Les Oiseaux

A complete breakfast including a hot drink, a pastry or bread, and a fruit juice. A classic to start the day right.

Soup prepared with a mix of seasonal vegetables. Comforting and light.

Savory tart filled according to the chef's inspiration (bacon, vegetables, cheese...), served with fries and green salad.

Long pasta served with a creamy sauce with bacon, egg, and cheese.

Lamb pieces slowly simmered in sauce until tender. Flavorful and rich.

Traditionally prepared stewed chicken, usually with bacon, onions, and mushrooms.

Egg custard topped with liquid caramel. A classic, smooth, and creamy dessert.

A choice between a classic sausage sandwich or a savory tart with eggs, cream, and bacon.

Traditional onion soup made with caramelized onions and broth, often served gratinated with cheese and croutons.

Frankfurt sausages (hot-dog style, boiled) served with fries.

Roasted or grilled chicken piece served with fries.

Hot sandwich on white bread, ham and cheese, baked.

Version of Croque Monsieur topped with a fried egg.

Variation of croque-monsieur, may include different filling or specific presentation.

Croque-monsieur prepared with renowned Poilâne country bread, more rustic and flavorful.

Plate of cold starters including a hard-boiled egg with mayonnaise and spreadable cold cuts (pâté, rillettes).

Roasted chicken served cold with a green salad.

Marinated fish fillets (herring), often served with oil, onions, and sometimes warm potatoes.

Selection of cold meats such as sausage, cured ham, pâté, and rillettes.

Slices of high-quality cooked ham, served cold.

Slices of aged cured ham, with a salty and intense flavor.

Assortment of vegetables, raw or cooked depending on the season.

Portion of crispy fried potatoes.

A bistro classic: grilled beef steak served with fries.

Pasta served with a minced meat and tomato sauce.

Traditional sausage made from pork tripe, served with a spicy mustard sauce. Very strong flavor.

Tender and flavorful long-fibered beef cut, served with a confit shallot sauce.

Marbled and juicy beef cut, served with a parsley and lemon butter.

Chicken stewed with peppers, tomatoes, and onions, typical of the Basque Country.

Tender and lean beef steak, served with a creamy pepper or Roquefort blue cheese sauce.

Simply prepared eggs, fried or omelette, without filling.

Stuffed eggs with either cheese and ham (mixed) or sautéed mushrooms.

Eggs with salty cured ham or prepared peasant-style (often with bacon and potatoes).

Stuffed eggs of your choice with cooked ham, melted cheese, or grilled bacon.

Mix of fresh salad leaves of the day, served with vinaigrette.

Simple and refreshing salad made of lettuce, tomato wedges, and olives.

Salad served with toasted bread topped with melted goat cheese.

Classic salad with tomatoes and hard-boiled egg.

Large composed salad with chicken, served with tomatoes, hard-boiled egg, and sweet corn.

Assortment of raw vegetables: tomatoes, grated carrots, and beetroots.

Rustic salad with cured ham, Cantal cheese, potatoes, and egg.

Flavorful salad with blue cheese, crunchy walnuts, and tomatoes.

Hearty salad with smoked bacon bits, potatoes, hard-boiled egg, tomatoes, and onions.

Chef's salad with ham, cheese (emmental/comté), tomato, and egg.

Traditional Southern salad with tuna, anchovies, rice (often instead of potatoes here), tomatoes, egg, and olives.

Classic baguette sandwich, choice of filling from the proposed cold cuts.

Cheese sandwich, choice of creamy camembert or mild emmental.

More elaborate sandwich, choice of cured ham, chicken, or salad.

Club sandwich (often toasted white bread) with ham, cheese, tomato, and salad.

Strong cheese sandwich: Cantal (pressed cheese) or Roquefort (blue).

Portion of cheese, choice of Camembert (soft cheese) or Emmental (hard cheese).

Choice of cheese: Cantal, Roquefort (blue), or Goat cheese.

Tasting platter with several varieties of cheeses.

Egg custard topped with liquid caramel.

Light and airy dark chocolate mousse.

Sweet tart filled with cooked apple slices.

Caramelized apple tart baked upside down, served warm.

Tart filled with seasonal fruits.

Classic ice cream sundae with fresh banana, scoops of ice cream (vanilla, strawberry, chocolate), sauce, and whipped cream.

Coffee or chocolate ice cream served in a large glass with sauce and whipped cream.

Vanilla ice cream served with fruits in syrup (peach or pineapple) and red fruit coulis.

Coconut ice cream topped with chocolate sauce.

Blackcurrant sorbet with crème de cassis liqueur.

Simple assortment of 3 scoops of ice cream of your choice.

Typically French anise-flavored aperitifs, served with fresh water.

French cocktail made with white wine and crème de cassis.

Cola soda.

Still natural mineral water in a bottle.

Classic espresso.

Large coffee with cream or creamy hot chocolate.