homemade dishes
express menus, children's menus, cheese CLOCKS
The menu of our "À l'Épicerie" restaurants changes with the seasons (1) (spring, summer, autumn, winter) for harmonising with nature !
You will have the opportunity to taste homemade disheswith some putting our cheese specialitywhile others emphasise our home-grown fruit and vegetables (3). The vegetarians will not be outdone, as each season we create something new. magnificent gourmet plates for them. Our chefs, always inspired and creativeThe "Express à Table" menu will amaze you every lunchtime.
Come and explore our dishes "À la Carteour Cheese bell" menus (2) as well as our Express à table menus.
For the young gourmetsWe've designed a special menu just for them. They can choose between chicken and emmental croque-monsieura fish and chips with home friesravioli with Comté cheese accompanied by a delicious organic sun-dried tomato sauce, and for dessert, a chocolate and nougat marquisethe rice pudding or delicious mini pancakes with organic jams or chocolate speculoos. A real treat!
(1) Chantilly twice a season
(2) Available in 10 or more of our addresses from 2025.
(3) 7 of our restaurants have already invested in an urban farm
à LA CARTE - Our INCONTOURNABLES
Breaded chicken, parmesan cream with Menton lemon, cheese
Tartar sauce
Onion confit, cheese
Barbecue sauce
6 sauces of your choice
OUR all-cheese menus
Traditional or with the sweet aroma of Bear's garlic
From Jura to raw milk, Morbier PDO raw milk, Pastarou aewe's milk, Mont d'or PDO (except from mid-May to mid-September)
The Rabelais, L'Audacieux, L'Amalthée
The Mystic
Our giant cheese bells
To travel
For cheese lovers keen to discover new culinary experiences, our master cheesemakers will guide you through the discovery of cheese culture, terroirs, herds and seasons, in a warm and friendly atmosphere. You can enjoy themed platters, raclette or the emblematic "A l'Epicerie" fondue in several versions and served on traditional appliances, as well as other specialities. All our cheeses are selected by our master cheesemaker, a member of the Collège Culinaire de France, and matured in our unique cheese cloches to reach full maturity and develop all their flavour qualities.
