Main Courses
Plats

Cannelloni farcis à l'agneau

Lamb cannelloni, slowly braised in red wine and spices, filled with goat cheese, mint, and basil. Topped with meat sauce and finished with gratinated goat cheese.

Boeuf bourguignon

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

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.

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 accompagné de beurre blanc aux agrumes

Fresh catch of the day, accompanied by a citrus beurre blanc, served with creamy avocado risotto and toasted pumpkin seeds.

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.