Bistrot Renaissance

Hard-boiled eggs served with homemade mayonnaise flavored with truffle oil. A refined version of a French bistro classic. Rich and creamy flavor.

Shredded pork preparation confited in its own fat with white wine and pepper. Melts in your mouth texture for spreading on bread. Savory and rustic taste.

Steamed leeks served cold with a mustard vinaigrette. A light and traditional starter with a vegetal and tangy taste.

Slices of salmon served cold with a fresh cream flavored with herbs and citrus (combawa). Tender texture and fresh flavor.

Duck foie gras cooked at low temperature, served with fig jam. Buttery texture and rich flavor, balanced by the sweetness of the fruit. Enjoy with toast.

Classic mixed salad with cooked ham, cheese, eggs, and vegetables. Fresh and hearty, ideal for a balanced lunch.

Green salad topped with warm goat cheeses served on toast. Pleasant contrast between the melting cheese, the crispy bread, and the fresh salad.

Bowl of rice accompanied by a variety of fresh vegetables, avocado, and plant-based toppings. A healthy, colorful, and light dish.

Hawaiian bowl composed of marinated raw fish, rice, and fresh vegetables. Ingredients vary according to the day's catch. Fresh and flavorful.

Assortment of cured meats and charcuterie (salami, raw ham, pâté). Ideal for sharing as an aperitif with wine.

Selection of various aged cheeses. Served with bread, perfect for dairy lovers.

Large platter combining a selection of charcuterie and cheeses. Perfect for sharing a convivial moment.

Slow-cooked dish where beef cheek is cooked slowly until very tender. Served with a rich sauce and melting vegetables. A comforting dish.

Beautiful grilled beef cut served with a melting parsley and lemon butter. Accompanied by fries. A brasserie classic.

Cooked chicken served with a creamy sauce typical of Normandy (often made with cream, mushrooms, or cider) and mashed potatoes.

Tender pan-fried lamb chops, served with a sweet and savory accompaniment of vegetables, dried fruits, and nuts. Oriental or Mediterranean flavors.

Thick and very tender cut of beef, grilled and topped with a rich foie gras sauce. Served with fries and salad. A luxurious and hearty dish.

Beef burger with melted cheese and classic toppings in a brioche bun. Served with fries.

A variation of the classic burger enhanced with a creamy Norman sauce, adding smoothness and local flavor.

White fish cooked on a hot plate, seasoned with an olive oil and herb sauce. Served with a fine broccoli purée.

Raw fish cut into small cubes, seasoned and served fresh. The type of fish depends on the daily catch. Light and refreshing.

Mix of seasonal vegetables cooked together in a cocotte. A healthy vegan dish highlighting the natural flavors of the vegetables.

Rich Savoyard gratin made with potatoes, bacon bits, and onions, generously covered with melted Reblochon cheese. Very hearty and comforting.

Chocolate cake baked so that the center remains molten. Served warm, often accompanied by cream or ice cream. Intense chocolate flavor.

Digestive dessert consisting of a lime sorbet drizzled with vodka. Fresh and alcoholic.

Slice of brioche dipped in a mixture of eggs and milk, then pan-fried in butter until golden. Soft and sweet.

Thin pastry topped with baked apple slices, served warm with a scoop of vanilla ice cream. A delicious hot-cold contrast.

Traditional dessert where pears are cooked in a custard batter. Served with a liquid vanilla-flavored crème anglaise sauce.

Coffee served with an assortment of mini versions of desserts from the menu (gourmet coffee). Ideal for tasting everything.