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Oysters
Seafood platters Shellfish and crustaceans
Starters
Fishes and meats
Specialties
Cheese and desserts
Beaux arts menu
Express menu € 25
Organize your events
| Special selection Flo No. 3 (6) | (22.90 €) |
| Special selection Flo No. 3 (9) | (30.50 €) |
| Les Fines de Claire No. 2 (6) | (20.20 €) |
| Les Fines de Claire No. 2 (9) | (27.00 €) |
| Les Fines de Claire No. 3 (6) | (18.50 €) |
| Les Fines de Claire No. 3 (9) | (24.90 €) |
| The cast of oysters | (27.50 €) |
| Special Gillardeau No.3 for 6 | (24.90 €) |
| Special Gillardeau No. 3 (9) | (33.50 €) |
| The royal platter € 59.5 (€ 118 for 2 people) |
| The fishmonger platter | (49.50 €) |
| The Flo platter | (45.50 €) |
| The shucker’s plate | (24.50 €) |
| Mozzarella di Bufala millefeuille , confit vegetables, basil pistou | (9.50 €) |
| Soft boiled egg with asparagus cream and gazpacho and croutons | (9.50 €) |
| Duck foie gras, fruit chutney, grilled country bread | (17.90 €) |
| Smoked salmon rillettes with spices and salt, vegetable pickles, toasted bread | (11.50 €) |
| The 6 mussels gratinated in parsley | (9.50 €) |
| The 12 gratin of mussels with chopped parsley and garlic | (14.50 €) |
| Crab meat with herbs, cream of avocado and citrus in cocktail sauce | (14.50 €) |
| Tuna tartare with condiments, grilled almonds and parmesan cracker | (12.50 €) |
| Escalopes of pan-fried duck liver, roasted melon, jus à Floc-de-Gascogne | (19.00 €) |
| Pan-seared filet of salmon with pilaf's style quinoa, in asparagus vinaigrette | (23.50 €) |
| Sautéed premium tuna filet with dried fruit condiments & snow peas and tarragon served in ginger-flavoured white butter sauce | (26.50 €) |
| Plate of grilled fish : tuna, salmon and prawns, crispy polenta with piquillos peppers | (27.80 €) |
| Sole meunière with fuffy mashed potatoes with olive oil, fallen spinach with butter | (38.50 €) |
| Charolais beef tartare carefully crafted to your taste and served with garnish | (20.90 €) |
| Roasted duckling and peach from Gascony with soft potatoes and Porto sauce | (26.00 €) |
| Simmental rump steak, fried potatoes, pepper sauce | (24.90 €) |
| "Beaux Arts" burger | (23.00 €) |
| Sautéed calf sweetbread and breast with crispy polenta and boletus in balsamic sauce | (31.00 €) |
| Toulouse sausage master artisan Garcia | (17.50 €) |
| Lacquered duckling breast | (26.00 €) |
| Thick-cut rump steak | (24.90 €) |
| Crème brûlée with Bourbon vanilla | (8.90 €) |
| Soft Valrhona chocolate cake, Bourbon vanilla icecream | (9.50 €) |
| Lemon meringue verrine with almond struzel | (9.90 €) |
| Louise’s amber rum baba | (10.50 €) |
| Profiteroles with warm Valrhona chocolate | (11.50 €) |
| Crepes Suzette flambéed with Grand Marnier | (11.00 €) |
| Gourmet coffee and three sweets | (11.50 €) |
| Assortment of sorbets and ice creams (3 scoops) | (8.70 €) |
| Frozen vacherin crafted to your taste | (11.00 €) |
| Vintage Valrhona Illanka chocolate dessert with praline wafers | (11.50 €) |
| Duck foie gras with fruit chutney and toasted country bread |
| 6 oysters selected by the oysterman |
| Soft-boiled egg with aubergine caviar, parmesan shavings and sucrine lettuce heart |
| Crab meat in herbs, with cream of avocado, citrus in cocktail sauce |
| Large Courbeyre burgundy snails marinated in Chablis (for 6) |
| Starter of the day (check the daily specials) |
| Filet of salmon and sellfish with fregula in lemon thyme sauce |
| Charolais beef tartare crafted to your taste with French fries* and sprout salad |
| Lacquered duckling breast with cream of sweet potato and ginger served with roasted peanuts |
| Main course of the day (check the daily specials) |
| Giddled fish (sea bass, prawns, salmon), raw vegetables salad (supp 1.50€) |
| Thick-cut rump steak in pepper sauce with confit pebble potatoes |
| Sauteed veal chop with potato and celery gratin in rosemary juice (supp. 2.00) |
| Master Cheese Maker’s Xavier selected cheese of the month (ask the Head Waiter) |
| Louise’s amber rum baba |
| Soft Valrhona chocolate cake, Bourbon vanilla icecream |
| Profiteroles with warm Valrhona chocolate |
| Frozen vacherin crafted to your taste (ice-cream or sorbet flavours from a selection) |
| Cream of season vegetables |
| Large Courbeyre burgundy snails marinated in Chablis (for 6) |
| soft boiled egg, with aubergine caviar and parmesan shavings, sucrine lettuce heart |
| Charolais beef tartare carefully crafted to your taste and served with garnish |
| Filet of hake with fregula in lemon thym sauce |
| Master craftsman Garcia Toulouse sausage, homemade mashed potatoes |
| Duckling breast or minced steak or grilled salmon and your choice of side dish (French fries or green vegetables) |
See the menu
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