BISTROT 20 / LE VINGT

Rich and creamy duck liver pâté. Smooth and melting texture. To be spread on toast with jam.

Small frog legs sautéed in parsley butter. The meat is tender and delicate, reminiscent of chicken. Eaten with fingers or a fork.

Fried calamari rings in a light batter. Crispy on the outside, slightly rubbery on the inside. To be enjoyed hot.

Flavorful broth with caramelized onions, topped with bread and gratinated melted cheese. Warm and comforting. To be eaten with a spoon, breaking the cheese crust.

Snails served in their shells with garlic and parsley butter. Herbal taste and tender texture. Use the small tongs and fork to extract the snail.

Dozen snails in parsley butter. Rich and garlicky. Ideal for sharing or for enthusiasts.

Thin slices of cured and spiced beef. Firm texture and concentrated salty taste. Eaten cold as an appetizer.

Selection of five assorted French cheeses served with salad. Various textures and intensities. To be enjoyed with bread.

Generous assortment of cold cuts and cheeses. Salty and flavorful. Perfect for sharing as a starter.

Selection of rustic cold cuts including hams and salamis. Smoky and salty flavors. Pairs well with bread and butter.

Scrambled egg omelette, served plain or with mushrooms. Fluffy and light texture. Simple and warm dish.

Omelette filled with ham and melted cheese. Rich and nourishing. Bistro cuisine classic.

Mussels cooked in a broth of white wine, shallots, and parsley. Idylic and aromatic flavor. Use an empty shell to pick up other mussels.

Green salad with grilled chicken and parmesan. Fresh and crunchy. Dressed with a creamy sauce.

Mixed salad with Cantal cheese and potatoes. Rustic and hearty. Mix of fresh and savory flavors.

Mountain salad with cured ham, bacon, and cheese. Rich and gourmet. Ideal for hearty appetites.

Gourmet Southwest salad with foie gras and smoked duck breast. Rich and smoky flavors. A luxurious starter.

Classic Mediterranean salad with tuna, eggs, and anchovies. Salty and refreshing. Typical of the South of France.

Toasts of hot goat cheese served on salad with honey. Warm and cold sweet and savory mix. Creamy and crunchy.

Thick grilled beef steak. Tender and juicy. Served with your choice of rich sauce.

250g Rib steak with pepper sauce (bearnaise sauce)

Minced and seasoned raw beef. Very tender and fresh texture. Served cold, usually with fries.

Classic grilled beef steak. Firm and flavorful. Enhanced by a spicy pepper sauce.

Roasted duck fillet with its fatty skin, served with a sweet and savory sauce. Rich gamey taste. The honey sauce softens the meat.

Beef stew simmered for a long time in red wine with vegetables. The meat is tender and the sauce very flavorful. A great French classic.

Gratin of potatoes with melted Reblochon cheese, meat-free version. Creamy and very hearty. Served hot.

Traditional Savoyard gratin with potatoes, bacon, and plenty of melted cheese. Rich, salty, and comforting. A winter dish par excellence.

Chicken escalope coated in a creamy mushroom sauce. Mild and creamy. Easy to eat.

Breaded chicken fillet, fried. Crispy and golden. Similar to a schnitzel or a large nugget.

Long pasta with a rich cream and smoked bacon sauce. Very gourmet and filling. A creamy pasta dish.

Creamy rice slowly cooked with chicken. Smooth and melting texture. Mild and comforting flavors.

Assortment of warm vegetables prepared with olive oil. Healthy and light. Enhances the natural taste of the vegetables.

Fresh market fish, preparation varies daily. Ask your server for details. Guaranteed freshness.

Grilled salmon steak, pink and fatty flesh. Served with a flavorful sauce. Rich in omega-3 and tasty.

Large grilled king prawns served with garlic sauce. Fragrant and slightly sweet. To be peeled by yourself.

Lemon sorbet drizzled with iced vodka. Fresh, tart, and alcoholic. A digestif and dessert at the same time.

Classic ice cream sundae with vanilla ice cream, hot chocolate sauce, and whipped cream. Delicious hot-cold contrast. Sweet and creamy.

Assortment of three scoops of ice cream or sorbet. Refreshing and simple. Ask about available flavors.

Chocolate ice cream served with chocolate sauce and whipped cream. Very chocolatey and creamy. For cocoa lovers.

Fruity dessert with blackcurrant sorbet and vanilla ice cream, enhanced by crème de cassis (liqueur). Sweet and tart. A local specialty.

Banana cut in half served with three scoops of ice cream, chocolate sauce and whipped cream. Very hearty and sweet. A revisited American classic.

Warm chocolate cake with a flowing liquid center. Served with vanilla ice cream. Rich, warm, and decadent.

Creamy vanilla custard topped with a layer of crunchy caramelized sugar. Contrast of textures. Break the crust with your spoon.

Caramelized apple tart served upside down, warm. Flaky pastry and melting apples. Served with vanilla ice cream.

Apple tart served warm and flambéed with rum in front of you. Spectacular and fragrant. Taste of cooked fruit and warm alcohol.

Bananas cooked in a sugar sauce and flambéed with rum. Sweet, warm, and caramelized. Simple but tasty dessert.

Fondue served hot with a selection of fresh fruits for dipping. Fun and ideal for sharing. Sweet and fruity.