Le Bouclard

A complete menu including a starter, main course, and dessert of your choice from the menu. An excellent way to discover the chef's cuisine.

Mix of fresh mushrooms sautéed in a pan with Provençal herbs, garlic, and olive oil. A fragrant and flavorful dish.

Homemade duck foie gras, cooked at low temperature for a melting texture. Served with truffle-scented new potatoes and Guérande salt.

Twelve snails served in their shells, gratinated with parsley butter, garlic, and shallots. A great classic of French gastronomy.

Traditional soup with caramelized onions and beef broth, gratinated with melting Comté cheese. Served very hot.

Crayfish tails prepared in a gratin with a creamy sauce of Sauvignon white wine and shallots. Delicate seafood flavors.

Green cabbage leaf stuffed with melting foie gras and spicy pastrami, cooked in parchment paper. An original and flavorful land-sea combination.

Thin slices of raw organic salmon, prepared with the chef's special touch. Fresh and light.

Veal breast cooked very slowly for 48 hours for exceptional tenderness, flavored with thyme flower. Melts in your mouth.

Spicy and smoked beef pastrami slices, served hot in a frying pan with three sunny-side-up eggs. A rustic and hearty dish.

Traditional beef stew simmered for a long time in red wine with carrots, pearl onions, mushrooms, and lardons. Rich sauce and tender meat.

Chicken prepared with a creamy tarragon-mustard sauce, enhanced with a subtle hint of vanilla. Flavorful and aromatic.

Pan-fried veal kidneys accompanied by oyster mushrooms and a Meaux mustard sauce (old-fashioned mustard). Firm texture and pronounced flavor.

Organic salmon fillet grilled on the skin side only, leaving the top medium-rare and tender. Crispy skin and melting flesh.

Thick and tender cut of beef fillet, served with a creamy and spicy pepper sauce. A choice cut for beef lovers.

Pan-fried sweetbreads (delicate offal) until golden and crispy on the outside, while remaining creamy on the inside. A refined and sought-after dish.

A very large piece of beef (approx. 800g), ideal for sharing. Marbled and juicy meat from the Nivernaise butcher. Grilled to your liking.

Moist cake soaked in dark rum syrup. Generously served, often accompanied by whipped cream.

Creamy vanilla dessert flavored with Grand Marnier, topped with a layer of crunchy caramelized sugar.

Refreshing sorbet with the flavors of the Mojito cocktail: lime, mint, and a hint of rum.

Spectacular dessert made of ice cream covered with meringue, flambéed with alcohol right in front of you. Hot-cold contrast.

A coffee (usually espresso) served with an assortment of several small desserts in miniature versions. Perfect for tasting everything.

A light and intense chocolate mousse, prepared according to a special recipe without added butter, egg yolks, or refined sugar.

Selection of farmhouse raw milk cheeses. Usually served with bread.