La Cantine Lourmel

Traditional country terrine from the Basque Country. Rustic texture and pronounced meat flavor. Enjoyed with bread and pickles.

Snails cooked in their shells with garlic and parsley butter. Rich and herbaceous flavor. To be eaten hot, dipping bread in the butter.

Light and melting starter based on squash. Sweet and slightly sweet flavor of pumpkin. Silky texture.

Cooked leeks served cold with a mustard vinaigrette. A fresh and tangy bistro classic.

Creamy seasonal vegetable soup, blended. Comforting and healthy.

Slices of cured raw ham. Salty and savory. Usually served as charcuterie at the start of a meal.

Typical Lyonnaise pork sausage. Meaty flavor with pepper notes. Firm and fatty texture.

Spreadable preparation based on cooked flaked fish and cream or fresh cheese. Fresh and iodized. Eaten on toast.

Hard-boiled eggs topped with homemade mayonnaise. Simple, creamy, and a French bistro staple.

Marinated herring fillets served with warm potatoes and oil. Strong, smoky, and vinegary flavor.

Portion of homemade crispy fries.

Oven-roasted chicken thigh, golden skin and tender meat. Served with fries.

Oven-baked vegetables with cream and topped with melted cheese. Warm and melting vegetarian dish.

Pork blood sausage, rich and flavorful, served with mashed potatoes and a spicy sauce. Tender texture.

Hot ham and cheese sandwich, gratinated, served with fries. Crispy and melting.

Beef stew slowly simmered in red wine with vegetables. Very tender meat and rich sauce. Served with small pasta.

Cod (haddock) and potato puree, emulsified with olive oil and garlic. Creamy texture and iodized taste.

Vegetarian version of croque-monsieur with squash, feta cheese, and pesto. Mediterranean flavors.

Veal stew in a creamy white sauce with vegetables. Mild and comforting dish served with rice.

Coarsely chopped (by knife) pork sausage, grilled and served with homemade mashed potatoes. Rustic and savory.

Grilled ground beef, simple and juicy, served with fries and meat jus.

Grilled salmon fillet served on fermented cabbage (sauerkraut) with a white butter sauce. Mix of marine and tangy flavors.

Small square pasta stuffed with cheese and herbs, served gratinated in the oven. Rich and creamy.

Long-fibered beef cut, grilled, topped with parsley and lemon butter. Flavorful meat to chew.

Specialty changing according to the chef's inspiration.

Raw minced and seasoned beef (capers, onions, sauces). Can be served raw or briefly pan-seared.

Soft-ripened cheese with a bloomy rind. Creamy with a pronounced flavor.

Small round and melting goat cheese. Mild goat flavor.

Pressed cheese from the Massif Central. Medium aging, fruity taste, and firm texture.

Poached meringue whites floating on vanilla custard. Light and sweet.

Moist cake with fruit cooked in a thick crepe batter. Dense and melting texture.

Whipped fresh cheese, served chilled with honey or sugar. Simple and refreshing.

Classic tart with cooked apples on a shortcrust or puff pastry.

Rich chocolate cake, moist or molten.

Airy dark chocolate dessert. Light texture and intense flavor.

Choux pastry filled with ice cream or cream, topped with hot chocolate sauce.

Creamy vanilla cream covered with a thin layer of crunchy caramelized sugar.

Vanilla ice cream coupe with hot chocolate sauce and whipped cream.

A simple scoop of ice cream.

Extra whipped cream.

Short black coffee or with a slight variation.

Coffee with milk.

Infusion of tea leaves.

Herbal infusion without theine.

Cold-infused tea, refreshing and sweet.

Classic sodas served in a pitcher.

Various fruit juices.

Lemonade mixed with syrup (mint, grenadine, etc.).

Still natural mineral water.

Naturally sparkling mineral water.

Classic lager beer, light and golden.

Wheat beer, cloudy and refreshing, often with citrus notes.

India Pale Ale, more bitter and very aromatic beer (hops).

Mix of blonde beer and Picon (bitter orange liqueur).

Panaché (beer and lemonade) or Monaco (beer, lemonade, and grenadine syrup).

Sparkling alcoholic beverage made from fermented apples.

Table red wine, Merlot grape. Smooth and fruity.

Chilean red wine, Carménère grape. Spicy and full-bodied.

Organic red wine from the South of France. Notes of black fruits and spices.

Beaujolais wine. Light, fruity, and easy to drink.

Loire red wine, Pinot Noir grape. Fine and delicate with red fruit aromas.

Rhône Valley wine. Generous and full-bodied.

Classic Bordeaux wine. Structured with present tannins.

Table white wine, dry and simple.

Aromatic white wine (peach, apricot). Round and fragrant.

Dry and fruity white wine, sometimes buttery.

Loire white wine, very fresh with notes of citrus and cut grass.

Simple and refreshing rosé wine.

Pale rosé wine, fresh, ideal for summer.

Local sparkling wine.

Prestigious sparkling wine from Champagne.

Italian sparkling white wine.

White wine and crème de cassis cocktail.

Pastis, anise liqueur served with water.

Aperitifs based on wine or gentian.

Bitter and sparkling Italian cocktail (Prosecco, Aperol/Campari, sparkling water).

Spirit distilled from cereals.

Fruit eau-de-vie (apple or pear).

Plum eau-de-vie.

Oak-aged wine eau-de-vie.

Very sweet Italian almond liqueur.

Very sweet Italian lemon liqueur.

Peppermint liqueur, fresh and sweet.