LE BARIBAL

A classic family dish of minced beef topped with a gratinated mashed potato topping. Melting texture and savory taste.

Free-range chicken, roasted to achieve golden, crispy skin and tender meat. Usually served with its cooking juices.

Duck thigh slow-cooked in its own fat until very tender. The skin is crispy and the meat is rich in flavor.

Generous dish based on wheat semolina, accompanied by simmered vegetables, chickpeas, and an assortment of meats (often chicken, lamb, merguez).

Fish with white and stringy flesh, often served with melted butter and capers. Delicate flavor and unique texture.

Cod loin poached and served with steamed vegetables and aioli sauce (garlic and olive oil mayonnaise). A traditional Provençal dish.

Lunch formula including a starter and a main course, chosen from the daily specials.

Lunch formula including a main course and a dessert, chosen from the daily specials.

Complete lunch formula including a starter, a main course, and a dessert, chosen from the daily specials.

A French bistro classic: hard-boiled eggs served cold, topped with a creamy homemade mayonnaise.

Oven-baked beef bone containing rich, fatty marrow. Enjoy it spread on toast with fleur de sel.

Marinated herring fillets served with warm potatoes and an oil-based vinaigrette. A rustic and flavorful dish.

Crispy frisée lettuce accompanied by grilled smoked bacon and topped with a poached egg with a runny yolk.

Fresh starter composed of ripe avocado and shrimp, often served with a light cocktail sauce.

Traditional soup made with caramelized onions and beef broth, served with toasted bread and a thick layer of melted cheese on top.

Burgundy snails served in their shells, stuffed with garlic and parsley butter.

Hot velouté made with blended seasonal vegetables.

Thin slices of smoked salmon served with small thick pancakes (blinis) and often crème fraîche.

Luxurious dish with a creamy texture and rich flavor, served with a sweet and sour condiment (chutney) and toast.

Meat preparation (often pork or game) cooked and cooled in a mold, served sliced with gherkins.

Simple salad of grated or chopped raw vegetables (carrots, red cabbage, celery, etc.) seasoned with vinaigrette.

Selection of dried or cooked meats (salami, cured ham, pâté).

Thin slices of air-dried and aged cured ham, served as is.

Salmon fillet delicately steamed, accompanied by melting leeks.

Grilled sea bream fillet, served with a lemon butter sauce.

Grilled fine-fleshed fish, enhanced by a basil, garlic, and olive oil sauce.

Grilled tuna steak, served with a compound butter of garlic and parsley.

Large pan-seared shrimp flambéed with Jack Daniel's whiskey.

Breaded fish burger, served in a bun with a creamy tartar sauce.

Marbled and juicy beef cut, served with an emulsified butter and tarragon sauce.

Grilled beef cut served with a red wine and shallot sauce.

Tender and flavorful piece of beef, pan-seared and served with candied shallots.

Raw minced beef seasoned with capers, onions, and condiments.

Special version of beef tartare accompanied by bone marrow for added richness.

Classic hamburger topped with grilled bacon.

Traditional pork intestine sausage, certified AAAAA (guarantee of superior quality), known for its pronounced flavor.

Fatty duck breast fillet, grilled and served with a sweet honey sauce.

Grilled sausage accompanied by aligot (mashed potatoes mixed with fresh tomme cheese until it has a stringy texture).

Traditional dish composed of long-cooked pieces of veal head, served with a cold sauce of hard-boiled eggs, mustard, and capers.

Veal dish served either with a blue cheese sauce (Roquefort) or a cream and mushroom sauce (Vallée d'Auge).

Pan-fried veal liver slice, seasoned with garlic and parsley.

Delicate offal (veal thymus) pan-fried and served with a creamy mushroom sauce.

Small elbow pasta served with a classic tomato sauce. A simple and nostalgic dish.

Kidneys cooked in a creamy, tangy mustard sauce.

Grilled lamb chops served with a basil and garlic sauce.

Very large piece of beef to share, grilled and served rare.

Marinated chicken pieces grilled on a skewer.

Classic composed salad with chicken, parmesan, and creamy dressing.

Gourmet salad from the Southwest with foie gras, duck magret, and gizzards.

Large refreshing salad with seafood and avocado.

Hearty American salad with chicken, bacon, avocado, and blue cheese.

Salad accompanied by warm toasts with various French cheeses.

Vegetarian salad with roasted vegetables and fresh cheese.

Salad with Italian flavors with creamy mozzarella and cured ham.

