Chez Fred, depuis 1945

Traditional charcuterie served in thin slices. The sausage has a firm texture and a salty, meaty taste. Enjoyed with butter and bread as an appetizer.

Salad composed of curly endive, pieces of smoked bacon (lardons), and often a poached egg. Mix of crunchy and tender textures with a smoky and vinegary flavor.

Thin slices of marinated raw fish (sea bream). Melting texture and fresh taste enhanced by the acidity of lemon and a slight spicy note of chili.

Hard-boiled eggs served with a creamy mayonnaise. A classic of French bistros, simple, creamy, and flavorful.

Rustic homemade meat pâté. Coarse texture and rich seasoned meat flavor. Eaten spread on bread.

Marinated smoked herring fillets in oil, served with warm potatoes. Smoky and salty flavor balanced by the sweetness of the potatoes.

Snails cooked in their shells with garlic and parsley butter. Slightly rubbery but tender texture, very herbaceous and garlicky taste. Use the bread to soak up the butter.

Duck foie gras prepared as a terrine. Extremely creamy and melting texture, rich and buttery taste. Served with a sweet chutney for balance.

Red natural sweet wine, aged 20 years. Aromas of candied fruit and cocoa. Suggested to accompany foie gras or dessert.

Pan-fried veal thymus (offal). Crispy on the outside and creamy on the inside. Delicate taste and melting texture, served with small potatoes.

High-quality chicken breast served with a mushroom (morel) sauce. Tender meat and creamy sauce with an undergrowth flavor, accompanied by purée.

Raw minced and seasoned beef. Tender and fresh texture, meaty taste enhanced by condiments. Served cold with hot fries.

Duck thigh slowly cooked in its own fat. The skin is crispy and the meat falls off easily. Served with sautéed potatoes.

Beef cheek stew simmered for a long time in red wine. The meat is gelatinous and very tender. Rich and dark sauce, served with purée.

Grilled or pan-fried white fish fillet. Delicate taste, served with an olive oil and fresh herb sauce.

Pan-fried slice of liver with garlic and parsley. Very tender and melting texture, characteristic but mild ferrous taste. A classic of French cuisine.

Very tender and lean cut of beef, grilled to your preference. Served with fries and a sauce of your choice.

Selection of aged French cheeses. Variety of textures and intensities. Generally enjoyed with bread at the end of the meal before dessert.

Risen cake soaked in rum syrup. Spongy and moist texture, sweet and alcoholic taste. Served with whipped cream.

Apple tart on a thin and crispy puff pastry. Served warm with a scoop of vanilla ice cream for a hot-cold contrast.

Choux buns filled with vanilla ice cream and topped with hot chocolate sauce. A gourmet and classic dessert.

Sour cherries macerated in eau-de-vie (Kirsch). Intense fruity taste and very alcoholic. Often served alone or with ice cream.

Prunes preserved in Armagnac (brandy). The fruits are soft and soaked in alcohol. Digestif dessert.

Pastry composed of layers of crispy puff pastry and vanilla pastry cream. Airy and crispy texture.

Lime sorbet drizzled with vodka. Frozen, acidic, and refreshing dessert, often consumed as a digestif.

High-quality ice creams and sorbets. Creamy or fruity texture depending on the chosen flavor. Refreshing at the end of the meal.