Bistrot du Dôme

A rich and fragrant soup made with fish and saffron. Iode and aromatic flavor. Served hot, traditionally accompanied by croutons and rouille.

A fresh mix of crab meat and seasoned avocado puree (guacamole). Creamy texture and delicate taste. A light starter.

Smoked herring fillets served with potatoes marinated in oil and herbs. Smoky and salty flavor balanced by the sweetness of the potatoes. A bistro classic.

Squid (calamari) quickly seared on a hot plate. Tender and slightly grilled texture. Often seasoned with garlic and parsley.

Thin slices of haddock (smoked haddock) served raw or marinated. Smoky flavor and melting texture. A refined preparation of smoked fish.

A platter of 9 fresh oysters served on ice. Marine flavor and iodized texture. Enjoy raw with a squeeze of lemon or shallot vinaigrette.

Tender piece of veal grilled or pan-fried, served with mashed potatoes. Juicy and mild meat. A hearty and comforting main course.

Whole sole floured and cooked in butter, served with lemon juice and parsley. Delicate white flesh with a nutty butter flavor.

Pan-seared scallops accompanied by spinach. The tender texture and sweet taste of the scallops are paired with melting spinach.

Thick slice of grilled swordfish, served with a virgin sauce (olive oil, lemon, tomatoes, herbs). Firm flesh reminiscent of meat.

Oven-baked cod fillet, served on a bed of simmered lentils. Flaky white fish combined with flavorful legumes.

Poached or pan-fried skate wing, served with brown butter with capers. Stringy and tender flesh with a distinctive taste.

Pieces of monkfish (firm-fleshed fish) cooked in a curry sauce. Spicy flavor and texture similar to lobster.

A glass of sparkling Champagne. Fresh, effervescent, and elegant.

French cocktail based on crémant or champagne and crème de cassis. Sweet, fruity, and sparkling.

Classic aperitif made with dry white wine and crème de cassis. Slightly sweet and refreshing.

Spirit distilled from cereals. Served neat or with ice.

Whisky made exclusively from malted barley. Rich and complex flavor.

American whiskey made from corn. Often a rounder and more vanilla flavor than Scotch.

Mixture of alcoholic and non-alcoholic beverages.

Portuguese fortified wine aged in cask. Sweet, rich, and complex flavor with notes of dried fruit.

Selection of classic aperitifs from well-known brands (e.g., Martini, Suze, Campari).

Anise-flavored alcoholic beverage, such as Pastis. Usually drunk diluted with fresh water.

Very sparkling French mineral water. Served chilled, often with a slice of lemon.

Sugary carbonated soft drinks.

Fermented alcoholic beverage made from malt and hops. Refreshing and sparkling.

Dry white wine from the Loire Valley (Sauvignon Blanc). Known for its gunflint and citrus aromas.

Dry white wine from the Bordeaux region. Fresh and aromatic.

White wine from the Loire, Sauvignon grape. Lively, fresh, and fruity.

White wine from Burgundy made from the Aligoté grape. Lively and light, often drunk young or in a Kir.

Dry white wine from Burgundy (Chardonnay). Mineral, fresh, and light.

Wine from the Gascogne region. Often aromatic, fresh, and fruity, with exotic notes.

Red wine from the Loire (Cabernet Franc). Fruity, light with red fruit aromas.

Red wine from the Loire. Often structured with notes of black fruits and spices.

Red wine from Bordeaux. Generally full-bodied and fruity, based on Merlot.

Red wine from the Rhône Valley. Spicy, warm, and generous.

Red wine from Alsace. Light, fruity, and delicate, with aromas of cherry and raspberry.

Rosé wine from Provence. Pale, dry, and refreshing with fruity notes.

A selection of red, white, or rosé wines served by the glass.

Bottle of brut Champagne. Prestigious sparkling wine, dry and festive.

Wine eau-de-vie from the southwest of France. Rich, with aromas of prune and wood.

Renowned Charentais wine eau-de-vie. Fine and elegant.

Eau-de-vie obtained by distilling the grape marc from Burgundy. Powerful and distinctive.

Aged Norman cider eau-de-vie. Aromas of baked apple and spices.

Selection of clear fruit brandies (e.g., Poire Williams, Raspberry).

Aged plum eau-de-vie. Sweet and fruity, often served as a digestif.

Half bottle of natural sparkling mineral water.

Half bottle of still natural mineral water.

Prestigious sparkling mineral water, known as the water of King Louis XIV.

Espresso or decaffeinated coffee served hot.

Selection of teas or herbal infusions.