TOURNEDOS ROSSINI - 35 (SF)
Tender "steak" fillet topped with "foie gras" and served with a truffle wine-infused sauce and fresh shaved black truffle.

CASSOULET TOULOUSAIN - 25 (NF)
Hearty white bean slow cooked casserole with tender seared "duck" patty, Toulouse "sausage", onions, carrots and tomatoes.

BŒUF BOURGUIGNON - 23 (GF-SF-NF)
Slow-cooked "beef" in a rich spiced red wine with caramelized onions, carrots, fingerling potatoes.

STEAK FRITES - 23 (GF-SF-NF)
Slightly crispy ChunkTM "steak" served with black truffle French fries.

COQ AU VIN - 23 (GF-SF-NF)
Succulent "chicken legs" braised in red wine with Parisian mushrooms, onions, spices and herbes de Provence.

STEAK TARTARE VÉGÉTALE ET FRITES MAISON - 25 (GF-SF-NF)
Finely chopped cold pea "steak" with shallots, parsley, capers, raw "egg", served with French fries.

TAGLIATELLE AUX FRUITS DE MER - 21 (SF-NF)
Tagliatelle pasta with "sea food" melange and Mediterranean olive oil.

AIGUILLETTE DE CANARD À LA MOUTARDE & PETIT POIS CAROTTE - 23 (SF-NF)
Seitan "duck" strips cooked in mustard and tarragon with green peas and carrots.

BRIE RÔTI VÉGÉTALE - 15 (GF-SF)
Roasted melted "brie" cheese cooked with thyme, served with potatoes.

PLATEAU DE FROMAGE VÉGÉTAL - 16 (GF-SF)
Combination of four French cashew cultured cheeses.

VERRINE DE SAUMON - 12 (NF)
Layered "salmon" with creamy avocado and garlic cheese.

TOMATES ET FROMAGE DE BLUFFONNE - 12 (GF-SF-NF)
Tomatoes & "burrata" a la Mediterranean.

SOUPE A L'OIGNON GRATINÉE - 14 (SF-NF)
French onion soup, croutons, "gruyere" cheese.

POULET BASQUAISE - 22 (SF-NF)
Slowly cooked "Chicken legs" with "chorizo", melted 3 colored peppers, onions & tomatoes served on
top of semolina.

CRABE PANÉ AU CHOUX DE BRUXELLES - 24 (SF)
Slightly crispy "crab" cake topped with tartar sauce and served with Brussels sprouts.

RATATOUILLE NIÇOISE - 18 (GF-SF-NF)
Vegetable stew made with eggplant, tomatoes, zucchini, peppers, onions, garlic & olive oil.

ESCALOPE DE POULET AUX EPINARDS A LA CREME - 25 (GF-SF)
Breaded meati mushroom root cutlet topped with truffle "goat" cheese served with cheesy spinach.

COQUILLES ST JACQUES - 20 (GF-SF-NF)
Pan seared seaweed "scallops" on top of sautéed spinach.

SALADE NICOISE - 22 (GF-SF)
Arugula, tomatoes, cucumbers, fava beans, 3 colored peppers, black olives, onions garlic basil, "tuna" balsamic olive oil served with a boiled "egg".

ŒUX BROUILLÉS AU CRABE - 18 (SF-NF) (BRUNCH ONLY) Scrambled "eggs" with crumbled breaded "crab", spinach and avocado puree.

SIDES - 7
Brussels sprouts - Sautéed Spinach - Konjac Bacon - Green peas and carrots - Truffle fries