Chez Bertrand Bistrot

A weekday lunch special offering a two-course meal. Choose between a starter and a main course, or a main course and a dessert. A great value option to taste the daily offerings.

A 50 centiliter pitcher of house wine, available in red, white, or rosé. Perfect for sharing between two people during a meal. Light, table-friendly wine.

A fresh salad featuring crisp green beans, earthy mushrooms, and tangy shallot pickles. Light, crunchy, and refreshing with a balanced vinaigrette.

A perfectly poached egg served with a rich sauce of morel mushrooms. The runny yolk blends with the earthy, creamy mushroom sauce. Savory and luxurious.

Pâté en croûte, a traditional terrine of meats and foie gras baked inside a buttery pastry crust. Rich, savory, and meaty. Served cold, often with pickles or salad.

Classic Escargots de Bourgogne served in a hot casserole with a creamy garlic and parsley sauce. The snails are tender and chewy. Best enjoyed by dipping bread into the aromatic sauce.

Oeuf Mayo, a beloved French bistro staple. Hard-boiled eggs topped with generous amounts of creamy, house-made mayonnaise. Simple, rich, and comforting.

Shredded goose meat slow-cooked in its own fat until tender and spreadable. Served with tangy red onion pickles to cut the richness. Spread it on bread for a savory appetizer.

Crispy fried squid rings served with sweet potatoes and a side of aioli (garlic mayonnaise). Crunchy, savory, and perfect for dipping.

Fresh, crunchy red radishes served with high-quality butter and salt. A simple, traditional French palate cleanser. Dip the radish in butter and sprinkle with salt.

A platter of assorted cured meats, such as salami, ham, and pâté. Salty, savory, and varied in texture. Ideal for sharing with wine.

Deep-fried balls of batter mixed with salted codfish and herbs. Crispy on the outside, fluffy and savory on the inside. A popular snack.

Whole Camembert cheese baked until the center is molten and gooey, topped with sweet honey. Rich, creamy, and sweet-savory. Use bread to scoop up the hot cheese.

Sliced dried sausage (saucisson sec) from the Aveyron region. Chewy, firm texture with a concentrated savory pork flavor. A classic French appetizer.

Juicy roasted farm-raised chicken thigh served with a luxurious sauce made from morel mushrooms. Earthy, creamy, and savory. A comforting poultry dish.

A classic bistro dish featuring a flavorful sausage served alongside rich, buttery mashed potatoes. Hearty, smooth, and satisfying comfort food.

A premium cut of beef tenderloin, known for its tenderness, served with a spicy pepper sauce. Lean, juicy, and full of flavor.

A daily changing salad featuring fresh seasonal ingredients. Likely a substantial main-course salad with a protein and vegetables. Ask for today's selection.

The house signature burger, featuring a beef patty and daily changing toppings. Served on a bun, likely with fries. Juicy and satisfying.

Pasta tossed in a rich truffle cream sauce with nutty Comté cheese. Can be ordered with or without ham. Creamy, cheesy, and aromatic with truffle flavor.

A steak cut selected by the butcher (Pièce du Boucher), cooked to your preference and served with your choice of sauce. Flavorful and meaty.

Raw beef minced and seasoned with capers, onions, and sauces. Soft texture and savory, tangy flavor. A French classic, usually served with fries.

Moules Frites: fresh Bouchot mussels steamed in white wine and herbs, served with french fries. Briny, savory, and aromatic. Eat with your hands using a shell as a pincer.

A thick fillet of cod roasted until flaky, served with Sauce Vierge (olive oil, lemon, tomato, basil). Fresh, light, and zesty.

Frog legs pan-fried with garlic and fresh parsley. The meat is tender and tastes similar to chicken but more delicate. Garlicky and herbaceous.

A large rib eye steak designed to be shared by two people. Richly marbled with fat for intense flavor. Grilled or seared to your liking.

A semi-soft, washed-rind cheese from the Auvergne region. It has a creamy texture and a nutty, earthy flavor. Served with bread.

A rich vanilla custard base topped with a layer of hardened caramelized sugar. Creamy, sweet, and features a satisfying crunch when you break the sugar crust.

A warm chocolate cake with a molten liquid chocolate center, served with chocolate ice cream. Intense chocolate flavor with contrasting temperatures.

An upside-down caramelized apple tart served with whipped cream flavored with Calvados (apple brandy). Sweet, buttery, and fruity.

Freshly churned vanilla ice cream served with your choice of caramel or hot chocolate sauce. Creamy, cold, and sweet.

A large, hearty cookie packed with nuts and almonds. Crunchy and chewy textures. Large enough to share.

A dessert tart filled with tangy lemon curd and topped with fluffy, sweet meringue. A balance of sweet and sour flavors with a creamy texture.

A refreshing sorbet dessert served with a shot of spirit. 'Colonel' is lemon sorbet with vodka, 'Williamine' is pear sorbet with pear brandy. Serves as a digestif.

A rotating daily special main course.

Selection of wines available by the glass.

Beer served from the tap.