Au Cochon Volant

A classic French bistro staple. Hard-boiled eggs served cold, topped with a creamy, zesty homemade mayonnaise. Melts in your mouth and rich flavor, ideal to start the meal.

Half a camembert cheese coated in breadcrumbs and fried. Crispy on the outside, warm and gooey on the inside. Intense Norman cheese flavor, often served with a small salad.

Crispy phyllo pastry parcels filled with a melting mix of goat cheese and mozzarella. Crumbly on the outside and stringy on the inside. A warm, light starter.

Traditional charcuterie terrine mixing pork and rabbit meats. Rustic texture with chunks, served cold with tangy gherkins to balance the richness.

Confit duck and pork meat in its own fat, then shredded to form a rich spread. Fibrous and melt-in-your-mouth texture, pronounced flavor. Enjoyed on bread with gherkins.

Fried triangular pastries of Indian or Oriental inspiration, filled with a savory homemade mixture. Crispy and golden. Served hot as a starter.

Thin slices of cooked Italian sausage (mortadella) flavored with black truffle. Smooth and silky texture with a distinct truffle aroma. Served cold.

Thin dry sausage of Catalan origin, sliced. Firm texture and slightly peppery cured meat taste. A classic for aperitif or starter.

Slices of spicy Spanish sausage (chorizo) with peppers prepared by the chef. Zesty and smoky flavors.

Young pig cooked whole slowly on a spit. The meat is exceptionally tender and juicy, contrasting with the grilled, crispy skin. Served with fresh fries.

250g Angus beef cut, known for its tenderness and marbling. Grilled and topped with a creamy blue cheese (gorgonzola) sauce. Served with fries.

Roasted chicken breast, served with a creamy Dijon mustard sauce. Accompanied by homemade mashed potatoes. A comforting and traditional dish.

The most tender cut of pork, marinated for flavor then cooked. Served with a rich blue cheese sauce and fries. Tender texture.

Cut of pork located under the ham, slow-roasted until the meat falls off the bone. Rich in flavor and gelatinous. Served with a creamy purée.

Farm-quality chicken breast stuffed with cheese. Topped with a gorgonzola sauce for extra indulgence. Served with fries.

Generous pork ribs, marinated and grilled with a smoky, sweet barbecue sauce. Finger-licking meat, very tasty.

Sautéed veal offal (kidneys) served in a tangy mustard sauce. Firm texture and characteristic taste. A bistro classic.

Raw minced and seasoned beef (capers, onions, sauce). Fresh and zesty. Served cold with hot fries.

Rare and tender cut of pork (

Long-fibered beef cut, known for its pronounced flavor. Grilled and served with a blue cheese sauce.

Grilled beef onglet pieces (tender and flavorful meat) on a skewer. Served with green beans and gorgonzola sauce.

Large meal salad composed of raw vegetables, accompanied by crispy samosas and hot breaded cheese. A complete vegetarian option.

Cream cheese cake on a biscuit base. Dense and creamy texture, served with a tangy red fruit sauce.

Classic Italian dessert made with coffee-soaked biscuits and mascarpone cream, dusted with cocoa. Sweet and creamy.

A light, fluffy cake generously soaked in rum syrup. Served with whipped cream. A moist and alcoholic dessert.

Baked vanilla custard dessert, topped with a thin layer of caramelized sugar. Contrast between the crunchy top and creamy bottom.

Apples cooked in caramel. Served warm or cold with whipped cream.

Selection of traditional French raw milk cheeses. Varieties depend on availability. Usually served with bread.

Water and fruit ice (raspberry), dairy-free. Intense fruit flavor, very refreshing.

Creamy caramel ice cream (often salted butter). Rich and sweet.

An espresso served with an assortment of miniature desserts. Perfect for tasting everything.

Same concept as the 'café gourmand' (assortment of mini-desserts), but served with tea instead of coffee.

Popular Scottish blended whisky. Balanced taste with light notes of fruit and spice.

American whiskey (Tennessee Whiskey) filtered through charcoal. Notes of caramel, vanilla, and toasted wood.

Classic dry gin (London Dry Gin). Dominant aromas of juniper berries and citrus. Often drunk as a Gin Tonic.

Colorless spirit with a neutral taste. Can be drunk neat chilled or mixed with juice or soda.

Polish vodka flavored with bison grass. Unique taste, slightly herbaceous and vanilla-like.

Cuban rum. Notes of sugarcane and molasses. Drunk neat or in cocktails like the Mojito.

Typical anise-flavored aperitif from the South of France. Drunk diluted with plenty of fresh water, which gives it a milky color.

Italian vermouth (flavored wine). White is sweet and vanilla-like, red is more herbaceous and bitter. Drunk on ice.

Portuguese fortified wine, sweet and high in alcohol. Flavors of candied fruit and spices. Usually served as an aperitif.

Simple mix of a spirit (whiskey, vodka, gin) with a non-alcoholic beverage (soda, fruit juice). Served in a large glass with ice.

Assorted digestifs: peppermint liqueur (Get 27), Irish cream liqueur (Bailey's), or Italian lemon liqueur (Limoncello).

Traditional French fruit brandies. Strong spirits served at the end of a meal for digestion.

Prestigious grape-based spirit produced in the Cognac region. Complex and woody aromas. To be savored slowly.

The oldest grape-based spirit in France, from the Southwest. Aged 10 years in barrels, it offers notes of candied fruit and spices.

Selection of very high-quality extra-old (XO - Extra Old) grape-based spirits. Great aromatic complexity.

Classic cocktail made with Campari, red vermouth, and soda water. Bitter and refreshing.

Brazilian cocktail based on cachaça, lime, and sugar. Strong, sour, and sweet.

Variation of the Caipirinha using vodka instead of cachaça, flavored here with strawberry. Fruity and refreshing.

Popular bright orange Venetian cocktail. Mix of Prosecco, Aperol (or Campari), and soda water. Sweet-bitter and sparkling.

Traditional Burgundy aperitif made with dry white wine and fruit cream (blackcurrant, blackberry, peach...). Sweet and fruity.

Dry sparkling Italian wine. A popular alternative to Champagne, served well chilled.

Standard pale ale served in an individual bottle.

Popular mix in northern and eastern France: pale ale with Picon (bitter orange liqueur). Bitter and caramelized taste.

Light cocktail made with beer, lemonade, and grenadine syrup. Very sweet, sugary, and low in alcohol. Characteristic red color.

Selection of high-end spirits (whisky, gin, vodka, rum) from renowned brands for their superior quality.

Classic cola soda, fizzy and sweet.

Sugar-free version of the famous cola soda.

Sparkling and bitter tonic water (quinine). Often drunk on its own or mixed.

Sparkling French soda made with orange juice and pulp. Shake before drinking.

Refreshing drink made of lemonade mixed with syrup (usually mint, grenadine, or strawberry).

Sweet, sparkling lemon-flavored soda. Bubbly and thirst-quenching.

Italian naturally sparkling mineral water, known for its fine bubbles.

Very sparkling French mineral water. Often served with a slice of lemon.

Sweetened iced tea flavored with peach. Non-carbonated cold drink.

Fruit juices served by the glass. Sweet and vitamin-rich.

Classic espresso. Small, strong, and black.

Decaffeinated coffee, retaining the coffee flavor without the stimulating effects.

Large coffee with hot milk and milk foam.

Tea leaves infused in hot water.

Sparkling alcoholic beverage made from fermented apples. Fruity, sweet, or dry taste.