Bistrot L'Estrapade

Hard-boiled eggs served with creamy mayonnaise. A classic French bistro starter known as 'œuf mayonnaise'. Simple, rich, and savory.

Crispy pastry parcel (brick) filled with warm goat cheese. The exterior is crunchy while the inside is creamy and tangy. Savory and rich.

Camembert cheese coated in breadcrumbs and deep-fried. Features a crispy crust and a melting, gooey interior. Rich and savory.

Fried triangular pastries filled with spiced vegetables. Crispy wrapper with a savory, flavorful filling.

Cured, dried French sausage (saucisson sec). Chewy texture with a salty, concentrated pork flavor. Typically served sliced.

A rustic loaf made from coarsely chopped duck meat and fat. Rich, savory, and spreadable. Similar to pâté but with a coarser texture.

A dish centering on sweet Conference pears, paired with strong Roquefort cheese and spicy chorizo. A complex balance of sweet, salty, and savory flavors.

Young pig roasted until the skin is crispy and the meat is very tender. Rich, juicy pork flavor. A decadent main course.

Pork ribs cooked with barbecue sauce. Sweet, smoky, and tangy. The meat is tender and hearty.

Traditional French sausage made from pork chitterlings (intestines). Known for its very strong, pungent aroma and coarse, chewy texture. An acquired taste.

Pork tenderloin, a very lean and tender cut. Mild savory flavor. Soft texture compared to other cuts.

Boneless chicken breast or tenderloin. Lean meat with a mild flavor. Versatile and simple.

A rich beef stew. Bourguignon is wine-based with mushrooms and onions, while Goulasch is paprika-spiced. Both are savory, hearty, and feature tender, slow-cooked meat.

Organ meat (rognons de veau) known for its firm but tender texture. Has a distinct, rich earthy flavor. Often served with a mustard or cream sauce.

A substantial salad serving as a main course. Fresh, crisp vegetables. Lighter than meat dishes but filling.

Cabbage leaves wrapped around a savory filling, usually minced meat and herbs. Tender and comforting 'chou farci'.

A premium cut of beef selected by the butcher (pièce du boucher). Grilled to order. Juicy, tender, and full of beef flavor.

Beef patty served in a bun with melted cheese. Savory, juicy, and satisfying. A familiar comfort food.

Raw minced beef seasoned with capers, onions, and sauces. Served cold with a soft, delicate texture. Savory and tangy.

Fillet of white fish. Flaky texture and mild, delicate flavor. A lighter main course option.

Mashed potatoes made in-house. Smooth, creamy, and comforting.

Deep-fried potato sticks. Crispy exterior and soft interior. Salty and savory.

Mixed seasonal vegetables. Likely steamed, boiled, or sautéed. Fresh and light.

An upside-down pastry with caramelized apples (Tarte Tatin). The apples are soft, sweet, and sticky, on a buttery crust. Served warm.

Rich vanilla custard topped with a layer of hard caramelized sugar. Creamy underneath with a crunchy top. Sweet and classic.

Warm chocolate cake with a molten liquid chocolate center. Rich, sweet, and gooey.

Two thin French pancakes. Soft and slightly chewy. Typically served with sugar, jam, or chocolate sauce.

Two scoops of ice cream. Cold, sweet, and refreshing.