Chez André

Hard-boiled organic eggs served with creamy mayonnaise. A classic French bistro starter. Simple, rich, and savory.

Green Puy lentils served cold in a mustard vinaigrette. Earthy and tangy flavor with a firm texture. Served in a traditional bowl.

Classic Parisian onion soup topped with melted cheese and croutons. Rich, savory beef broth with sweet caramelized onions. Served piping hot.

Endive salad with strong Roquefort blue cheese and walnuts. Crisp, slightly bitter greens paired with creamy, salty cheese and crunchy nuts.

Curly endive salad with smoked bacon lardons, a poached egg, and croutons. A classic bistro salad mixing salty, smoky flavors with the richness of the egg yolk.

Roasted bone marrow served in the bone with sea salt and toasted country bread. Rich, fatty, and gelatinous texture with a deep beefy flavor. Spread on toast to enjoy.

Large Burgundy snails roasted in their shells with garlic and parsley butter. Chewy texture with intense herbal and garlic flavors. Use the provided tools to extract the meat.

Raw Scottish salmon chopped and seasoned, served with fennel pickles. Fresh, oily fish balanced by the acidity of the pickles.

A fresh starter of avocado tartare mixed with crab meat and pomelo citrus. Creamy, sweet, and tangy flavors.

Duck foie gras from the South-West of France, served with pear and fig chutney. Extremely rich, buttery texture with a savory taste, balanced by the sweet fruit preserves.

A glass of Sauternes, a sweet French dessert wine. Honeyed, fruity notes. Often paired with foie gras or desserts.

Scottish salmon steak served with a sorrel sauce and linguine pasta. The fish is rich and flaky, while the creamy sorrel sauce adds a tangy, lemony note.

Skate wing served with 'Grenobloise' sauce (brown butter, capers, lemon) and steamed potatoes. The fish has a unique fibrous texture and mild flavor, enhanced by the tart and buttery sauce.

Frog legs sautéed with garlic and parsley butter. The meat is tender, similar to chicken but more delicate, with a strong garlic and herbal flavor.

Seared scallops served with white butter sauce and caramelized endives. The scallops are sweet and tender with a crust, paired with rich sauce and slightly bitter-sweet vegetable.

Whole French sole fish. Choose between 'Meunière' (floured and fried in butter) or grilled 'à la plancha'. Delicate, firm white flesh with a mild flavor.

Lobster roasted in the shell, served with Béarnaise sauce. Sweet, firm lobster meat paired with a rich, creamy, herb-flecked sauce.

Gourmet cheeseburger with beef patty, cheddar, tomato, lettuce, onion, and cocktail sauce in a bun. Juicy and satisfying.

Duck leg confit (slow-cooked in fat) served with Lyonnaise-style sautéed potatoes. The duck skin is crispy while the meat is meltingly tender and savory.

Authentic Troyes sausage made from pig intestines (chitterlings), served with mustard sauce. Distinctive pungent aroma and chewy texture. An acquired taste for adventurous eaters.

Raw minced beef seasoned to order. Cool, soft texture with savory, spicy, and acidic notes from capers, onions, and sauces.

Duck breast from the South-West with Sherry vinegar sauce and roasted baby potatoes. The meat is seared like a steak, usually served pink, with a rich flavor cut by the vinegar.

Half a roasted free-range chicken served with homemade fries. Juicy meat with crispy skin and classic roasted flavor.

Beef flank steak with candied shallots and homemade fries. A fibrous but flavorful cut of beef, grilled and served with sweet, soft shallots.

Roasted leg of lamb (Aveyron suckling lamb) served with mashed potatoes. Tender, mild lamb meat with a delicate flavor.

Pan-seared veal chop with thyme juice and green beans. A large, tender cut of veal with mild flavor and aromatic herb sauce.

Thick cut of tenderloin beef grilled and served with Béarnaise sauce. Extremely tender, lean meat with a rich, creamy egg-and-butter sauce.

Beef fillet with pepper sauce in the house style. Tender beef steak coated in a creamy, spicy peppercorn sauce.

Monday Special: Beef Parmentier (French shepherd's pie) served with mixed salad. Shredded beef topped with mashed potatoes and baked.

Tuesday Special: Fresh sausage with thyme juice and mashed potatoes. Savory pork sausage with aromatic sauce.

Wednesday Special: Traditional Veal Blanquette with pilaf rice. A creamy white stew with tender veal chunks.

Thursday Special: Beef Bourguignon with steamed potatoes. Beef slowly stewed in red wine with mushrooms and bacon.

Friday Special: Chef's Bouillabaisse. A traditional Provençal fish stew with saffron and mixed seafood.

Saturday Special: Coq au vin with mashed potatoes. Chicken braised with wine, lardons, mushrooms, and garlic.

Sunday Special: Traditional Pot-au-feu with bone marrow. Boiled beef and vegetables served in broth.

A platter of regional French cheeses, aged to perfection. Includes Roquefort blue cheese served with a small glass of Port wine.

Floating Island: Soft meringue poaching in vanilla custard (crème anglaise). Light, sweet, and airy.

Dark chocolate mousse made with high-quality chocolate. Rich, airy, and intensely chocolatey.

Artisanal ice creams or sorbets. Cold, sweet, and refreshing. Choose from various fruit or creamy flavors.

Bourbon vanilla custard topped with a hardened caramelized sugar crust. Creamy inside with a crunchy top.

Thin apple tart served with vanilla ice cream. Crisp pastry with baked apples, warm and sweet.

Traditional Millefeuille pastry. Layers of puff pastry alternating with pastry cream. Flaky and creamy.

Yeast cake soaked in Saint-James amber rum. Sweet, boozy, and moist.

Three choux pastry puffs filled with vanilla ice cream and served with a pot of hot chocolate sauce. A classic decadent dessert.

Prunes soaked in Armagnac brandy. Sweet dried fruit preserved in strong alcohol.

A set menu for children up to 12 years old. Includes a main course (salmon or chicken), a dessert, and a drink.