Bistrot Chic

High-quality Spanish cured ham, from free-range pigs. Rich flavor, melt-in-your-mouth texture, and nutty notes.

Assortment of various cured meats: soubressade (spreadable sausage), coppa (neck), lomo (dried tenderloin), and spicy chorizo. Ideal for sharing.

High-quality white ham from pork tenderloin, served with pickled vegetables for crunch and acidity.

Prawns coated in a crispy batter. Served with a sweet and savory spicy sauce.

Cooked mussels gratinated in the oven with garlic and parsley butter (snail style). Rich and flavorful.

Thin tart filled with a mix of peppers, tomatoes, and onions (piperade), inspired by the Niçoise specialty. Flavors of the South.

Seasoned avocado puree, with small sweet Spanish peppers (piquillos). Fresh and creamy.

Hot pie filled with a rich game and foie gras mixture. Served with an intense brown sauce. A rustic and elegant dish.

Raw salmon marinated in salt, sugar, and spices, flavored with citrus. Served fresh with crunchy condiments.

Finely chopped mix of raw and smoked fish, seasoned with fresh Asian flavors.

Layered terrine of wild pigeon (palombe) and foie gras. Accompanied by a sweet and savory fruit condiment.

Fine white sausage made from scallops, poached and served with a creamy seafood sauce.

Snails served hot in a small casserole dish with parsley butter enriched with hazelnut powder.

Fresh starter based on tomato, accompanied by a savory crumble for crunch.

Thinly sliced raw cuttlefish marinated in lime juice and Asian aromatics. Fresh and tangy.

Seasoned crab meat, lightly spiced, served with avocado puree.

Pan-seared scallops, served on a creamy parmesan risotto.

Grilled octopus tentacle, tender inside and crispy outside. Accompanied by an olive oil and herb sauce, and sweet puree.

Fresh tagliatelle served with large prawns and a light sauce with an intense seafood flavor.

Very tender and marbled cut of beef, grain-fed for more flavor. Served with fries.

Flavorful cut of beef from the sirloin. Premium quality meat served with fries.

Raw beef, coarsely hand-cut (not ground), seasoned with pesto. Served with fries.

Delicate white fish, pan-seared. Served with winter vegetables and a light crustacean sauce.

Lamb cut slow-cooked until very tender, flavored with herbs and Asian spices.

Guineafowl leg (poultry) prepared with preserved lemon and an aromatic lacquered sauce.

Traditional boneless and breaded specialty, served crispy with garlic and parsley, and potato gratin.

Large meal salad with grilled shrimp, avocado, and pineapple for an exotic touch.

Quickly seared tuna steak (medium-rare), with a sweet and spicy sauce and a garnish of peppers and tomatoes.

Whole roasted rack of lamb (chops), to share. Served with a creamy potato gratin.

Certified quality pork chops, grilled and flavored with herbs.

Exceptional Basque pork, known for its marbled and flavorful meat.

Whole grilled noble fish, served with a rich buttery mashed potato.

Very large beef cut to share, American meat renowned for its marbling and tenderness.

Selection of seasonal cheeses at optimal maturity.

Crispy layered pastry with salted caramel cream, served with ice cream.

Thin crust fruit tartlet baked to order, served with milk chocolate ice cream.

Choux buns filled with vanilla ice cream and covered with hot chocolate sauce.

Moist cake soaked in rum syrup, served with fresh fruit and whipped cream.

Light and airy hot dessert flavored with orange liqueur. A house specialty.

Chocolate and hazelnut entremet with a hint of alcoholic chestnut cream.

Selection of seasonal fruits cut at the time of order.

Elegant and balanced champagne.

100% Chardonnay champagne, fine and fresh.

Prestigious rosé champagne.

Prestigious 100% Chardonnay champagne.