Le Bistro des Augustins

A varied board of traditional French cold cuts including cured ham and various sausages. Salty and rich flavors, accompanied by tangy pickles. To be enjoyed with fresh bread as an aperitif or starter.

A generous assortment combining various cold cuts and cheeses. Offers a mix of textures and flavors, from salty to creamy. Ideal for sharing.

Thin slices of smoked salmon served with toast and flavored with dill. Melting texture and delicately smoky taste. A fresh and light starter.

Savory tart filled with an egg and cream mixture, with ingredients varying daily. Soft texture and golden crust. A bistro classic.

Mixed salad with cured ham, Cantal cheese, and crunchy walnuts. A balance between the saltiness of the charcuterie and the freshness of the vegetables.

Fresh salad inspired by Italy with creamy mozzarella and tomatoes. Flavored with basil. Light and ideal for summer.

Seafood salad combining smoked salmon and the mildness of fresh goat cheese. Served with crispy toasts.

Sweet and savory salad with ham, strong blue cheese (Roquefort), and apple pieces. A bold mix of flavors.

Gourmet salad with roasted chicken and emmental cubes. Simple, hearty, and familiar.

Large toast topped like a pizza or hot caprese. Melty thanks to the mozzarella and flavored with olive oil.

The classic croque-monsieur revisited as an open-faced sandwich. Cooked ham and melted cheese on crispy bread.

Hot toast with smoked salmon, enhanced by lemon and dill. Flavorful and rich in marine taste.

Hot toast with flavors from the South of France with anchovies, tomatoes, and aromatic herbs. Salty and sunny taste.

Hot goat cheese tartine (Crottin). Creamy texture and distinctive taste. Delicious with the honey option.

Rich gratin with stewed vegetables (ratatouille) and potatoes, topped with cream and gratinated cheese. A warm and comforting meat-free dish.

Hearty gratin combining chicken, vegetables, and potatoes under a layer of melted cheese. Rustic flavors.

Gratin inspired by Niçoise salad but served hot, with anchovies and egg. Rich and flavorful.

The classic gratin with smoked lardons and cream. Intense flavor and creamy texture.

Very hearty gratin with egg and lardons. An ideal winter dish.

Maritime version of gratin with salmon and dill. Creamy and fragrant.

Southwestern gratin with duck breast and goat cheese. Rich, flavorful, and typical of the region.

Pressed cheese from the Massif Central. Frank flavor and firm texture.

Cow's milk cheese, creamy texture and terroir taste with hazelnut notes.

Famous sheep's blue cheese known for its powerful and salty taste. Crumbly and melting texture.

Young goat cheese, mild and creamy, without prolonged aging. Very fresh on the palate.

Selection of several cheeses from the menu. Ideal for tasting different regional varieties.

Sweet tart whose filling (often fruit) changes daily.

Rich chocolate cake with a molten center. Served with whipped cream to soften the intensity of the cocoa.