Cave La Bourgogne

Traditional anise aperitif. Refreshing licorice flavor, served cloudy with fresh water.

Aromatic Italian vermouth with herbs. Available in red (sweet and rich) or white (drier) versions.

Classic French cocktail made with white wine and fruit cream (blackberry, blackcurrant, or peach). Sweet and fruity.

Variation of kir prepared with Sancerre wine, a dry and aromatic white wine from the Loire Valley.

The traditional version of kir, made with Bourgogne Aligoté, a crisp and tangy white wine.

Elegant cocktail where white wine is replaced by champagne, mixed with cassis cream.

Sweet natural wines. Port is rich and fortified, Muscat is very fruity with notes of fresh grape.

Prestigious sparkling wine from the Champagne region. Fine bubbles and refined taste.

Classic cocktail based on Campari, red vermouth, and sparkling water. Bitter and refreshing.

Liqueur wine from Charentes, a blend of grape must and cognac. Sweet and fragrant.

Bordeaux aperitif based on wine and fruit liqueurs. Notes of citrus and honey.

Vibrant red Italian bitter. Intense taste of herbs and fruits, often served with ice or soda.

Popular Venetian cocktail based on Prosecco, bitters (like Aperol), and sparkling water. Orangey and fizzy.

Blended Scotch whisky. Accessible taste with notes of malt and caramel.

Triple distilled Irish whiskey. Very smooth, with notes of vanilla and wood.

Premium blended Scotch whisky, a mix of malt and grain whiskies. Rich and smooth.

Scottish single malt from the Highlands. Balance between malty sweetness and a light smoky note.

Very peaty Islay Whiskies. Intense smoky, medicinal, and marine taste, for discerning amateurs.

Probably 'Maker's Mark', a Kentucky bourbon. Smooth with notes of wheat and caramel.

Tennessee whiskey charcoal filtered. Distinctive notes of vanilla, caramel, and toasted oak.

Classic Speyside single malt. Fruity, floral, and very balanced.

50cl bottle of mineral water.

Large one-liter bottle of mineral water.

Snails prepared in a creamy sauce or with parsley butter. An iconic French starter.

Bistro classic: hard-boiled eggs served with a creamy homemade mayonnaise.

Fresh and vegetarian starter. Beetroot cubes seasoned like a tartare.

Herring marinated in oil, often served with warm potatoes and onions.

Olive purée (black or green) with capers and anchovies, spread on toast.

Smoked salmon slices served with toast, butter, and lemon.

Rich South-Western salad with meat, usually containing gizzards, duck breast, and foie gras.

French festive dish. Creamy duck foie gras served with toast.

Marbled and flavorful cut of beef, grilled. Served generously with sauce and fries.

Lean and tender beef steak (rump steak). Served with sautéed potatoes.

Duck leg slowly cooked in its own fat. The skin is crispy and the meat is tender.

Pork tripe sausage with a strong flavor. The AAAAA label guarantees superior quality.

Raw minced and seasoned beef (capers, onions, sauce). Served fresh.

Burger topped with Comté, a French cooked pressed cheese with a fruity taste.

Grilled salmon fillet on a griddle. Accompanied by a rich béarnaise sauce and vegetable rice.

Sweet and savory salad with warm goat cheese on bread, drizzled with honey.

Very large meal salad combining cheese, cold cuts, egg, and potatoes.

Salad with Mediterranean flavors with marinated vegetables and mozzarella.

Regional salad with specialties from Aveyron: Roquefort cheese and duck charcuterie.

Fresh seafood salad with smoked salmon and shrimp.