Au Pied de Cochon

Brittany flat oysters, Belon variety. They have firm flesh with a characteristic nutty flavor. Eaten raw with a squeeze of lemon.

Large flat oysters from the Belon river. Appreciated for their subtle and iodized flavor. Served on a bed of ice.

Plump and sweet hollow oysters. The 'Perle Noire' is a special selection from the Cadoret house. To be enjoyed fresh.

Small Brittany hollow oysters. Pronounced marine flavor and light texture. Ideal for an aperitif.

Medium-sized hollow oysters. Perfect balance between seawater and flesh. Served with rye bread and butter.

Renowned 'Gillardeau' oysters, small but very fleshy. Known for their nutty flavor and long finish. A gastronomic benchmark.

Medium-sized Gillardeau oysters. Firm, crunchy, and sweet flesh. Considered the 'Rolls-Royce' of oysters.

Oysters aged in 'claires' (clay ponds). Less salty, specific terroir flavor. Fine and delicate flesh.

Large Fines de Claire oysters. More generous texture while retaining the typical finesse of 'claire' aging. Served cold.

An assorted discovery of seafood. Includes oysters and various raw shellfish. Ideal for one person.

A varied selection of oysters to compare terroirs and species. Allows tasting of flat and hollow oysters. Served on ice.

A platter rich in crustaceans. Includes lobster, crab, and various shrimp. Perfect for crustacean lovers rather than shellfish.

The house's grand signature platter. A royal combination of oysters, crustaceans, and shellfish. A complete seafood feast.

Spiny shellfish with creamy orange flesh. Very iodized and delicate flavor. Eaten with a small spoon, often with buttered bread.

Small black sea snails cooked in court-bouillon. Firm and salty flesh. To be extracted from the shell with a pick.

Shellfish with a ribbed, thick shell. Firm, crunchy, and sweet flesh. Served raw.

Bivalve shellfish prized for their fine and flavorful flesh. Delicate sea taste. Served raw on ice.

Large sea snails with a spiral shell. Cooked in an aromatic broth, firm and flavorful flesh. Often served with mayonnaise.

Tiny grey shrimp. Very delicate and slightly salty flavor. Eaten whole or shelled (which requires patience).

Large, high-quality shrimp (Label Rouge). Firm, juicy, and flavorful flesh. Served cold.

Half brown crab served cold. White, crumbly, and sweet flesh, especially in the claws. Requires the use of crab crackers.

Whole crab cooked in court-bouillon. Abundant and flavorful meat. Served with tools to crack the shell.

Crustaceans with very fine and delicate flesh, similar to lobster but milder. Served cold, to be shelled by hand.

Half cooked and chilled lobster. Firm, white, and luxurious flesh. Usually served with mayonnaise.

Whole lobster served cold. A delicacy with refined flesh. Served with crackers and a pick to extract the meat.

Dry-cured sausage from the Basque Country. Intense flavor and firm texture. Perfect for snacking as an aperitif.

Traditional 'Grandmother's' country terrine (Amatxi in Basque). Rustic, seasoned and served with bread and pickles.

High-quality cooked ham, award-winning. Tender texture and delicate taste, far from industrial hams. Served in slices.

Spicy sausage of Spanish/Basque origin. Bright red color and flavor enhanced by paprika. Flavorful and spicy slices.

Air-dried and salted raw ham from the Southwest of France. Protected Geographical Indication. Melting texture and typical salty taste.

Assortment of the house's charcuterie. Ideal for sharing. Offers a tour of Éric Ospital's Basque specialties.

Poached egg served in a rich and aromatic red wine sauce. Garnished with bacon, onions, and mushrooms. A flavorful Burgundian classic.

Snails served in their shells, stuffed with butter, garlic, and parsley. Eaten hot using tongs and a special fork. Very aromatic.

Small square pasta stuffed with cheese and herbs. Served in a creamy Parmesan sauce. A comforting and creamy dish.

Traditional soup made with caramelized onions and broth. Topped with bread and a thick layer of melted cheese. Emblematic of the Halles district.

Breaded and fried pork meatballs. Crispy outside, melting inside. Served with a tangy mustard sauce.

Boneless pig's trotter pieces, breaded and fried. Rich and gelatinous texture. Accompanied by a fresh tartar sauce.

Roasted beef bone containing rich and flavorful marrow. Garnished with snails and garlic cream. To be spread on toast.

Frog legs sautéed in butter, garlic, and parsley. Tender flesh reminiscent of chicken but finer. Often eaten with fingers.

Rich and creamy foie gras, enhanced by a rare pepper. Served cold with a sweet and savory accompaniment (chutney). To be enjoyed on brioche or toasted bread.

