Bistrot en Ville

A lunch menu offering a selection of classic French bistro dishes. Includes a starter and a main, or a main and a dessert. Ideal for a complete and quick meal.

A complete menu suitable for children under 10 years old. Includes a drink, a main course with side, and a dessert.

Children's menu offering a complete meal with a drink, main course, and dessert. Simple choices popular with younger children.

Crispy fried rice paper rolls, stuffed with vegetables. Served with fresh mint and a sweet and sour dipping sauce.

Small square pasta stuffed with cheese and herbs, typical of the Royan region. Served here with a creamy blue cheese sauce and salad.

Warm goat cheese served melted on toast. Accompanied by candied sweet peppers and a pesto sauce.

Homemade duck foie gras terrine, rich and creamy. Served with a sweet onion confit to accompany.

Assortment of traditional French cured meats. Includes cured ham, rillettes, dry sausage, and pâté, served with pickles.

Classic composed salad with chicken pieces, crispy croutons, and hard Italian cheese. Dressed with a creamy sauce.

Hearty salad inspired by the Auvergne region. Includes cured ham, bacon, and potatoes gratinated with Saint-Nectaire cheese.

Fresh salad with exotic flavors and curry chicken. Mixed with crunchy vegetables like soy, cucumber, and radish.

Hearty salad featuring warm goat cheese on toast. Garnished with crispy grilled bacon and fresh vegetables.

Light and oceanic salad with smoked salmon and shrimp. Adds a touch of acidity with grapefruit and crunch with cucumber.

Indication of an exception or modification concerning puff pastry in dishes.

A large piece of beef, slow-braised in a wine sauce until very tender. Served with a flavorful mashed potato.

Tender and marbled beef cut, grilled to your liking. Served with a creamy potato gratin and a choice of sauce.

Wok-sautéed dish with chicken pieces and various vegetables. Asian flavors with soy sauce and crunchy vegetables.

Wok-sautéed dish featuring large shrimp. Mixed with a variety of vegetables and a flavorful sauce.

Colorful mix of wok-sautéed vegetables. A meat-free dish, rich in textures and flavors.

Chicken breast cooked with a cream sauce, typical of Normandy. Served with pasta.

Raw minced beef, seasoned and ready to eat. Served fresh with fries and salad.

Gourmet version of beef tartare, enhanced with duck foie gras. A rich and flavorful combination.

Lamb shank slowly braised in a wine sauce until very tender. Served with a fragrant mashed potato.

White fish fillet cooked and napped with a red wine butter sauce. Served with a medley of vegetables.

A choice of side dishes or a selection. Ideal to complement a main course or for a light snack.

Classic burger topped with melted cheddar cheese and fresh vegetables. Served in an artisanal bun with fries and salad.

Chicken burger with a smoky barbecue sauce. Served with crispy fries and salad.

Luxurious burger featuring foie gras for a rich and creamy flavor. Served with usual accompaniments.

Portion of camembert, a famous soft cheese from Normandy. Rich flavor and creamy texture.

Selection of French AOP cheeses. Choose between goat, firm Cantal, blue-veined blue, or creamy Saint-Nectaire.

Assortment of various cheeses served on a board. Perfect for tasting several varieties.

Cream puffs filled with vanilla ice cream and topped with hot chocolate. Sprinkled with almonds for crunch.

Classic Italian dessert with coffee and mascarpone. Creamy and flavorful.

Rich and melting chocolate dessert with intense chocolate flavor. Served with fruit coulis to balance the sweetness.

Brioche bread slices dipped and pan-fried until golden. Served warm with vanilla custard sauce.

Creamy cheesecake on a biscuit base. Topped with a tangy red fruit sauce.

Upside-down caramelized apple tart, served warm. Accompanied by a scoop of vanilla ice cream.

Creamy fresh cheese served plain or sweetened. Enhanced with fruit coulis.

