Perraudin

Hard-boiled eggs served with a creamy homemade mayonnaise. A simple and essential bistro starter.

Small square pasta filled with cheese and herbs, originating from Dauphiné. Served gratinéed in a creamy garlic sauce.

Vinegar-marinated herring fillets, served cold or warm on an oil-based potato salad. An iodized and tangy flavor.

Poached egg with a runny yolk, accompanied by sautéed mushrooms seasoned with garlic and parsley. Savory and comforting.

Burgundy snails served in their shells with garlic and parsley butter. Tender and rich in herbaceous flavors.

Traditional soup made with caramelized onions and beef broth. Served with toasted bread and a layer of melted gratinated cheese.

Rich and creamy duck foie gras terrine. Accompanied by a sweet and tangy onion compote to balance the richness.

Traditional country-style pork terrine. Rustic texture and pronounced meat flavor, served with bread.