Main Courses
Plats

Boeuf bourguignon

Beef stew in red wine with mushrooms and carrots.

Ragú de Lapin

Rabbit stew with white wine and tomato, bacon, onion, and carrot.

Tournedos

Beef filet medallion wrapped in prosciutto with clarified butter and dill. 250 grs.

Moules marinières/Frites

Mussels in white wine served with fries.

Confit de canard maison

Duck leg prepared in its own fat with apple compote.

Magret de canard (Selon la saison/Arrivage)

Duck breast cooked medium-rare served with sweet potato puree and miso with a mini salad.

Entrecôte de boeuf, sauce au choix

250 grs. Ribeye steak grilled, comes with sauce of choice: pepper or blue cheese. Sauces may contain gluten.

Poulet au basilic

Chicken breast in cream with basil and mushrooms.

Saumon à la sauce à l'aneth

Grilled salmon (3/4 cooked) with a cream-based sauce with dill and Dijon mustard.

Filet de thon poêlé au sésame

Tuna steak seared with sesame and teriyaki sauce.

Tagliatelle à la truffe et à la crème aux champignons

Truffled fettuccine in cream with mushrooms.

Merlu austral

Grilled hake with beurre blanc sauce: white wine sauce, butter, and cream.

Ratatouille, légumes grillés façon Normandie

Roasted vegetables (zucchini, eggplant, and tomato) with a base of tomato sauce served with rice or fries.

Crêpe au poulet

Crepe with chicken, vegetables, white sauce, and mozzarella cheese.