Le Verre à Vin

A fixed-price menu offering a choice between a starter and a main, or a main and a dessert. Choose from the menu items (some may have a supplement).

A complete fixed-price menu including a starter, a main course, and a dessert. Choose from the menu items (some may have a supplement).

The special starter of the day, prepared according to the chef's inspiration and seasonal products.

Roasted bone marrow served in the bone, rich and melting. To be spread on toast with a pinch of coarse Guérande salt to enhance the flavor.

High-quality marinated herring fillets, often served with onions, carrots, and oil. A classic bistro starter with tangy and sweet flavors.

A French classic of hard-boiled eggs served with a creamy homemade mayonnaise, accompanied here by white ham.

A meat terrine cooked in a shortcrust pastry. Savory and rich, with various meats and spices inside.

A luxurious version of pâté en croûte incorporating foie gras and duck fillet for a more refined flavor.

An assortment of various cured meats (sausages, hams, terrines), ideal for sharing.

Large snails prepared with the chef's special sauce, usually based on butter, garlic, and parsley.

The main dish of the day, changing daily according to the market and season.

Traditional hot sausage from Lyon containing pistachios, served with a Beaujolais red wine sauce.

Fresh fish of the day, prepared according to availability.

High-quality certified andouillette (5A), a tripe sausage with a pronounced flavor, served with Meaux whole-grain mustard.

High-quality farmhouse chicken pieces grilled on a skewer with spicy chorizo to enhance the flavor.

Raw beef, coarsely cut by knife (not minced), seasoned with capers, onions, and condiments.

Tender and flavorful cut of beef, grilled. Appreciated for its long grain and intense taste.

Firm, white-fleshed fish fillet, served with a creamy thyme and cheese sauce.

The dessert of the day prepared by the pastry chef.

A selection of French cheeses at optimal maturity.

Fresh Corsican sheep or goat cheese, served plain or with honey and crushed pepper.

Moist cake soaked in an alcoholic syrup (rum), served with raisins.

Airy dessert with intense dark chocolate, accompanied by a thin and crunchy almond biscuit.

Pastry made of layers of crispy puff pastry alternated with vanilla pastry cream.

Rustic oven-baked cake, made of fruit covered with a thick pancake batter.

A coffee served with an assortment of small miniature desserts.

Prunes steeped in Armagnac (brandy), served à volonté.

Likely a selection of 'Trous Normands' or regional equivalents: sorbet drizzled with a strong spirit, served to aid digestion.