Mon Bistrot

Exceptional dry-cured ham from a local pork breed renowned for its quality. Melts in the mouth with a rich, marbled flavor. Enjoy as an aperitif or starter.

Homemade country pâté prepared by the chef. Rustic flavors and a pleasant coarse texture. Served with bread and often gherkins.

Duck or goose foie gras prepared on-site. Smooth texture and rich, buttery taste. Traditionally enjoyed with toast or brioche.

Snails served hot in a small cocotte with a creamy, tomato-based, slightly spicy sauce. Savory and tender mix. Ideal for dipping bread.

Raw meat (usually beef) coarsely chopped with a knife and seasoned. Fresh and tender. Served cold, accompanied by fries or salad.

Italian rice dish cooked slowly in broth until creamy. Ingredients vary according to the day's inspiration. Rich and comforting.

Tender and lean beef cut, enhanced with a mustard and spice sauce. Delicate meaty flavor heightened by the condiments. Usually served rare or medium-rare.

Beautiful roasted lamb rack, served whole for several guests, accompanied by a sweet and savory reduced jus. Tender and juicy meat. A convivial dish to be carved at the table.

Extra portion of your choice of side dish. Allows you to complete your main course.

Assortment of aged cheeses served on a board. Variety of textures and flavors. Enjoyed with bread and wine at the end of the meal.

Warm and crispy waffle topped with cotton candy flavored ice cream and spread. Very sweet and nostalgic dessert.

Leavened cake soaked in a syrup with alcohol (rum), served with ice cream and cream. Spongy and moist texture, sweet and alcoholic taste.

Modern version of the classic lemon tart, combining tangy lemon cream and shortcrust pastry. Balance between sugar and acidity.

Menu allowing you to compose your meal from the current selection. Excellent value for money.

Complete menu of the moment at a fixed price.