A l'ami Pierre

Snails prepared with garlic and parsley butter, served in a light puff pastry crust. A classic rich and flavorful starter.

Poached egg served in a red wine sauce with lardons, onions, and mushrooms. A traditional Burgundian dish with deep, tangy flavors.

Camembert cheese baked until melted, served with pear and thyme. A creamy and comforting sweet and savory mix.

Small pasta stuffed with cheese, fried until crispy, served with vegetables. Crispy on the outside and melting on the inside texture.

Mixed salad with smoked fish (haddock) and a runny poached egg. The smoky taste of the fish pairs well with the sweetness of the egg.

Small sweet red peppers stuffed with fresh cheese. A Basque specialty offering a fresh and slightly sweet contrast.

Razor clams cooked Sète style (often with garlic and parsley). Seafood with a firm texture and iodized taste.

Delicate lamb offal, floured and pan-fried in butter. Very tender and melting texture with a lightly golden surface.

Salmon marinated in salt, sugar, and dill, served with toast. Silky texture and fresh, aromatic taste.

Tender piece of roasted lamb with a crispy hazelnut crust, served with mashed or roasted sweet potato. Nutty and sweet flavors.

Duck leg slow-cooked in its own fat, served with green beans. The meat is very tender and the skin crispy.

Pan-fried veal liver deglazed with balsamic vinegar, served with mashed potatoes. Tender texture and a slightly metallic taste enhanced by the acidity of the sauce.

Large grilled beef steak served with a creamy tarragon sauce and sautéed potatoes. A rich and hearty dish for meat lovers.

Tender pork cut cooked with sweet and savory notes, accompanied by a cassava garnish. Sweet flavors and lean meat.

Traditional tripe sausage, served with a grainy mustard sauce. Strong flavor and unique texture, typical of bistro cuisine.

Grilled white fish fillet, served with an olive oil and herb sauce, and a mix of peppers and tomatoes. A light and Mediterranean dish.

Pork chop served with a white wine sauce, onions, and gherkins, accompanied by purée. A flavorful and rustic dish.

Veal escalopes topped with cured ham and sage, served with fettuccine pasta. Italian-inspired dish, fragrant and tender.

Selection of cured meats and various charcuterie. Ideal for an aperitif or starter.

Large platter combining cheeses and charcuterie. Perfect for varied tasting and sharing.

Selection of aged cheeses served on a board. Usually enjoyed with bread.

Desserts of the day that change regularly and are presented by the server. A sweet touch to finish the meal.