Au Père Louis

Artisanal fries made with local potatoes from the Loiret. Served with a creamy Camembert sauce, offering a delicious blend of crispiness and creaminess.

Dutch Gouda cheese infused with truffle, sliced thinly. The mild cheese flavor is enhanced by the earthy and aromatic notes of the truffle.

Six fried croquettes, crispy on the outside and melting on the inside, filled with 24-month aged Spanish Teruel ham. A tapas classic.

Crispy small Strasbourg sausages served with homemade fries. Accompanied by mustard and ketchup for a convivial snack.

Thin slices of Spanish Teruel raw ham, aged for 24 months. A delicate and flavorful cured meat.

Breaded and fried farm chicken pieces, inspired by Vietnamese flavors. Served with a fresh salad.

Assortment of four aged cheeses of different varieties. Ideal for sharing and discovering various cheese flavors.

Small grilled Spanish green peppers with spicy chorizo, seasoned with fleur de sel. A mix of sweet and spicy flavors.

Large assortment of seafood: oysters, smoked salmon, sea urchin tarama, and smoked mackerel. An iodized and refined tasting.

Selection of high-quality cured meats including chorizo, black pudding, dried lomo, dry sausage, and aged ham. Perfect for dried meat lovers.

A hearty mix of aged cheeses and Iberian cured meats. Ideal for convivial sharing over a drink.

Large 300g Angus beef cut, grilled and sliced to share. The meat is tender and marbled.

Basque red sausage with pepper and garlic, served sliced. It is grilled and offers a rich, slightly spicy flavor.

Small whole fried fish, served crispy with a creamy tartar sauce and lemon. Eaten with your fingers.

Sea razor clams sautéed in butter, garlic, and parsley. A flavorful and aromatic seafood dish.

Assortment of artisanal cured meats. A rustic and convivial starter.

Hard-boiled eggs whose yolk is mixed with mayonnaise and herbs, then replaced in the white. A classic French starter.

Bones cut lengthwise and roasted, served with fleur de sel and toast. The marrow is rich and melting, to be spread on bread.

Traditional French onion soup, topped with cheese and gratinated in the oven. Hot, savory, and comforting.

Herring-style marinated salmon, served with warm potatoes. A refined variation of herring with oil and potatoes.

Crispy frisée salad served with warm lardons and a poached egg whose runny yolk binds the dressing. A bistro classic.

Whole breaded Camembert roasted in the oven until melting, served with a green salad. Can be flambéed with apple brandy.

Burgundy snails cooked in their shells with garlic parsley butter. Served hot, to be enjoyed with bread.

Haddock fillet (smoked fish) served with a rich white butter sauce and fresh spinach. The smoky flavor of the fish contrasts with the sweetness of the sauce.

Large prawns sautéed and flambéed with Cognac, served with rice and vegetables. A festive and fragrant dish.

Whole veal kidney cooked, served with a grainy mustard sauce and a creamy potato gratin. A traditional dish for offal lovers.

Lamb chops roasted with an aromatic herb crust, served with their juices and flageolet beans. Tender and flavorful meat.

Generous 300g Angus beef ribeye, served with smoked fleur de sel, roasted marrow bone, homemade fries, and salad.

Very large bone-in beef cut (1.3kg) served with marrow bone, fries, and salad. Designed to be shared among guests.

Small pasta stuffed with cheese and herbs, baked with aged parmesan. A rich and comforting vegetarian dish.

Salted pork piece then seared, served with butter-cooked green cabbage. A rustic and flavorful dish.

Traditionally roasted farm chicken, served with its cooking juices and homemade fries. Simple and delicious.

Raw beef cut coarsely by hand and seasoned, or quickly pan-seared to your liking. Served with fries and salad.

Long, thin Basque sausage with Espelette pepper and garlic, served sliced. It is grilled and offers a rich, slightly spicy flavor.

High-quality certified AAAAA andouillette (tripe sausage), grilled and served with mashed potatoes. A strong-flavored dish for enthusiasts.

Traditional southwestern stew made with white beans, sausage, pork, and duck confit, slow-cooked. Rich and hearty.

Rich dark chocolate mousse (64% cocoa), light and airy texture.

Poached meringue whites floating on vanilla crème anglaise, drizzled with salted butter caramel. A sweet and light dessert.

Vanilla crème dessert topped with a layer of crunchy caramelized sugar. Break the crust to enjoy the creamy custard.

Small leavened cake soaked in rum syrup, served with whipped cream. Often accompanied by a bottle of rum to add more to your taste.

Upside-down caramelized apple tart, served warm with thick Isigny crème fraîche.

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

Frozen dessert and digestif made of lemon sorbet drizzled with vodka. Fresh and invigorating.

Selection of four cheeses served with salad, to be enjoyed at the end of the meal or as a savory dessert.