Main Courses
Plats

Boeuf bourguignon

Traditional French beef stew slowly cooked in red wine with vegetables and mushrooms, served with French fries or rice.

Civet de lapin et risotto aux truffes

Braised rabbit in red wine with a touch of cocoa and hazelnuts, served with truffled mushroom risotto.

Filet de bœuf, parmentier et légumes glacés

Beef filet medallion (200 g) with creamy mashed potatoes and glazed vegetables, finished with demi-glace sauce.

Moules-frites

Mussels in the classic white wine and parsley preparation, served with French fries.

Confit de canard et compote de pommes

Slow-cooked duck leg confit, accompanied by caramelized apple compote.

Magret de canard et purée de patate douce

Duck breast cooked bleu, served with sweet potato–miso purée and a fresh salad with balsamic reduction.

Poulet grillé à la crème de basilic

Grilled chicken breast with a delicate cream sauce of mushrooms and basil.

Fettuccine à la truffe

Fettuccine pasta served with truffle cream, Paris mushrooms, and Parmesan.

Poisson du jour, tian de légumes et beurre blanc aux agrumes

White fish with a vegetable tian of pear, zucchini, and eggplant with caramelized onion, citrus beurre blanc, and pistachios.

Ratatouille de légumes rôtis

Traditional French-style roasted vegetables over a tomato base with a touch of pesto, served with rice or French fries.

Gnocchis à la sauce de foie

Gnocchi in a creamy foie sauce with blue cheese and a sweet hint of dates.

Gnocchis au pesto

Fresh gnocchi with pesto, bacon, pistachios, and sun-dried tomato.

Pappardelle au ragoût de lapin et épinards

Fresh wide pasta with rabbit ragù, sautéed spinach, toasted hazelnuts, and a hint of balsamic reduction.