Main Courses
Plats

Boeuf bourguignon

French beef stew slow-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, served with truffled mushroom risotto.

Filet de bœuf, parmentier et légumes glacés

Fillet medallion (200 grs.) with creamy mashed potatoes and glazed vegetables, bathed in meat sauce.

Moules-frites

Classic mussels prepared in white wine with parsley, accompanied by French fries.

Confit de canard et compote de pommes

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

Magret de canard et purée de patate douce

Duck breast cooked "Bleu" style, accompanied by miso-seasoned sweet potato puree and a fresh salad with balsamic reduction.

Poulet grillé à la crème de basilic

Grilled chicken breast with a mild cream sauce, 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 pear tian, zucchini and eggplant with caramelized onions, citrus beurre blanc sauce, finished with pistachios.

Ratatouille de légumes rôtis

Traditional French-style roasted vegetables on a tomato base with a touch of pesto, accompanied by rice or fries.

Gnocchis à la sauce de foie

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

Gnocchis au pesto

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

Pappardelle au ragoût de lapin et épinards

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