Bistro d'Édouard - Galerie des Damiers

A classic composed salad with crispy breaded chicken and parmesan. The anchovy dressing adds a salty and creamy touch. Served with croutons for crunch.

A fresh seafood salad combining crayfish, smoked salmon, and scallops. Dressed with a light lemon vinaigrette. Ideal for a light and refined meal.

A gourmet salad featuring roasted warm, melting goat cheese (Crottin de Chavignol). Accompanied by salty Serrano ham. A flavorful hot-cold mix.

A light and dietetic salad with poultry and fresh cheese. Rich in crunchy vegetables like cucumber and red cabbage. Perfect for a healthy meal.

A selection of various Spanish cured meats. Includes spicy chorizo, dried lomo, and Serrano ham. Served with traditional accompaniments.

Cured Spanish mountain ham, thinly sliced. Salty flavor and melt-in-your-mouth texture. A tapas classic.

Premium Iberian ham from acorn-fed pigs. Intense, nutty flavor and very melt-in-your-mouth fat. Considered one of the best hams in the world.

A mixed platter combining Spanish charcuterie and homemade French terrine. Served with gherkins for acidity. Ideal for sharing as an appetizer.

An assortment of four different aged cheeses. Served with salad and walnuts. Perfect for discovering regional varieties.

An individual portion of a cheese of your choice or of the day. Served simply at the end of the meal.

Naturally sparkling mineral waters. Evian is still, Badoit green is lightly sparkling, Badoit red is intensely sparkling.

A naturally sparkling mineral water renowned for its fineness. Often served in fine dining establishments.

Classic cola soda, low-calorie or sugar-free version. Served chilled.

Sparkling orange drink with pulp. Fruity and sweet taste.

Sweetened iced tea, usually peach flavored. Refreshing.

Sparkling lemonade served on tap. Sweet and lemony.

Slightly bitter, tonic carbonated drink. Often consumed on its own or as a mixer.

Glass of cold plain milk.

Various fruit juices served by the glass. Choice of several classic flavors.

Mix of several non-alcoholic fruit juices. Fruity and colorful.

Freshly squeezed orange or lemon juice. Rich in vitamins and very refreshing.

Short, strong coffee made with 100% Arabica beans. Rich in aroma.

An espresso with a touch of hot milk. Hazelnut color.

Decaffeinated coffee, retaining the flavor of Arabica.

Selection of high-quality single-origin coffees. Distinct flavors depending on the chosen origin.

A large long coffee with hot milk or cream.

Espresso topped with a creamy and airy milk foam.

Rich and creamy hot chocolate made with Van Houten cocoa.

Coffee or hot chocolate topped with a generous layer of whipped cream.

Hot cocktail based on coffee, whiskey (Irish) or cognac/brandy (French), and cream.

Warm, comforting cocktail based on rum, hot water, sugar, and lemon.

Classic tea served as you prefer with lemon or milk.

Selection of quality teas. Includes flavored or smoked black teas and green teas.

Herbal teas without theine, made from dried plants. Soothing and digestive.

Sea bream fillet (white fish) quickly pan-seared. Served with a vierge sauce (olive oil, lemon, herbs) and vegetables.

Traditional French dish. Veal stew simmered in a creamy white sauce with oyster mushrooms. Served with rice.

Homemade duck pâté flavored with Cognac. Served cold with gherkins for flavor balance.

Small mozzarella with a creamy center (burrata) flavored with truffle. Served simply with tomatoes and olive oil.

The most tender part of smoked salmon, hand-sliced. Served with fresh cream and thick mini pancakes (blinis).

Egg cooked slowly to achieve a runny yolk and a soft white. Served with sautéed oyster mushrooms.

Tender, marbled beef from the Aubrac breed. Served with a creamy Brie cheese sauce and homemade fries.

Grilled duck breast, served pink. Accompanied by a sweet and savory fig sauce and mashed potatoes.

Thick piece of cod cooked with Spanish flavors. Served with a Basque garnish (peppers, tomatoes, onions).

Pan-seared scallops. Served with a creamy anise-flavored fennel sauce and fresh pasta.

A coffee or tea accompanied by a selection of several small miniature desserts.

A mix of fresh red berries (strawberries, raspberries, etc.). Served plain or with a little sugar.

Classic airy and intense dark chocolate dessert. Prepared according to a traditional recipe.

Cooked fruits covered with a crumbly, crispy shortcrust pastry. Served warm with fresh cream.

Chocolate cake baked to order with a liquid center. Served warm with a scoop of ice cream for contrast.

Three scoops of artisanal ice cream or sorbet. Choice of flavors.

Selection of aged cheeses served at the end of the meal.

A complete menu (Starter, Main, Dessert) based on fresh market produce. Dishes change regularly.

Light and fruity red Burgundy wine, from the Gamay grape. Red fruit notes.

Elegant and aromatic white Burgundy wine. Certified Organic.

Sparkling Italian cocktail based on Prosecco and peach puree or cream. Sweet and fruity.

Bitter and sparkling Venetian aperitif cocktail. Mix of Aperol, Prosecco, and sparkling water.