La Cantine Du 38

Combined menu allowing you to choose a starter and a main course from the selection offered (excluding marked dishes).

Combined menu allowing you to choose a main course and a dessert from the selection offered (excluding marked dishes).

Full menu including a starter, a main course, and a dessert from the selection offered (excluding marked dishes).

Traditional smoked sausage from the Jura region with a firm texture and pronounced flavor. Served hot with green lentils simmered in a flavorful meat jus.

A bistro classic: hard-boiled eggs generously coated in a creamy homemade mayonnaise. Simple, creamy, and comforting, served cold as an appetizer.

Fish fillets marinated in oil, offering a vinegary and salty flavor. Accompanied by warm potatoes to soften the pronounced taste of the fish.

Creamy and smooth soup prepared with autumn squashes. It is enhanced by Fourme d'Ambert, a melting blue cheese that adds a salty and full-bodied touch.

Raw fish (sea bass) marinated in lime juice (

Mixed salad combining the crunch and bitterness of endives with the richness of confit gizzards and smoked duck breast. Walnuts add extra crunch.

Roasted beef bone served hot. The marrow inside is fatty, gelatinous, and very rich in flavor. It is enjoyed spread on toast with a little Guérande salt.

Raw salmon cut into small cubes and seasoned (lemon, dill, olive oil). A fresh and light dish with a melting texture.

Raw beef, minced or knife-cut, seasoned with capers, onions, and sauces. Tender texture and pure beef flavor.

Variant of beef tartare, likely prepared with three peppers for a spicier and more intense flavor.

Traditional sausage made from pork tripe, bearing the 5A quality label. It has a strong odor and a very pronounced taste. Served roasted with a spicy mustard sauce.

Duck leg slow-cooked in its own fat until very tender, with crispy skin. Served with Sarladaise potatoes (cooked in duck fat).

Lamb shank braised for a long time until the meat falls off the bone. Melting and gelatinous texture, coated in a rich meat jus.

Marbled beef cut (Aubrac breed) grilled. Juicy and flavorful meat, served with a rich béarnaise sauce (butter, egg yolk, tarragon).

Imposing bone-in beef cut to share. Grilled to achieve a caramelized crust and a rare center. Ideal for red meat lovers.

Premium quality chicken breast cooked with the skin on. Tender and delicate meat, served with a creamy mashed potato.

White fish fillet cooked on a hot plate (plancha). Delicate flavor and firm yet flaky texture, enhanced by an herb sauce.