Au Bistrot d'à Côté Paris 14ème

A homemade meat terrine prepared with Beaujolais wine. Rustic and flavorful texture. Served cold, usually with bread and pickles.

Hard-boiled eggs topped with a creamy homemade mayonnaise. A French bistro classic, simple and delicious.

Marinated herring fillets in oil with potatoes served warm. The combination of smoked/salty fish and the sweetness of potatoes is traditional.

Cold soup of blended raw vegetables, usually tomato-based. Very refreshing and light, ideal as a starter.

Pieces of octopus quickly seared on the grill for a tender and crispy texture. Served with a sauce of small sweet red peppers (piquillos).

A fresh mix of diced avocado and flaked crab meat. A light starter with a creamy texture and delicate marine flavors.

An assortment of dried meats and cured meats (ham, sausage, pâté). Salty and rich flavors, to be enjoyed with bread.

Half a fresh melon served with slices of cured ham. The classic combination of juicy sweetness and saltiness.

Rich and flavorful onion soup, topped with bread and cheese gratinated in the oven. A warm and comforting dish.

Raw salmon fillet marinated in salt, sugar, and dill. The texture is melting and silky, with a delicate flavor.

Beef chuck slow-cooked in a sauce with tomatoes, garlic, and herbs de Provence. The meat is very tender and shreds easily.

Oven-baked lamb shoulder, tender and flavorful. Accompanied by a potato gratin cooked in cream and garlic.

A beautiful grilled beef cut, marbled and juicy. Served classically with crispy fries.

Very thin slices of raw beef spread on the plate, seasoned with olive oil and garnished with parmesan shavings. Fresh and light.

Raw minced and seasoned beef (capers, onions, mustard, egg yolk). Tender texture and strong flavor, served with fries.

Traditional sausage made from pork tripe. Very pronounced flavor and firm texture. The AAAAA label guarantees superior quality.

Grilled duck breast, usually served rare or medium-rare. Accompanied by green beans and oyster mushrooms.

A long-fibered beef cut, known for its intense flavor ('the butcher's cut'). Served with a sauce of candied shallots.

Creamy rice slowly cooked in broth, served with large shrimp (gambas). Rich and smooth dish with marine flavors.

A very large bone-in beef cut, grilled and served for sharing. Ideal for lovers of juicy and flavorful red meat.

Stuffed pasta served with a sauce flavored with fresh basil and lemon. A vegetarian dish with summery, tangy flavors.

Delicate white fish fillet, served with a smooth and light butternut squash purée. A light and refined dish.

Rich vanilla custard dessert covered with a thin layer of crunchy caramelized sugar torched. Delicious contrast between hot/crunchy and cold/creamy.

A crown-shaped cake with a light, airy batter, generously soaked in a rum syrup. Often served with whipped cream.

Whipped egg whites poached and floating on a liquid vanilla custard. Drizzled with caramel and sometimes slivered almonds.

An espresso coffee served on a tray with an assortment of several miniature desserts. Perfect for tasting everything.

Ice cream (cream) or sorbet (fruit) scoops of your choice. A simple and refreshing dessert.