Main Courses
Plats

Confit de Lapin

Low-temperature rabbit confit in duck fat and white wine, served with potato rösti and a sauce made from its own reduction, old-style mustard, and a touch of cream.

Pappardelle de Lapin

Fresh pasta pappardelle with pulled rabbit confit, demi-glace sauce, sautéed spinach, and toasted hazelnuts, finished with a balsamic reduction.

Confit de canard avec salade de pommes de terre

Slow-cooked duck leg confit, served with sautéed potatoes with bacon and parsley, dressed in an old-style mustard and aromatic herb vinaigrette, and a caramelized onion compote.

Contre‑filet grillé avec frites maison

Grilled sirloin steak with house‑made French fries and creamy pink and black pepper sauce.

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.

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 au pesto

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

Thon grillé au sésame

220g of seared red tuna with a sesame crust, drizzled with teriyaki sauce. Served with a petite salad of watercress, arugula, and lettuce, tossed in a lemon vinaigrette.

Saumon grillé

250–300 g salmon. Accompanied by a small salad of watercress, arugula, and lettuce, with a lemon dressing.

Blanc de poulet avec salade de couscous et salade de laitue

Grilled chicken breast with: Couscous salad: couscous, red onion, parsley, scallion, sesame oil, lemon vinaigrette – Lettuce salad with cherry tomatoes and lemon vinaigrette.

Soupe à l’oignon gratinée

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