Entre Potes

Marinated herring fillets, often served in oil with onions and carrots. Firm flesh with a strong, vinegary taste. Enjoyed cold with bread.

A rustic pâté made from coarsely ground pork. Rich and meaty flavor, seasoned with herbs. Served sliced, with pickles and bread.

A great bistro classic consisting of hard-boiled eggs topped with a creamy homemade mayonnaise. Simple and comforting texture. Eaten cold as a starter.

Poultry gizzards confited in fat, served warm. They are tender and melt-in-your-mouth with a rich taste. Often presented on a bed of green salad.

A beautiful piece of marbled and grilled beef. The meat is juicy with an intense beef flavor. Traditionally served with fries and salad.

Small grilled lamb chops, tender and flavorful. The meat is delicate with a characteristic taste. Served with fries and salad.

A burger prepared with a beef patty, bun, and classic toppings. Hearty and flavorful. Served with hot fries.

A grilled beef patty topped with a fried egg. The runny yolk adds creaminess to the meat. A simple and nourishing dish.

Duck leg slow-cooked in its own fat until very tender, with crispy skin. Rich and typical southwestern flavor. Served with sautéed potatoes.

A thick fillet of salmon pan-fried or baked. Pink flesh, tender and fatty, rich in flavor. A classic fish choice.

Green salad topped with gratinated goat cheese toasts, often drizzled with honey. A mix of crunchy and melting textures, sweet and savory.

A hearty composed salad with Cantal cheese, lardons, potatoes, and egg. Rustic and gourmet flavors. A complete meal.

Classic salad with chicken pieces, parmesan, and croutons. Dressed with a creamy sauce. Fresh and crisp.

Generous salad topped with country ham, emmental cheese, and a fried egg. Authentic country flavors. Rich and varied.