Vanilla cream dessert covered with a layer of crunchy caramelized sugar. To be broken with a spoon.

An espresso served with three small assorted desserts. Ideal for tasting a bit of everything.

Your choice of hot drink (chocolate, cream, or tea) accompanied by three petit fours.

One scoop of ice cream or sorbet of your choice. Simple and refreshing.

Two scoops of ice cream or sorbet of your choice.

Three scoops of ice cream or sorbet of your choice.

List of available ice cream flavors.

List of available fruit sorbet flavors.

Option to add whipped cream or melted chocolate to your dessert.

Autumnal ice cream sundae with vanilla and chestnut. Enhanced with liqueur and whipped cream.

Fruity mix of sorbets and vanilla ice cream. Topped with red coulis and whipped cream.

Classic ice cream sundae. Coffee or chocolate ice cream, drizzled with sauce and topped with whipped cream.

Traditional sundae with vanilla ice cream and hot chocolate. Served with whipped cream.

Traditional Norman digestive dessert. Apple sorbet with a splash of cider brandy (Calvados).

Refreshing and alcoholic dessert. Lime sorbet with iced vodka.

Ice cream sundae for rum lovers. Raisin-infused ice cream and amber rum.

Light and fruity red wine from Beaujolais. Ideal with charcuterie or white meats.

A more structured and full-bodied Beaujolais cru. Offers aromas of black fruits and spices.

Red wine from the Auvergne region. Often lively with volcanic mineral notes.

Bordeaux wine, generally Merlot-based. Round in the mouth with ripe red fruits.

Classic red wine from the Médoc. Tannic and elegant, perfect for accompanying red meats.

Prestigious wine from the right bank of Bordeaux. Velvety, rich, and complex.

Dry and aromatic white wine from the Sauvignon Blanc grape. Fresh, mineral, and lemony.

Renowned white wine from the Loire Valley. Known for its gunflint notes and great finesse.

Touraine Sauvignon Blanc, lively and fruity. Excellent as an aperitif or with seafood.

Sweet white wine from the Southwest. Sweet and sugary, with notes of exotic fruits.

Dry white wine from the Chardonnay grape. Often round with buttery or fruity notes.

Dry white wine from Burgundy. Fresh, light, and very mineral, typical of the Chablis terroir.

Pale and refreshing rosé wine from Provence. Light fruity and floral notes.

Elegant rosé from the renowned Minuty estate. Fine, dry, and aromatic, emblematic of Provence.

Rosé from Burgundy, rarer than its southern counterparts. Fresh and delicate.

Classic brut champagne. Lively and sparkling, ideal for celebrations.

Grand champagne from a renowned brand, known for its consistency and structured style. Notes of fresh fruit and caramel.

Traditional French cocktail made with white wine and fruit cream of your choice (often blackcurrant). Sweet and fruity.

Festive version of Kir where white wine is replaced by Champagne. Sparkling and elegant.

Selection of classic aperitifs. Fortified wines or bitters to enjoy before the meal.

Pastis de Marseille. Aniseed liqueur to be diluted with fresh water.

Classic Italian cocktail, homemade. Mix of Campari, red vermouth, and sparkling water.

Selection of international whiskies: Scotch, Irish, and American (bourbon).

Highly peaty and smoky Islay Scotch whisky. A single malt with character.

High-end single malt whiskies. Balvenie is rich and honeyed, Lagavulin is intense and smoky.

Classic French brandies and liqueurs to finish the meal. Cognac (grape), Calvados (apple), or Grand Marnier (orange).

Prestigious aged digestifs. Armagnac and Cognac offering great aromatic complexity.

White spirits distilled from fruit. Very fragrant and potent.

Selection of various digestive liqueurs: mint, Irish cream, apple, or anise.

Classic distilled white spirits from fruits. Very fragrant and potent.

Premium French vodka and aged rum. Top-quality spirits.

Classic rums for cocktails or tasting. Light white or more aromatic amber.