Chez Papinou

A country-style terrine prepared on-site, served cold in slices. Dense and meaty texture with pieces of meat and fat. Traditionally enjoyed with country bread and pickles.

Hard-boiled eggs served cold, generously coated with homemade mayonnaise. The texture is both firm (egg white) and creamy (sauce). A great French bistro classic to eat as a starter.

A varied assortment of pork charcuterie (saucisson, ham, pâté, rillettes). Savory and rustic flavors. Ideal for sharing as an appetizer or starter with bread and butter.

Herring fillets marinated in oil, accompanied by boiled potatoes served warm. The pronounced, salty taste of the fish is softened by the sweetness of the potatoes and the marinade oil.

Poached eggs served in a rich red wine sauce (meurette sauce) with bacon lardons and pearl onions. A typical warm dish from Burgundy with winey and savory flavors. Eaten with a spoon and bread for dipping.

Whole leeks cooked in water until tender, served warm with a mustard vinaigrette. A simple, sweet, and tangy vegetable starter.

Grilled peppers, peeled and marinated in olive oil and herbs. Very tender and smooth texture, with a sweet and candied flavor. Enjoyed fresh.

Slow-roasted veal breast, tender, served with its cooking juices. Accompanied by a creamy, garlicky potato gratin. A rich and comforting dish.

Chicken thigh simmered in a cream sauce, served gratinéed. Accompanied by large shell-shaped pasta (Conchiglioni). Mild and creamy flavor.

Raw beef, minced by knife or grinder, seasoned (capers, onions, Worcestershire sauce, egg yolk). Fresh and tender texture. Served cold with hot, crispy fries.

Omelette prepared to order, likely with a special house recipe. Soft on the outside and runny on the inside texture.

Pan-seared beef cut (steak or fillet), served with a creamy sauce with crushed peppercorns. The meat is juicy and the sauce provides a characteristic spicy warmth.

A hearty composed salad served as a main course. Generally contains green salad and various ingredients (vegetables, cheeses, charcuterie) depending on the day's inspiration. Fresh and light.

Imposing bone-in beef cut, grilled or pan-seared, to share between two. Marbled, tender, and very flavorful meat. Requires a longer cooking time.

A selection of several aged French cheeses. Offers a variety of textures and intensities. Best enjoyed with bread, usually before or instead of a sweet dessert.

Classic dessert made from melted chocolate and whipped egg whites. Airy, light, and foamy texture with an intense chocolate flavor.

An espresso coffee served on a tray accompanied by a selection of mini-desserts (mignardises). Perfect for tasting several sweets at the end of the meal.

Egg custard baked in a water bath, topped with liquid caramel. Smooth, firm, and melt-in-your-mouth texture. Sweet vanilla and caramel flavor.

Slice of brioche or stale bread dipped in a milk-egg mixture, then pan-fried in butter and sugar. Served hot, crispy on the outside and soft on the inside, with a scoop of ice cream.

Meringue whites, poached and placed on a liquid crème anglaise (vanilla cream). Often garnished with caramel and slivered almonds. Cloud-like texture.

Two scoops of artisanal ice cream or sorbet. Refreshing frozen dessert with various flavors.

Dessert made of cooked apples covered with a layer of crumbled dough (flour, butter, sugar) baked in the oven. Contrast between the melting fruit and the crispy, crumbly topping.

Pastry composed of alternating layers of crispy puff pastry and light cream, garnished with fresh raspberries. A textured and fruity dessert.

Fruity variation of the famous Italian dessert. Layers of soaked biscuits, mascarpone cream, and fresh strawberries. Fresh, creamy, and sweet.