Our Menu

La bouillabaisse

A traditional Provençal fish stew originating from Marseille, made with a variety of fish andshellfish simmered in a rich, aromatic broth.

Le coq au vin

A traditional French dish where chicken is braised in red wine, along with mushrooms, onions, and bacon, creating a rich and flavorful stew.

Le gratin dauphinois

 A creamy and indulgent potato dish from the Dauphiné region, made with sliced thinly sliced potatoes, cream, and garlic, baked to a golden perfection

Tomates farcies

Juicy tomatoes filled with a savory mixture of ground meat, rice, and herbs, baked until tender andflavorful.

Hachis parmentier

A classic French cottage pie, made with a savory mixture of minced meat and vegetables, topped with creamy mashed potatoes and baked until golden.

Blanquette de veau

A creamy and delicate veal stew, where tender veal pieces are simmered in a white sauce made with cream and egg yolks, often served with rice or potatoes.

Le coq au vin

A traditional French dish where chicken is braised in red wine, along with mushrooms, onions, and bacon, creating a rich and flavorful stew.

la Salade du chef

its a surprise mix and definitly a best seller

Assiette de fromage et charcuterie

The dish is a cheese and charcuterie board featuring three types of cured meats and a variety ofcheeses. It is served with bread to complement the flavor.

La crème brulée

La mousse au chocolat

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A creamy vanilla custard topped with a layer of hardened caramelized sugar. The dessert is typically
served in individual ramekins, with the sugar layer caramelized using a torch.

A light and airy dessert made with chocolate, eggs, and sugar, creating a rich and creamy texture. It

is often served chilled and topped with whipped cream or chocolate shavings.