Bistrot Valois

Thin slices of dry sausage, a cured pork charcuterie. Firm texture and salty taste. Ideal for sharing as an aperitif.

Rustic meat pâté prepared on-site, served cold. Granular and melting texture. Accompanied by a sweet onion jam.

A bistro classic: hard-boiled eggs served with creamy mayonnaise. Tender and creamy texture. Enjoy cold as a starter.

Raw salmon cut into small cubes and seasoned with fresh dill. Marine and fresh flavor. Melting texture.

Seasoned mix of young salad leaves. Fresh and light. Pairs well with a starter or main course.

Simple salad made of mesclun and fresh tomatoes. Light and refreshing.

Portion of crispy fried potatoes. Salted and golden. Served hot.

Semi-cooked duck foie gras, a specialty from the Southwest. Very smooth texture and rich, delicate taste. Enjoy spread on toast.

Velvety soup with butternut squash and chestnuts. Sweet, autumnal, and slightly sweet flavor. Creamy texture.

Salad of fresh young spinach with slices of smoked salmon. A mix of land and sea flavors.

Duck leg stewed with olives, served with coarsely mashed potatoes. Rustic and flavorful dish.

Tender chicken breast served in a creamy curry sauce. Spicy but mild flavors. Accompanied by fragrant rice.

Grilled white fish served with oyster mushrooms and vegetables. Fine and delicate flesh.

Individual sweet tart, filling changes daily (often fruit-based). Crispy crust.

Whole baked apple, tender and sweet. Served warm with a scoop of cold vanilla ice cream.

Generous assortment of various charcuterie and cheeses on a wooden board. Ideal for sharing in a group.

Large platter composed solely of meat specialties: sausage, pâté, and ham. Accompanied by tangy gherkins.

Selection of three different types of French cheeses. Served with bread. Perfect for cheese lovers.

Spanish cured ham aged for two years. Intense flavor and melting texture with a slight savory fat.

Complete salmon selection: smoked, rillettes, tarama, and raw in tartare. Served with toast and cream.

Large composed salad of seasonal fresh vegetables. Vegetarian base that can be enhanced with optional meat or fish.

Complete and balanced bowl mixing grains, raw and cooked vegetables, and legumes. Healthy and colorful.

Stir-fried dish with noodles, various crunchy vegetables, and flavored with fresh cilantro. Vegetarian option.

Large slice of toasted bread topped with melted goat cheese and honey. Served with salad and sun-dried tomatoes. Sweet and savory.

Tender and juicy piece of beef (hanger steak), grilled. Pronounced meat flavor. Recommended rare.

Traditional sausage made from pork tripe. AAAAA label guaranteeing superior quality. Strong flavor and unique texture.

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

Very large piece of beef to share, grilled and seasoned with fleur de sel. Marbled and flavorful meat.

Gourmet burger with a ground beef patty, melted cheese, and fresh vegetables. Served in a soft bun.

Raw minced beef, already seasoned (capers, onions, sauce). Fresh and tender.

Pressed cheese from the Massif Central. Medium aging, fruity taste, and slightly firm texture.

Famous soft-ripened cheese from Normandy with a bloomy rind. Creamy texture and distinctive taste.

Auvergne cheese with semi-firm paste and grey rind. Nutty flavor and creamy texture.

Artisanal fresh goat cheese. Creamy texture and mild, tangy taste.

Large tasting platter featuring three classic French cheeses.

Individual plate to taste three different cheeses.

Scoop of artisanal ice cream or sorbet. Several flavors available. Refreshing and sweet.

Moist cake soaked in rum syrup, served with whipped cream. Alcoholic and indulgent dessert.

Vanilla custard dessert topped with a layer of crunchy caramelized sugar. Hot/cold contrast and silky texture.

Chocolate cake with a warm molten center. Served with a scoop of vanilla ice cream. Intense chocolate flavor.

Fresh cheesecake on a cinnamon biscuit (speculoos) base. Served with fruit. Creamy and fresh.

Creamy and fresh farmhouse cheese, served plain with fruit coulis or honey of your choice. Light.

Coffee or tea accompanied by a selection of three small pastries. Perfect for tasting multiple desserts.

Large hot drink (coffee with milk or quality tea) served with petit fours.

Glass of sparkling wine (Prosecco) served with three mini desserts. Can be replaced with Champagne or a digestif for an additional charge.