Robert et Louise

Cooked blood sausage, rich and flavorful. Melting texture. Traditionally served pan-fried.

Small pork sausages grilled over fire. Salty and juicy taste. Simple and popular.

Burgundy snails served in their shells with garlic and parsley butter. Firm texture, herbaceous and garlicky taste.

Fish marinated in oil and vinegar. Salty and tangy taste, tender texture.

Sliced dry pork sausage. Meaty and peppery taste, firm texture.

Pork meat confit in its own fat then shredded. Spreadable and rich texture. Eaten on bread.

Coarsely ground pork meat terrine. Rustic and spicy taste. Served cold.

Cured Spanish ham. Salty and delicate flavor, melting texture.

Assortment of cold cuts (sausage, ham, pâté). Ideal for sharing.

Assortment of seasonal raw vegetables, served fresh with vinaigrette.

Duck foie gras prepared as a terrine. Creamy texture and rich, buttery taste. A luxury dish.

A very large bone-in beef steak, grilled over wood fire. For sharing. Juicy texture and smoky flavor.

Marbled and tender cut of beef, grilled. Rich in flavor.

T-bone steak, including tenderloin and sirloin. Quality Angus beef.

Grilled lamb chops. Tender meat with a distinctive flavor.

Slice of roasted or grilled leg of lamb. Flavorful and juicy.

Veal offal. Firm and crunchy texture, very pronounced taste.

Traditional sausage made from pork tripe. AAAAA quality label. Very strong smell and taste, for discerning connoisseurs.

The daily special, which changes daily based on market availability.

Duck leg slow-cooked in its own fat. Crispy skin and very tender meat.

Grilled duck breast, honey glazed. Red meat, served pink, with fatty, crispy skin.

Large grilled shrimp. Can be served plain or flambéed with alcohol for extra flavor.

Beaten eggs cooked with mushrooms. Simple and vegetarian dish.

Mixture of pan-fried mushrooms, often with garlic and parsley.

Extra portion of side dish.

Soft cow's milk cheese. Creamy with a nutty and mushroomy taste.

Goat's milk cheese. Distinctive taste, texture can range from fresh to dry.

Uncooked pressed cheese. Frank and fruity taste.

Creamy cow's milk cheese. Earthy and nutty taste.

Blue cheese. Strong and salty taste.

Creamy Savoie cheese. Mild and fruity taste.

Selection of three cheeses from the board.

Classic homemade dessert. Rich chocolate cake or baked apples under a crispy pastry.

Creamy vanilla custard with a caramelized sugar crust, or light and airy chocolate mousse.

Slice of brioche dipped in a mixture of egg and milk, then pan-fried. Served hot and golden with a scoop of ice cream.

Artisanal ice cream, refreshing at the end of the meal.

Strong and short espresso.

Coffee without caffeine.

Infusion of tea leaves.

Herbal infusion without caffeine.

Espresso with hot milk.

Hot drink with milk and cocoa.

French anise-flavored aperitif. Best enjoyed diluted with fresh water.

Blended Scotch whisky.

White wine cocktail with cassis cream, or rosé wine flavored with grapefruit.

Selection of classic aperitifs, fortified wines, or liqueurs.

High-quality single malt whisky.

Still mineral water (Evian) or sparkling water (Badoit).

Assorted sodas and fruit juices.

Light blonde beer, lager type.

Belgian abbey beer, served on tap. Rounder, maltier taste.

Fruit syrup with water.

Prestigious sparkling wine from the Champagne region. Dry and festive.

Barrel-aged brown spirits, traditional digestifs.

Fruit brandies or herbal liqueurs.

Selection of various liqueurs and spirits.

Restaurant souvenir t-shirt.

Restaurant souvenir cap.