Le Bullier

Rustic pork sausage served with a rich brown sauce. Accompanied by mashed potatoes mixed with melted Cantal cheese. A traditional and comforting dish.

Hollowed-out seasonal vegetables filled with a meat and herb stuffing, then roasted in the oven. Flavorful and tender.

Thin slices of rare or medium-cooked roast beef, served cold or warm. Accompanied by garlic mayonnaise (aioli) and a salad of small diced vegetables.

Pasta served with a creamy sauce, bacon lardons, and cheese. A rich and creamy version of the Italian classic.

Fish fillet and filling enclosed in a brick pastry or thin crepe forming a pouch, baked in the oven. Served with lightly cooked fresh vegetables.

Generous dish of steamed wheat semolina, served with a vegetable stew and various meats. Drizzled with a fragrant spiced broth.

Thin slices of smoked salmon served cold. Accompanied by toast and a creamy, lemony crème fraîche. Melting texture and delicately smoky flavor.

Soup of the day made with seasonal ingredients. Ask the waiter for today's flavor.

Semi-cooked duck foie gras terrine, marinated in Port and Cognac. Served with small diced mango for a sweet and tangy touch and toast. Rich and buttery texture.

Egg with a runny yolk, breaded and fried for a crispy exterior. Served on a bed of sautéed mushrooms.

Roasted marrowbone served hot. The marrow is spread on toast with a little salt and aioli. Very fatty and melting texture, intense beef flavor.

Snails served in their shells with butter seasoned with mild Basque chili. Accompanied by small vegetable patties. Tender texture and garlicky, herbaceous flavor.

Classic composed salad with lettuce, breaded chicken, Italian cheese, and croutons. Dressed with a creamy and flavorful white sauce.

Fresh and colorful salad combining crunchy vegetables, salty feta cheese, and sweet pomegranate seeds. Light and vegetarian (no supplement).

Rich salad from the Southwest of France. Contains duck (gizzards), pork (bacon), and foie gras. A complete dish, hot and cold, with rustic flavors.

Gratinéed hot sandwich made with soft brioche bread, ham, and melted cheese. The 'Madame' is served with a fried egg on top.

Complete menu for children under 12 years old, including a main course, a drink, and a dessert.

Selection of the day's desserts presented on a platter. Ask the staff for options.

Assortment of aged cheeses. Choose the number of pieces you want.

Caramelized apple tart baked upside down, with the pastry on top. Served warm, usually with cream or ice cream.

Light and airy dessert with dark chocolate. Creamy texture and intense cocoa flavor.

Italian coffee and mascarpone dessert, generously served by the ladle. Creamy and fragrant.

Baked vanilla custard covered with a thin layer of crunchy caramelized sugar.

An espresso coffee served with an assortment of small bite-sized desserts.

A hot tea served with an assortment of small bite-sized desserts.

Renowned artisanal ice creams and sorbets. Several flavors available.