Bistr'Ok

Duck or goose foie gras with a rich and creamy texture. Served with a sweet and savory mango chutney enhanced by Timut pepper with citrus notes. To be enjoyed spread on bread, often as a festive starter.

Pasta stuffed with delicate langoustine meat, accompanied by sweet butternut squash. All served in a fragrant broth made with crustacean shells. A hot dish combining marine flavors and autumnal sweetness.

Vegetable preparation wrapped in a thin, crispy dough. Seasoned with Asian spices or herbs (soy, ginger, coriander). Eaten hot, offering a contrast between the crispiness and the tenderness of the vegetables.

Low-temperature cooked egg for a wobbly white and a creamy yolk. Served with a Jerusalem artichoke cream (taste close to artichoke) and a light foie gras mousse. A blend of creamy textures and rich flavors.

Homemade country pâté prepared by the chef, mixing minced meats and seasonings, baked in a mold. Rustic and meaty texture. Eaten cold with bread and often pickles.

Creamy and smooth soup made from butternut squash, subtly flavored with vanilla. Toasted bread pieces (croutons) add crunch. A comforting dish with sweet and slightly sugary flavors.

Very tender beef cut served with a rich sauce made with Jura yellow wine. Accompanied by a risotto made with small Savoyard square pasta (crozets), chestnuts, and tart cranberries. A mountainous and festive dish.

Pan-seared scallops served with a creamy, highly fragrant morel mushroom sauce. Accompanied by tender turnips and seared mushrooms. A refined dish highlighting seafood and forest flavors.

White, delicate fish, grilled or pan-fried. Served with romanesco broccoli (texture between cauliflower and broccoli) and a classic white butter sauce, creamy and tangy. A light and flavorful dish.

Long-fibered beef cut, grilled to your desired doneness. Served with a flavorful sauce of candied shallots and homemade french fries. A French bistro classic, tasty and juicy.

Tender chicken breast served with a creamy mushroom sauce flambéed with cognac. Accompanied by small potatoes (grenailles) and peppers. A comforting and flavorful dish in sauce.

Lamb meat slow-cooked in its fat until tender and shreddable. Served with couscous semolina flavored with mild spices. A dish with oriental influences, very tender.

Creamy Italian-style rice with beetroot, giving it a vibrant color and a mild earthy taste. Garnished with roasted vegetables and parmesan cheese. A rich and colorful vegetarian dish.

Dessert made of chestnut cream, whipped cream, and often meringue. It resembles a snow-capped mountain. Airy texture and pronounced sweet chestnut flavor.

Assortment of several small desserts served together, often accompanied by coffee (café gourmand) or on its own. Ideal for tasting several different sweets in small portions.

Triangle of thin, crispy pastry filled with cooked apples flavored with cinnamon. Served hot with a liquid chocolate sauce. A crispy and melting dessert inspired by savory samosas.

Fresh pineapple slices or pieces baked or pan-fried with lemon thyme. The fruit becomes tender and caramelized with a fresh herbaceous note. A fruity and light dessert.

Classic Italian dessert alternating coffee-soaked biscuits and mascarpone cream. Dusted with bitter cocoa. Creamy texture and balanced taste between coffee and milky sweetness.

Rich, oven-baked vanilla cream topped with a thin layer of crunchy caramelized sugar. The crust is broken with a spoon to reach the creamy custard. A great French classic.

Slice of brioche bread dipped in a mixture of egg and milk, then pan-fried in butter. Served hot with cooked apples and caramel. A soft, rich, and very indulgent dessert.

Selection of various aged French cheeses. Served with bread, before or instead of a sweet dessert. Allows you to discover regional varieties of cow, goat, or sheep milk.

Lunch menu offering two courses of your choice from the day's selection (excluding dishes with an HF supplement). Choose between a starter and a main course, or a main course and a dessert.

Full lunch menu including three courses. Includes a starter, a main course, and a dessert from the day's selection (excluding dishes with an HF supplement).