A LA CARTE
STARTERS
Pâté en croûte - Spécialité du Chef - Traditional French meat pie - 12
Homemade marinated Gravelax salmon, served with a poached egg in a creamy dill sauce - 16
Oeuf Meurette de la Brasserie - Poached eggs in a rich and flavorful red wine sauce - 11
Fresh goat cheese on toast, marinated grilled peppers and seasonal salad (V) – 11
French oven baked onion soup with Comté cheese - 11
Crispy baked oysters in the shell – 3 oysters baked in braised leeks and creamy lobster sauce, topped with crispy panko crumbs – 12
Cappuccino-style butternut velouté & Foie Gras - Butternut squash velouté topped with Chantilly of Foie Gras –14
SALADS
Hot crispy Saint Marcellin cheese Salad - deep fried Saint Marcellin cheese, thyme-infused honey, tomatoes, bacon, walnuts and salad - 18
House classic Caesar salad - chicken, anchovies, bacon, parmesan, Caesar sauce (or grilled tofu) - 18
Mediterranean octopus salad – Octopus marinated in lemon and olive oil, crunchy celery, red onions, tomatoes and salad – 19
MEAT DISHES
Slow braised pork (300 g) from Aveyron in a coffee sauce, served with mashed white beans - 24
Butcher’s choice beef cut grilled on Plancha, 200 g or 300 g, with "Café de Paris" or Roquefort sauce, freshly cooked fries - 19 or 23
Roasted chicken supreme, creamy ceps, mashed potatoes with hints of truffle – 22
House special "One Man Show" - Charolais beef, deep fried Saint Marcellin cheese, thyme-infused honey, tomatoes & red onions in two crispy traditional Rösti – 21
PASTA
Mediterranean cannelloni – Artichokes, spinach, sun-dried tomatoes, in Mascarpone cream (V) – 18
tagliatelles “à la Tartuffe” – Creamy pasta with Italian summer truffles, sun-dried tomatoes, black olives, egg yolk and Parmesan cheese – 21
Bottarga and clam black linguine – Skid ink Linguine sautéed with clams and flavored with dried mullet roe – 23
LES SUGGESTIONS
2 Suggestion from our Chef – ask your waiter
FISH DISHES
Filet of Saint-Pierre, Gewurztraminer white wine sauce and glazed vegetables - 25
Exotic monkfish roti – Roasted monkfish tail with Colonnata lard, in a ginger and curcuma sauce, served with Salicornia Risotto – 19
Steamed ‘Bouchot’ mussels in a Prosecco marinière sauce – 22
Grilled lobster flamed with Cognac served with Salicornia risotto and vierge sauce - Market price
ACTE 3 - DESSERTS
Molten chocolate cake and vanilla ice-cream – 8.5
Chocolate Mousse with orange confite and marshmallow whipped cream – 8.5
Vanilla Crème brûlée – 8
Big flaming rum baba, lime and ginger syrup, coconut whipped cream - 9
Extra-gourmet coffee/tea – 6 pastries to taste – 10
Speculoos, red fruits and lime cheese cake – 8,5
And our ice creams, sorbets and sundaes