Goupil Le Bistro

Rustic meat pâté prepared by the chef. Served cold with crunchy gherkins to balance the richness of the terrine. To be enjoyed with bread.

Very thin slices of marinated beetroot served cold. Accompanied by lamb's lettuce and hard-boiled eggs whose yolks are mixed with mayonnaise and herbs.

Shredded celery root salad dressed with a remoulade sauce (mustard mayonnaise). Enhanced with delicate spider crab meat.

A French bistro classic: hard-boiled eggs topped with a generous homemade mayonnaise. Served with crisp heart of lettuce leaves.

Special starters that change daily according to the chef's inspiration. See the board or ask the server for today's details.

Thick, tender cut of grilled beef fillet. Served with a spicy pepper sauce and pan-fried potatoes.

Veal cutlet cooked in the Norman style, usually with a cream and mushroom sauce. Served with basmati rice.

Premium free-range chicken, roasted in the oven. Served with its thyme-infused jus and homemade mashed potatoes.

Fresh fish of the day, the variety and preparation of which depend on the catch. Usually served with a seasonal garnish.

Main courses made from fresh products found at the market that day. Ask your server for the current selection.

A selection of aged cheeses from cheesemonger Madame Dubois. Usually served with bread.

Daily desserts prepared by the pastry chef. Options vary according to season and inspiration.

Thick slice of brioche dipped in a mixture of egg and milk, then pan-fried in butter until golden. Served warm, moist, and sweet.

A small yeast cake generously soaked in a rum syrup. A classic dessert, moist and very fragrant.

Fruit sorbet balls served with a splash of liqueur (eau de vie) corresponding to the sorbet flavor. A digestive and refreshing dessert.

Small cakes, specialties of Bordeaux, flavored with rum and vanilla. They have a crunchy caramelized crust and a tender center.

Dry white wine from Burgundy made from the Chardonnay grape. Fresh, mineral, and fruity, ideal for accompanying starters or fish.

Red wine from the Rhône Valley. Generally full-bodied with notes of red fruits and spices.

Red wine from Bordeaux, Moulis-en-Médoc appellation. A structured wine with elegant tannins and black fruit aromas.

Red wine from Beaujolais, Saint-Amour cru. Made from the Gamay grape, it is a light, fruity, and floral wine.

Burgundy wine (likely red). An elegant wine with good acidity and red fruit aromas typical of Pinot Noir.

Selection of wines served by the glass. Ask your server for today's available wines.