Bistrot Paul Chêne

Egg-based starter, likely hard-boiled or soft-boiled, served with a homemade garnish. A revisited bistro classic.

A homemade soup prepared according to the chef's recipe. A warm and comforting dish, ideal to start the meal.

Mixed salad featuring Camembert ('calendos' in slang). The cheese may be served roasted, breaded, or simply aged.

Shrimp seared and flambéed with anise-flavored alcohol (Pastis). A starter with flavors from the South of France.

Snails served hot in their shells, filled with garlic and parsley butter. To be enjoyed with bread to soak up the melted butter.

Rustic homemade country pâté. Served cold, usually accompanied by gherkins and country bread.

Marinated raw salmon slices (gravlax style), seasoned with herbs and spices. Fresh and melts in your mouth.

A light starter made of fresh green beans and mushrooms. Can be served as a salad or sautéed.

Boneless, breaded and fried pig's trotter. Offers a contrast between the crispiness of the breading and the melting, gelatinous texture of the meat.

Tender cooked leeks, served cold with vinaigrette and sprinkled with chopped hard-boiled egg. A traditional bistro starter.

Roasted beef bone served hot. The rich, fatty marrow is spread on toasted bread with a little Guérande salt.

Pâté en croûte: a pastry charcuterie made of meat filling cooked in shortcrust or puff pastry.

Puff pastry filled with sweetbreads (delicate and creamy offal). A refined starter combining the crispiness of the pastry with the tenderness of the meat.

Very tender and lean cut of beef, simply grilled. A noble meat appreciated for its melting texture.

Beef cut selected by the chef (often flank, onglet, or spider steak). Flavorful meat, usually served rare.

Beautiful veal chop, white and tender meat. The 'Victoria' preparation often involves a creamy sauce and mushrooms.

Duck leg slow-cooked in its own fat. The meat is very tender and the skin crispy.

Kidneys (offal) prepared in a creamy Dijon mustard sauce. A dish with character and a strong flavor.

Sausage made from pork tripe. The AAAAA label guarantees superior quality. Very pronounced flavor and aroma.

Comforting and gourmet pasta dish (coquillettes), prepared 'Jean Paul' style, likely with ham, cheese, and cream.

Fresh fish selected according to market availability. Ask your server about the fish of the moment and its preparation.

Imposing bone-in beef cut, served for several people. Marbled and flavorful meat.

French specialty, frog legs are usually sautéed with butter, garlic, and plenty of parsley. Fine flesh similar to poultry.

A classic of French gastronomy: rooster slowly simmered in red wine with bacon, mushrooms, and pearl onions.

Chef's daily special, varying according to seasonal produce. Consult the specific slate for details.

Elongated choux pastry dessert, filled with pastry cream and glazed on top. Very large version.

Choux buns filled with vanilla ice cream or cream, topped with a hot chocolate sauce.

Apple tart with very thin and crispy pastry, with thinly sliced and caramelized apple slices.

Chocolate cake baked to order to keep a warm, molten center. Requires a short waiting time.