Chez Denis

Hard-boiled eggs served with a creamy mayonnaise. A classic French bistro starter, simple and tasty.

Cooked leeks until tender and seasoned with a mustard vinaigrette. A fresh and tangy vegetable dish.

Flaked tuna preparation mixed with a creamy binder. Spreadable texture, rich and savory, served with bread.

Salad composed of cooked but crisp green beans. Lightly seasoned for a fresh and light starter.

Selected cut of beef from the butcher, grilled or pan-fried. Served with crispy fries and a green salad.

Salmon fillet served with a side of vegetables and a peanut satay sauce. A mix of marine flavors and slightly spicy nutty notes.

Raw minced and seasoned beef (capers, onions, sauces). Served fresh with fries and salad.

Cooked sea bream fillet, served with vegetables and a virgin sauce (olive oil, lemon, tomatoes, herbs). A light and Mediterranean dish.

Slow-cooked (braised) ham slice served with mashed potatoes and a reduced meat jus. Tender and comforting.

Pan-seared chicken fillet, served with rice and a creamy mushroom sauce. Savory and mild.

Romaine lettuce, croutons, parmesan, and creamy Caesar dressing, often with chicken. Crunchy and rich in flavor.

Tuna steak served with seasonal vegetables and an olive oil virgin sauce. A meaty and flavorful fish option.

Airy chocolate dessert, prepared with whipped egg whites. Rich, sweet, and melting.

Cream cheese cake on a biscuit base. Creamy and dense texture.

Mixture of fresh seasonal fruits cut into pieces. Light and refreshing dessert.

Round rice cooked gently in sweetened and vanilla-infused milk. A creamy and comforting childhood dessert.

Fruit ice cream without dairy products. Intense fruit flavor, icy and refreshing texture.

Raw salmon marinated in salt, sugar, and dill. Melting texture and delicate sweet-salty flavor.

Small fried green peppers, salted. Generally mild with a grilled, herbaceous taste.

Meat pâté (duck and pistachios) baked in a pastry crust. Savory, rich, and textured.

Whole Camembert cheese baked until runny, drizzled with honey. A rich blend of strong cheese and sweetness.

Fried potato cubes served with a spicy tomato sauce. Crispy on the outside and tender on the inside.

Grilled ham and cheese sandwich, often gratinated. Crispy, hot, and very indulgent.

Small sardines preserved in oil. Savory, salty, and rich in umami, ideal for snacking.

Small whole fried fish. Eaten whole, very crispy and salty.

Snails cooked in their shells with garlic and parsley butter. Rich, herbaceous, and garlicky flavor.

Assortment of cured meats and cheeses presented on a board. Ideal for sharing and tasting different flavors.

Selection of cured meats, hams, and terrines. Salty and savory.

Rustic country pâté, served cold in slices. Seasoned meat taste, coarse texture.

Breaded and fried chicken pieces. Crispy on the outside, tender on the inside.

Fried rings or pieces of squid and cuttlefish. Served with a creamy tartar sauce.

Small spicy Spanish sausages grilled. Smoky, fatty, and spicy flavor.

Salted anchovy fillets served on or with toasted bread. Intense fish and umami flavor.

Creamy preparation based on cod roe, pink in color. Salty and marine taste, eaten on bread.

Luxurious version of tarama flavored with summer truffle. Blend of marine flavors and earthy truffle notes.

Pork belly pieces confited then pan-fried to be crispy. Served with strong mustard.

Selection of different cheeses. Offers a variety of textures and intensities.

Shredded goose meat cooked in its own fat. Finer than pork rillettes, melting texture.

Yeast cake soaked in syrup (often alcoholic). Generous portion to share.

Classic chocolate dessert, foamy and light texture.

Traditional rice pudding drizzled with salted butter caramel sauce. Sweet, creamy, and indulgent.