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
Blanquette de veau
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
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.