Le Plat

This is the seasonal summer menu. It is served in a share format for two people.

2 Mini Onion Soups + 1 Appetizer 1 Fresh Broccoli or 1 Scallop Pasta 1 Steak 2 Desserts Coffee or Tea

[Main Dish] Broccoli packed with pork and sauce made from mustard greens

[Main Dish] Pasta made with scallops and pine mushrooms

[Main Course] Sous-vide tenderloin steak with ratatouille and aligot (cheese mashed potatoes)

[Dessert] This is a handmade sweet corn ice cream that can only be enjoyed in season.

[Appetizer] A salad made with root vegetables beets infused with the energy of summer and salty feta cheese.

[Appetizer] Very soft crab dish served with new potatoes, South French béchamel sauce, and tomato sauce

[Main Dish] Sauce made with gently cooked chicken breast and Comté cheese, along with white mushroom fregola risotto

[Main Dish] Made with over 8 kilograms of flounder, served with a sauce made from chori cho, barley, and garlic sour cream

[Dessert] Pudding made with refreshing berries and mascarpone ice cream

3 Mini Onion Soups + 2 Appetizers 1 Fresh Broccoli + 1 Scallop Pasta + 1 Steak 3 Desserts Coffee or Tea

4 Mini Onion Soups + 2 Appetizers 1 Fresh Broccoli + 1 Scallop Pasta + 2 Steaks 4 Desserts Coffee or Tea

5 Mini Onion Soups + 3 Appetizers 1 Fresh Broccoli + 2 Scallop Pastas + 2 Steaks 5 Desserts Coffee or Tea

[Full Meal] Onion soup made by sautéing for 5 hours