BISTROT D ANTAN

The single main course offered for the daily menu. A traditional recipe freshly prepared by the chef.

Lunch set menu including two courses: either a starter and the dish of the day, or the dish of the day and a dessert.

Full menu including three courses: a starter, the main dish of the day, and a dessert of your choice.

Steamed leeks, served cold or warm. They are topped with a classic mustard vinaigrette. An essential bistro starter, tender and tangy.

Hot soup prepared with a blend of pureed seasonal vegetables. Velvety texture and comforting taste.

Fresh, crisp pink radishes served raw. Accompanied by salted butter and often bread for a simple, fresh contrast of textures.

Rustic country pâté made from wild boar meat. Rich, gamey flavor, served cold in slices with bread.

Large artisanal sausage with coarsely ground meat, grilled. Served with mashed potatoes mixed with other vegetables.

Fish with tender, flaky flesh that separates from the bone, served with a sauce of butter and pickled capers. Accompanied by steamed potatoes.

Savory tart filled with an egg and cream mixture with pieces of chicken and a hint of lemon. Served with a green salad.

Gratin made of a layer of shredded confit duck meat topped with mashed potatoes. A rich and melting dish.

Creamy vanilla dessert cream covered with a thin layer of crunchy caramelized sugar, torched. Hot-cold and soft-crunchy contrast.

A yeast-leavened cake, soaked generously with a rum syrup. Served with whipped cream.

Fresh dairy product with a smooth, creamy texture, similar to thick yogurt. Mild and fresh taste.

Freshly cut strawberries sprinkled with sugar. A simple dessert that highlights the fruit.