Le Brandevin

A varied assortment of artisanal cured meats (saucissons, andouille, terrines). Ideal for tasting several rustic flavors. To be shared as an appetizer or starter with bread.

Thin slices of high-quality Spanish cured ham. Melting fat and intense nutty flavor. Enjoyed as is to appreciate its finesse.

Creamy pâté made with poultry livers. Rich flavor and smooth texture. Served cold with bread and pickles.

Hearty terrine made with shredded beef tail meat. Deep flavor of slow-cooked beef, contrasted by the sweet tenderness of confit onions.

A chef's creation that changes regularly according to seasonal products. Ask about today's composition.

A French bistro classic: hard-boiled eggs served with a creamy homemade mayonnaise. Simple, fresh, and comforting.

Poached eggs served in a red wine sauce with lardons and onions. The runny yolk blends with the rich, aromatic sauce. A traditional Burgundian dish.

Snails cooked in their shells with parsley and garlic butter. Tender texture and intense herbaceous flavor. Use the tongs and small fork to extract the meat.

Tender green beans cooked 'al dente' served cold or warm, seasoned with vinaigrette and chopped shallots. A light and crisp starter.

Tender leeks served warm with vinaigrette, sprinkled with chopped hard-boiled egg (yolk and white separated). Mild and melt-in-your-mouth.

Crisp frisée salad with warm smoked lardons and a poached egg. Mix so the egg yolk creates a creamy dressing with the vinaigrette.

Thinly sliced avocados arranged in a fan, topped with crayfish tails and coated in cocktail sauce (creamy, tomato-based, and seasoned). Fresh and creamy.

Marinated herring fillets served with warm sliced potatoes, all drizzled with oil. Pronounced herring flavor softened by the potato.

Thin slices of haddock (smoked haddock) served on a salad of shredded celeriac remoulade with mustard mayonnaise. Contrast between the smoky fish and the piquant crunch of the celery.

Duck leg slow-cooked in its own fat until tender, with crispy skin. Served with sautéed potatoes. A rich and flavorful dish from the Southwest.

Renowned pork tripe sausage (5A label), roasted and served with a white wine sauce. Unique texture and very distinctive taste. For lovers of authentic dishes.

Thin slices of pan-fried veal with a light lemon sauce. Served with long pasta. Tender and tangy.

Veal ragout simmered in a creamy white sauce, with morels (fragrant wild mushrooms). Very tender meat and rich sauce.

Pan-seared slice of veal liver, deglazed with vinegar for a sweet and sour touch. Tender texture and characteristic iron taste.

Raw minced beef steak seasoned with condiments (capers, onions, sauce). Fresh and zesty. Served with fries.

Grilled minced beef steak topped with a fried egg. The runny yolk flows over the hot meat. A simple and hearty classic.

Tender and lean beef cut, grilled to your liking. Served with a spicy pepper sauce or a creamy herb sauce (béarnaise).

Long-fibered beef cut, known for its intense flavor. Served rare with a shallot confit sauce. Chewy texture.

Large, marbled cut of beef (intramuscular fat) grilled. Very juicy and flavorful. Ideal for hearty appetites.

Raw salmon cut into small cubes and seasoned. Fresh and tender. Served with pasta.

High-quality salmon fillet pan-fried, served with a sauce made from chopped fresh tomatoes. Light and flavorful dish.

Pan-fried haddock (smoked fish) topped with a lemon butter sauce. The smoky flavor pairs well with the acidity of the lemon.

Selection of aged French cheeses. Varies by season (brie, camembert, goat cheese, etc.). Enjoyed with bread, before dessert.

Homemade sweet tart, varying according to seasonal fruits.

An espresso coffee served with an assortment of several small desserts (mini mousse, mini tart, etc.). Perfect for tasting everything.

A hot tea served with an assortment of several small desserts.

Leavened cake soaked in an alcoholic syrup (rum). Spongy and moist texture, sweet and boozy taste. Often served with whipped cream.

Upside-down apple tart, where the apples are caramelized in butter and sugar before baking. Served warm, often with fresh cream.

Italian dessert made with coffee-soaked biscuits and mascarpone cream. Creamy texture and coffee flavor.

Chocolate lava cake baked to order, with a molten center. Rich texture and intense hot chocolate flavor.

Small choux buns filled with vanilla ice cream and topped with hot chocolate sauce. Delicious hot-cold contrast.

Vanilla custard dessert covered with a thin layer of crunchy caramelized sugar. Break the crust with a spoon to reach the cream.

Light and airy dark chocolate dessert. Mousse-like texture and pure chocolate taste.

Honey and dried fruit ice cream (almonds, pistachios), served with a tangy red fruit sauce. Fresh and sweet.

Poached meringue (whipped egg whites) floating on a liquid vanilla crème anglaise. Cloud-like and very smooth texture.

Three scoops of high-quality ice cream or sorbet. Choose your flavors from the selection.

Three scoops of fruit sorbet, dairy-free. Fresh and fruity.

Pear sorbet, can be served with a shot of pear brandy.

Lime sorbet with iced vodka. Digestif and refreshing.

Hot cocktail based on coffee, whisky, and sugar, topped with fresh cream. Warming and energizing.

Prunes steeped in Armagnac (brandy). Soft fruits soaked in alcohol.

Whole cherries preserved in strong alcohol. A classic digestif.