Les Artistes y más

Foie gras terrine served with toasted brioche and fig jam.

Burgundy snails prepared with butter, garlic and parsley.

Gratinated onion soup with French bread and Emmental.

Country terrine accompanied by condiments and a green salad.

Lyon sausage with pistachio served with parsley potatoes.

Fried Camembert served with tostadas, fig jam and a salad.

Steak tartare served with homemade fries and tostadas.

Beef hanger steak marinated in sweet spices, peppers, shallots and garlic, served with vegetables and potatoes.

John Dory fillet with lemon butter and croutons, served with parsley steamed potatoes.

Dauphiné ravioli pan-fried with fresh truffle, served with walnuts, radish and arugula.

Assortment of regional cheeses accompanied by a mixed salad.

Crêpes Suzette with orange butter and flambéed with Grand Marnier.

Tarte Tatin accompanied by vanilla ice cream and whipped cream.

Lemon sorbet, available in colonel version with vodka.