La Brasserie des Chartrons

Piece of beef, fries and salad ou Dish of the day; Chocolate mousse, whipped cream and flaked almonds ou Dessert of the day

Entrée: Sheep's cheese "gougeres" with espelette pepper, prawn filling and bisque ou "œuf parfait", black garlic foam, mushrooms, and bread chips; Plat: Whole roasted coquelet, marinated with aji-panca, fries and salad ou Skate wing gently poached, with vegetables in butter and samphire; Dessert: Orange blossom "crème brûlée" ou Lemon "souffle" with white chocolate "mendiant" and light cream ou Tarte tatin of black figs, caramel, and amaretto ice cream

Dish: Steak or fish fillet ou Fries or vegetables; Dessert: One scoop of ice cream

Artisanal Charcuterie

Oysters — x6 or x12

Pink Shrimps with Aioli

Sheep's Cheese Gougères with Prawns

Oeuf Parfait with Mushrooms

Bone Marrow

5 oysters No. 3, pink prawns, aioli

Foie Gras with Brioche

Eggplant Milanese

Roasted Coquelet

Poached Skate Wing

Stuffed Cabbage with Pork and Foie Gras

Grilled Octopus

Dordogne Duck Fillet

around 300 grams with « Maîtra d’Hôtel » butter, fries and salad

Veal Sweetbreads

Beef Rib — around 950 grams, fries and salad

Side Dish

Aioli

Aged Cheese Selection

Chocolate Mousse

lime sorbet, vodka

Orange Blossom Crème Brûlée

Lemon Soufflé

Tarte Tatin of Black Figs

rum and raisin ice cream, aged rum, whipped cream

Ice Cream

Entrees: Mushroom « æuf parfait » with toast ou Fish rillette with ricotta; Main dishes: Fish, « beurre blanc » sauce with lime ou Chicken supreme, « marchand de vin » sauce; Desserts: Chocolate mousse with whipped cream ou Caramel apple pie with vanilla ice cream

Entrees: Truffle ham « mille-feuille » and burrata ou Gravlax salmon & vegetable pickles; Main dishes: Duck fillet, « bordelaise » sauce ou Half-cooked tuna steak, « vierge » sauce; Desserts: Crème brûlée of the day ou Fruit pavlova