Starters
Entrées

Jambon de canard fumé

Thinly sliced smoked duck magret ham (60g), with gribiche sauce and dill pickle relish, served with house-made crunchy grissini.

Tartare de thon au sésame

Bluefin tuna tartare with avocado and scallions, seasoned with whole grain mustard, sesame oil and a touch of teriyaki sauce, topped with crispy onion.

Tartare de saumon aux agrumes

290 grs of salmon tartare with avocado, pumpkin seeds and citrus zest, dressed with house vinaigrette and served with black garlic aioli.

Planche du maître fromager

Assortment of 5 types of cheeses and 5 types of charcuterie, served with 3 dipping sauces and toast. For 3 or 4 people.

Fondue rustique de fromages petit

Warm melted cheese dip with a touch of white wine and onion, served with French fries (can be substituted with toast).

Croquettes de canard à la truffe noire

Creamy duck croquettes with a hint of truffle, served with black garlic aioli.

Camembert rôti aux fruits secs

Oven-baked Camembert accompanied by dried fruits, truffled honey, and whole-grain toast.

Tartare de filet au couteau

Hand-cut beef tartare on French toast, with hazelnut-butter emulsion, nutmeg and caper mousse.

Quiche lorraine traditionnelle

Traditional French puff pastry tart filled with egg yolk and cream, bacon, and Parmesan.

Gratin d’épinards au bleu

Creamy spinach with blue cheese and walnuts.

Soupe à l’oignon gratinée

Classic caramelized onion soup with beef stock, gratinéed with mozzarella over toasted bread.