Un Amour de Bistro

Assortment of cold meats and cured pork products (cured ham, sausage, pâté, chorizo). Usually served on a wooden board, ideal for sharing as an aperitif with bread.

Selection of various French cheeses (soft, blue, goat, sheep). Served on a platter, often accompanied by bread. For sharing.

Marinated and cooked chicken wing pieces, seasoned with hot spices. Crispy on the outside and tender on the inside.

Smoked and grilled pork belly slices. Savory, salty, and smoky flavor, crispy and melting texture.

Thin slices of beef that have rested in a fragrant marinade, then quickly seared in a pan. Tender and juicy.

High-quality canned sardines (Label Rouge). Generally served in their tin with bread and butter.

Salmon steak or pieces prepared with a marinade then pan-fried. Rich and melting flesh.

Scallops (fine shellfish) served in a small cast-iron dish with a creamy truffle-flavored sauce. Refined and smooth.

Large shrimp (prawns) wrapped in a pastry (like a brick leaf) and fried until very crispy.

Fresh Italian cheese with a creamy center, served with a sauce of basil, garlic, pine nuts, and Parmesan (pesto). Fresh and milky.

Melted or creamed Camembert cheese, seasoned with a blend of spices (curry, cumin, etc.). An original blend of French terroir and exotic flavors.

Potato sticks cut and fried on-site. Crispy and golden, served hot.

Creamy and finely blended soup, prepared with fresh seasonal vegetables. Comforting and healthy.

Portion of rice seasoned with pieces of chorizo (spicy Spanish sausage). Simple and tasty.

Breaded and fried rice balls, filled with melting mozzarella cheese. A Sicilian-inspired specialty.

Small side green salad, dressed with vinaigrette. Fresh and light.

Fried slices of plantain. Sweet-savory flavor and melting texture. West African specialty.

The muscle surrounding the tibia of the lamb's hind leg. Cooked very slowly to be confit and extremely tender. Served with a rich sauce.

Thick and tender beef cut (sirloin), cooked in a truffle-flavored broth. Intense flavor of meat and noble mushroom.

Raw beef cut coarsely with a knife (not minced), seasoned with condiments (capers, onions, sauce) and topped with a raw egg yolk.

Traditional French sausage made from pork tripe. The AAAAA label guarantees superior quality. Strong smell and very characteristic taste.

Half a chicken that has been smoked for a woody flavor, then cooked. Tender meat and fragrant skin.

Duck leg cooked for a long time in its own fat (confit), served with a cider sauce (apple alcohol). Crispy skin and melting flesh.

Fresh fish selected according to the day's catch. Preparation and accompaniment vary according to the chef's inspiration.

Smoked salmon and avocado diced and mixed, seasoned with a hint of wasabi (spicy Japanese horseradish). Fresh and creamy.

Italian long pasta served with a typical tomato sauce containing olives, capers, garlic, and sometimes anchovies. Salty and fragrant taste.

Italian short-grain rice slowly cooked with broth until creamy, seasoned with mushrooms. A rich and comforting dish.

Stuffed pasta (girasole means sunflower, the shape of the pasta) served with pieces of truffle and Parmesan cheese. Savory and refined.

Shortbread tart base filled with a tangy lemon cream, topped with meringue (beaten egg whites and sugar), often browned in the oven.

Chocolate cake baked so that the center remains liquid and flowing. Served hot, very rich in chocolate.

Slices of bread (often brioche) dipped in a mixture of milk and egg, then pan-fried in butter. Crispy on the outside, soft on the inside.

Tender cake flavored with chestnut and almond. Soft texture and autumnal flavor.

Spiced cake made with grated carrots, often topped with a cream cheese frosting. Moist and cinnamon-flavored.

Italian dessert composed of layers of coffee-soaked biscuits and mascarpone cream, sprinkled with cocoa.

Baked vanilla custard dessert, covered with a thin layer of crunchy caramelized sugar to be broken with a spoon.

A coffee served with a selection of several miniature desserts. Ideal for tasting everything.

Selection of three different cheeses, served at the end of the meal.

White wine from Languedoc.

Dry and mineral white wine from the Loire, with smoky notes characteristic of the Sauvignon Blanc grape variety.

Prestigious dry white wine from the Loire, lively and fruity.

Sweet white wine (sweet), perfect for an aperitif, foie gras, or desserts.

Red wine from the Rhône Valley, generous and sunny.

Full-bodied and spicy red wine from the South of France.

Powerful and structured red wine, with red fruit aromas.

Red wine from Beaujolais, fruity and light.

Red wine from Bordeaux, elegant with fine tannins.

One of the most famous Rhône wines, complex, rich, and powerful.

Great Bordeaux wine, round and velvety, with a long finish.

Fresh and thirst-quenching rosé wine from the South of France.

Renowned rosé wine from Provence, pale and aromatic.

Italian sparkling wine, light and fruity.

Sparkling wine from the Loire made from Chenin Blanc, fresh and elegant.