Estelle et Julien

Classic bistro starter made of hard-boiled eggs topped with a creamy homemade mayonnaise enhanced with old-fashioned mustard. A creamy texture and authentic taste.

Burgundy snails served in their shells with garlic parsley butter. A warm, flavorful, and emblematic dish of French gastronomy.

Pâté en croûte made of a meat filling cooked in a crispy shortcrust pastry. Often garnished with jelly in the center.

Bones cut lengthwise and roasted, revealing the melting, fatty marrow. To be enjoyed spread on toasted bread with fleur de sel.

Small goat cheese (Rocamadour) wrapped in a crispy brick pastry leaf and baked in the oven, served warm with a touch of honey for a sweet and savory balance.

Duck foie gras cooked at low temperature for a melting and creamy texture. Accompanied by a sweet and tangy onion compote.

A hearty composed salad with ham, sheep's cheese (Ossau Iraty), eggs, and potatoes. A complete and fresh meal.

A rich Southwestern salad combining the sweetness of foie gras, the character of warm goat cheese (Rocamadour), and the crunch of walnuts and lardons.

Salad inspired by the Gers region, highlighting duck in the form of confit shredded meat and dried magret, with Cantal cheese.

An imposing and juicy cut of beef, grilled with the bone for extra flavor. Ideal for sharing among red meat lovers.

Grilled pork sausage served with aligot, a mashed potato dish mixed with fresh tomme cheese, making it elastic and stringy.

A mix of vegetables quickly sautéed in a wok to remain crisp, served with rice. A light and flavorful vegetarian dish.

A Southwestern-inspired burger with dried duck breast and Cantal cheese in addition to the classic ground beef patty.

A thick and tender veal medallion, pan-seared, served with green vegetables and potatoes.

A maritime variation inspired by cassoulet, prepared with prawns and served with rice.

Butcher's selection of the day. The cut and accompaniment vary according to availability and the chef's inspiration.

Grilled duck breast cooked on a hot plate (plancha). The meat is served pink with crispy skin.

Duck leg slow-cooked in its own fat until extremely tender, served with pan-fried potatoes.

Rich, slow-cooked white bean stew, usually containing pieces of duck confit and sausage. An emblematic and hearty dish.

Creamy, whipped farmhouse cheese, served chilled with a drizzle of honey for natural sweetness.

An airy and intense dark chocolate dessert, made with whipped egg whites.

A cousin of crème brûlée, flavored with cinnamon and lemon, with a thin layer of caramelized sugar on top.

Slice of brioche dipped in an egg and milk mixture, then pan-fried in butter, served hot with caramel sauce.

A creamy dessert combining the sweetness of chestnut purée with the creaminess of mascarpone cheese.

Tartlet filled with tangy lemon cream and topped with a soft, golden Italian meringue.

Chocolate cake, cooked on the outside but with a liquid, warm center that flows when cut.

An espresso coffee served with a selection of several small miniature desserts (mignardises).

One scoop of ice cream or sorbet of your choice.

Two scoops of ice cream or sorbet of your choice.

Three scoops of ice cream or sorbet of your choice.

Gourmet ice cream cup, traditionally made with ice cream (coffee, chocolate, or caramel) topped with sauce and whipped cream.

A cup of red berry and lemon sorbets, refreshing and fruity, accompanied by whipped cream.

Gourmet ice cream cup with vanilla, Nutella, and crunchy pralines, served with whipped cream.

A classic digestive dessert made of lime sorbet drizzled with iced vodka.

Choice of French AOP cheese portion or assortment. Cantal is a hard cheese, Saint Nectaire is creamy, and Roquefort is a strong blue cheese.

Choice of cheese portion. Rocamadour is a small creamy goat cheese, Ossau Iraty is a firm sheep's milk cheese from the Pyrenees.

A selection of three aged cheeses served on a plate, ideal for tasting different varieties.