Le Bistrot d'Henri

A smooth, creamy soup made from crustaceans like lobster, crab, or shrimp. Rich in flavor and savory. Served warm.

Land snails cooked in a sauce of butter, garlic, and parsley. The texture is slightly chewy and the flavor is rich and herbal. Typically eaten by extracting the meat from the shell.

Fresh goat cheese served with basil pesto and olive tapenade. The cheese is tangy and creamy, complemented by the herbal and salty spreads. Best enjoyed spread on bread.

Roasted beef bone marrow served in the bone. It has a rich, fatty, and buttery texture. Scoop the marrow out and spread it on the accompanying toast.

A fresh salad made with arugula (rocket) leaves and shaved parmesan cheese. The greens are peppery and the cheese adds a salty, nutty flavor. A light and simple starter.

A loaf-shaped meat dish made from minced chicken livers. It has a smooth, rich texture and savory flavor. Served sliced, typically with bread or toast.

Goose rillettes (meat slow-cooked in fat and shredded). Rich, savory, and spreadable. Served with toasted bread.

Herring fillets preserved in a vinegar or oil marinade. The fish has a firm texture and a tangy, salty flavor. A traditional cold appetizer.

Duck or goose liver delicacy known for its silky texture and rich, buttery flavor. Served with toast to spread it on.

A vegetable loaf made with zucchini, eggs, and cream, served chilled or warm. It has a soft, light texture. Accompanied by a smooth tomato sauce (coulis).

Sweet peppers that have been grilled until soft and slightly charred. Served with pesto sauce made from basil, garlic, and oil. A savory and aromatic vegetable dish.

Warm goat cheese drizzled with honey and seasoned with thyme. A mix of creamy, tangy, sweet, and herbal flavors. Often served on toast or as a salad topping.

A thick cut of tenderloin beef fillet, considered one of the finest cuts. It is extremely tender and lean. Served with a creamy, spicy black pepper sauce.

Raw beef minced and seasoned with capers, onions, and herbs. It has a soft texture and tangy, savory flavor. Traditionally served with a raw egg yolk to be mixed in.

Grilled lamb cutlets served with Gratin Dauphinois (sliced potatoes baked in milk and cream). The meat is tender and flavorful, paired with the rich, creamy potato side.

Fillet of sea bass, a mild white fish with flaky texture. Served with leek fondue, which consists of leeks slow-cooked in butter until meltingly soft and sweet.

Duck breast fillet cooked with a honey glaze. The meat is rich and savory with a hint of sweetness. Served with creamy potato gratin.

Veal kidneys prepared in a mustard sauce. The texture is firm and the flavor is distinct and earthy, cut by the sharp sauce. Accompanied by potato gratin.

A rib eye steak from Charolais beef, known for its tenderness and flavor. Grilled and served with creamy potato gratin.

Pasta pockets filled with a mixture of ceps (porcini mushrooms) and ricotta cheese. Savory, earthy, and creamy. A comforting pasta dish.

Salmon fillet roasted until cooked through. The fish is oily and flaky. Served with simple steamed potatoes.

Beef Bourguignon, a classic French stew of beef braised in red wine with mushrooms and onions. The meat is very tender and the sauce is rich. Served with steamed potatoes.

Quality free-range chicken served with a creamy mushroom sauce. The meat is tender and flavorful. Accompanied by potato gratin.

Lamb slow-cooked until falling-apart tender, prepared with prunes. The dish has a balance of savory meat and sweet fruit flavors.

Crème brûlée. A rich vanilla custard base topped with a layer of hardened caramelized sugar. Creamy underneath with a crunchy, sweet top.

Chocolate mousse. A light, airy dessert made with whipped chocolate and eggs. Rich, smooth, and sweet.

A variation of Tarte Tatin, an upside-down apple tart where the apples are caramelized in butter and sugar before the tart is baked.

A baked dessert of fruit (traditionally black cherries) arranged in a buttered dish and covered with a thick flan-like batter. Served warm or lukewarm.