BISTRO GRIFFES

A traditional pâtissière charcuterie made of minced meat and dried fruits, cooked in puff or shortcrust pastry. Served cold, offering a contrast of textures between the crust and the filling.

A bistro classic consisting of organic hard-boiled eggs topped with homemade old-fashioned mayonnaise, often with grain mustard. Simple, creamy, and flavorful.

A rustic charcuterie made of coarsely ground and seasoned pork meat. Served cold in slices, usually accompanied by bread and pickles.

Small creamy cheese, breaded and fried to be crispy on the outside and melting on the inside. Served warm on a bed of fresh spinach shoots.

Beef bones, cut and roasted to serve the hot and melting marrow. Enjoy by spreading the marrow on toasted country bread, often with a pinch of salt.

Raw beef, finely hand-cut and seasoned. A fresh and protein-rich starter highlighting the quality of the meat.

Long-fibered beef cut, known for its pronounced flavor and juicy texture. Served grilled or pan-fried with fries.

A marbled and tender cut of beef from the rib section. Rich in flavor due to its fat content, it is served grilled with fries.

Beef fillet coated with pâté and mushroom duxelles, baked in puff pastry. Served with a creamy potato gratin.

A traditional and comforting stew made of green cabbage and smoked Morteau sausage. The smoky flavors of the sausage infuse the vegetables.

Pan-fried slice of veal liver, tender and with a distinctive taste. Simply served with crispy fries.

Creamy rice slowly cooked with broth and mushrooms. A vegetarian dish rich in umami flavors and creamy texture.

Cream puff filled with ice cream or cream, topped with hot chocolate sauce and served with whipped cream. A classic indulgent dessert.

Smooth vanilla custard dessert covered with a thin layer of crunchy caramelized sugar. Enjoy by breaking the caramel crust with a spoon.

Slice of brioche bread dipped in a mixture of egg and milk then pan-fried in butter. Served warm with whipped cream and caramel coulis.