Le Bistrot Flaubert

A French bistro classic consisting of hard-boiled eggs coated in creamy mayonnaise. Here revisited with mushrooms and puffed rice for crunch. Creamy and rich texture, to be enjoyed as a starter.

A rich and comforting soup garnished with savory lardons, melting leeks, and creamy Brillat-Savarin cheese. Croutons add a crispy texture to this flavorful soup.

A traditional French dish with a gelatinous and tender texture, served with a zesty gribiche sauce (mayonnaise with capers and herbs). Accompanied by a light, vegetal celery risotto.

Snails prepared in a creamy garlic and parsley sauce with mushrooms. Classic herbaceous and garlicky flavor, with the typical tender texture of snails.

A rich pâté en croûte made with foie gras and poultry cooked in a golden crust. Served cold with a cranberry condiment to balance the richness with a tangy note.

Roasted stuffed squashes served with tender wheat and an emulsified sauce of aged Comté cheese. A dish with sweet, autumnal, and cheesy flavors.

Monkfish fillet, a firm-fleshed fish, breaded and served with a rich armoricaine sauce (based on shellfish, tomato, white wine). Accompanied by variations of carrots.

Tender piece of free-range chicken breast coated in a creamy tarragon-infused poulette sauce. Served simply with pilaf rice.

Pan-seared scallops served on a creamy butternut squash risotto. Enhanced with aromatic yellow wine and mimolette shavings.

Beef cheek slow-cooked for a long time in a red wine sauce (bourguignon style) until meltingly tender. Served with classic mashed potatoes.

A beef cut ('onglet') known for its intense flavor and fibrous yet tender texture, flambéed with whisky. Accompanied by sweet confit shallots and fries.

A veal chop from Aveyron, pink and tender meat, served with a melted Cantal cheese sauce. A generous dish accompanied by fries.