The Columns

Organic hard-boiled eggs served with homemade mayonnaise. A classic bistro starter, rich and creamy. Enjoy with bread.

Fried calamari rings served with a creamy tartar sauce. Crispy and tasty. Dip in the sauce.

Fresh cod served with garlic sauce (aïoli) and toasted bread. A Provençal dish rich in garlic and olive oil flavors.

Marinated herring fillets served with warm potatoes and oil. A traditional starter, savory and melt-in-your-mouth.

Velvety squash soup, garnished with toasted hazelnuts. Smooth and comforting with a crunchy touch.

Homemade pâté made from poultry livers. Rich texture and pronounced flavor. To be spread on bread.

Dry sausage coated in ash. Matured flavor and firm texture. Ideal for an aperitif.

High-quality Spanish cured ham, aged for 30 months. Intense flavor and melting texture.

Spicy Spanish sausage made from acorn-fed pigs. Rich, smoky, and slightly spicy flavor.

Assortment of various cured meats (ham, pâté, sausage). Ideal for sharing between two or more.

Raw minced and seasoned beef, served with fries. Fresh and tasty.

Thick grilled beef cut, topped with creamy pepper sauce. Served with fries.

Grilled entrecôte steak, served with tartar sauce and fries. Tender and juicy.

Roasted lamb shoulder served with roasted potatoes and vegetables. Tender and fragrant meat.

Traditional pork tripe sausage, a specialty of Troyes. Strong flavor and unique texture. Served with fries.

Large prawns roasted in garlic and parsley butter, served with purée. Rich and flavorful.

Salmon cured in salt, sugar and dill, served with thin fries. Fresh and delicate.

Plancha-cooked cod fillet, served with marinated vegetables. Light and healthy.

Breaded and fried fish served with fries. Crispy on the outside, tender on the inside.

Mixed salad with chicken, creamy dressing, croutons, and cheese. A revisited version of the classic Caesar salad.

Fresh salad with mozzarella and quality cured ham. Simple and tasty.

Fresh pasta served with basil sauce (pesto) and pine nuts. Aromatic and vegetarian.

Light salad based on spinach and squash shoots. Fresh and healthy.

Veal dish (likely kidneys or sweetbreads) served with morel sauce. A rich and refined dish to share.

Milk-fed lamb shoulder confited by slow cooking for 17 hours. The meat is extremely tender and falls off the bone. To share.

A large piece of grilled beef on the bone, ideal for red meat lovers. To share.

Tender and flavorful beef cut, served with shallot sauce. Generous portion to share.

Uncooked pressed cheese, originating from Aubrac. Frank taste and firm texture.

Auvergne cow's milk cheese, semi-firm paste and grey rind. Hazelnut flavor and creamy texture.

Local goat or sheep cheese. Tasty and typical.

Assortment of several cheeses. Ideal for tasting different varieties.

Dessert made from chestnut purée and whipped cream. Sweet and smooth.

Classic dessert cream flavored with Madagascar vanilla. Smooth and melting texture.

Airy chocolate mousse topped with caramelized almonds for crunch. Rich in cocoa.

Italian dessert made with mascarpone, coffee-soaked biscuits, and cocoa. Creamy and energizing.

Upside-down caramelized apple tart, served warm with whipped cream. A French classic.

Rice slowly cooked in sweetened milk, served with caramel and almonds. Comforting and creamy.

A coffee (espresso) served with an assortment of mini-desserts. Perfect for tasting a bit of everything.

Small portion of fried calamari to share.

Portion of homemade pâté to share.

High-quality Spanish cured ham plate.

Rounds of dry sausage for an aperitif.

Light blonde Pilsner-style beer.

Belgian abbey beer, round and spicy.

Small, strong, black coffee.

Espresso coffee with hot milk and milk foam.