Bout’chou

Assortment of cured meats and charcuterie served on a wooden board. Salty and rich flavors. Ideal for sharing as an appetizer with bread.

A French bistro classic consisting of hard-boiled eggs topped with creamy mayonnaise. Rich and creamy texture. Served cold as a starter.

Green salad topped with warm goat cheese, often served on toast. A pleasant contrast between the freshness of the salad and the melting cheese.

Half camembert baked until runny, flavored with truffle. Intense flavor and melting texture. Enjoy by dipping toasted bread into the hot cheese.

Cold soup made from blended raw tomatoes and fresh basil. Very refreshing and tangy taste. Perfect for hot days.

Creamy Italian cheese (burrata) served with fresh tomatoes and basil sauce. Creamy texture and summery flavors. Enjoy with a drizzle of olive oil.

Thin slices of raw salmon marinated in salt, sugar, and dill. Tender texture and delicate flavor, enhanced by a tangy cream.

Diced and fried potatoes, prepared on-site. Crispy on the outside and fluffy on the inside. To be eaten with your fingers.

Complete bowl composed of rice, marinated fish, and numerous fresh vegetables and fruits. A mix of sweet and savory flavors and varied textures.

Large salad topped with crispy warm goat cheese (brick) and grilled vegetables. Sweetness of honey and crunch of walnuts.

Asian-inspired salad with shrimp and small vegetable pastries (samosas). Exotic, fresh, and slightly sweet flavors thanks to the soy sauce.

Romaine salad topped with crispy chicken, parmesan cheese, and creamy dressing. The perfect egg adds a rich, runny yolk.

Large plate centered around a ball of creamy fresh cheese (burrata), accompanied by Mediterranean vegetables. Fresh and generous.

Selection of different aged cheeses. Varied flavors ranging from mild to full-bodied. Usually enjoyed with bread at the end of the meal.

Diced exotic fruits. A very fresh, light, and fruity dessert.

Fresh and creamy dairy product, similar to yogurt but milder. Served sweet with honey or fruit sauce.

Individual chocolate cake with a molten center. Served with a liquid vanilla sauce (crème anglaise). Rich and decadent.

Creamy Italian dessert made with mascarpone, soaked biscuits, and cocoa. The flavor varies according to the day's inspiration.

Slice of brioche dipped in a mixture of egg and milk then pan-fried. Served warm with caramel and cold ice cream for contrast.

Creamy vanilla dessert covered with a thin layer of crunchy caramelized sugar. Break the crust with a spoon to reach the cream.

Simple Italian dessert consisting of a scoop of vanilla ice cream over which hot espresso is poured. A bitter and sweet hot-and-cold mix.

A hot drink (coffee or tea) accompanied by an assortment of several miniature desserts. Ideal for tasting everything.

Selection of traditionally made ice creams and sorbets. Various flavors depending on availability.

Thin, warm crêpe simply sprinkled with sugar. A simple and crispy classic.

Crêpe filled with chocolate and hazelnut spread. Very rich and sweet.

Crêpe served with a creamy salted butter caramel sauce. Breton specialty with a rich flavor.

Crêpe filled with sweet and fruity strawberry jam.

Crêpe drizzled with liquid honey. Sweet and fragrant.

Crêpe served with lemon juice and sugar. Tangy and refreshing flavor.

Gourmet crêpe filled with banana slices, chocolate spread, and whipped cream. A hearty dessert.

Crêpe drizzled with alcohol (usually Grand Marnier or Rum) and flambéed when served. Pronounced alcohol flavor.

Extra portion of sweet and airy whipped cream to accompany your dessert.

Creamy blended drink with fresh fruits and plant-based milk. Sweet and fruity.

A vitamin-packed blended drink with exotic fruits and citrus. Thick texture and refreshing taste.