Quinte & Sens

A daily menu composed of two courses according to the chef's inspiration. Seasonal French cuisine using fresh products. Perfect for a complete lunch or dinner.

A complete three-course menu featuring the chef's daily creations. Highlights fresh seasonal ingredients. A balanced gastronomic experience.

A creamy velouté prepared with chestnut-flavored potimarron squash. Enhanced with rich mascarpone and crunchy hemp seeds. A comforting and smooth starter.

An egg cooked at low temperature to achieve a creamy yolk and tender white. Served with shiitake mushrooms (oak mushrooms), broad bean puree, and cured Iberian charcuterie.

Smoked salmon rolls wrapped in nori seaweed. Enhanced by a spicy horseradish sauce and served with fresh salad. A fusion starter with marine notes.

A crispy brick pastry filled with melting fresh goat cheese. Served with a salad, dried fruits, and a drizzle of honey for a sweet and savory mix.

The restaurant's signature starter, varying with the season. Prepared with the freshest ingredients of the moment. A surprise discovery from the chef.

Fresh scallops served in their shells. Accompanied by a smooth and earthy parsnip puree. Tender texture and delicate sea flavor.

Grilled white fish fillet on a hot plate (plancha). Served with an assortment of seasonal root vegetables. The fish is flaky and light.

A tender and lean cut of beef, grilled to your liking. Served with small roasted potatoes and a classic pepper sauce. Rich and flavorful.

A vegetarian dish of quickly sautéed organic vegetables. Served with spelt (an ancient grain) and yellow turmeric tofu. Healthy and flavorful.

Veal shank simmered for a long time in brut cider until very tender. Served with a rustic mashed potato and likely apple puree. Melting texture.

The signature main course, varying according to the chef's inspiration and the season. A unique creation highlighting market products.

A hearty burger with an organic minced beef patty and melted Saint-Nectaire cheese. Topped with crispy fried onions and served with fries and salad. Flavorful and rich.

A classic salad with quality chicken, crisp romaine lettuce, and parmesan. Enhanced with golden croutons and a creamy dressing. Fresh and satisfying.

Raw beef minced with a knife, seasoned with condiments. Can be served completely raw or briefly seared (flash-fried). Served with fries and salad.

A brioche sandwich filled with crayfish and shrimp. Topped with a creamy cocktail sauce and served with sweet potato fries. Inspired by the American 'Lobster Roll'.

Fresh pasta served with a rich truffle sauce. Garnished with fine parmesan shavings. A dish with intense forest floor and cheese flavors.

A selection of French cheeses aged to maturity. Usually served with bread to finish the meal on a savory note.

A visual presentation of various desserts and pastries of the day on a trolley. Choose your favorite from the selection offered.

An espresso coffee served with a selection of several small miniature desserts. Ideal for tasting everything without having a full dessert.

A selection of fresh seasonal fruits. A light, natural, and vitamin-rich dessert option.

The chef's signature dessert, varying with the season. A unique sweet creation to end the meal.

Cold soup of summer vegetables, refreshing and vitamin-rich. Served with an infused ice cube and Italian focaccia bread with tapenade.

A thin pastry filled with eggplant puree and grilled Mediterranean vegetables. Topped with small sardines (sardinillas) and flavorful black olives.

Thin slices of marinated raw tuna. Seasoned with exotic flavors like coconut and lime, and finished with grated dried caviar.

Fresh Italian stretched-curd cheese, creamy (burrata) or elastic (mozzarella). Served with sweet tomatoes and a peppery rocket pesto sauce.

The special starter of the day prepared according to the chef's mood. Ask your server for today's composition.

Choice of two-course menu. Includes either a starter and a main course, or a main course and a dessert, based on the chef's suggestions.

A complete three-course menu including the chef's starter, the chef's main course, and access to the dessert trolley.

Tender veal piece served with a zesty Italian sauce with olives and capers. Accompanied by creamy polenta gratinated with cheese.

High-quality grilled beef fillet. Served with organic grenaille potatoes and a sauce flavored with wild pepper from Madagascar.

Beef tartare cut with a knife and traditionally seasoned. Served with a egg yolk, thick chickpea fries (panisse), and salad.

Grilled octopus tentacles, tender inside and crispy outside. Served with crunchy vegetables and an Asian-flavored sauce.

A thick fillet of white fish (hake) cooked to perfection. Accompanied by a colorful zucchini gratin and a tangy touch of candied lemon.

Shrimp stir-fried in a wok with vegetables and black beans. Served with sorghum (grain) and a spicy garlic and ginger sauce.

A rich vegetarian curry with eggplant and chickpeas. Served with fragrant rice, pita bread, and moutabal (eggplant caviar with sesame).