À la Biche au Bois

Classic aperitif. Kir is a cocktail of white wine and cassis cream. Anis (Pastis, Ricard) are aniseed liqueurs served with water.

Classic Italian aperitifs. Campari is a bright red bitter, Martini is a vermouth (bianco or rosso).

Selection of cocktails. The Americano is based on Campari and vermouth. The Spritz is a sparkling cocktail with white wine and Aperol.

Selection of Scotch and Irish whiskies. Oak barrel-aged spirits.

Premium single malt Scotch whiskies.

Japanese whisky.

Special house cocktail or whisky.

Variation of Kir Royal using Champagne and Plougastel strawberry liqueur.

French sparkling wine from the Champagne region. Festive and elegant.

Classic refreshing and light lager blonde beers.

Artisanal French beer from the Chablis region. Available in several varieties to suit tastes.

Sparkling alcoholic beverage made from fermented apples. Sweet and fruity.

Various fruit juices, served chilled.

Refreshing carbonated beverages.

Supplement for mixing with alcohol (soft drink mixer).

Still (Vittel) or sparkling (Badoit, Perrier) mineral water.

Small serving of digestif or liqueur.

Selection of fruit eaux-de-vie and classic spirits. Ideal as a digestif.

High-quality or aged liqueurs and eaux-de-vie.

Herbal liqueur made by Carthusian monks. Potent (55%) and herbaceous.

Classic espresso.

Coffee diluted with hot milk.

Selection of teas, herbal teas, or frothy cappuccino.

Alcoholic coffees served hot with cream. The Landais is prepared with Armagnac.

White wine from the South-West of France.

Dry white Burgundy wine, Aligoté grape variety. Fresh and lively.

White wine from the Loire Valley.

Wine from the Rhône Valley.

White wine from Burgundy (Mâconnais). Classic Chardonnay.

White wine from the Loire Valley, close to Sancerre.

White wine from Burgundy.

Great white Burgundy wine, rich and smooth.

Sweet white wine from the Southwest. Sweet and fruity.

Dry rosé wine from Provence. Ideal for summer.

Brut Champagne.

Champagne from a major house, classic and elegant style.

Iconic Champagne, fruity and fresh.

Prestigious Champagne, rich and complex body.

Duck foie gras slowly cooked in a torchon by the chef. Melting texture and delicate flavor.

Traditional mixed salad from the Southwest, garnished with gizzards, duck breast, and a slice of foie gras.

Snails served in their shells with parsley and garlic butter.

Frogs' legs sautéed with garlic and parsley.

Soup prepared daily according to the market.

Bistro classic: hard-boiled eggs served with homemade mayonnaise.

Poached eggs served with a sauce or garnish of the day.

Poultry pâté baked in a pastry crust, prepared on-site.

Rustic game terrine.

Homemade terrine according to the chef's recipe.

Warm starter combining the sweetness of avocado and the smoky taste of duck.

Slices of Norwegian smoked salmon.

Salad with small cheese-filled pasta (ravioli) and a runny poached egg.

Salad garnished with quail legs slowly cooked in fat (confit).

Starter of the day suggested by the chef.

Main dish of the day (excluding game).

Seasonal game dishes (deer, wild boar, etc.).

Dessert of the day.

Grilled noble veal offal, served whole. Firm texture and pronounced taste, served with fries.

Traditional dish of coq au vin simmered in red wine with bacon and mushrooms.

Grilled duck breast, glazed with spicy honey.

Free-range chicken breast served with a creamy curry sauce.

High-quality pork tripe sausage (5A label), very pronounced flavor. Served with a spicy sauce.

Roasted lamb piece with Provençal herbs.

Very tender grilled beef cut, served with parsley butter.

Beef fillet served with a creamy pepper sauce.

Beef fillet topped with a slice of foie gras and served with porcini mushrooms.

Market fish prepared according to the day's inspiration.

Game specialties available in autumn.

Small Scottish game bird, with red meat and a strong flavor.

Selection of well-matured French cheeses.

Classic airy chocolate dessert. Option flavored with orange liqueur.

Egg-based dessert. The brûlée has a caramelized sugar crust, the caramel is topped with liquid caramel.

Signature chocolate cake from the house, served with English cream.

Prunes marinated in Armagnac brandy.

Light iced dessert with candied chestnuts and rum.

Artisanal ice cream or sorbet scoops.

Poached meringue served on an English cream.

Lemon sorbet with vodka.

Coffee and vanilla ice cream with cold coffee and whipped cream.

Chocolate and vanilla ice cream with chocolate sauce and whipped cream.

Dipped and pan-fried brioche, served warm with ice cream.

Special house ice cream sundae with madeleine and blueberry flavors.

Vanilla ice cream served with a glass of Grand Marnier liqueur.