Chez Emile Bistro

Premium sardines preserved in olive oil. They offer a melting texture and a rich, iodized flavor. To be enjoyed simply with fresh bread and butter.

Breaded mozzarella sticks fried until golden and crispy. The center is melting and stringy. Served with a creamy and tangy tartar sauce.

A traditional French charcuterie made from coarsely ground and seasoned pork. Rustic flavor and dense texture. Eaten spread on country bread, often accompanied by pickles.

Pork pâté seasoned with Espelette pepper, a mild spice from the Basque Country. It offers a balance between the savory meat flavor and the fruity warmth of the pepper.

Pastry charcuterie made of a meat, foie gras, and mushroom (morel) filling cooked in shortcrust pastry. A refined dish combining the crispiness of the crust and the melt-in-your-mouth filling.

Dried and aged pork sausage, cut into thin slices. Firm texture and intense cured meat flavor. Ideal for an aperitif.

Whole camembert cheese baked until runny. Enhanced with sweet honey, aromatic thyme, and crunchy walnuts. To be enjoyed hot by dipping bread.

Assortment of cured meats (hams, salamis, terrines) or aged cheeses. Served on a wooden board, ideal for sharing.

Large assortment combining charcuterie and cheeses. Allows tasting a variety of savory and dairy flavors in one order.

Pork shank cooked for a long time until very tender and confit. Served with simmered lentils. A rustic and comforting dish.

Traditional beef stew cooked in red wine with carrots, onions, and bacon lardons. The meat is tender and the sauce is rich. Served with steamed potatoes.

Roasted chicken thigh, juicy and golden. Simply served with crispy fries. A bistro classic.

Veal ragout in a creamy white sauce, cooked with aromatic vegetables. Delicate flavor and creamy texture. Served with basmati rice.

Iconic French dish consisting of beef boiled for a long time with winter vegetables (carrots, leeks, turnips) in a flavorful broth. Served hot.

Typical bistro salad made of crunchy frisée lettuce, warm smoked bacon lardons, and a poached egg whose runny yolk binds the ingredients.

Green lentils dressed in vinaigrette, served cold or warm with pieces of smoked pork belly. A mix of earthy and savory textures.

Beef bone cut and roasted so the marrow becomes melting and rich. Enjoy spread on toast with a little Guérande salt.

Burgundy snails served in their shells, stuffed with garlic and parsley butter. Strong herbaceous and garlicky flavor, tender texture.

Duck foie gras cooked at low temperature to preserve its creaminess. Served with toast and onion confit for a sweet and savory touch.

Raw salmon fillet marinated in salt, sugar, and dill. The flesh is firm and fragrant. Served fresh in thin slices.

Traditional soup made with caramelized onions and beef broth, topped with bread and grated cheese, then gratinated in the oven. Rich and comforting.

Lyonnaise sausage with pistachios, warm potatoes

Small square pasta filled with cheese and herbs, typical of the Dauphiné region. Served here with pesto sauce and grated parmesan.

Cod fillet with white, flaky flesh, coated in a creamy, slightly tangy white butter sauce. Served with homemade mashed potatoes.

Fish fillet with fine and delicate flesh, pan-fried or baked. Simply served with aromatic basmati rice.

Long-fibered beef cut, known for its flavor. Grilled and served with a shallot sauce and fries.

Crispy romaine lettuce, breaded chicken pieces, grilled bacon, croutons, and parmesan, all bound by a creamy Caesar dressing.

Salad from the Southwest of France garnished with duck specialties: smoked dried magret and warm duck gizzards. Rich and gourmet.

Very tender and lean beef fillet, grilled to your liking. Served with homemade fries.

Raw beef cut by hand (not minced), seasoned with capers, onions, pickles, and sauces. Fresh and textured.

Gourmet burger with beef patty, melted cheese, crispy bacon, and classic toppings in a soft bun. Served with fries.

Pan-fried veal slice served with a rich cream and mushroom sauce. Accompanied by fries.

Main dish of small ravioli filled with cheese, topped with pesto sauce and sprinkled with parmesan. Melting and aromatic.

Thick and juicy pork rib from Pierre Oteiza, a renowned producer. Served with small roasted grenailles potatoes with skin.

Imposing bone-in beef cut, ideal for two people. The meat is marbled and flavorful. Served grilled with fries and salad.

Duck thigh slow-cooked in its own fat until confit, with crispy skin. Served with potatoes sautéed in duck fat and garlic.

Grilled duck breast, served pink, coated in a sweet honey sauce. Accompanied by a creamy potato gratin.

Selection of Protected Designation of Origin cheeses, guaranteeing their origin and traditional production method.

Dessert consisting of a creamy vanilla custard topped with a layer of crunchy caramelized sugar to be broken with a spoon.

Light and airy dark chocolate mousse, rich in cocoa.

Baked apples covered with a crumbly, golden shortcrust pastry. Served warm with a scoop of vanilla ice cream for a hot-cold contrast.

Upside-down apple tart where the apples are caramelized before baking the pastry. Served warm with thick Isigny cream.

Individual chocolate cake with a molten center. Served warm with vanilla ice cream.

Whipped egg whites, poached and served floating on vanilla custard, often drizzled with caramel.

Choux pastry filled with vanilla ice cream and covered with hot chocolate sauce.

Leavened cake soaked in a rum syrup. Chef Cyril Lignac's recipe, served with whipped cream.

A coffee or tea accompanied by a selection of several miniature desserts.

Digestive frozen desserts: the Colonel is lemon sorbet with vodka, the Trou Normand is apple sorbet with Calvados.