Bistrot de l’Oulette

A quick and economical lunch formula including the daily special, a glass of wine, and a coffee. Ideal for a quick but complete midday meal. · Traditional, simple, and flavorful bistro cuisine. · Enjoyed quickly during the lunch break.

Flexible lunch menu allowing choice between starter-main or main-dessert. Also includes wine and coffee. · Daily specials changing daily according to the market. · Perfect for a business lunch or a relaxing weekday meal.

The complete lunch experience including starter, main, and dessert, accompanied by wine and coffee. · A hearty meal highlighting the chef's daily specials. · Take your time to enjoy this three-course meal.

Children's menu including a main course and a dessert that kids will love. · Tender ground beef with creamy gratin dauphinois, followed by a chocolate cake. · A portion suitable for smaller appetites.

A fresh and light salad made of mixed greens and peppery arugula. Dressed with an organic basil-infused oil. · Crispy texture and refreshing herbaceous taste. · An ideal starter to begin the meal lightly.

Traditional snails served out of their shells in a rich parsley butter broth. Garnished with celeriac and almonds for crunch. · Classic earthy and garlicky flavors with a tender texture. · Enjoy hot, don't hesitate to dip bread in the butter sauce.

Semi-cooked duck foie gras terrine, marinated in sweet Jurançon wine and enhanced with a hint of Espelette pepper. · Melting and creamy texture with a rich and subtly spiced flavor. · Delicately spreads on toast or brioche.

A crispy tartlet topped with salty anchovy fillets, sweet confit tomatoes, and melted Cantal cheese. · A flavorful balance between the saltiness of the sea, the sweetness of the tomato, and the richness of the cheese. · Served warm as a starter.

A creamy and comforting soup made from chestnuts, enhanced with a drizzle of balsamic vinegar caramel. · Sweet and nutty flavor with a tangy note. · Ideal for warming up, eaten with a spoon.

A gourmet salad composed of arugula, thin slices of Serrano ham, and pieces of Cantal cheese. · Mix of textures and savory, peppery flavors. · A hearty starter or a light main course.

Seared salmon fillet, coated in crispy sesame seeds and served with a sweet and savory sauce. · The fish remains tender inside, contrasting with the toasted sesame seeds. · Asian inspiration, fresh and flavorful.

Selection of aged French cheeses served with a small green salad. · Ranges from mild and creamy to strong and veined (Blue). · Traditionally enjoyed with bread and red wine.

Beef dish slowly simmered in red wine sauce until very tender. Served with a rich cheese purée. · Melting texture, deep and savory taste. · A classic, comforting stewed dish.

Delicately cooked white fish fillet, topped with a light lemon sauce. Accompanied by a creamy mushroom risotto. · Fine, flaky fish flesh, combined with creamy rice. · A balanced and refined dish.

Specialty from the Southwest of France. A rich stew of white beans simmered with duck confit, gizzards, and sausage. · Very hearty, rich in meat and duck fat flavors. · A quintessential winter dish, rustic and generous.

Duck leg slow-cooked in its own fat, making the meat very tender and the skin crispy. Served with parmesan purée. · Intense duck flavor, melting texture. · A classic of French bistro cuisine.

Roasted duck breast fillet, served pink, with a sweet Port wine sauce. Accompanied by purée. · Tender red meat with a flavorful layer of fat. · Pairs perfectly with the slightly sweet sauce.

Very tender and lean beef cut, coated in an aromatic honey and rosemary sauce. Choice of side dish. · Juicy and refined meat with a sweet-herbal touch. · A premium meat dish.

Pan-seared tender mollusks, served with lemon sauce and creamy risotto. · Soft and delicate texture, subtle marine taste. · An elegant dish for seafood lovers.

Vegetarian dish consisting of a puff pastry crust filled with spinach and mushrooms, with parmesan cheese. · Crispy on the outside, melting on the inside. Umami flavors of mushrooms and cheese. · A satisfying meat-free alternative.

A classic dessert made with a rich cream flavored with salted butter caramel, topped with a layer of crunchy caramelized sugar. · Delicious contrast between hot/cold and creamy/crunchy. · Break the crust with your spoon to access the cream.

Warm chocolate cake with a molten raspberry center, served with a scoop of vanilla ice cream. · Rich in chocolate, with the fruity acidity of raspberry and the freshness of ice cream. · A gourmet and intense dessert.

Molded dessert surrounded by biscuits, filled with a caramelized pear mousse or cream. · Sweet, fruity, and light on the palate. · Served fresh, it's an elegant dessert.

Fruit-based sorbets, dairy-free. · Very refreshing, pure fruit taste. · Perfect for ending a hearty meal on a light note.

High-quality artisanal ice cream. · Creamy and smooth. · Choose your favorite flavor.

Spectacular chocolate ball-shaped dessert, garnished with pear and almonds. · Crispy chocolate texture and fruity melting texture. · A visually appealing and flavorful dessert.

Warm apple tart with a rich almond cream, accompanied by an alcoholic apple granita. · Mix of hot and cold, sweet and alcoholic. · A dessert that is both rustic and sophisticated.

Popular French concept: a hot drink served with an assortment of mini-desserts. · Allows tasting several sweets (mousse, crème brûlée, ice cream) in small portions. · Ideal for the indecisive who want a bit of everything.

Selection of aged French cheeses served with a small green salad. · Assortment of French cheeses (cow, goat, blue) to finish the meal the French way. · Usually enjoyed before or instead of a sweet dessert.