Bistrot Phebe - Chez La Vieille

Grated celeriac mixed with a creamy remoulade sauce, enhanced with beetroot juice. A fresh and crunchy starter with an earthy, colorful touch.

Cooked cod served cold, accompanied by a mango-flavored mayonnaise. A delicate marriage between the mildness of the fish and exotic fruitiness.

Spreadable preparation based on mashed sardines, seasoned with herbs and aromatics. A pronounced marine flavor, ideal on toast.

Assortment of various cured meats (sausages, hams, terrines) served on a board. Convivial and perfect for an aperitif.

Diced raw sea bass marinated in lime juice (

Thin slices of heirloom tomatoes served with a ball of creamy burrata. A fresh and summery dish seasoned with olive oil.

Homemade pâté made from chicken meat, enhanced with pieces of sun-dried tomatoes and feta cubes. A rustic and flavorful starter.

Pan-fried veal liver slice, coated with a sauce made by deglazing the cooking juices with balsamic vinegar. Tender with a sweet and sour note.

Argentine beef cut known for its tenderness and marbling. Grilled or pan-fried and served with a sauce of your choice.

Fresh market fish, prepared according to the chef's inspiration and the day's catch. Accompaniments vary.

Pan-seared scallops served on a bed of linguine pasta with crispy lardons or bacon. A gourmet surf and turf dish.

Imposing rib of beef to share between two, served with homemade fries and a creamy béarnaise sauce. Juicy and flavorful meat.

Mix of oven-roasted seasonal vegetables with warm feta. A healthy and tasty vegetarian dish.

Pasta in the shape of large shells stuffed with ricotta and ham, sprinkled with pine nuts. Monday's dish of the day.

Tender piece of pork tenderloin cooked with a caramelized sauce. Tuesday's dish of the day.

Thick fillet of fresh tuna, served seared (quick sear) or more cooked as preferred. Wednesday's dish of the day.

Veal meat slow-cooked in a mild honey sauce. Tender and fragrant, Thursday's dish of the day.

Salmon fillet prepared in a soy sauce marinade. Asian flavors, Friday's dish of the day.

Midday menu allowing you to choose two dishes (starter and main or main and dessert) from the day's suggestions.

Selection of several aged cheeses served on a plate. Ideal for ending the meal on a savory note before dessert.

English dessert mixing crushed meringue, whipped cream, and fresh red berries (strawberries, raspberries). Creamy and crunchy.

Whole cherries served in a light syrup infused with elderflower. A fresh and floral dessert.

Rich chocolate cake with a molten center, paired with the tartness of redcurrants. Indulgent and intensely chocolatey.

Thick slice of brioche dipped in a mixture of egg and milk, then pan-fried. Soft inside and crispy outside.

Assortment of fresh seasonal fruits cut into pieces. A light and vitamin-rich dessert.

Hot drink (coffee or tea) served with a selection of petit fours and miniature desserts.