Bistrot 65

A lunch or dinner set menu allowing you to choose two dishes from the menu: either a starter and a main, or a main and a dessert.

The complete meal including a starter, main course, and dessert of your choice from the menu.

Fresh oysters from Brittany, served raw on ice. Iodic flavor and fleshy texture. Generally enjoyed with a squeeze of lemon or shallot vinegar.

A modern take on the classic French egg mayonnaise. The hard-boiled egg is served with a miso-flavored mayonnaise (fermented soybean paste) and accompanied by smoked salmon for a salty and smoky touch.

A rich dish combining the crispness of potato with the tenderness of duck foie gras. Périgourdine sauce is typically made with truffles and wine, providing intense earthy flavors.

A glass of Alsatian white wine, slightly sweet and fruity. It is offered here to perfectly accompany foie gras.

Snails cooked with butter, garlic, and parsley. Served with a runny egg yolk and a whipped sesame cream (tahini) for an original touch.

Raw white fish marinated in lime juice ( · cooking · (acidity). Accompanied by a fruity sauce, creamy avocado, and fresh cucumber.

Swordfish (firm-fleshed fish) prepared Rougail style, a spicy dish of Réunion inspiration. Served with creamy polenta and a fresh passion fruit virgin sauce.

Fine-fleshed rockfish, served with a coarse purée and vegetables. The broth is reminiscent of bouillabaisse, the famous Marseille fish soup with saffron and anise flavors.

A fine piece of grilled beef selected by the butcher. Served classically with crispy fries and a peppery sauce.

Lamb shoulder slow-cooked until tender, flavored with Asian notes of lemongrass and coconut milk. Served with pasta.

High-quality poultry stuffed with an Italian-style mixture (spinach, cheese, basil). Served with small potatoes and a creamy, slightly spicy sauce.

Quality pork from the Basque Country prepared with Asian influences: spicy fermented cabbage (kimchi), tofu, and sweet and sour tamarind flavors. Served with a smooth purée.

Quickly seared octopus tentacles to keep them tender, paired with spicy chorizo. Served over creamy, spiced rice and a fresh, tangy herb sauce.

Assortment of aged French cheeses. Generally enjoyed with bread, before or instead of a sweet dessert.

A gourmet dessert centered around chocolate, enhanced with caramel and the crunch of popcorn.

Creamy custard topped with a thin layer of crunchy caramelized sugar. Tonka bean provides complex aromas of vanilla, almond, and caramel.

A modern version of lemon tart, combining the acidity of lemon with the fruity sweetness of raspberry on a shortcrust pastry.

Moist cake with Italian cream cheese (mascarpone), served with fresh strawberries and a light whipped crème anglaise.

Sweet wine with aromas of candied fruit, honey, and spices, aged for a long time in oak barrels. Excellent at the end of a meal.

Artisanal herbal liqueur. Verbena is lemony and fresh, Meadowsweet offers notes of almond and vanilla.