Bistrotier du Coin

A lunch set menu offering a choice between two combinations: starter and main, or main and dessert. An economical option for a complete midday meal.

Thin and crispy brick pastry filled with warm goat cheese. A texture that is both crunchy and melting.

Leeks cooked and served cold or warm with a vinaigrette, sprinkled with chopped hard-boiled eggs (mimosa style). A bistro classic.

Breaded and fried rice balls, crispy on the outside and soft on the inside. Often filled with cheese or sauce.

Breaded and fried chicken pieces, golden and crispy. Similar to premium tenders or nuggets.

Egg cooked without its shell in simmering water, with a runny yolk, served with a creamy mushroom sauce.

Creamy velouté made from butternut squash. Mild and slightly nutty flavor.

Whole camembert cheese baked until melted, drizzled with sweet honey and crunchy hazelnuts. Very rich and indulgent.

Fresh Italian cheese with a creamy center served with roasted kabocha squash pieces. A mix of cold and warm textures.

Thin slices of chicken cooked in a mushroom sauce. Served with white rice.

Savory tart filled with an egg mixture and various vegetables. Served with a green salad for freshness.

Long, flat pasta served with pieces of salmon, usually in a cream sauce.

Individual chocolate cake with a molten center. Served with vanilla custard.

Caramelized apple tart baked upside down, with pastry on top. Served warm with fresh cream.

Cream cheese cake on a biscuit base, flavored with chestnut cream. Dense and creamy texture.

Slice of brioche dipped in a mixture of egg and milk then pan-fried in butter. Served warm, soft, and golden.

Sweet tart prepared according to the day's inspiration, often with seasonal fruits.

Breaded chicken cutlet stuffed with ham and melting cheese. Served with small pasta (coquillettes) in a cheese sauce.

Hot sandwich made with white bread, ham, and cheese, gratinated in the oven. Served with fries and salad.

Raw beef, hand-chopped and seasoned (capers, onions, sauce). Fresh dish served with fries and salad.

Homemade burger with ground beef patty, bun, and classic toppings. Accompanied by fries and salad.

Cooked salmon fillet, coated in a creamy, tangy sorrel sauce. Served with rice.

Generous grilled beef steak (350g), tender and marbled. Served with a zesty pepper sauce, fries, and salad.

Mixed salad with romaine lettuce, breaded chicken, parmesan shavings, anchovies, and egg, all bound by a creamy Caesar dressing.