Simple and classic salad with white ham and cheese.

Extra portion of your choice from the selection.

Simple small green salad, ideal as a side dish.

Simple omelette flavored with fresh herbs.

Omelette with two ingredients of your choice (cheese, ham, mushrooms...).

Hot ham and cheese sandwich, gratinated.

Croque-monsieur topped with a fried egg.

Layered sandwich on toasted white bread, filled with chicken, lettuce, tomato, and mayonnaise.

Classic sandwich in a half baguette.

Sharing platter of charcuterie and cheeses.

Assortment of cured sausages, hams, and pâtés to share.

Selection of aged cheeses to share.

Sweet tartlet with lemon cream topped with a light meringue.

Caramelized apple tart baked upside down, served warm.

Pear tart with almond cream.

Airy and rich dark chocolate dessert.

Italian coffee dessert with mascarpone and ladyfingers.

Poached meringue whites floating on vanilla custard, often drizzled with caramel.

Creamy vanilla custard topped with a thin layer of crunchy caramelized sugar.

A coffee served with an assortment of small pastries.

A tea served with an assortment of small pastries.

Individual portion of assorted cheeses.

Mix of seasonal fruits cut into pieces.

Artisanal ice creams or fruit sorbets, served in scoops.

Ice cream sundae with coffee ice cream, sweetened cold coffee, and whipped cream.

Ice cream sundae with chocolate ice cream, cold chocolate, and whipped cream.

Classic ice cream sundae with vanilla ice cream, hot chocolate sauce, and whipped cream.

Lemon sorbet with vodka.

Large cream puff filled with vanilla ice cream and topped with hot chocolate sauce.

Classic or decaffeinated espresso.

Espresso diluted with hot water for a longer coffee.

Espresso with a drop of hot milk.

Two shots of espresso in a cup.

Large coffee with milk.

Hot drink with cocoa and milk.

Espresso topped with a creamy milk foam.

Coffee or hot chocolate topped with whipped cream.

Selection of Richard house teas or herbal teas.

Hot cocktail based on coffee, whiskey, sugar, and cream.

Hot drink made with rum, hot water, honey, and lemon.

Glass of cold milk.

Cola sodas.

French orange soda with pulp.

Sparkling citrus or plain sodas (tonic).

Sweet iced tea.

Sweet sparkling lemon drink.

Various fruit juices.

High-quality artisanal tasting juice.

Freshly squeezed citrus juice.

Shaken iced coffee.

Shaken iced tea.

Still mineral water.

Still mineral water.

Large bottle of still mineral water.

Sparkling mineral water.

Naturally sparkling mineral water.

Large bottle of sparkling mineral water.

Prestigious fine sparkling mineral water.

Addition of syrup (mint, grenadine, etc.) to a drink.

Complete formula for children under 10 years old.

White wine mixed with cassis cream.

Champagne mixed with cassis cream.

Italian vermouth.

Sweet fortified Portuguese wine.

Bitter aperitifs based on gentian.

Aniseed liqueur served with water.

Pastis with orgeat syrup.

Blended Scotch whisky.

Irish whiskey.

American whiskey (Tennessee Whiskey).

12-year-old Scotch whisky.

Very peaty single malt Scotch whisky.

Japanese whisky.

Single malt Scotch whisky.

English gin.

Vodka.

Cuban rum.

Agricultural rum from Martinique.

Agave-based Mexican spirit.

Southwestern French grape eau-de-vie.

Normandy apple eau-de-vie.

Prestigious, long-aged grape eau-de-vie.

Herbal spirit with absinthe.

Mint liqueur.

Herbal liqueur made by monks.

Italian almond liqueur.

Aged plum eau-de-vie.

Italian lemon liqueur.

Green apple liqueur.

Distilled fruit alcohol.

Refreshing Cuban cocktail with mint and lime.

House version of the spritz with white wine and ginger beer.

Bitter and sparkling Italian aperitif.

Classic bitter cocktail based on vermouth and campari.

Simple mix of rum and cola.

Classic gin and tonic cocktail.

Traditional drink from the Antilles, short and strong.

Salty cocktail with tomato juice and vodka.

Tangy Mexican cocktail served in a salt-rimmed glass.

Spicy cocktail with vodka and ginger.

Dry and strong cocktail with gin and vermouth.

Non-alcoholic detox cocktail with pineapple.

Vitamin-rich fresh grapefruit and carrot juice.

Red fruit and citrus cocktail.