Bistro Le Physalis

Set menu available in the evening and on weekends. It allows you to choose a combination of two dishes (starter and main, or main and dessert) from the menu.

Weekday lunch menu. It offers a choice between a starter and a main course, or a main course and a dessert, ideal for a business or quick meal.

A complete tasting menu including aperitif, four courses (starter, main, pre-dessert, dessert), drinks (wine or water), and coffee. A rich gastronomic experience.

Duck foie gras prepared on-site, served with sweet Agen prunes. A creamy and rich starter, blending sweet and savory.

Six fresh Perle Blanche oysters, size n°3. Iodized and delicate seafood, served raw on ice.

Twelve snails served hot in a pan with parsley and garlic butter. A French classic.

Whole cauliflower roasted with spices. A flavorful and tender vegetarian dish.

Sea snails cooked in broth, served cold with garlic sauce (aioli). Firm texture and iodized taste.

Salad of flaked cod and warm potatoes. A simple and comforting Provençal-inspired dish.

Fresh mix of pink shrimp and avocado pieces, often served with cocktail sauce. A light and classic starter.

Lobster and shrimp stew served in a dish covered with a golden puff pastry crust. Rich and flavorful.

Assortment of charcuterie and pork products. Ideal for sharing or for meat lovers.

Grilled seasonal vegetables served with fresh mozzarella cheese. A light and fresh vegetarian option.

Thick cod loin roasted on skin, served with Puy green lentils and pieces of spicy chorizo. A flavorful surf and turf combination.

Thick piece of grilled or pan-seared Scottish salmon, served with fresh seasonal vegetables. A healthy and balanced dish.

Selection of fish and seafood cooked on a hot plancha. Preserves the natural flavors of seafood.

Grilled tuna steak prepared with typical Nice garnishes (tomatoes, olives, green beans). Mediterranean flavors.

Traditional French dish composed of poached veal head, served with gribiche sauce (mayonnaise with capers/gherkins) and ravigote. Tender and gelatinous texture.

Tender and flavorful beef cut (Black Angus), served with a red wine and shallot sauce. A classic and rich meat dish.

Lamb shank slow-cooked until meltingly tender, flavored with spices and served with potatoes and carrots.

Veal sweetbreads (delicate offal) prepared with wild mushrooms (black trumpets and hedgehog mushrooms). A refined dish with a creamy texture.

Beef cheek slow-cooked in red wine sauce with lardons and mushrooms. Very tender meat that falls off the fork.

Salers beef fillet, tender and lean, served with a truffle-scented jus. An elegant dish for red meat lovers.

Extra portion of vegetables or side dish for your main course.

A coffee served with an assortment of small miniature desserts (mignardises). Ideal for tasting several sweets.

Evocatively named dessert, likely chocolate domes or generous pastries, served with a liquid crème anglaise.

Selection of aged cheeses including goat cheese (plain or marinated), Saint-Nectaire, or Ossau-Iraty. Served with bread.

Assortment of homemade fruit sorbet scoops. A fresh and light dessert.

Plain or flavored yogurt prepared in-house. Simple and creamy.

Jellied Italian cream dessert, served with a mix of red and exotic fruits and a blueberry coulis.

Baked apple drizzled with Calvados (apple brandy). A warm and fragrant dessert, typically from Normandy.

Thick slice of fresh pineapple (Victoria variety, very fragrant) roasted or caramelized like a meat cut.