Wallace Restaurant

Assortment of dried meats and typical French cured meats (saucisson, raw ham, terrine). Salty and rich flavors, varied texture. Ideal for sharing as an aperitif with bread.

Selection of various French cheeses (soft, hard, blue). Flavors ranging from mild to full-bodied. Usually served with bread to enjoy the different textures.

Combination of cured meats and cheeses on the same board. Offers a wide variety of tastes and textures. Perfect for tasting a bit of everything.

Warm goat cheese wrapped in crispy pastry (brick or filo) and drizzled with honey. Sweet-salty and melting-crunchy contrast. Served warm as a starter.

Mixture of peppers, tomatoes, and onions simmered (piperade) served with an egg with a runny yolk. Sweet and Mediterranean flavors. Creamy texture thanks to the egg.

Raw salmon marinated in salt, sugar, and dill. Tender and melting texture, delicate flavor. Served with fresh herb cream and toast.

Fresh starter made of diced avocado and shrimp, seasoned with coconut milk. Exotic, sweet, and creamy flavors. Tender texture with the crunch of the shrimp.

Large mixed salad with seafood (shrimp, salmon) and fresh vegetables. Tangy citrus dressing. Fresh and light.

Salad with marinated beef slices. Flavors enhanced by sweet and sour sauce. Complete and protein-rich dish.

Classic Caesar salad with breaded chicken, parmesan cheese, and croutons. The sauce is creamy and garlicky. Varied texture between crunchy and tender.

Gourmet salad with warm goat cheese (cabécou) surrounded by bacon. Served with potatoes and beans. Rich and flavorful.

Hot ham and melted cheese sandwich made with rustic bread. Crispy on the outside, melting on the inside. Served with fries and salad.

Hearty beef burger with cheddar cheese, bacon, and caramelized onions. Rich and juicy flavor. Served with fries.

Crispy breaded chicken burger with avocado and cheese. Lighter than beef but very indulgent. Served with fries.

Raw minced and seasoned beef. Tender and fresh texture. Traditional brasserie dish served cold with hot fries.

Large piece of bone-in grilled beef, served with herb sauce (chimichurri). Tender and very flavorful meat. For hearty appetites.

Long-fibered beef cut, seared on the griddle. Served with a strong blue cheese sauce and garlic potatoes. Chewy texture and pronounced flavor.

Tender chicken breast served with a creamy sauce (often based on cider or cream and mushrooms) and pasta. Comforting and mild dish.

Fillet of white and fine-fleshed fish, served with basil sauce and vegetables. Light and healthy.

Noble fish with firm and delicate flesh, cooked on a griddle. Served with a lemon and caper butter sauce. Refined.

Diced raw seasoned salmon. Fresh and light, melting texture. Served with fries and salad.

Tuna lightly seared on the outside and raw on the inside, served with a sweet soy sauce (teriyaki). Served with rice. Asian fusion style.

Extra portion of your choice of side dish.

Layered pasta with vegetables (zucchini, eggplant) and tomato sauce, gratinated with cheese. Rich and melting vegetarian dish.

Long pasta served with a creamy truffle-scented sauce. Intense mushroom and earthy flavor. Very indulgent.

Choux pastry filled with vanilla ice cream and topped with hot chocolate sauce. A very indulgent French classic.

Warm chocolate cake with a molten center. Rich and intensely chocolatey.

Iced or creamy strawberry dessert. Fresh and fruity.

Mixture of fresh fruits cut into pieces. Light and refreshing.

Creamy vanilla cream covered with a thin layer of crunchy caramelized sugar. Hot/cold and hard/soft texture contrast.

Coffee or tea served with an assortment of small desserts (mini pastries). Allows you to taste several desserts in small portions.

Thin pancakes cooked in a pan, served plain. Soft and light.

Crepes sprinkled with sugar.

Crepes filled with chocolate and hazelnut spread.

Crepes served with fruit jam.

Complete meal for children including a main course (meat or fish), a side dish, and ice cream for dessert.

Classic French breakfast: bread (toast) with jam, served with a hot drink and a fruit juice.

Hearty breakfast adding a Viennese pastry (croissant or pain au chocolat) to the classic menu.

Savory breakfast including eggs and bacon, in addition to bread and drinks.

Herbal flavored wine, served chilled as an aperitif.

Bright red Italian bitter, herbal and fruity taste.

Typical anise liqueur from the South of France, to be diluted with water.

Peppermint liqueur, served with ice.

Oak barrel-aged wine spirit.

Prestige cognac, long aged.

Rich and fragrant Gascon wine spirit.

Norman apple eau-de-vie.

Strong alcohol distilled from fruit (pear, plum, or raspberry). Very fragrant.

Portuguese fortified wine, sweet and sugary.

Italian almond liqueur.

Very sweet and iced Italian liqueur.

Refreshing carbonated drinks.

Addition of flavored syrup to a drink.

Various fruit juices.

Freshly squeezed citrus juices on demand.

Infused and cooled tea, prepared on-site.

Cold coffee prepared on-site.

Selection of standard cocktails (Mojito, Spritz, etc.).

Sweet and sour cocktail based on almond liqueur and lemon.

Mixture of apple whisky and tonic. Fresh and sparkling.

Original herbaceous and fruity cocktail with arugula.

Very fresh cocktail with herbaceous notes of basil and cucumber.

Rich cocktail with coffee and nut aromas.

Spicy and floral cocktail, very refreshing.

Fruity and floral cocktail based on rum and raspberry.

Creamy rum and coffee cocktail, similar to a dessert.

Classic dark rum and ginger beer cocktail. Spicy and strong.

Floral and fruity non-alcoholic cocktail.

Sparkling non-alcoholic cocktail with ginger and honey.

Exotic and spicy non-alcoholic cocktail.

Very fruity and sweet non-alcoholic cocktail (almond syrup).

Natural sparkling mineral water.

Very fizzy mineral water (intense).

Natural still mineral water.

Small, strong, black coffee.

Espresso diluted with hot water.

Espresso with a drop of milk.

Large frothy coffee with milk.

Double shot of espresso.

Hot drink made with cocoa and milk.

Coffee with lots of frothed milk and cocoa powder.

Hot coffee or chocolate topped with whipped cream.

Small extra pot of milk.

Selection of teas or herbal infusions.

Guatemalan aged rum, complex and sweet.

Exceptional rum aged in cognac barrels.

Aged Cuban rum.

Very round and sweet Venezuelan rum.

Cuban white rum.

Scottish gin infused with cucumber and rose.

Artisanal French gin.

Norman apple-based gin.

Standard vodka.

Premium French vodka.

Blended Scotch Whisky.

French triple malt whisky.

American Tennessee Whiskey.

Refined Japanese whisky.

Peaty and smoky Scottish Single Malt.

Rich American Bourbon.

Flavored whisky liqueur.

Mexican Tequila.

Smoky Mexican agave spirit.

Brazilian cane spirit.