Bouillon Chartier

A classic French aperitif cocktail made with white wine and crème de cassis. Sweet and fruity flavor. To be drunk very cold before the meal.

A complete meal suggestion including a classic starter, a traditional main course, and a light dessert. Ideal for discovering bouillon cuisine at a low price.

Rhône Valley red wine. Red fruit and spice notes, balanced structure. Pairs well with meats.

Soup made with mixed fresh seasonal vegetables. Hot and comforting, velvety or chunky texture.

Grated celeriac mixed with a mustard mayonnaise. Crunchy and creamy texture, fresh and tangy taste.

Half avocado filled with small pink shrimp coated in cocktail sauce. Creamy texture and mild flavor.

Traditional dry pork sausage from Lyon, sliced. Savory and fatty taste, firm texture. Eaten with bread.

Frisée salad served with warm smoked bacon bits and croutons. Contrast of textures and savory flavors.

Thin slices of marinated pork snout. Slightly gelatinous and crunchy texture, seasoned with vinaigrette.

Cooked leeks served cold with a mustard vinaigrette. A bistro classic, tender and stringy texture.

Fresh cucumber slices mixed with fresh cream. Very fresh and crunchy starter.

Hard-boiled egg served cold with homemade mayonnaise. Simple, nutritious and classic.

Mix of fresh salad leaves dressed with a light vinaigrette.

Whole cooked shrimp served cold to peel, with mayonnaise. Firm and briny flesh.

Marinated herring fillets served with warm potatoes. Pronounced smoky and salty taste, melting texture.

Burgundy snails served in their shells with garlic and parsley butter. Rich and herbaceous flavor. Eat hot.

Rustic pork pâté prepared on-site. Coarse texture and spicy meaty taste. Served with bread and gherkins.

Oven-roasted whole or fillet sea bream. White, tender and delicate flesh. Served with a side of vegetables.

Thick slice of salmon served with a sauce based on olive oil, lemon and herbs. Accompanied by rice.

Simmered beef tongue slices served with a spicy and flavorful sauce. Very tender and melt-in-your-mouth texture. Served with mashed potatoes.

Traditional coarse-ground pork sausage, grilled. Juicy and flavorful, served with creamy mashed potatoes.

Blood sausage and spice sausage, pan-fried. Soft and rich texture. Served with apples and potatoes.

Hearty dish of fermented cabbage accompanied by various charcuterie (sausages, bacon) and potatoes. Tangy and smoky taste.

Quarter of quality farm-raised chicken roasted, crispy skin and juicy meat. Served with fries.

Sausage made from pork tripe, grilled. Very strong smell and taste, peculiar texture. For offal lovers.

Fine-textured smoked sausage, poached. Simple and mild taste. Served with crispy fries.

Spaghetti pasta served with a meat sauce. A classic, rich and filling dish.

Spaghetti pasta mixed with seasonal vegetables. Light and vegetarian option.

Duck leg slow-cooked in its own fat. Golden skin and very tender meat that falls off the bone. Rich and salty.

Grilled duck fillet served in slices, coated with a creamy pepper sauce. Tender red meat with a full-bodied flavor.

Beef stew simmered in red wine with bacon and onions. Tender meat and rich sauce. Served with pasta.

Potato sticks fried in oil. Golden, crispy on the outside and tender on the inside.

Steamed or boiled potatoes. Firm texture and neutral taste. Light accompaniment.

Green beans cooked in salted water, served plain or with a little butter. Crisp and fresh.

Mushrooms sautéed with garlic and parsley. Rich and fragrant flavor.

Cow's milk blue cheese. Strong, salty and pungent taste, creamy texture.

Small, round, flat goat cheese. Melting texture and delicate goat flavor.

Soft cheese with a white bloomy rind. Creamy texture and rich, typical Norman taste.

Square cheese with an orange washed rind. Strong smell but subtle and fruity taste.

Whipped fresh country cheese, smooth and creamy texture. Mild and tangy flavor. Often enjoyed with sugar.

Classic dark chocolate dessert, airy and creamy texture. Rich cocoa flavor.

Cooked apple purée, served warm or cold. Smooth or chunky texture, fruity and sweet taste.

Large choux pastry filled with sweetened whipped cream. Light, crispy and creamy.

Prunes cooked in a red wine syrup, served with a scoop of vanilla ice cream. Hot-cold contrast.

Egg custard topped with liquid caramel. Firm and melting texture, vanilla and sweet taste.

Round rice slowly cooked in sweetened milk. Creamy and comforting vanilla dessert.

Cup filled with homemade sweetened whipped cream. Simple, airy and delicious.

Poached egg whites floating on crème anglaise, drizzled with caramel. Very light and sweet.

Small yeast cake soaked in an alcoholic syrup (rum). Often served with whipped cream.

Dessert made of chestnut cream, ice cream and whipped cream. Very rich and sweet.

Large choux pastry filled with vanilla ice cream and topped with hot chocolate sauce. A gourmet classic.

Vanilla flavored ice cream scoops. Fresh and classic.

Vanilla ice cream sundae with hot chocolate sauce, meringue pieces and whipped cream.

Half peach served with vanilla ice cream and raspberry coulis, topped with whipped cream.

Fruity water ice, flavor varies according to availability. Light and refreshing.

Extra portion of sweetened whipped cream.

Extra portion of vanilla ice cream.

Apple sorbet served with a shot of Calvados (apple eau-de-vie). Frozen digestif.

Sparkling and sweet cola soda.

Sugar-free cola soda.

Fresh fruit juices of your choice (orange, apple, or tomato).

Lemon and lime flavored sparkling soda.

Iced tea with peach flavor.

French pale lager beer. Light and thirst-quenching.

Bitter aperitifs based on gentian (Suze) or wine and quinquina (Byrrh).

Italian red vermouth, sweet and herbaceous.

Flavored wine-based aperitifs.

Portuguese fortified wine, rich and sweet.

Cocktail based on Campari, red vermouth and soda water. Bitter and refreshing.

Pastis, anise aperitif served with fresh water.

Spirit distilled from cereals.

Bordeaux aperitif based on wine and fruit liqueurs.

Mix of white wine and crème de cassis.

Kir made with sparkling wine.

Alsace sparkling wine served by the glass.

Rhône Valley red wine.

Southwestern France red wine.

House wine selected by Chartier.

Bordeaux red wine from organic farming.

Loire red wine, light and fruity.

Prestigious Bordeaux red wine.

Dry white wine from the Southwest.

Alsace white wine, blend of grape varieties. Fresh and floral.

Southwestern rosé wine, dry and fruity.

Pale rosé wine from Languedoc. Very light and refreshing.

Selection of quality teas or herbal teas.

Strong or decaffeinated coffee.

Coffee served with a little milk or cream.

Still natural mineral water.

Sparkling natural mineral water.

Mirabelle plum eau-de-vie.

Williams pear eau-de-vie.

Cherry eau-de-vie.

Normandy apple eau-de-vie.

Aged oak barrel eau-de-vie.

Southwestern France eau-de-vie.

Herbal and spice liqueur.

Liqueur made from orange peels.

Sugarcane eau-de-vie.

Mint liqueur.

Red wine in a carafe. Smooth and fruity.

White wine in a carafe. Dry and aromatic.

Rosé wine in a carafe. Light and fresh.

Drink based on red wine, fruits and spices.

Drink based on red wine, fruits and spices.

Brut champagne. Fine bubbles and elegant taste.

French sparkling wine.

Sparkling rosé wine from Alsace.

Languedoc red wine. Fruity and round on the palate.