Entrées
Light, elegant beginnings — simple prep, fast plating.
Soupe à l'oignon gratinée
Classic caramelized onion soup, toasted baguette, melted Gruyère.
Velouté de champignons
Creamy mushroom soup with thyme and a drizzle of truffle oil.
Gougères au fromage
Baked choux pastry puffs with Comté cheese, served warm.
Salade Niçoise fraîche
Baby greens, tuna, egg, olives, green beans, Dijon vinaigrette.
Terrine de campagne
Rustic country-style pâté, cornichons, toasted brioche.
Plats Principaux
Balanced mains — each built for efficiency and consistent plating.
Poulet rôti aux herbes
Roasted free-range chicken, thyme jus, and garlic mashed potatoes.
(Pre-marinated and oven-finished; fast plating)
Boeuf Bourguignon express
Tender beef in red wine reduction, pearl onions, and mushrooms.
(Slow-cooked base, portioned and rethermalized to serve quickly)
Filet de truite amandine
Pan-seared trout with almond butter sauce and haricots verts.
Quiche Lorraine
Savory custard tart with bacon, onion, and Gruyère cheese. Served with side salad.
Gratin dauphinois individuel
Creamy layered potatoes with nutmeg and cream, baked in individual ramekins.
Ratatouille Provençale
Mediterranean vegetables stewed with herbs de Provence, served with couscous or rustic bread.
Magret de canard au miel
Seared duck breast glazed with honey and balsamic, served with roasted carrots.
Accompagnements
Small but flavorful — prepped in batches, served hot.
Haricots verts au beurre
Buttered French beans
Pommes purée
Creamy mashed potatoes
Gratin de légumes
Seasonal vegetable gratin
Pain artisanal
Basket of house bread from jolibella Boulangerie
Salades & Légèretés
For lunch or smaller meals.
Salade chèvre chaud
Warm goat cheese on toasted brioche with honey dressing.
Croque Madame
Baked ham and cheese sandwich topped with fried egg and béchamel.
Tartine du jour
Daily open-faced sandwich — e.g., smoked salmon, avocado, or ratatouille tartine.
Omelette fine aux herbes
Fluffy herb omelet with chives and side greens.
Fromages & Dégustations
Perfect for sharing or in-between courses.
Assiette de fromages
Selection of 3 or 5 French cheeses with nuts and honey.
Mini dégustation
Trio sampler (e.g., bite of quiche, mini gougère, soup shot).
Desserts
Beautiful, fresh, small-batch artisanal desserts by jolibella Pâtisserie.
Crème brûlée classique
Vanilla custard with caramelized sugar crust.
Tarte au citron meringuée
Lemon tart with torched meringue top.
Mousse au chocolat
Rich chocolate mousse with sea salt flakes.
Profiteroles glacées
Choux puffs filled with vanilla ice cream, topped with warm chocolate sauce.
Tarte aux fruits de saison
Seasonal fresh fruit tart.
Boissons
Carefully curated beverage selection.
Café Français
Espresso, café crème, noisette
Apéritifs
Kir, Champagne, Pastis
Digestifs
Cognac, Armagnac
Vins Français
Curated French wine list (white, red, rosé by the glass or bottle)
Chef's Recommendations
Rotating Specials
Plat du jour
Changes daily — example: Blanquette de veau, Cassoulet, or Coq au vin.
Soupe du jour
Light seasonal soup, e.g., pumpkin velouté in autumn or asparagus cream in spring.