshness.

Raw salmon marinated with Asian flavors of soy and yuzu (Japanese citrus). Accompanied by crunchy vegetables for a fresh and light start to the meal.

A Vietnamese-inspired salad with rice vermicelli, raw vegetables, and fresh herbs. Offered with sautéed beef, spicy fried chicken, or vegetarian version.

A rich and gourmet composed salad with fried chicken, pastrami, soft-boiled egg, and Cantal cheese. A mix of textures and flavors, served on a bed of spinach.

A complete vegetarian bowl with roasted vegetables, falafels, and labneh (strained fresh cheese). Enhanced with savory granola for crunch.

Cooked salmon fillet, topped with a classic lemon and dill sauce. Served with a sauté of seasonal vegetables.

Long Italian pasta served in a rich creamy sauce. Flavored with truffle pieces for a woody and luxurious taste.

Breaded and fried fish fillet, English style. Crispy and golden, traditionally served with fries.

Tender chicken breast cooked in a curry and coconut milk sauce. A dish with sweet and spicy flavors, served with fragrant rice.

Toasted grilled sandwich revisited with pastrami (smoked beef) instead of classic ham. Served with fries.

Homemade burger with choice of beef or breaded chicken, topped with melted cheddar and house sauce. Served with fries.

Meatless burger with a wheat-based vegetable patty. Topped with cheese and vegetables, served with fries.

Beef cut chosen by the chef, grilled or pan-fried. Topped with a pepper sauce and accompanied by a creamy potato gratin.

Beef meat slow-cooked until it shreds with a fork. Served juicy with small potatoes sautéed with garlic and parsley.

Selection of French cheeses with Protected Designation of Origin. Usually served with bread.

Cream cheese cake on a biscuit base, with seasonal flavors.

Classic Italian dessert with coffee, mascarpone, and soaked biscuits, sprinkled with cocoa.

An espresso coffee served with an assortment of small miniature desserts.

A tea served with an assortment of small miniature desserts.

A slice of homemade cake, simple and moist.

Toasted grilled sandwich with smoked beef pastrami.

Macaroni pasta baked with quality white ham and Cantal cheese. Flavored with truffle for a refined touch.

Composed salad served warm with roasted vegetables, a runny egg, and cheese.

Whole baked Camembert cheese until melted, drizzled with honey and thyme. To be spread on toasted bread.

Portion of fries topped with melted cheddar sauce and pieces of white ham.

Artisanal dry sausage from the Basque Country, served sliced for an aperitif.

Portion of crispy falafels to share, with a fresh herb sauce.

Assortment of AOP cheeses on a wooden board, ideal for sharing.

Assortment of various cured meats (saucisson, ham, terrine) on a wooden board.

Large assortment combining cheeses and cured meats, perfect for a group.