Le Bizetro

Pork meat slow-cooked in its own fat then hand-shredded. Creamy and spreadable texture with a rich and savory taste. Usually enjoyed on toast with pickles.

Rustic country pâté made from coarsely chopped and seasoned pork. Firm and grainy texture. Served cold in slices, ideal with country bread.

Meat pâté baked inside a shortcrust or puff pastry. The contrast between the moist filling, the flavorful jelly, and the golden crust is delicious. Served cold in slices.

Terrine of pork seasoned with Espelette pepper, a mild pepper from the Basque Country. Fragrant and slightly spicy flavor. Eaten with bread.

Thin slices of pressed pork head (head cheese), served cold. Gelatinous and melt-in-your-mouth texture with a pronounced meat flavor. Often seasoned with a vinaigrette.

Traditional cured pork sausage. Firm texture and intense dried meat flavor. Served in slices for an aperitif or as a starter.

Pork ham, salted and dried for 18 months. Tender texture and complex flavor, slightly salty and nutty. Served in thin slices.

Grated celeriac salad mixed with a remoulade sauce (mustard mayonnaise). Fresh, crunchy, and creamy. A classic French bistro starter.

Whole leeks steamed until tender, served cold. Drizzled with a mustard vinaigrette. A simple, mild, and vegetal dish.

Green lentils cooked and served in a warm or cold salad with smoked bacon. Earthy flavor enhanced by the saltiness of the bacon and a vinaigrette. Rustic and hearty dish.

Hard-boiled eggs served cold, covered with a generous portion of homemade mayonnaise. Simple, rich, and creamy. The essential bistro starter.

Poached eggs served in a red wine sauce with bacon, onions, and mushrooms. Rich, winey, and savory flavor. Served hot, often with toast.

Beef bones cut and roasted in the oven to cook the marrow inside. The marrow is fatty, rich, and melts like butter. Eaten spread on toast with fleur de sel.

Whole sardines preserved in oil. Firm flesh and intense fish flavor. Served simply with bread and butter.

Marinated fish fillets (herring) in oil, often with onions and carrots. Melting texture and smoky or salty flavor. Served cold with warm potatoes.

Land snails baked in their shells with parsley and garlic butter. Tender and chewy texture, very aromatic flavor of garlic and herbs. Eaten hot by extracting the meat from the shell.

Thick cut of grilled Angus beef, tender and lean. Served with a creamy crushed peppercorn sauce. A classic for red meat lovers.

Marbled beef steak (intramuscular fat) grilled, known for its juicy flavor. Accompanied by a spicy and creamy pepper sauce. Rich and flavorful meat.

Veal chop with its T-shaped bone, including the tenderloin and sirloin. Tender and delicate white meat. Served with a cream and mushroom sauce (Normandy sauce).

Traditional sausage made from pork intestines. Very pronounced and typical smell and taste. Grilled for a crispy skin and served with a zesty mustard sauce.

Andouillette (tripe sausage) baked with melted cheese (fresh tomme). Rich and gratinated dish, combining the strong taste of andouillette and the mildness of cheese.

Specialty from Aveyron made of stuffed sheep tripe, braised for a long time. Complex flavor of herbs and simmered meat. Served with steamed potatoes.

Beef stomach slowly simmered in an aromatic sauce. Gelatinous and tender texture, deep flavor. Traditional comforting dish served with potatoes.

Raw beef, coarsely cut by hand (not minced), seasoned with capers, onions, and sauces. Fresh texture and pleasant chew. Served cold.

Imposing rib of beef, aged for tenderness and flavor. Grilled to perfection. A convivial dish to share, price depends on weight.

Assortment of aged French cheeses. Varies according to season and region. Served with bread to finish the meal before the sweet dessert.

Reimagining of the Italian dessert with speculoos biscuits (cinnamon biscuits) and hazelnut-chocolate spread. Creamy, sweet, and indulgent.

Egg custard topped with liquid caramel. Silky and smooth texture, mild vanilla and caramelized sugar flavor. A timeless grandmother's dessert.

Round rice slowly cooked in sweetened and vanilla-infused milk, served with a salted butter caramel sauce. Creamy and comforting. Enjoyed warm or cold.

Airy dessert made from melted dark chocolate and whipped egg whites. Light and foamy texture with an intense cocoa flavor.

Chocolate cake, cooked on the outside but with a molten center. Rich, warm, and very chocolatey. Often served with custard or ice cream.

Moist cake with fruit (apples and pears) flavored with orange blossom water. Texture similar to a thick flan with melting fruit pieces.