Les Bacchantes

Fresh oysters from Normandy served raw on ice. Meaty texture and pronounced iodine taste. To be enjoyed with a squeeze of lemon juice or shallot vinegar.

Rustic homemade country terrine. Seasoned meat mixture baked in the oven. Served cold with bread and pickles.

Traditional soup made from caramelized onions and beef broth. Topped with toasted bread and melted gratinated cheese. Savory and comforting.

Tender asparagus served with a creamy mousseline sauce. The sauce is a mayonnaise lightened with whipped egg whites. A delicate and spring-like starter.

Small stuffed pasta served with a creamy blue cheese sauce. Rich and powerful cheese flavor. Hot and melting dish.

Pan-seared duck breast glazed with honey sauce. Tender red meat usually served pink with crispy skin. Accompanied by potatoes.

Very tender pork tenderloin served with a tangy mustard sauce. Accompanied by pasta. A classic French bistro dish.

Cod loin cooked to perfection, served with a shellfish sauce. Flaky and delicate white flesh. Accompanied by rice.

Grilled sirloin steak accompanied by a blue cheese sauce. Served with a creamy potato gratin. Rich and hearty dish for meat lovers.

Assortment of aged French cheeses. May include soft, hard, or blue varieties. Served with bread for tasting.

Gourmet coffee served with a selection of mini-desserts. Ideal for tasting several sweets at the end of the meal. Includes an espresso coffee.

Traditional egg custard flavored with vanilla. Firm yet melt-in-your-mouth texture, topped with liquid caramel. A simple and classic dessert.

Chocolate cake with a warm molten center. Rich in cocoa and served with vanilla custard to balance. Contrasting texture between the cooked cake and the liquid center.

Gelled Italian dessert cream, topped with raspberry coulis. Silky and fresh texture. Mild milky flavor contrasted by the fruit's acidity.

Traditional yeast cake soaked in rum syrup. Spongy and moist texture. Served generously topped with whipped cream.

Upside-down apple tart with caramelized apples in butter and sugar. Served warm with crispy puff pastry and whipped cream.

Floating island made of poached meringue, floating on vanilla custard. Airy and light texture, often garnished with caramel and slivered almonds.

Artisanal dry sausage from the Aveyron region. Firm texture and authentic cured meat taste. Served in slices for an aperitif or starter.

Roasted bone marrow served hot. The marrow is fatty, rich, and melts in your mouth, to be spread on toast with a pinch of salt.

Eggs cooked in a bain-marie with cream and pieces of foie gras. Creamy and smooth texture. Served with breadsticks for dipping.

Homemade duck foie gras, served cold in slices. Buttery texture and delicate taste. Accompanied by a sweet and savory chutney for contrast.

Snails served in their shells with garlic and parsley butter. Hot, rich, and fragrant dish. To be enjoyed with bread to soak up the butter.

Assortment of cured meats (ham, sausage, terrine) and possibly cheeses. Ideal for sharing. Served on a wooden board.

Caesar salad made with romaine lettuce, chicken, parmesan, and croutons. Dressed with a creamy garlic and anchovy sauce. Fresh and crunchy.

Green salad served with toasted bread topped with melted goat cheese. Savory hot-cold mix. Often accompanied by walnuts or bacon bits.

High-quality chicken roasted in the oven. Firm and flavorful meat. Served with small whole potatoes and seasonal vegetables.

Pork cheek meat cooked very slowly until tender. Rich and creamy sauce. Accompanied by new potatoes. A classic French bistro dish.

Raw Charolais beef cut into small cubes with a knife, not minced. Seasoned with capers, onions, and condiments. Served fresh with fries.

Shredded confit duck topped with mashed potatoes and gratinated in the oven. Rich and comforting dish. Served with a green salad for freshness.

Traditional sausage made from pork tripe, certified high quality (5A). Very strong taste and unique texture. Grilled and served with fries.

Butcher's cut of beef renowned for its intense flavor and chew. Grilled and served rare with a candied shallot sauce and fries.

Large bone-in rib steak, grilled to share. Marbled and juicy meat. Served with bone marrow, tarragon béarnaise sauce, and fries.

Lunch menu offering a choice between two dishes for each course. Simple and tasty bistro cuisine.

