Au Pied de Fouet

Fresh oysters from Brittany n°2. Meaty and briny flesh with a salty touch. Served raw on ice, to be enjoyed plain or with a squeeze of lemon.

Traditional dry sausage. Matured meat flavor, slightly peppery, firm texture. Served in slices, ideal for snacking.

Cooked lentils served as a salad with vinaigrette. Earthy flavor and tender texture. A simple and rustic starter.

Coarsely ground pork terrine. Rich and rustic flavor. Generously spread on country bread.

Vegetable soup prepared according to the day's inspiration. Hot and comforting. Velvety texture or with melting pieces.

Salad made with tender potatoes and hard-boiled eggs. Dressed with vinaigrette or mayonnaise. A family classic.

Goose meat confit in its fat and shredded. Creamy texture and savory taste. To be enjoyed on fresh or toasted bread.

Hard-boiled eggs served with homemade mayonnaise. The essential starter of Parisian bistros. Simple and delicious.

Marinated herring fillet in oil and herbs. Pronounced flavor and melting texture. Often served with warm potatoes.

Green salad topped with warm confit poultry gizzards. Contrast between the freshness of the salad and the tenderness of the meat.

A light starter of your choice: either a fresh green salad or seasoned grated carrots. Ideal for starting the meal lightly.

Assortment of fresh raw and cooked vegetables. Colorful and crunchy. Perfect for a healthy and fresh option.

Beef cut chosen by the butcher, such as flank steak, pan-fried or grilled. Served with homemade mashed potatoes. Juicy and flavorful red meat.

Duck leg slowly confited in its fat, golden and crispy skin. Served with creamy mashed potatoes.

Pan-fried poultry livers, tender inside and lightly seared. Rich and ferrous flavor. Served with mashed potatoes.

Large assortment of seasonal vegetables, raw and cooked. A fresh and varied vegetarian main course.

Soft-ripened cow's milk cheese with a bloomy rind. Creamy with a nutty and mushroomy taste.

Choice between a small, dry, and flavorful goat cheese, or an intense blue cheese with a veined paste.

Farmhouse cheeses from Auvergne made with cow's milk. Saint-Nectaire is supple with a terroir taste, Cantal is a pressed cheese with a distinct flavor.

Plate composed of two cheese portions chosen from the selection. Ideal for varying your pleasure.

Tasting platter including an assortment of several cheeses from the menu. Perfect for cheese lovers.

Sweet suggestions of the day, see the board for current flavors and prices.

Caramelized apple tart baked upside down. Crispy pastry and melting apples with a good caramel and butter flavor. Served warm.

Chocolate cake with a molten center. Rich and intense cocoa flavor. Served with vanilla crème anglaise for sweetness.

Prunes slowly cooked in spiced and sweetened red wine. A traditional digestive dessert with complex flavors.

Faisselle or beaten white cheese, fresh and light. Often served with sugar, honey, or red fruit coulis.

Egg custard topped with liquid caramel. Smooth and silky texture. A timeless childhood dessert.