Restaurant cruise

Menu - available until October 21st 2026
 
Lyon-style sausage, toasted soft bread, arugula and baby spring salad

or Melon and basil gazpacho, fresh goat's cheese mousse, crispy chorizo and croutons 

or Summer salad with a selection of tomatoes and raw and roasted vegetables, pecorino sauce and green pesto (V)
or Miso-marinated tuna, Niçoise-style lettuce heart 

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Swordfich steak, white bean purée, tomatoes, herbs and olive oil dressing (additional fee 8€) 

or Roasted chicken breast, dry tomatoes and green olive sauce, tanguy mashed potatoes
or Plancha-grilled Pork oyster steak, salsa criolla and tanguy mashed potatoes
or Seafood suggestion, tomato marinated in extra virgin olive oil, white bean purée
or Potato tart topped with Mediterranean vegetables, basil pesto and Parmigiano cream  (V)
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Half Saint-Marcellin, salad with walnut oil (additional fee 6€)
or Faisselle, plain, cream or fruit coulis (additional fee 5€)
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Morello cherry clafoutis, white chocolate cream and crust pistachio

or Almond blanc manger served with seasonal fresh fruit compote 
or Chocolate tart, cocoa whipped cream buckwheat tuile and fresh red berries   (Vegetarian)

 
The menus are subject to change and may be modified.
(V) : Vegetarian
     
Menu - available from October 22nd 2026

Basse-Cour” terrine, lyonnaise-style, served with red wine onion confit

or Butternut squash velouté, chestnut pieces,  golden croutons and a double cream (V)

or Creamy burrata, with beetroot variations, fresh orange supremes, olive oil, honey and citrus dressing (additional fee 2€)(V)

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Pike Quenelle, lobster sauce, rice with toasted almond and squid ink tuile

or Slow-cooked beef chuck, juniper-infused cooking jus, guérande « IGP » sea salt mashed potatoes (additional fee 4€)

or Low-temperature cooked chicken breast, mushrooms à la Viennoise, white Port supreme sauce

or Dauphiné ravioli gratin with autumn vegetables (V) 

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Half Saint-Marcellin « IGP », matured by “La Mère Richard”, lamb’s lettuce salad with hazelnut oil (additional fee 6€)

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Craquelin choux, profiterole-style, Bourbon vanilla ice cream, almond praline and whipped cream

 or Soft chocolate shortcrust tart, salted butter caramel and cocoa streusel

 or Pear delight, soft gingerbread biscuit, maple syrup cream and fresh fruit

The menus are subject to change and may be modified.
(V) : Vegetarian 

CHILDREN'S MENU (3 to 12 years) :

Melon and basil gazpacho, fresh goat cheese mousse, croutons 

or

Half croque monsieur, green salad
     
Chiken breast, mashed potatoes and vegetables 

or

Seafood suggestion mashed potatoes and vegetables  

      
Apricots and almond tart

or
 Chocolate fondant with whipped cream

1 soda or fruit juice to choose from the menu on board 

The menus are subject to change and may be modified.