Attabler

A great classic of Parisian bistros. Hard-boiled eggs served with a creamy homemade mayonnaise, here enhanced by Espelette pepper and crunchy pickles for acidity.

Tender leeks served cold or warm with a herb and caper vinaigrette (ravigote), accompanied by a smoked herring tartare for a marine and salty touch.

A rustic homemade charcuterie made from chopped and seasoned duck meat, cooked in a terrine. Firm and melting texture, usually served with country bread.

A traditional soup rich in caramelized onions and beef broth, topped with bread and a thick layer of Comté cheese gratinéed in the oven.

Fresh fish of the day from the market. Preparation and type of fish vary daily according to the catch.

Tender chicken breast (supreme), served with sweet butternut squash, crunchy pine nuts, and fresh spring onions.

A traditional coarsely chopped sausage (knife-cut) with a chewy texture. Served with a flavorful mashed potato and a rich red wine sauce.

A gelatinous and tender piece of beef, slow-cooked in a red wine sauce. Accompanied by small whole roasted potatoes.

Likely an iced dessert or a 'trou normand' made with an Alpine liqueur (like Génépi or Chartreuse), offering a herbaceous and refreshing note.

A light and airy cake served warm, with an intense chocolate center. It rises during baking and is served with a scoop of vanilla ice cream for a hot-cold contrast.

A sweet and fragrant Italian hazelnut liqueur. Ideal for ending the meal on a sweet note.

An apple or prune tart from the Landes region, made with thin layers of crispy caramelized pastry flavored with Armagnac.

A South-West French grape brandy, aged in oak barrels. It offers complex aromas of candied fruit and spices.

A variation of baba au rhum, soaked in syrup and served with poached pears. A moist and very juicy dessert.

A luxurious version of deviled eggs, enhanced with grated or infused black truffle for a deep and elegant earthy aroma.

Salmon fillet lightly smoked but retaining a raw or medium-rare texture at the core, served with crème fraîche flavored with herbs.

Whole duck foie gras or terrine, rich and buttery. An essential delicate dish of French gastronomy, often served with toast.

An assortment of air-dried meats and artisanal cured meats (ham, sausage, terrine), ideal for sharing as an aperitif.

Half a lobster baked in the oven, often topped with a rich sauce or cheese, until golden and bubbling.

A thick piece of turbot, a noble fish with firm white flesh. Topped with a creamy sauce beurre blanc flavored with dill, accompanied by green vegetables.

High-quality raw beef (Maison Polmard) cut into small cubes with a knife (not minced), seasoned and served with fries and salad.

A sirloin steak that has undergone long maturation (5 weeks) to tenderize the meat and concentrate the beef and hazelnut flavors.

A dish to share: premium quality roasted farm chicken. The meat is firm and flavorful. (Price per person).

A selection of aged cheeses from a reputable cheesemonger, served before dessert.