A carta — Espace Carnot

Soupe à L'oignon — Traditional French onion soup topped with melted Gruyère cheese.

Escargots de Bourgogne — Snails baked in garlic butter and parsley, served in their shells.

Salade Niçoise — Mixed salad with tuna, olives, green beans, and hard-boiled eggs.

Boeuf Bourguignon — Slow-cooked beef stew in red wine with mushrooms and onions.

Coq au Vin — Chicken braised with red wine, lardons, and mushrooms.

Ratatouille Provençale — Vegetable medley of zucchini, eggplant, and bell peppers, stewed with herbs.

Tarte Tatin — Upside-down caramelized apple tart served warm with crème fraîche.

Crème Brûlée — Rich vanilla custard topped with a crispy caramelized sugar crust.

Mousse au Chocolat — Light and airy chocolate mousse made with dark chocolate and eggs.