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Pork meat slow-cooked in its fat, shredded to achieve a melting and spreadable texture. Rich and rustic taste. Traditionally enjoyed on fresh or toasted bread, with pickles.

Traditional terrine made from coarsely ground pork, seasoned with herbs and spices. Firm and grainy texture with a pronounced meaty flavor. Ideal as a starter or aperitif with country bread.

Typical dry sausage from Lyon, cut into thin slices. The meat is flavorful, slightly fatty, and seasoned with garlic and spices. Perfect for nibbling with a glass of red wine.

Charcuterie made from smoked pork tripe, originating from Perche. Intense smoky flavor and characteristic firm texture. Eaten cold in thin slices, often as an aperitif.

Assortment of cured meats (saucissons, hams, terrines) served on a board. Offers a variety of textures and flavors. Designed for sharing as an aperitif.

Large platter with a generous selection of cured meats. Ideal for a light meal or to share among several people. Served with bread and condiments.

Raw milk cheese with cooked pressed paste, aged for one year. Fruity and hazelnut notes, firm but supple texture. A great classic of French cheeses.

Soft-ripened cheese with a bloomy rind, creamy and unctuous. Mild flavor of mushroom and milk. Enjoyed with crusty bread.

Half a Camembert, a Norman soft-ripened cheese with a strong flavor. Runny texture and rustic taste. Delicious with red wine or cider.

Semi-firm cheese from Auvergne, aged on straw. Pronounced terroir taste with notes of hazelnut and humidity. Creamy texture.

Selection of cheese changing daily according to availability. An opportunity to discover a different variety.

Selection of several aged cheeses. Allows tasting different cheese families (hard, soft, etc.). Served with bread.

Seafood spread based on oysters from Brittany. Iodic and fresh flavor, creamy texture. Delicious on toast as an aperitif.

Six fresh oysters from the bay of Paimpol. Firm flesh and characteristic iodic taste. Served raw on ice, often with lemon or shallot vinaigrette.

Vintage quality canned sardines, confited in olive oil. Tender and melting flesh. Enjoyed as is with buttered bread.

Thin slices of salted and dried beef. Concentrated meat flavor, tender texture. Similar to bresaola or Grisons meat.

Whole Camembert baked until melted and hot. Served runny, to be eaten by dipping bread or potatoes. A comforting and rich dish.

Italian sparkling wine. Fresh, light, and fruity with fine bubbles. Ideal for aperitifs or to accompany light starters.

Natural sparkling wine (Pét-Nat) produced using ancestral methods. Often cloudy with aromas of fresh fruit and rustic effervescence. Organic wine.

Prestigious sparkling wine from the Champagne region. Elegant and complex. Perfect for celebrating a special occasion.

Fresh and thirst-quenching rosé wine. Aromas of red fruits and citrus. Ideal companion for summer meals and charcuterie.

Blind tasting of a glass of white wine. Let yourself be surprised by the sommelier's selection without knowing the label in advance.

Blind tasting of a glass of red wine. A fun experience to discover a mystery wine selected by the establishment.

Dry white wine from Bordeaux. Fresh and aromatic.

White wine from the Rhône Valley. Generally rich and fragrant.

White wine from Languedoc. Fresh and fruity.

White wine from the Loire from the Romorantin grape. Unique and mineral.

Dry Chenin Blanc from Anjou. Lively with notes of white fruits.

Sauvignon Blanc from the Loire. Fresh, citrus, and mineral.

Mature Sauvignon Blanc, old vintage. Complex aromas.

Chardonnay from Burgundy. Dry, mineral, and elegant.

White wine from the Paris region. Rare and original.

Premier Cru from Chablis. More complex and richer than a classic Chablis.

Wine from the Loire, Coteaux du Giennois. Fresh and fruity.

Dry and aromatic wine from Alsace. Notes of citrus and petrol.

White wine from the Northern Rhône. Round and floral.

Wine from Burgundy, Côte Chalonnaise. Aged in barrel, buttery and rich.

Chablis Premier Cru with age. Tertiary aromas and complexity.

Great sweet wine from the Loire. Very old vintage, sweet and complex.

Great white wine from Burgundy. Elegance, finesse, and length on the palate.

Bordeaux red wine. Structured with notes of black fruits.

Spicy and warm red wine from the Rhône Valley.

Red wine from Provence. Fruity and smooth.

A Beaujolais Cru from old vines. Fruity, light, and delightful.

Red wine from the Loire. Peppery and original, from the Pineau d'Aunis grape.

Light and very fruity red wine from Burgundy.

Red wine from Languedoc. Drinkable and expressive.

Powerful red wine from the Southern Rhône Valley. Spicy and full-bodied.

Structured Beaujolais Cru capable of aging. Aromas of ripe red fruits.

Red wine from Languedoc, schist terroir. Mineral, distinguished, and elegant.

Red wine from the Île-de-France region. Rare, light, and fruity.

Mature red wine, likely from the Southwest. Tertiary notes.

Great wine from the Rhône Valley. Powerful, complex, and spicy.

Renowned red wine from the Northern Rhône Valley. Expressive and spicy Syrah.

Red wine from Burgundy, Côte de Beaune. Robust, tannic, and complex.

Traditional French aperitif made with Aligoté white wine and cassis cream. Sweet and fruity.

Festive variation of Kir royal, made with sparkling wine (crémant or other) and cassis cream.

Aperitif whose recipe is specific to the establishment or brand.

Cocktail based on vodka, tomato juice, and spices (Tabasco, Worcestershire). Savory and spicy.

Classic refreshing cocktail mixing gin and tonic water, served on ice with a slice of lemon or cucumber.

Bitter and sparkling cocktail of Italian origin (if Aperol) or French variation (if Lillet), lengthened with sparkling wine and soda water.

Signature version of Spritz with elderflower liqueur (St-Germain type). Floral, sweet, and very fragrant.

Alcohol-free version of the Moscow Mule, likely based on a rum substitute, ginger beer, and lime.

Spicy and refreshing alcohol-free cocktail based on gin substitute and ginger beer.

Classic alcohol-free cocktail revisited. Fresh mint, lime, sugar, and sparkling water.

Refreshing drink imitating the classic Gin Tonic, using an alcohol-free spirit with botanical notes.

Alcohol-free alternative to Spritz, retaining the characteristic bitterness and orange notes.