bistrot SEMAILLES

A traditional French dish with chicken, pork, and foie gras baked in pastry. The rich umami of the meat, the texture of pistachios, and the aroma of the pastry come together. Perfect with wine.

An appetizer combining sweet seasonal persimmons with salty cured ham. The sweetness of the fruit and the saltiness of the ham are exquisitely balanced, creating a melt-in-your-mouth experience. Recommended as a start to your meal.

An original amuse-bouche featuring éclair pastry filled with beef heart, Japanese pear, and chestnut purée. The crisp pastry, the umami of the offal, and the sweetness of the fruit create a complex and profound flavor.

A country-style pâté made with pork and wild boar, with added figs. The strong umami of the game meat pairs well with the sweetness of the figs, offering a rich and dense texture. Enjoy with bread and wine.

An assortment of homemade boiled white ham (jambon blanc) and a soft-boiled egg with mayonnaise sauce (oeufs mayonnaise). A bistro classic that offers the simple yet carefully crafted umami of the ham and the richness of the egg.

A dish made with pork blood sausage (boudin noir) finished as a warm terrine. It features a unique, rich flavor and spice aroma, with a soft and creamy texture. Pairs well with robust red wine.

A traditional stew from Caen, France, made by simmering beef tripe with cider and vegetables. The slowly simmered offal is tender, and the sauce is rich with dissolved umami.

Small, plump mussels from Mont Saint-Michel, France, steamed in white wine. The aroma of the sea and the sweetness of the mussels are concentrated.

A salad made with "Tanba Black Chicken," a flavorful local chicken, and fresh mushrooms. Enjoy the firm taste of the chicken and the aroma of the mushrooms with refreshing vegetables.

A dish featuring a flavorful, gelatinous sausage made from pork head, served with sauerkraut containing lotus root. The balance between the rich sausage and the tangy sauerkraut is exquisite.

A dish of "quenelles" made from finely minced pike conger eel formed into dumplings and boiled, generously topped with a rich sweet shrimp sauce. The fluffy texture of the pike conger eel and the savory flavor of the shrimp spread throughout your mouth.

A main dish made with high-quality wagyu beef thigh. You can choose between "roast" for a savory finish or "tartare style" to enjoy the texture of raw meat.

An entire pigeon is used; the breast is roasted to a tender finish, and the leg is confited by slow cooking in oil at a low temperature. Enjoy the different textures of each part and the unique, wild, deep flavor of pigeon.

A dish of roasted hoguet (young lamb) leg meat. Hoguet is meat from a lamb between young lamb and mutton, offering the tenderness of lamb and the rich flavor of mutton. You can enjoy the juicy red meat.

A cold French dessert made by mixing meringue and fresh cream with nuts and dried fruits, then chilling and solidifying it. Enjoy the light, melt-in-your-mouth texture, the crunchiness of the nuts, and the sweet and sour taste of the fruits.

A cake made with brioche dough soaked in rum and Grand Marnier syrup. The aroma and sweetness of the liquor spread in your mouth. A dessert for adults.

A mont blanc combining Tanba chestnut paste and fragrant hojicha. The elegant sweetness of Japanese chestnuts and the slight bitterness of hojicha are exquisitely matched, offering a Japanese-Western fusion flavor.