Cazingue

Hard-boiled eggs served with a creamy homemade mayonnaise. A traditional, simple, and delicious French bistro starter. · Firm texture of the egg white and creamy texture of the sauce. · Enjoy as is, often accompanied by bread.

Smooth and creamy soup made with parsnips, a winter root vegetable. · Sweet, slightly earthy, and sweet flavor with a velvety texture. · Served warm, ideal for starting the meal gently.

Pan-seared scallops seasoned with paprika. · Tender and delicate flesh with a slight smoky and spicy note from the paprika. · A refined starter highlighting seafood.

Spiral-shaped pasta served with a choice of sauce. · The putanesca sauce is typically tomato-based, salty, and spicy (olives, capers), while the zucchini cream is sweet and creamy. · A filling and satisfying vegetarian main course.

Cooked white fish fillet, coated in a rich coral sauce (often from shellfish or scallops). · The fish is tender and flaky, the sauce provides an intense and creamy marine flavor. · Served with steamed potatoes and broccoli for a balanced meal.

Gratin of Mediterranean origin composed of layers of eggplant and minced beef, topped with béchamel. · Rich, melt-in-your-mouth, and flavorful with notes of herbs and gratinated cheese. · Served with a green salad for freshness.

Burger topped with a generous portion of melted raclette cheese. · Gourmet combination of soft bread, juicy meat, and strong, melted cheese. · Served with crispy fries and crunchy grated carrots.

Selection of different French cheeses served on a plate. · Offers a variety of textures and flavors, from mild to full-bodied. · Generally enjoyed with bread, before or instead of dessert.

Mixture of fruits gently cooked into a puree. · Sweetness of pear enhanced by the acidity of kiwi. Smooth texture or with small fruit pieces. · A light and fruity dessert.

Chocolate cake of American origin, oven-baked. · Dense texture, moist inside and cracked on top, intense chocolate flavor. · Often served warm, sometimes with custard sauce or a scoop of ice cream.

Traditional butter cake from the Charente region, with a crumbly and soft texture. · Served here with Cognac-flavored white cheese for a local and creamy touch. · A rich and authentic dessert.

An espresso coffee served with an assortment of petits fours (mini desserts). · Allows tasting several desserts in small portions. · Ideal for finishing the meal on a sweet and caffeinated note.

India Pale Ale beer from the Gallia brewery. Bitter and aromatic with hop notes. · Served chilled on tap.

Traditional French aperitif cocktail made with white wine and crème de cassis (or other fruit). · Sweet and fruity taste, pink or red color depending on the liqueur. · Best enjoyed chilled before the meal.

Mixture of blonde beer and Picon, an orange-flavored brown bitter. · Characteristic bittersweet flavor with citrus notes. · Very popular in the north and east of France.

Light and refreshing pilsner-style blonde beer. · Served in a pint (50cl).

French naturally sparkling mineral water. · Fine bubbles, slightly salty and refreshing taste. · Aids digestion.

Red wine from the Loire Valley, made from the Cabernet Franc grape variety. · Fruity with notes of red berries (raspberry, blackcurrant) and sometimes a vegetal touch. · Served by the glass.

Merlot and Syrah blend red wine, IGP Pays d'Oc. · A wine from the South of France, generally round, fruity, and spicy. · Available in several formats: glass, pitcher, or bottle.

Dry white wine from the Bordeaux region. · Lively and fresh, often with citrus and white flower aromas. · From old vines, which can bring more concentration to the wine.