Bistrot Le Parc - Boulogne-Billancourt

Creamy tarama made with fish roe, served with crispy toasted bread. A savory and salty specialty, ideal for sharing as an appetizer.

Rich and melting goose rillettes, served in a pot. A traditional French charcuterie to spread on bread.

Premium sardines from the JC David cannery. Served in their box, they offer tender flesh and an authentic iodized taste.

Assortment of artisanal charcuterie including sausage, coppa, and cured ham. Perfect for tasting different flavors and textures of cured pork.

Selection of aged French cheeses: hard Comté, creamy Reblochon, and goat's milk Saint-Maure. Served with bread to appreciate the variety of terroirs.

The classic revisited egg mayonnaise with beetroot vinaigrette. Hard-boiled eggs coated in creamy sauce, combining sweetness and light acidity.

Soup prepared daily according to market vegetables. A warm and comforting starter with a recipe that changes each day.

Small square pasta filled with cheese and herbs, gratinated in the oven with Parmesan. A melting dish rich in cheesy flavors.

Crispy salad of fresh endives with Roquefort (strong blue cheese) and walnuts. A balanced mix between the bitterness of the endive and the richness of the cheese.

Roasted bone marrow served hot, simply seasoned with Guérande salt. The marrow is fatty and melting, to be generously spread on toasted bread.

Smoked herring fillets of superior quality served with warm potatoes marinated in oil. A traditional bistro dish with smoky and vinegary flavors.

Slices of smoked Scottish salmon served with thick Norman crème fraîche and toast. A refined, fresh, and creamy starter.

Snails served in their shells with garlic and parsley butter. A classic of French gastronomy, to be enjoyed hot in sauce.

Casserole of fresh mussels served with fries. Choose between marinière sauce (white wine, shallots) or a creamy blue cheese sauce.

Grilled salmon fillet coated in a creamy sorrel sauce (tangy herb). Served with basmati rice. A classic and delicate fish dish.

Delicate white fish fillet served with a white butter sauce (butter, vinegar, shallots) and a mix of seasonal vegetables.

Smoked haddock fillet served with green cabbage and a saffron-flavored sauce. A mix of smoky and spicy flavors.

Raw minced and seasoned beef. Can be served completely raw or quickly seared (aller-retour). Served with fries or salad.

Gourmet burger with Angus beef steak, melted Comté cheese, grilled bacon, and fresh vegetables. Served with homemade tartar sauce.

Grilled veal offal served with a spicy grainy mustard sauce. A flavorful dish with a firm texture, served with fries.

Duck leg slow-cooked in its own fat until tender and crispy. Served with sautéed potatoes with garlic and parsley.

Tender pan-fried veal liver slice with a balsamic vinegar reduction and bacon. Served with a creamy mashed potatoes.

Marbled Angus beef steak grilled, coated in a spicy pepper sauce. Served with fries.

Beef cheeks simmered for a long time in a red wine sauce (Burgundy style) until very tender. Served with carrots and small potatoes.

Veal stew simmered in a creamy white sauce with mushrooms and pearl onions. A French classic served with rice.

Premium chicken fillet served with a rich and flavorful morel mushroom sauce. Served with pasta.

Large ribeye steak (300g) grilled, served with melting parsley butter. A flavorful red meat for hearty appetites.

Extra portion of pasta.

Extra portion of fries.

Extra portion of homemade mashed potatoes.

Extra portion of rice.

Leeks gently cooked until tender, often with a little cream.

Assortment of cooked seasonal vegetables

Bowl of green salad with vinaigrette.

Warm emulsified sauce with butter, egg yolk, shallot, and tarragon.

Creamy and spicy pepper sauce.

Creamy sauce with butter and a reduction of vinegar and shallots.

Sauce based on grainy mustard.

Classic cold emulsified sauce.

Selection of high-quality artisanal ice creams or sorbets.

Egg custard flan topped with liquid caramel, garnished with crunchy toasted almonds. Silky texture and sweet taste.

Rich vanilla custard topped with a thin layer of crunchy caramelized sugar. To be broken with a spoon to reach the creamy custard.

Brioche cake generously soaked in quality old rum. Served chilled, often with whipped cream. A dessert for adults.

Light and airy mousse made with intense Valrhona dark chocolate. Generously served by the ladleful.

Thin tart with roasted apple slices. Served warm with a scoop of vanilla ice cream for a hot-cold contrast.

Choux pastry filled with ice cream or cream, topped with hot Valrhona chocolate sauce upon serving.

Extra topping to accompany your dessert.

Coffee served with an assortment of three miniature desserts: chocolate mousse, crème brûlée, and macaron.

Glass of champagne served with an assortment of three miniature desserts.

Morello cherries preserved in cherry brandy (Kirsch). A fruity and potent digestif.

Whole prunes macerated in plum eau-de-vie. Sweet and alcoholic digestif.

Fixed-price menu offering two courses. Choose your combination and dishes from the daily selection.

Complete menu for children. Includes a drink, a ground beef steak with fries, and a dessert.