Jacky et Tètelle

A complete lunch menu including a starter, main course, and dessert of your choice from the specials board.

A flexible lunch special allowing you to choose two dishes from the starter, main course, and dessert.

An unmissable classic of French bistros. Hard-boiled eggs topped with creamy mayonnaise, often served with a little salad.

A mixed salad topped with warm, candied poultry gizzards. Flavorful and textured.

A sausage made from pork tripe, labeled 5A (sign of superior quality). Grilled and served with a mustard sauce, it has a very pronounced taste and a firm texture.

A tender piece of beef (sirloin) pan-seared or grilled, topped with a creamy sauce flavored with green peppercorns.

Long pasta served with a rich sauce made from eggs, cheese, bacon, and black pepper. Creamy and comforting.

A large classic mixed salad, usually with cooked ham, cheese (emmental), hard-boiled eggs, and fresh vegetables.

A rustic salad often garnished with chicken, bacon, potatoes, or cheese, evoking country flavors.

A cooked salmon fillet, drizzled with a light lemon sauce. A simple and fresh fish dish, served with rice.

Chicken simmered in a sauce based on tomatoes, peppers, and onions, typical of the Basque Country. The meat is tender and the sauce is fragrant.

A grilled beef steak served with a creamy Roquefort blue cheese sauce, offering a blend of meaty and bold flavors.

A gourmet salad from the Southwest of France, featuring duck (gizzards, smoked breast, and sometimes foie gras).

Homemade burger usually served with fries.

Traditional North African dish composed of steamed wheat semolina, vegetables simmered in broth, and tender pieces of beef.

Fine semolina served with vegetables and merguez, spicy red sausages made from beef and lamb.

A variation of couscous served with chicken pieces, accompanied by semolina and broth vegetables.

Semolina and vegetables served with grilled lamb skewers.

The most complete version of couscous, combining several meats such as chicken, lamb, and merguez.

A generous portion of semolina and simmered vegetables (carrots, zucchini, turnips, chickpeas) without meat.

Creamy vanilla custard dessert covered with a thin layer of crunchy caramelized sugar.

Airy and rich chocolate dessert, made with whipped egg whites.

Classic Italian dessert made of layers of coffee-soaked biscuits and mascarpone cream.

A slice of sweet tart filled with melting pears, often on a frangipane base.