Le bistro des oies

Soft-yolked egg served warm in a small dish with a creamy mushroom sauce. Rich and creamy, ideal for dipping bread.

A fresh starter combining the sweetness of fresh goat cheese with the earthy flavor of beetroot, enhanced by a fruity vinaigrette.

Rustic meat terrine prepared on-site with pork and duck. Served cold, usually accompanied by gherkins and country bread.

Green salad topped with warm goat cheese on toast, drizzled with honey and sprinkled with walnuts. A classic sweet and savory mix, hot and cold.

Snails served in their shells, gratinated with maître d'hôtel butter (garlic and parsley). An emblematic dish of French gastronomy.

Typical mixed salad from the Southwest with warm confit gizzards and slices of dried or smoked duck breast. Hearty and flavorful.

Fresh oysters served raw on ice, accompanied by lemon or shallot vinegar. Iced flavor and delicate texture.

Dozen snails served in their shells with garlic and parsley butter. More generous portion for enthusiasts.

Duck foie gras prepared as a terrine, gently cooked to preserve its melt-in-your-mouth texture. Rich and buttery flavor, served with toast.

Assortment of artisanal charcuterie served on a board. Ideal for sharing as an aperitif or starter.

Creamy spread made from poultry livers enhanced with Cognac. Smooth texture and deep flavor, served with bread.

Creamy potimarron squash soup with melting Fourme d'Ambert cheese. Comforting and flavorful.

Warm potato salad seasoned with a herb vinaigrette, accompanied by pieces of head cheese (gelatinous charcuterie).

Duck thigh cooked slowly in its own fat then browned. The skin is crispy and the meat is melting. Served with fries.

Assortment of seasonal vegetables prepared in various ways (grilled, roasted, puréed), without meat or fish.

Mixed platter featuring several specialties from the Southwest of France, such as duck and charcuterie.

Lamb pieces slow-cooked with eggplants until very tender. Served in a cocotte with mashed potatoes.

Pork tripe sausage with a powerful and characteristic flavor. Grilled to be crispy on the outside and tender on the inside. For offal lovers.

Thick and tender beef steak from the Aubrac breed. Grilled to your preference and served with fries and salad.

Fat duck breast fillet, served pink with a crispy layer of fat. Accompanied by a forestière sauce.

Fresh fish from the market, prepared according to the chef's inspiration.

Very large bone-in beef steak, grilled and sliced, to share. Marbled and flavorful meat.

Scallops sautéed with garlic and parsley. Tender texture and delicate flavor.

Grilled beef onglet skewers. Meat with a pronounced flavor and a fibrous yet tender texture.

Veal kidneys sautéed and coated in a creamy sauce with whole grain mustard and Cognac. Traditional brasserie dish.

An individual portion of aged cheese.

Selection of various cheeses served on a board, to be enjoyed with bread.

Prunes cooked and preserved in red wine and spices, served with a scoop of ice cream.

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

Rich chocolate cake with a molten center, served with whipped cream.

Crispy tartlet filled with fresh seasonal fruits, served with ice cream.

Yogurt-flavored ice cream sundae, refreshing and slightly tangy.

Coffee served with an assortment of mini-desserts, allowing you to taste several sweets.

Small, moist almond cake served with baked pears.

English dessert consisting of a biscuit base, bananas, butter caramel, and whipped cream.

Poached pear in syrup served with hot chocolate sauce and whipped cream.