Bistrot Blériot

Roasted bone marrow served in the bone. The marrow is a fatty, gelatinous substance inside the bone. It is enjoyed hot, spread on toast with a little salt.

Razor clams (elongated mollusks) sautéed with a garlic and parsley mix, enhanced with cured ham. Tender and slightly elastic texture with a savory sea flavor.

Marinated herring fillets served cold with warm or cold potatoes. The fish has a characteristic salty and smoky taste, balanced by the sweetness of the potatoes and oil.

Hard-boiled eggs cut in half and topped with mayonnaise. A classic, simple, and creamy bistro starter.

Tiny square pasta stuffed with fresh cheese and herbs. Very tender and melt-in-your-mouth texture. Served hot, often with cream.

Rustic pork pâté baked in the oven. Coarse texture with pieces of meat. Savory and spicy, it is eaten cold with bread and pickles.

Snails served hot in a small dish with garlic and parsley butter. Firm texture and a pronounced garlic and herb flavor.

Pieces of squid prepared as bites. Slightly elastic texture typical of cephalopods. Mild sea flavor.

Premium quality Angus beef cut (300g), known for its marbling and tenderness. Grilled and served with homemade fries. Rich and juicy beef flavor.

Thick cut of beef (180g) pan-fried and flambéed, served with a pepper sauce. The sauce adds a creamy and peppery touch that enhances the meat's flavor.

Duck leg slow-cooked in its own fat until very tender. The skin is crispy and the meat is melt-in-your-mouth. Accompanied by sautéed potatoes with porcini mushrooms.

Raw Charolais beef, coarsely cut by hand (not machine minced) and seasoned. Fresh and tender texture. Served cold with fries and salad.

White fish fillet coated in batter and fried. Crispy on the outside, tender on the inside. Traditionally served with fries.

Tuna briefly seared over high heat on the outside, left raw inside. Served with a virgin sauce (olive oil, lemon juice, herbs) and spiced vegetables. Fresh and light.

Whole roasted veal kidneys served with a mustard sauce. The kidneys have a firm, slightly crunchy texture with a distinctive taste. The mustard sauce adds a tangy kick.

Very large bone-in rib steak (1.3kg) intended to be shared. Marbled, juicy, and very flavorful meat. Ideal for red meat lovers.

Beef burger topped with melted Cheddar cheese. A classic, rich, and savory taste. Available with or without bacon, as you prefer.

Beef burger with Gorgonzola, a creamy Italian blue cheese. The cheese's strong, slightly tangy flavor contrasts with the meat. Available with or without bacon.

Beef burger with Saint-Nectaire, a French pressed cheese. Nutty flavor and creamy texture when melted. Available with or without bacon.