Classic French aperitif cocktail. Mix of dry white wine and fruit cream (blackcurrant, blackberry, or peach). Sweet and fruity.

Sparkling version of Kir, made with Champagne instead of white wine. Elegant and festive.

Glass of sparkling Champagne wine. Dry (Brut), with fine bubbles. Symbol of celebration.

Bitter and sparkling Italian cocktail. Mix of Aperol, Prosecco, and soda water. Served with an orange slice.

Red sweet natural wine from Roussillon. Intense aromas of candied red fruits. Sweet and warm.

Very aromatic white sweet natural wine. Notes of fresh grape, flowers, and honey. Served chilled.

Portuguese fortified wine. Rich, sweet, and alcoholic. Notes of dried fruit and spices.

Bordeaux wine-based aperitif with fruit liqueurs. Fruity and slightly bitter. Served very chilled.

Typical anise liqueur from the South of France. Drunk diluted with plenty of fresh water, turning milky.

Blended Scotch Whisky. Balanced taste with notes of malt and caramel.

Tennessee American Whiskey. Charcoal filtered, giving it a smooth taste and notes of vanilla and oak.

Fruity, floral, and delicate Speyside Scotch Single Malt Whisky. Aged 12 years in barrels.

Smooth and silky Scotch Single Malt Whisky. Aged 15 years, with rich fruit and malt aromas.

Single Malt Scotch Whisky from the island of Islay, renowned for its very peaty and smoky taste. Powerful and complex, aged 16 years.

Classic fruit juice. Sweet and tart.

Sweet, refreshing, and fizzy lemon soda.

World-famous cola soda. Sweet, caramelized taste, caffeinated.

Sugar-free version of the famous cola soda.

Flavored iced tea, often peach. Sweet and non-carbonated.

Tonic soda made from cinchona bark extracts. Distinctive bitter and sweet taste.

Sparkling mineral water from the Arcachon spring. Fine bubbles and neutral taste.

Still spring water. Pure and thirst-quenching.

Beer served on tap. Fresh and foamy.

Mix of beer and lemonade. Less alcoholic and sweeter than classic beer.

Cocktail based on beer, lemonade, and grenadine syrup. Red color and sweet taste.

Non-alcoholic Italian aperitif with herbs and citrus. Sweet and bitter flavor.

De-alcoholized Italian lager beer. Malty taste similar to classic beer.

Small, strong Italian-style black coffee. Strong and full-bodied taste with a golden crema.

Large coffee with hot milk and milk foam. Milder than an espresso.

Infusion of tea leaves in hot water. Several varieties available.

Hot drink made from dried herbs without caffeine. Soothing and fragrant.

Hot milk mixed with cocoa or melted chocolate. Mild and sweet.

Espresso topped with a thick layer of milk foam. Often sprinkled with cocoa.

Black coffee or coffee with milk topped with a generous layer of whipped cream.

Prestigious grape brandy aged in barrels. Complex aromas of dried fruits and wood.

Very old Cognac (Extra Old). Very rich, round, and lingering on the palate.

Gascogne grape brandy. Rustic and fragrant, aged 8 years.

Norman apple brandy. Cooked apple and spice flavor.

Exceptional Calvados aged 20 years. Very smooth, complex, and woody.

Colorless fruit brandy. Captures the pure essence of the distilled fruit.

Southwestern artisanal plum brandy. Distinctive stone fruit and fruit flavor.

Very strong and complex green or yellow herbal liqueur. Secret recipe of the monks.

Sweet Italian lemon liqueur. Served chilled.

Rum produced from pure sugarcane juice. Aged like cognac, woody and spicy notes.

Molasses rum, very vanilla and sweet. Round candy and exotic fruit taste.

Classic English gin with juniper and citrus aromas. Dry and fragrant.

Irish liqueur made from whiskey and fresh cream. Smooth, creamy, and sweet.

White spirits or mint liqueur (Get 27). Served neat or on ice.

Clear, sweet anise liqueur.

Sweet and sugary anise liqueur.

Classic long drink mixing gin and tonic water. Fresh and bitter.

Simple mix of vodka and orange juice (Screwdriver).

Whiskey and cola mix.

Hot cocktail made with coffee, Irish whiskey, and sugar, topped with cream.

Sour cherries preserved in cherry brandy (Kirsch). Fruity and alcoholic.