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BOUCHÉE À LA REINE 390
Small savory vol-au-vent pastries filled
with a combination of white sauce amd
mixture of diced chicken, truffles, white
wine and mushroom
VOL-AU-VENT 480
Round, light, airy puff pastries filled with
savory fillings.
STEAK TARTARE 680
Finely chopped raw beef seasoned with
salt, pepper, Worcestershire sauce
SHRIMP CANAPÉS 550
Coated with cream cheese, place a whole
precooked shrimp and top with avocado
slices in between
PIKE QUENELLE 650
Tender dumpling shaped from forcemeat
and then poached. Served with a hearty
sauce made with crayfish
FOIE GRAS 1,990
Rich, buttery and delicate duck fatty liver
GOUGÉRE 350
Tiny, hollow pastry puffs made from choux
dough and cheese
JAMBON ROULEAUX 500
DE CHÈVRE
Dry-cured ham wraps around a small
bite-size ball of goat cheese
COURGETTES ROULÉES 150
Thin long strips zucchini, add with cream
cheese wrap in cured ham
VICHYSSOISE 350 POTAGE 390
Puréed leeks, onions, potatoes,
cream, and chicken stock
PARMENTIER
Smooth and delicate, potatoes
and leeks are cooked and puréed
TOURIN 390
Serve with slice of Gruyère
cheese. Made of garlic, onions,
CONSOMMÉ 320
Rich, clarified stock, garnished
roux, and stock
with mild flavored ingredients
SOUPE SOUPE AU 390
À L’OIGNON 350 PISTOU
Caramelized onions and meat
Comforting and flavorful, fresh
stock top with croûtes pieces
seasonal ingredients, used a various
of crispy baked bread and
vegetables and added with pasta
covered with cheese
BISQUE 250 SOUPE DE 500
Thick, creamy and rich puréed POISSON À LA
soup made of cream, seafood,
cognac and combination of
ROUILLE
spices White fish cooked in a flavorful broth,
topped with crunchy croutons
GARBURE 450
Rich in flavor and texture, made
BOUILLABAISSE 850
of meat, cheese, state bread and A hearty fish soup, served with
vegetables Rouille
SALADE AVEYRONNAISE 450
Dressed with vinaigrette, made with bacon and Roquefort cheese
added with garlic, basil and baby spinach topped with more cheese
and nuts
SALADE PAYSANNE 390
Dressed with a combination of olive oil, walnut oil, vinegar,
Dijon mustard and crushed garlic
SALADE LANDAISE 650
Roasted duck breast, lettuce leaves, bacon, cherry, tomatoes walnuts
and croutons.
SALADE LYONNAISE 350
Poached Egg, lettuce, croutons topped with poached egg
SALADE NIÇOISE 450
Fresh tomatoes, anchovies, black olives, and beans
drizzle with lemon juice. Seasoned with olive oil, garlic and basil
SALADE RACHEL 370
Combination of celery, truffles, artichoke,
boiled potatoes and asparagus added with mayonnaise
PORC AUX PRUNEAUX 900
Roasted pork with prunes doused in wine, include shallot,
lemon, juice mustard, thyme, rosemary, allspice and bay l
eaves
SOLE MEUNIÈRE 2, 990
A sole fillet that is lightly breaded in plain flour and pan-fried
in butter seasoned with salt, pepper and chopped parsley
ENTRECÔTE 1, 900
Boneless rib – eye steaks, juicy, tender and generously
marbled
MAGRET DE CANARD 3,200
Flash-seaed duck breast, prepared like a steak and served
medium rare
STEAK AU POIVRE 2,200
Beef steak coated in crushed peppercorns and fried served
with its sauce
CHÂTEAUBRIAND 3, 900
Roasted cut of beef tenderloin accompanied with Béarnaise
sauce
COQ AU VIN 1,000
Cut in section rooster, rooster’s blood, onions, carrots, garlic,
thyme, bay leaves, parsley, mushroom, salt, pepper and a hefty
dose of red wine.
CONFIT DE CANARD 2,700
Slow-roasting duck meat, seasoned with salt, pepper and fresh
herbs and spices
CRÉME BRÛLÉE 550 CREMÉ 650
Traditional egg custard BAVAROISE
dessert, topped caramelized
Thickened milk with eggs, gelatin
brown sugar
and whipped cream
ÎLE FLOTTANTE 700 PARFAIT 550
Poached meringue in vanilla
Egg yolks, sugar and whipped
custard,
s topped with caramel
cream with flavored strawberry
sauce and toasted almonds
SOUFFLÉ 590 MOUSSE 680
Light, fluffy, creamy sweet treat,
Soft, airy texture and a sweet
made with whipped cream and
treat with a sauce in the middle
chocolate-flavored
MILLE FEUILLES 820 GLACE 590
Creamy, flaky and delicate,
consist of thin layer and filled PLOMBIÉRES
with whipped cream topped Ice cream made with almond
with vanilla icing extract, kirsch, and candied fruit
ÉCLAIR 450 SOUFFLÉ 750
Appealing glaze, crispy exterior, GLACÉ
a soft doughy inerior and a sweet,
Custard like based of egg yolk and
creamy center
sugar mixed with fruit puree, whipped egg whites
and whipped cream
TARTE TATIN 690
Golden and syrupy baked apple
pie topped with crème fraîche
KIR 1,000/glass
Cocktail drink made of blackcurrant liqueur
and white wine from Burgandy
OASIS 350/glass
Orange Flavored juice served chilled
DIABOLO 950/glass
Refreshing drinks, a mix of type of syrup with pop
FRENCH 75 850/glass
Refreshing cocktail, made with champagne, dry gin,
fresh lemon juice, simple syrup and ice
ABSINTHE 990/glass
Made in Switzerland, anise-flavored spirit drink
CALVADOS 1,000/glass
Norman spirits made by distilling peer cider
CHARTREUSE 990/glass
Strong taste and with sweet to spicy flavor
FRENCH GIMLET 990/glass
Sweet cocktail with lemon and soda adding to
its tanginess and freshness
PERRY 1,000/glass
Sweet and juicy drink, popular in Anjou and
Normand region of France, made from
fermented pears
CHAMPAGNE
Perrier Jouët Nv Grand Brut
Bottle 2,172 | Glass 363
COGNAC
Hennessy Master Blender's Selection No. 3
Bottle 5, 308 | Glass 885
BORDEAUX
Château Pédesclaux, Pauillac (2014)
Bottle 2,414 | Glass 403
BURGUNDY
2005 Domaine Leroy Chambertin
Bottle173, 736 | Glass 28,956
CHENIN BLANC
Champalou Vouvray Brut NV
Bottle 1,110 | Glass 278
SEMILLON
Chateau Coutet
Bottle 2,599 | Glass 433
CABERNET SAUVIGNON
2015 Château Mouton Rothschild
Bottle 31, 369 | Glass 5, 228
MERLOT
Montrouge – Merlot IGP
Bottle 579 | Glass 145
CHARDONNAY
Sainsbury’s Limoux Chardonnay 2014
Bottle 509 | Glass 128