Pork cut (lower part of the leg) braised for a long time. Very tender meat that falls off the bone. Served with fermented cabbage (sauerkraut).

A comforting and luxurious pasta dish. Small pasta mixed with a creamy truffle and ham sauce. Rich and fragrant.

Tender chicken breast topped with a wild mushroom (morel) sauce. Accompanied by a creamy homemade mashed potatoes.

Pork tripe sausage with a very strong smell and taste. AAAAA label (quality guarantee). Served grilled with fries. For discerning amateurs.

Duck leg slow-cooked in its own fat. Crispy skin and melting flesh. Served with potatoes sautéed in duck fat.

Fatty and flavorful pork cut cooked at low temperature for 14 hours. Extremely melting texture. Served with a rich garnish.

Beef stewed until very tender. Served with a red wine sauce (Bordelaise) and creamy mashed potatoes. A classic family dish.

Veal offal (kidneys) sautéed and flambéed. Firm texture and distinct flavor. Topped with a pepper sauce.

Raw beef tartare, seasoned (capers, onions, sauce). Fresh and flavorful. Served with fries.

Beautiful piece of grilled, marbled, and juicy beef. Served with béarnaise sauce (butter, egg yolk, tarragon) and fries.

Very tender and lean beef cut, cut thick. Served grilled with a choice of béarnaise or pepper sauce. A refined classic.

Mussels cooked in a white wine, shallot, and parsley sauce. A convivial dish to eat with your fingers (using an empty shell as tongs). Served with fries.

Surf and turf variation of mussels, enhanced with charcuterie (sausage, ham, chorizo). Original smoky and spicy flavor.

Breaded and fried white fish fillet. Inspired by the English dish, served crispy with fries and tartar sauce.

Grilled or pan-seared salmon fillet, served with a lemon butter sauce. Accompanied by vegetables and mashed potatoes.

Fish with fine, white flesh, roasted. Served with a rich crustacean sauce and gnocchi. Elegant dish.

Pan-seared scallops, tender and sweet. Served with a festive Champagne sauce and Italian risotto.

Whole flatfish, floured and cooked in browned butter and lemon. Very fine and delicate flesh. A great French cuisine classic.

The restaurant's signature dish. Breaded and grilled pig's trotter. Crispy outside, melting and gelatinous inside. To be eaten with fingers or cutlery.

Boneless pig's trotter stuffed (Périgord style, often with mushrooms/foie gras). Rich and flavorful, served with potatoes.

Pork ribs cooked very slowly to be ultra-tender. Drizzled with sweet and savory barbecue sauce.

Tasting plate for pork lovers. Includes various breaded pieces (tail, ear...). Varied texture, from crispy to gelatinous.

Large portion of ravioli (small stuffed pasta) with a rich mushroom and truffle sauce. Indulgent vegetarian dish.

A very hearty meal salad centered on pork. Mix of salad, egg, potatoes, and various hot and crispy charcuterie.

Selection of aged French cheeses. Served with bread. Ideal to finish the meal before dessert.

Creamy vanilla dessert covered with a layer of crunchy caramelized sugar.

Poached meringue, floating on crème anglaise. Decorated with sweet pink almonds (pralines).

Roasted and warm slices of fresh pineapple, served with ice cream and caramel sauce. A fruity and indulgent dessert.

Dessert made of crunchy meringue, ice cream, and whipped cream. Light and sweet.

Chocolate cake with a molten or very tender center. Served warm with a scoop of vanilla ice cream for a hot-cold contrast.

Choux pastry shaped like a wheel, filled with a hazelnut praline cream. A great classic of French pastry.

Large 'Religieuse' pastry (two stacked cream puffs) filled with coffee and chocolate cream.

Spongy cake soaked in rum syrup. Served with plenty of whipped cream. Very moist and alcoholic.

Cream puffs filled with vanilla ice cream and covered with hot chocolate sauce served at the table.

Thin crepes served in a butter, sugar, and orange sauce, then flambéed with orange liqueur in front of you.

A coffee or tea accompanied by a selection of several mini-desserts. Perfect for tasting a bit of everything.

Assortment of 3 scoops of ice cream or sorbet. Wide choice of classic and fruity flavors.

Ice cream sundae made with coffee or chocolate ice cream, drizzled with sauce and topped with whipped cream.

Classic vanilla ice cream sundae drizzled with hot chocolate sauce and topped with whipped cream.

An elaborate ice cream sundae inspired by Crêpes Suzette. Mix of ice creams, alcohol, and citrus.

Chestnut (marron) ice cream dessert. Rich, sweet, and creamy, perfect for winter.