Brasserie Bellanger

Kalamata olives, homemade walnut and Ossau Iraty pistou, garlic and rosemary oil, Thierry Breton toasted bread.

Chicken heart and liver, meat jus, white sauce, and chili oil.

French snails raised by Michel Vial at the foot of the Bourbonnaise mountain, snail butter. Served by 6.

Served with homemade blinis and lemon.

Homemade mayonnaise and chives.

18-month aged Comté cheese from Maison Seignemartin in the Jura, selected by our cheesemongers at Frescolet.

Shaped by Pierre Oteiza, this lightly spiced chorizo is air-dried for 7 weeks in the heights of the Aldudes valley.

Sardines from the family cannery Ferrigno, hand-prepared in Port-Saint-Louis-du-Rhône, seaweed butter.

Farmhouse pork ham raised outdoors in the Southwest and cooked in a cloth.

With summer truffle, air-dried on the Monts de Lacaune in the heights of Tarn.

Seared leeks, butter croutons, toasted hazelnuts, and Bellanger vinaigrette.

Old-fashioned pork terrine, macerated in cognac.

Smoked pork belly, soft-boiled egg, butter croutons, cream, and horseradish.

Anchovy mousseline sauce.

Traditional Brasserie classics. We don't invent anything, but we do it well. New Guard sausage made with pure juice by our butcher, meat jus simmered for 8 hours, and butter-whipped mashed potatoes.

French-style Salers beef, matchstick fries.

French beef, matchstick fries, béarnaise sauce or maître d'hôtel butter.

Potato rösti, frisée and beetroot salad with honey and lemon, raw milk goat cheese from Tarn, strawberries and walnuts.

Peach of the day, lemon sabayon, carrot purée, glazed turnips, pea and broccoli salad, straw potato.

Label Rouge poultry breaded with corn flakes, spicy mayonnaise, cucumber pickles.

Confit tuna, hard-boiled egg, anchovies, romaine, tomatoes, and Kalamata olives.

Thierry Breton brioche, shredded old-fashioned ham, gratinéed with Comté AOP. Served with salad.

The house's great classic, praline mousse and coulant.

Crème caramel with eggs and homemade caramel.

Coffee-soaked biscuit with Lomi coffee, almond and coffee praline, Valrhona 59% dark chocolate cream, mascarpone mousse.

French meringue, diced strawberries with lime, Madagascar vanilla whipped cream.

Coffee roasted by MOP Paul Arnephy, 6-year-old Armin armagnac, raspberry eau-de-vie, homemade whipped cream.

Comté, St Nectaire, Brie de Meaux, AOP from Fromagerie Dongé, mesclun and walnuts.

Mint, cinnamon, cloves, cardamom.

Sencha green tea.

Bergamot, cornflower.

Dandelion detox, green tea, maté.

Pomegranate, strawberry, tangerine.

Cinnamon, cardamom, anise, vanilla, ginger.

Loire Valley, Pinot noir, gamay. Powerful and complex nose for wine lovers, long and charming palate with red fruits and spices.

Languedoc, Chardonnay. A fruity nose, notes of vine peach, citrus, a particularly lively wine. Great aromatic freshness.

Languedoc, Grenaches Gris, Cinsault. A true summer wine to enjoy as an aperitif, or with great dishes.

This 'Terres de Grande Champagne' Cognac combines linden and a slight hint of...

Superb aromas of citrus, dried flowers.

Beautiful notes of flowers and fruits for this old Cognac.

Prestigious Bas Armagnac, 10 years. Maurice Baco, an AOP from the Château...

Nervous and lively perfect specimen...

Revisitation of the homemade medicinal plant from Emile Pernaut in Pontarlier. Sweet, founded in 1890.

First French aniseed alcohol...