Plateau De Charcuterie
Selection of French cold cuts, pâtés and cornichons
“Le bonheur est dans l'assiette, avec un peu de vin.”
Selection of French cold cuts, pâtés and cornichons
Classic Burgundian snails with garlic and parsley butter
Traditional French onion soup with Gruyère
Duck foie gras with brioche toast and fig compote
Warm goat cheese salad with walnuts and honey
Traditional Provençal fish stew with rouille
Classic French pea soup with croutons
Velvety chestnut soup with truffle oil
Chicken braised in Burgundy wine with mushrooms and pearl onions
Slow-cooked beef in red wine sauce with vegetables
White bean casserole with duck confit and Toulouse sausage
Veal stew in white cream sauce with vegetables
Roasted duck breast with orange sauce
Herb-crusted lamb with ratatouille
Dover sole pan-fried in brown butter with lemon
Salmon baked in parchment with herbs and vegetables
Sea bass with fennel and pastis
Mussels in white wine with shallots and parsley
Traditional vegetable stew from Nice
Creamy potato gratin with Gruyère
Green beans with toasted almonds
Cauliflower gratin with béchamel sauce
Selection of French artisanal cheeses
Creamy Normandy camembert with crackers
Blue cheese from Aveyron caves
Upside-down apple tart with vanilla ice cream
Classic vanilla custard with caramelized sugar
Choux pastry with chocolate sauce
Rich dark chocolate mousse
Lemon tart with meringue
Napoleon pastry with pastry cream
Floating island with caramel sauce
Selection of Bordeaux, Burgundy, Loire Valley wines
Dom Pérignon, Veuve Clicquot, Moët & Chandon
Cognac, Armagnac, Calvados
1664, Kronenbourg, local craft beers
French roast coffee, tisanes, herbal teas
“Le bonheur est dans l'assiette, avec un peu de vin.”
Merci. À demain, au bistrot.