Les Pipos

Soup prepared daily with fresh seasonal vegetables. The recipe changes according to the day's market. A light and comforting starter.

Traditional French soup made from caramelized onions and beef broth. Served gratinated with cheese and croutons. Rich, sweet, and savory flavor.

Roasted beef bone served hot in its shell. The marrow is fatty, melting, and very rich in flavor. To be enjoyed spread on toast with a pinch of salt.

Burgundy snails cooked in their shells with parsley and garlic butter. Tender texture and herbaceous, garlicky flavor. A great classic of French gastronomy.

A savory and original version of crème brûlée. Prepared with melting zucchini and fresh basil, with a thin caramelized layer on top.

Hard-boiled eggs served with a creamy homemade mayonnaise. A Parisian bistro staple, simple yet delicious.

Rustic pâté prepared on-site, usually made from pork and aromatics. Firm and grainy texture. Served cold with country bread and gherkins.

Homemade duck or goose foie gras, served sliced. Buttery and melt-in-your-mouth texture, rich and delicate flavor. Served with toast.

Chicken fillet marinated in Cajun spices (slightly spicy and smoky) then grilled. Served with aromatic basmati rice.

Selected piece of beef chosen by the chef (flank steak, sirloin, etc.) grilled to your liking. Topped with a creamy pepper sauce and served with fries.

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

White fish fillet coated in a crispy batter. Served with golden fries, inspired by the British classic.

Raw minced beef. You can choose to have it 'prepared' (seasoned by the chef with capers, onions, sauces) or 'unprepared' (seasonings on the side). Served with fries.

Tubular pasta served with a creamy truffle-scented sauce. Sprinkled with grated parmesan for extra indulgence.

Homemade burger topped with grilled bacon, gently caramelized onions, and melted cheddar. Served with crispy fries.

Traditional beef stew slow-cooked in red wine with vegetables. The meat is tender and the sauce is rich. Served with mashed potatoes.

Superior quality farm pork chop, grilled or pan-fried. Juicy and flavorful. Accompanied by homemade mashed potatoes.

Assortment of cold cuts and cured meats: hams, sausages, chorizo, and terrine. Ideal for sharing with bread.

Assortment of various French cheeses including soft, blue-veined, and pressed varieties. A representative selection of French terroirs.

Large platter combining a selection of cured meats and cheeses. Perfect for tasting a bit of everything.

Hearty mountain dish made of melted raclette cheese over warm potatoes, accompanied by an assortment of cured meats.

Creamy vanilla custard dessert topped with a thin layer of crunchy caramelized sugar. A delicious hot-cold texture contrast.

Italian dessert made of layers of coffee-soaked biscuits and a light mascarpone cream. Sprinkled with cocoa.

Individual chocolate cake with a molten center. Served warm with cold vanilla crème anglaise.

Caramelized apple tart baked upside down. Served warm with a dollop of thick crème fraîche to balance the sweetness.

Cream cheese cake on a base of crushed biscuits. Dense and creamy texture, sweet and slightly tangy flavor.

Warm waffle, crispy on the outside and soft on the inside, drizzled with warm chocolate sauce.

A coffee (or tea) accompanied by an assortment of small miniature desserts (mini crème brûlée, mini moelleux, etc.). Perfect for the undecided.

Light and airy dessert with intense dark chocolate. Foamy and melt-in-your-mouth texture.