Polidor

Organic hard-boiled eggs served with creamy mayonnaise, garnished with savory smoked bacon and mustard seeds for a crunchy and tangy touch. A French bistro classic.

Melting Saint-Marcellin cheese wrapped in crispy pastry, served hot on a bed of fresh mesclun salad. The contrast between the crispiness and the flowing cheese is delicious.

Shrimp-filled ravioli served in a rich, flavorful shellfish broth. A warm starter with intense marine flavors.

The traditional French onion soup, gratinated with grated emmental cheese and croutons. Flavorful, comforting, and slightly sweet thanks to the caramelized onions.

A simple and fresh mix of young salad greens, seasoned with a light vinaigrette. Perfect for starting the meal lightly.

An organic egg cooked at low temperature to achieve a set white and a creamy yolk, served with flavorful porcini mushrooms. A refined starter with woodland flavors.

Soup prepared daily with seasonal ingredients. Ask your server for today's variety.

Semi-cooked duck foie gras with a melt-in-your-mouth texture, accompanied by a mango and passion fruit confit for a sweet and sour touch that balances the richness of the foie gras.

Six Burgundy snails served in their shells, filled with garlic and parsley butter. A French gastronomy classic, to be enjoyed hot.

Twelve Burgundy snails served in their shells, filled with garlic and parsley butter. A generous portion for enthusiasts.

Tender chicken thigh coated in a creamy mushroom sauce, served with roasted carrots. A comforting and flavorful dish.

Traditional beef stew simmered for a long time in red wine with vegetables, served with creamy mashed potatoes. Tender and rich in flavor.

Raw beef cut by hand and seasoned, served with homemade fries. A fresh dish typical of bistros.

Coalfish fillet cooked to perfection, served on a fondue of tender leeks and coated with a classic white butter sauce.

Vegetarian dish composed of sweet roasted carrots, served with fresh Greek yogurt, salty feta, and lime granola for crunch and acidity.

Grilled Angus sirloin steak, served with a spicy pepper sauce and homemade fries. A flavorful meat with a characteristic fibrous texture.

Shredded confit duck cooked in red wine, topped with a layer of gratinated mashed potatoes. A rich and hearty family dish.

Delicate sea bass fillet served with colorful carrots and chestnuts, all in a fragrant shellfish broth. An elegant dish with autumnal flavors.

Traditional coarse-ground sausage served with simmered lentils. A rustic and hearty dish.

Maritime version of Alsatian sauerkraut, with various fish and seafood served on a bed of fermented cabbage.

Roasted pork loin, tender and juicy, accompanied by creamy mashed potatoes.

Cabbage leaves filled with a meat mixture and simmered. A flavorful traditional dish.

Fresh fish selected according to the day's catch. Preparation varies according to the chef's inspiration.

Veal stew simmered with tomatoes, garlic, onions, and white wine. A classic French dish.

Selection of three aged cheeses, usually served with bread.

Cow's milk cheese, soft-ripened with a bloomy rind, originating from Dauphiné. Creamy and mild.

Iconic raw milk cheese from Normandy, with a soft rind and bloomy rind. Rich flavor and creamy texture.

Small goat cheese, can be fresh or aged (dry). Characteristic goat flavor.

Caramelized apple tart baked upside down, served warm. The house specialty.

Soft pear and chocolate cake. A texture close to flan, served warm.

Intense dark chocolate mousse (70%), enhanced with a crunchy fleur de sel crumble to elevate the chocolate flavor.

Textured dessert combining the crunchiness of praline and the smoothness of vanilla.

Organic egg custard with caramel. A classic, fresh, and light dessert.

Modern version of lemon tart, consisting of a tangy lemon cream, crumble pieces, and meringue.

Lunch formula offering a choice between Starter + Main, Main + Dessert, or Main + Coffee. Excellent value for money at lunchtime.

Children's menu including a main course of your choice and a chocolate mousse for dessert.

Complete menu including a starter, a main course, and a dessert of your choice from the selection.

Traditional country pâté from the Basque Country, rich and flavorful.

Half portion of artisanal dry sausage, ideal for an aperitif.

Assortment of various charcuterie (ham, salami, pâté...), served on a sharing board.

Assortment of various cheeses, served on a sharing board.

The best of both worlds: a selection of charcuterie and cheeses on the same board.

Refreshing cocktail based on St-Germain elderflower liqueur, Prosecco, and sparkling water. Floral and light.

Famous Italian cocktail based on Aperol, Prosecco, and sparkling water. Bitter and fizzy with a beautiful orange color.

Traditional French aperitif made with white wine and crème de cassis.

Festive version of Kir where white wine is replaced by Champagne.

Classic Italian vermouth, available in red (sweet), white (sweet), or dry.

Bright red Italian bitter aperitif, often served with ice or sparkling water.

Sweet and aromatic Italian red vermouth.

Pastis de Marseille, an anise-flavored liqueur that turns cloudy when fresh water is added.

Barrel-aged Port wine, with aromas of dried fruits and nuts. Sweet and rich.

Classic cocktail made with gin and tonic water, served with ice and often a slice of lemon or cucumber.