Le Peschadoires

A traditional French coarse pork terrine. Rich in flavor and seasoned. Usually enjoyed spread on bread with gherkins.

A flavorful spread made from crushed sardines and olives. Creamy texture and pronounced marine taste. Ideal as an appetizer on toast.

A varied assortment of French cured meats and charcuterie. Offers diverse textures and flavors, from salty to peppery. For sharing, served with bread and gherkins.

A selection of aged French cheeses, particularly from Auvergne. Ranges from mild and creamy to strong and blue-veined. Enjoyed with bread and sometimes wine.

An economical lunch menu allowing you to choose two courses. Includes a starter and a main course, or a main course and a dessert. A popular way to have lunch in France.

Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise. A simple and comforting bistro classic. Creamy texture and mild taste.

A portion of prepared pork, either as confit shredded meat (rillettes) or in a terrine (pâté). Fatty and flavorful. Eaten with bread.

A green salad topped with melted goat cheese on toast. The contrast between the warm cheese and the fresh salad is delicious. Often dressed with vinaigrette.

Chef's daily specials based on the market. Guarantees freshness and seasonality. Ask your server for today's details.

An egg custard topped with liquid caramel. Smooth and silky texture, sweet and vanilla flavor. A classic and light dessert.

A rich vanilla cream topped with a layer of crunchy caramelized sugar. Contrast of textures between hot/crunchy and cold/creamy.

An airy and light dark chocolate dessert. Intense cocoa flavor with a mousse-like texture. A favorite among chocolate lovers.

A fresh and creamy dairy product, similar to yogurt but milder. Can be served plain, with sugar, or with a fruit coulis.

An Italian dessert made with mascarpone, coffee-soaked biscuits, and cocoa. Creamy, rich, and coffee-flavored.

A freshly prepared pastry with seasonal fruits or ingredients. The crust is usually crisp and the filling sweet.

Rice slowly cooked in sweetened, vanilla-infused milk. Creamy and comforting texture. Often served warm or cold.

A tender, larded, and grilled cut of beef. Juicy and flavorful meat. Served with a side dish of your choice.

A homemade hamburger with ground beef, soft bun, and toppings. Hearty and flavorful. Ideal for a casual meal.

A traditional pork tripe sausage, served with a mustard sauce. Very strong flavor and unique texture. A dish for lovers of local specialties.

Raw minced and seasoned beef. Fresh and tender. Usually served with fries.

A thin slice of veal seared on the grill. Tender, lean white meat. Delicate flavor.

A grilled, marbled cut of beef. Rich in flavor and juicy. A classic of French brasseries.

Soft-ripened cow's milk cheese with a bloomy rind. Creamy texture and distinctive taste. A symbol of French gastronomy.

Cooked pressed cheese with holes. Mild and fruity taste. Firm yet supple texture.

Semi-firm pressed cheese from Auvergne. Nutty and cellar aromas. Characteristic grey rind.

Uncooked pressed cheese from the Massif Central. Milky flavor that intensifies with aging. Crumbly texture.

Blue-veined sheep's milk cheese. Strong and salty taste, creamy texture. One of the most famous blue cheeses.

A large, typical composed salad, usually containing ham, Emmental cheese, eggs, and vegetables. Fresh and filling.

A hearty salad often featuring goat cheese and sometimes honey or lardons. Savory sweet and salty mix.

Regional salad with cured ham and Auvergne blue cheese (Bleu or Fourme). Rustic and flavorful.

Romaine salad with chicken, croutons, parmesan, and creamy Caesar dressing. An internationally appreciated classic for its crunch.

Vibrant orange Venetian cocktail. A mix of bitter (Aperol), sparkling wine (Prosecco), and soda water. Refreshing and slightly bitter.

A variation of the classic Mojito, often topped with champagne or sparkling wine. Fresh, minty, and tart.

Light blonde beer in a pint format, offered at a reduced price during Happy Hour. Thirst-quenching.

A glass of chilled rosé wine at a special price. Fruity and light, ideal for an aperitif.

A blonde beer from the North of France. Smooth, golden, and easy to drink. Served on tap.

A famous international lager. Balanced with a slight bitterness. Very refreshing.

Short, strong black coffee, or its decaffeinated version. Served hot in a small cup.

Large coffee with hot milk and milk foam. Smooth and mild.

Steeped tea leaves in hot water. Several varieties generally available.

Hot drink of your choice: frothy coffee with milk or rich chocolate melted in milk.

A complete morning set including a hot drink, a pastry or bread, and a fruit juice.

Classic cola sodas, in sweetened or sugar-free versions. Served chilled.

French sparkling orange drink with pulp. Fruity and fizzy taste.

Sweetened and flavored iced tea, usually peach. Very refreshing.

Various fruit juices by the glass. Sweet and natural.

Still mineral water (Vittel) or sparkling water (Badoit, San Pellegrino). Served by the bottle.

Italian vermouth, served chilled. Available in sweet (white) or more full-bodied (red) versions.

A popular Scottish blended whisky. Balanced taste. Can be drunk neat or with ice.

A premium, aged, and smooth Scotch whisky. Rich aromas of honey and fruit.

Calvados, a Norman apple brandy. Fruity and powerful taste. Often drunk as a digestif.

Prestigious French grape brandy. Complex, woody, and warm.

Hot ham and cheese sandwich, gratinated in the oven. Served with a green salad for freshness. An essential bistro dish.

Sandwich prepared on-site. Ingredients vary according to the day's special at the bar.

Selection of homemade desserts such as fruit tarts. See the lunch menu for details.