Ma Biche

A starter that changes every week according to the chef's inspiration and seasonal products. Ask your server for today's special. Ideal for discovering new flavors.

Traditional country terrine from the Basque Country, often flavored with Espelette pepper. Rustic texture and pronounced meaty taste. Enjoy spread on fresh bread.

Whole leeks roasted until tender and soft. Served with a classic mustard vinaigrette. A simple, fresh, and flavorful bistro starter.

Fresh Italian pasta filata cheese with a creamy center (burrata), served with cherry tomatoes and basil sauce (pesto). A creamy and fresh combination, perfect to start the meal.

Beef bone, cut and roasted in the oven, served hot. The marrow inside is fatty, rich, and melts like butter. To spread on toast with a pinch of fleur de sel.

Burgundy snails cooked in their shells with garlic and parsley butter. Firm texture and intense herbaceous flavor. Use the bread to soak up the melted butter.

A varied assortment of starters to share: hard-boiled egg mayonnaise, pâté, and crispy seafood fritters. Ideal for an aperitif or to taste a bit of everything.

A large composed salad with crispy chicken breaded in the Japanese style (panko). Garnished with cheese, croutons, and egg. A complete and gourmet dish.

Signature vegetarian salad with lentil croquettes and crispy goat cheese (spring roll). A mix of hot and cold textures.

Traditional veal ragout simmered in a creamy white sauce, accompanied by mushrooms. The meat is tender and the sauce is creamy. A great French classic.

Marinated beef pieces simmered for a long time in red wine with mushrooms. Rich, deep, and winey flavor with meltingly tender meat.

Oven-baked sea bass fillet, served with chien sauce (Antillean sauce based on herbs, onions, and mild chili). Delicate fish flavor enhanced by aromatics.

Grilled octopus tentacles served on creamy rice cooked in lobster bisque. Intense marine flavors and tender octopus texture.

Beautiful piece of grilled Scottish Angus beef (approx. 300g), known for its tenderness. Served with a creamy pepper sauce. For red meat lovers.

Very large bone-in beef steak to share. The meat is marbled, juicy, and rich in flavor. Served sliced for two people.

A revisited and generous version of the famous French hot sandwich. Toasted bread filled with ham and melted cheeses, enhanced with a pepper-cognac sauce. Crispy and comforting.

Gourmet beef burger with Saint-Marcellin cheese (creamy cheese with a bloomy rind). Garnished with pesto, bacon, and sweet onions.

Crispy breaded chicken burger with quality Emmental cheese. The pepper sauce and confit onions add character. A tasty alternative to beef.

Extra portion of your choice of side dish. Ideal for variety or for hearty appetites.

The dessert of the day, prepared according to the chef's mood. Ask for the current suggestion.

A coffee (espresso) served with a generous selection of petit fours and mini-desserts. Perfect for tasting several sweets at the end of the meal.

Light and fruity dessert, deconstructed Pavlova style. Crispy meringue, creamy passion fruit cream, and fresh strawberries.

Classic pastry composed of thin layers of crispy puff pastry alternated with a pastry cream flavored with Bourbon vanilla. Rich and airy texture.

Caramelized apple tart baked upside down, served warm. The apples are soft and sweet, accompanied by crème fraîche for sweetness.

Chocolate cake with a molten center, served warm. The hot-cold contrast with vanilla ice cream and the tartness of red fruits is delicious.

Selection of aged cheeses served on a board. Ideal for finishing wine or as a savory alternative to dessert.