Bonvivant

Aged dry sausage. Firm texture and pleasant chew, salty and peppery flavor typical of French charcuterie. Enjoyed in slices, ideal for an aperitif.

Pork meat slow-cooked in its own fat then shredded. Creamy and melting texture, rich and savory flavor. To be spread on bread, accompanied by pickles for acidity.

Rustic pâté made from pork and aromatics. Granular and soft texture. Authentic and meaty flavor, served with pickles.

Meat filling (often pork, veal, or poultry) cooked inside a puff or shortcrust pastry. Contrast between the crispiness of the crust and the softness of the meat. A French gastronomy classic.

Assorted selection of fine charcuterie (ham, sausage, terrine). Salty and smoky flavors. Ideal for sharing over a drink.

Selection of French cheeses at different stages of aging. Varies according to the season (soft cheese, hard cheese, goat, cow). Enjoyed with bread.

Thin slices of cured and aged raw ham. Melting texture and delicate, slightly salty flavor.

The best of both worlds: a combination of charcuterie and aged cheeses. Perfect for discovering different flavors in one order.

Bone cut lengthwise and roasted in the oven. The marrow is fatty, rich, and gelatinous with a nutty flavor. To be spread warm on toast, often seasoned with Guérande salt.

Half hard-boiled eggs with the yolk mixed with mayonnaise and herbs, then returned to the white. Creamy texture and mild flavor, enhanced by the crispy ham.

Pan-fried duck hearts. Firm yet tender texture, pronounced and ferrous taste typical of offal. Served with mushrooms.

Fresh Italian stretched-curd cheese with a creamy center. Milky and mild taste, contrasted here by the sweetness of the figs and the tanginess of the balsamic.

Slices of cold roast beef, served with gribiche sauce (mayonnaise with capers, pickles, and herbs). Fresh and flavorful dish.

Fresh salad made with tender octopus pieces. The criolla sauce adds a touch of acidity and spice (onions, peppers, vinegar).

A complete vegetarian dish. The roasted tomato contains a creamy ricotta filling, accompanied by vegetables and a goat cheese cream.

Thick pork chop coated in breadcrumbs and fried. Crispy on the outside, juicy on the inside. Served with an original sweet and savory mayonnaise.

Lamb meat renowned for its finesse, roasted with herbs de Provence. Delicate and fragrant flavor, accompanied by an olive paste (tapenade).

Quickly seared tuna steak (raw in the center). Meaty texture reminiscent of meat. The romesco sauce (pepper and almond base) adds smoothness and character.

Marbled beef cut (intramuscular fat) from the Simmental breed. Tender and very flavorful meat. A classic served with fries.

Small bird with delicate meat, prepared here breaded and filled (ham/cheese) like a cordon bleu. A gourmet and refined dish.

Coarsely ground pork sausage (by knife/chopper) for more texture. Rustic and convivial dish, served with mashed potatoes.

Exceptional bone-in beef cut, aged for 20 days to tenderize the meat and concentrate the flavors. Ideal for red meat lovers.

Whole octopus, tender and grilled. Accompanied by a chimichurri sauce with fresh herbs, garlic, and vinegar, which enhances the sweetness of the sweet potato.

Rib steak with its long bone, resembling an axe. Marbled, juicy, and very flavorful meat. A spectacular cut to share.

Thick slice of brioche dipped in a milk-egg mixture then pan-fried in butter. Crispy on the outside, soft on the inside. Drizzled with caramel.

Airy and chocolatey dessert. The coffee sabayon provides a light and fragrant note, the crumble and praline add crunch.

Cheesecake style, fresh and creamy, served with red berries for a tangy touch.

A classic of frozen desserts: tender peaches, vanilla ice cream, red fruit sauce, and whipped cream. Fresh and sweet.

Small selection of aged cheeses to finish the meal on a savory note.

Complete selection of aged cheeses.