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A revisited classic bistro starter. Tender leeks served with a vinaigrette, accompanied by fresh brown crab meat with lemon and buckwheat for crunch.

A slice of bread topped with sautéed girolle mushrooms and rich, melting bone marrow. Crowned with a runny poached egg. A flavorful and rustic dish.

Duck foie gras prepared as a confit for a creamy texture. Served with a soft brioche and a cauliflower purée flavored with vanilla for a sweet touch.

Sea bass fillet delicately cooked by poaching. Accompanied by a classic white wine sauce, cockles, and cabbage. A light and refined fish dish.

Roasted duck breast, usually served pink with crispy skin. Drizzled with a sweet and savory Port reduction sauce and served with green beans.

Tender piece of veal roasted in the oven. Served with a rich and creamy hollandaise sauce, enhanced by an Armagnac jus.

A selection of various aged French cheeses. Usually served with bread. Ideal for finishing the meal before dessert.

A fresh dessert highlighting mirabelle plums (small yellow plums). Served with jelly and an icy granita for texture.

Fruity and refreshing dessert based on white peach. Enhanced with a mint-flavored jelly and an icy granita.

A rich dessert for chocolate lovers, combining cake and mousse. Accompanied by an original red wine-infused caramel.

Prestigious sparkling wine from the Champagne region. Dry (brut) and elegant, perfect for an aperitif or celebrations.

White wine from the Loire Valley. Fresh, mineral, and aromatic, typical of the Touraine appellation.

White wine from the northern Rhône Valley. Balanced with notes of white fruits and a nice roundness.

Elegant and fine white wine from Burgundy. Offers aromas of white flowers and a silky texture.

Elegant and fine white wine from Burgundy. Offers aromas of white flowers and a silky texture.

Renowned white wine from the Loire made from Sauvignon Blanc. Lively, mineral with herbaceous and citrus notes.

Red wine from the Loire made from Cabernet Franc. Fruity with notes of red berries and a light tannic structure.

Powerful red wine from the Rhône Valley. Rich in spices, black fruits, and body, ideal with meats.

Red wine from the northern Rhône Valley made from Syrah. Aromatic with notes of pepper and red fruits.

Beaujolais cru made from Gamay. Known for its finesse, floral aromas, and lightness.

Red wine from Burgundy. Delicate with red fruit aromas (cherry, raspberry) and a nice acidity.

Prestigious red wine from Burgundy. Robust and complex, with present tannins and a long finish.

Artisanal wheat beer in Witbier style. Light, cloudy, and refreshing with notes of citrus and spices.

Japanese whisky distilled in a Coffey still. Rich and smooth with notes of vanilla and fruit.

Japanese blended whisky. Light and easy to drink, with subtle notes of oak and cereals.

Still natural mineral water from the French Alps. Pure and balanced.

Italian naturally sparkling mineral water. Fine bubbles and a slightly salty taste, very refreshing.

High-end naturally sparkling mineral water. Known as King Louis XIV's favorite water. Very fine bubbles.

High-quality artisanal fruit juices. Intense fresh fruit flavor, velvety texture.

Traditional French artisanal lemonade. Sparkling, lightly sweetened with a natural lemon flavor.

Classic cola soda, fizzy and sweet. Served chilled.

Double espresso or decaffeinated coffee. Served hot at the end of the meal.