La Requinque

A rustic terrine prepared with black pudding and tongue. Meaty texture and rich flavor. Usually enjoyed cold with bread.

Hard-boiled eggs served cold, topped with mayonnaise. A French bistro classic. Creamy texture and savory taste.

A cold soup made from blended tomatoes and raw vegetables, inspired by Spanish gazpacho. Tangy and very refreshing flavor. Eaten with a spoon.

Pieces of chicken marinated in curry spices and grilled on a skewer, served with cooked zucchini. Tender meat with mild spicy aromas.

An assortment of dishes inspired by Mediterranean cuisine, often composed of grilled vegetables, salads, or charcuterie. Fresh and varied.

Guinea fowl supreme (poultry) served with a mushroom sauce and a coarsely mashed potato purée. Tender meat with a delicate flavor, a comforting dish.

White fish fillet (pollock) served with a creamy white butter sauce and purée. The fish is delicate and the sauce adds a creamy, slightly tangy richness.

A light and airy mousse dessert with chocolate and praline (caramelized hazelnuts). Sweet, sugary, and very indulgent.

Fresh cheesecake on a biscuit base, topped with a red berry coulis. Dense and melting texture with a tangy touch.

A selection of different French cheeses. Varied flavors ranging from mild to full-bodied. Usually enjoyed with bread.

Thin slices of marinated raw beef, often with olive oil, lemon, and Parmesan. Very tender and melting texture. Served cold.

Traditional French sausage made from pork chitterlings. It has a very pronounced and characteristic smell and taste. Firm and granular texture.

A grilled beef cut, taken from between the ribs (ribeye). Juicy, marbled, and flavorful meat. Served hot.