Le Sancerre

A large slice of grilled country bread topped with white ham and goat cheese. Served with fresh raw vegetables and salad. A hearty and rustic dish.

Toasted country bread topped with melted camembert and cured ham. Served with green salad. A rich and creamy specialty inspired by Normandy.

Toasted bread slice topped with rillettes and cured ham. Served with a salad. An assortment of traditional charcuterie flavors.

Classic omelette prepared to order, served plain or with a filling (mixed). Served with crispy fries and green salad.

Assortment of regional specialties including cured ham, aged Cantal cheese, and country terrine. Served with salad, ideal for a varied tasting.

Large mixed salad with warm goat cheese (crottin) on toast and slices of smoked or cured duck breast. An iconic dish from the Berry region.

Small warm roasted goat cheese (crottin), served on a bed of dressed green salad. A classic bistro starter.

Slice of homemade terrine made from pork hock and pieces of foie gras. Served cold with bread and pickles.

Thin slices of cooked beef muzzle, marinated in a herb and onion vinaigrette. A traditional cold meat salad.

Marinated herring fillets served in oil, with still-warm boiled potatoes. A mix of savory and sweet flavors.

Hard-boiled eggs served cold with generous mayonnaise. A simple and essential bistro starter.

Fresh mix of diced avocado and pink shrimp, seasoned. Served cold, creamy and light texture.

Green salad topped with warm duck gizzards. Offers a pleasant contrast between the fresh salad and the tender, warm meat.

Goat cheese wrapped in phyllo dough (thin pastry) and fried or baked until crispy. Served hot.

Six land snails served in their shells, baked with parsley and garlic butter (snail butter).

Assorted selection of cold meats such as sausage, cured ham, and terrine. Served with bread and butter.

Pressed foie gras terrine with a marbled appearance. Creamy texture and rich flavor, served cold with toast.

Pan-fried blood sausage (boudin noir) served with cooked apples. A classic combination of savory and sweet flavors.

Raw minced and seasoned beef. Can be enjoyed completely raw or 'aller-retour' (briefly seared on both sides).

Thin slices of veal pan-fried, served with a light sauce and fresh pasta.

Duck leg slow-cooked in its own fat until very tender, then grilled for crispy skin. Served with sautéed potatoes.

Pan-seared duck breast fillet, served pink or medium, coated in a sauce flavored with mild spices (cinnamon, cloves, nutmeg, ginger).

Traditional pork sausage made from offal, certified 5A (superior quality label). Grilled and served hot, with a very distinctive flavor.

Fresh salmon fillet pan-seared, accompanied by a classic white butter sauce (butter, vinegar, shallots).

Tender and flavorful cut of beef (hanger steak), served with a creamy sauce made with Auvergne blue cheese.

Marbled and juicy cut of beef (entrecote). Served simply grilled (plain) or with a herb béarnaise sauce.