Chez Margot

Classic soup made from beef broth and caramelized onions. Served gratinated with melted cheese and croutons. Rich and comforting flavor.

Burgundy snails served in their shells with garlic and parsley butter. Tender texture and herbaceous garlicky taste. To be eaten with bread to soak up the butter.

Roasted bone marrow served cut lengthwise. The marrow is fatty, rich, and melting. To be spread on toast with a pinch of coarse salt.

Whole Camembert baked until melted. Seasoned with herbs and honey for a sweet and savory touch. Ideal for sharing.

Traditional country pâté, rustic and flavorful. Served cold with bread and often pickles. Firm texture with pieces of meat.

Breaded and fried calamari rings. Crispy on the outside and tender on the inside. Served with a creamy tartar sauce.

Frisée endive salad topped with warm smoked bacon and a poached egg. Dressed with a mustard vinaigrette.

A French bistro classic. Hard-boiled eggs served with a creamy homemade mayonnaise.

Frog legs sautéed in butter, garlic, and parsley. The meat is tender and delicate, reminiscent of chicken. Often eaten with fingers.

Semi-cooked duck foie gras, rich and melt-in-your-mouth. Served with fig compote for a sweet and savory pairing. To be enjoyed on toast.

Mixed salad topped with warm goat cheese toasts, drizzled with honey. A mix of freshness, creaminess, and crunchiness.

Romaine salad with breaded chicken, parmesan shavings, and croutons. Dressed with a creamy Caesar anchovy sauce.

Vegan stew with vegetables and tofu in a coconut milk and turmeric sauce. Mild and fragrant. Served with rice.

Pasta suggestion that changes daily according to the chef's inspiration and available fresh products.

Grilled white fish fillet. Served with ratatouille (Provençal vegetable stew). Light and flavorful.

Thin grilled chicken cutlet, marinated in lemon. Tender and tangy. Served with fries.

Gourmet burger with a Charolais beef patty, crispy bacon, and melted cheddar cheese. Served in an artisanal bun.

Fish fillet fried in a crispy batter. Served with fries and tartar sauce.

Thai-inspired dish. Marinated and grilled beef, served sliced with a spicy and tangy sauce. Served with rice.

Daily special dish that varies according to the market. See the board or ask your server.

Veal offal cooked in a creamy mustard sauce. Firm but tender texture. Served with mashed potatoes.

Raw seasoned minced beef (capers, onions, sauce). Can be requested lightly pan-seared (quick sear). Fresh and zesty.

Beef cut with long fibers, flavorful and juicy. Served with a blue cheese sauce and fries.

Noble beef cut, tender and marbled with fat. Grilled and served with a pepper sauce.

Tender and very flavorful beef cut. Served with maître d'hôtel butter (parsley and lemon butter) melting on the meat.

Very large bone-in beef cut, grilled and served sliced for two people. Rich and flavorful meat. Accompanied by several sauces.