At the Postmark

A complete 3-course meal offering a selection of starters, main courses, and desserts. A great way to taste a variety of traditional dishes at a fixed price.

A menu designed for children up to 12 years old. Includes a choice of ham or minced steak with fries, followed by chocolate mousse or ice cream.

Traditional Burgundy snails cooked with plenty of garlic, parsley, and butter. Chewy and savory. Eat by pulling the snail meat out of the shell with a small fork.

Traditional French onion soup made with caramelized onions and beef broth, topped with toasted bread and melted cheese. Savory, sweet, and comforting.

Homemade avocado dip seasoned with lime and spices, served with pink shrimp. Fresh and creamy.

Smoked Norwegian salmon slices served with fresh cream, lemon, and chives. Rich, oily texture with a smoky flavor.

A platter of cured meats including rosette (salami), chorizo, dried sausage, and rillettes (potted meat). Salty and savory, great for sharing.

High-quality vintage canned sardines from 'La Quiberonnaise'. Served in the tin, these fish are rich in oil and flavor. Eat with bread and butter.

A platter of country-style cured ham. Thinly sliced, salty, and flavorful.

Pickled herring fillets served with boiled potatoes in oil and onions. tangy, savory, and soft.

Rich duck liver terrine served with homemade onion chutney. Smooth and buttery texture. Best enjoyed spread on toasted bread.

Flank steak from Black Angus cattle. A flavorful cut of beef with a fibrous texture. Best ordered rare or medium-rare.

A thick cut of rump steak from the Aubrac breed. Lean and flavorful beef.

Argentinian Ribeye steak. Well-marbled, juicy, and very tender.

Beef tenderloin. The most tender cut of beef, lean and soft.

Beef tenderloin topped with a slice of foie gras. A luxurious, rich dish combining the tenderness of the beef with the buttery liver.

Raw minced beef seasoned with capers, onions, and sauces. Served cold. Texture is soft and delicate.

Marbled beef cut (Chuck Flap) from Black Angus. Known for intense flavor and tenderness due to marbling.

Hanger steak. A butcher's cut known for its rich, bloody flavor and coarse grain. Best served rare.

Beef burger made with Charolais meat, topped with smoked bacon and cheddar cheese.

A thick, hearty soup from southwestern France with cabbage, beans, and preserved meats. Served in a pot (winter only).

Duck leg slow-cooked in its own fat. The skin is crispy and salty, while the meat is tender and falls off the bone.

A rich, slow-cooked casserole containing meat (typically pork sausages, duck, pork skin) and white beans. Very filling and savory.

Confit duck wings. Similar to the leg confit but smaller pieces. Crispy and flavorful.

Whole duck breast, seared like a steak. Served pink in the middle with a choice of pepper or honey-blackcurrant sauce.

Pork cheeks slow-cooked in Gueuze beer. Extremely tender meat with a rich, slightly sour-sweet sauce.

A traditional coarse-grained sausage made with pork intestines. It has a very strong, distinct smell and flavor. Served with grain mustard.

Farm chicken leg cooked 'Basquaise' style with peppers, tomatoes, and onions. Served with rice.

Roasted lamb shank served with thyme gravy and homemade mashed potatoes. The meat is tender and flavorful.

Frog legs sautéed with garlic and parsley. Tastes somewhat like chicken but with a delicate fish-like texture.

Small squid grilled on a hot plate, served with Basque-style peppers and rice. Tender and smoky.

Salmon steak served with homemade mashed potatoes and creamed leeks.

Grilled prawns served with creamy Béarnaise sauce and rice.

House salad with marinated chicken, fried egg, potatoes, blue cheese, goat cheese toasts with honey, and vegetables.

Seafood salad featuring smoked salmon toasts with cream and chives, shrimp, and fresh vegetables.

Warm goat cheese salad with toasts, potatoes, honey, bacon lardons, and vegetables.

Salad featuring a whole melted Camembert cheese with rosemary and honey, sautéed potatoes, bacon, apple, and walnuts.

Rich salad from the Perigord region with foie gras, smoked duck breast, gizzards, bacon, and potatoes.

Hearty salad with gizzards, bacon, potatoes, country ham, fried egg, and sheep cheese.

Salad with white ham, Chimay cheese, potatoes, hard-boiled egg, and vegetables.

Vegetarian salad with guacamole, egg, hearts of palm, potatoes, apple, and grapefruit.

Classic Caesar salad with marinated chicken, hard-boiled egg, parmesan cheese, and croutons.

Spanish-style omelet with chorizo, peppers, onions, and potatoes. Served with green salad.

Southwestern-style omelet with bacon lardons, peppers, tomatoes, onions, and potatoes.

Mixed omelet with white ham, Emmental cheese, and sautéed potatoes.

Large sharing board of assorted cured meats and patés.

Large sharing board of assorted cheeses.

Large sharing board combining both cured meats and cheeses.

Plate of homemade French fries.

Premium dark rum from Venezuela.

Aged rum from the Philippines, sweet and vanilla-forward.

Aged Cuban rum.

Mauritian rum.

Aged rum from Costa Rica.

Colombian aged rum.

Agricultural rum from Martinique.

Guatemalan Gran Reserva rum.

Premium aged rum from Guatemala.

Extra Old rum from Peru.

London Dry Gin.

Premium London Dry Gin.