Le Paul Bert

Classic and refreshing Venetian cocktail. Made with sparkling wine (Prosecco), a bitter (like Aperol or Campari), and sparkling water.

Sweet liqueur wine, a specialty of the Charentes region. Aged for 10 years, it offers complex notes of dried fruits and honey. Best enjoyed chilled as an aperitif.

Creamy soup made from pumpkin. Enhanced with hazelnut pieces for crunch and a woody flavor.

Rustic country pâté made with pheasant meat (game). Enriched with pistachios for texture and flavor.

Classic bistro starter. Tender cooked leeks served cold with a vinaigrette and sprinkled with chopped hard-boiled egg (yolk and white).

Thin slices of dry sausage (rosette) flavored with truffle. Served simply with crispy toast.

Whole artichoke cooked and served warm. Accompanied by tartar sauce (mayonnaise with capers, pickles, and herbs).

Large slice of sourdough bread (Poilâne) topped with slices of smoked duck breast. Ideal for sharing as an aperitif.

French luxury dish made from rich and creamy duck foie gras. Served with toast and a sweet and savory jelly to accompany.

Selection of specialties from the island of Corsica. Includes charcuterie (such as lonzu or coppa) and typical sheep or goat cheeses.

Complete aperitif formula including a mixed board (charcuterie and cheese) accompanied by two glasses of Beaujolais red wine.

Short pasta served with a spicy tomato sauce (arrabiata) and pieces of beef.

Fine and flavorful poultry meat, served with a tarragon herb sauce and small roasted potatoes.

Large slice of toast topped with tomatoes and spicy Calabrian-style ingredients (often nduja or spicy sausage). Served with salad.

Puff pastry crust filled with a creamy sauce with meat (poultry, veal) and mushrooms. Served with rice.

Marinated and grilled pork ribs, coated in a smoky and sweet barbecue sauce. Served with fries.

Traditional French dish. Gelatinous and tender piece of beef simmered for a long time in broth with winter vegetables (carrots, leeks, turnips).

Roast beef of Aubrac breed (renowned for its quality), served rare or medium, with mashed potatoes.

Generous stuffed pasta with a mixture of four melting cheeses. Rich and flavorful.

Thin slice of pan-fried veal with a sauce made from sweet Sicilian wine (Marsala). Served with long pasta.

Rare and tender piece of beef (the spider steak), coated in a blue cheese sauce. Served with fries.

Traditional smoked pork sausage from Franche-Comté, served hot on a bed of simmered lentils.

Large composed salad rich in duck specialties: foie gras, duck breast (duck fillet), and confit gizzards.

Green salad (mesclun) topped with smoked bacon bits and a whole Saint-Marcellin cheese served melted on toast.

Duck thigh cooked slowly in its own fat until tender, with crispy skin. Served with sautéed potatoes.

Gourmet burger topped with foie gras and slices of smoked duck breast in addition to or instead of the steak. Served with fries.

Large piece of beef (300g) of the Limousin breed, tender and marbled. Accompanied by an emulsified herb sauce (béarnaise) and small potatoes.

Runny omelette flavored with black truffle. Served with a simple green salad to balance.

Very large piece of beef (350g) of the Salers breed, renowned for its intense flavor. Grilled and served with fries, salad, and béarnaise sauce.

Aged vintage grape brandy, 1941. An exceptional digestif with complex, woody aromas.

Large bottle of high-quality lemonade, infused with edible gold flakes. Festive and refreshing.

Selection of different aged cheeses served with green salad.

Creamy dessert served in a pot, flavored with speculoos (biscuit spiced with cinnamon and brown sugar).

Choux pastry pastry in the shape of a wheel, filled with a chestnut and hazelnut mousseline cream.

Creamy dessert served in a pot, flavored with speculoos (biscuit with cinnamon and brown sugar).

Tartlet with a thin and crispy crust, topped with fresh strawberries.

Slice of brioche dipped in a mixture of egg and milk then pan-fried. Served warm with caramel sauce and ice cream.

Leavened cake generously soaked in old rum syrup. Served with whipped cream.

Traditional caramelized onion soup, enhanced with Port. Served very hot with a thick layer of melted cheese (Comté and Cantal).

Hot soup prepared with seasonal vegetables.

A bistro starter not to be missed. Hard-boiled egg coated in homemade mayonnaise, served with crisp romaine lettuce.

Rich duck pâté with livers and mushrooms (chanterelles). Served with toast.

Artisanal dry sausage, low in fat. Traditionally served with salted butter and bread.

Confit and shredded duck meat, mixed with fat and seasoned with smoked duck breast. For spreading.

Small stuffed pasta (ravioli) served hot in a small dish with a Roquefort cheese sauce.

Vegetarian dish of baked eggplant with tomato, melted cheese, and herbs.

French classic. Burgundy snails served in their shells with garlic and parsley butter.

Beef bones cut and roasted to enjoy the melting marrow inside on toast, seasoned with grey salt.

Duck foie gras, semi-cooked (creamy texture), from Périgord. Served with toast.

Large plate of artisanal Corsican charcuterie.

Prestigious champagne made exclusively from Chardonnay grapes. Fine, elegant and floral.

Rosé champagne with notes of red fruits and citrus. Very aromatic.

Red wine from the northern Rhône valley. Powerful, spicy, and structured. A great wine.

Light and fruity red wine from the Beaujolais region. Easy to drink.

Red wine from the Rhône valley, served chilled. Often spicy and round.

One of the most prestigious crus of Beaujolais. Red wine that is more structured and complex than a standard Beaujolais.

Very renowned rosé wine from Provence. Pale, dry, and refreshing.