La Chope

Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise. A simple and tasty French bistro classic.

Steamed leeks, served warm or cold with a mustard vinaigrette. A light starter with a vegetal and tangy taste.

Rustic meat pâté prepared on-site, usually made from pork and herbs. Served in slices with bread and pickles.

Pork meat confited in its fat then shredded to obtain a rich and melting spreadable texture. To be enjoyed on fresh bread.

Salad made with firm green lentils and small pieces of smoked bacon. Dressed with vinaigrette, offering a balance between earthy and smoky.

Fish fillets marinated in oil, served with warm sliced potatoes. A traditional bistro dish with pronounced marine flavors.

Soup prepared daily according to the chef's inspiration and seasonal vegetables. Ask the waiter for the flavor of the day.

Burgundy snails served in their shells with parsley and garlic butter (snail butter). Tender texture and rich herbal flavor.

Hot ham and cheese sandwich, oven-baked. Served crispy and melting with a portion of fries.

Variation of the Croque Monsieur topped with a fried egg (sunny-side up). Served with fries.

Romaine lettuce with grilled chicken, croutons, parmesan, and the characteristic creamy Caesar dressing.

Large mixed salad with Italian flavors, generally including mozzarella, tomatoes, cured ham, and basil.

Rustic salad often featuring goat cheese (sometimes warm on toast) accompanied by green salad and seasonal ingredients.

Gourmet burger topped with melted Saint-Nectaire cheese, an Auvergne cheese with a nutty flavor. Served with homemade fries.

Classic burger with a juicy beef patty and melted cheddar. Served with homemade fries.

Layers of pasta interspersed with cooked vegetables and tomato sauce, gratinated with cheese. Served with a green salad.

High-quality farm chicken roasted in the oven for golden skin and tender meat. Served with mashed potatoes.

Traditional beef stew simmered for a long time in red wine with vegetables. Served with coquillettes pasta.

Raw minced and seasoned beef (capers, onions, sauce). Served fresh with fries and salad.

Grilled, marbled, and tender beef steak, served with a rich béarnaise sauce and a Provençal vegetable tian (gratin).

Battered and fried fish fillet, served crispy with fries and a creamy herb tartar sauce.

Traditional sausage made from pork tripe, labeled 5A (quality mark). Very pronounced flavor, served grilled with a whole grain mustard sauce.

Simmental breed beef flank steak, known for its flavor. Pan-fried with a candied shallot sauce and served with fries.

Braised endives wrapped in ham, topped with béchamel and gratinated with cheese. A comforting winter dish.

Airy and rich chocolate dessert. Light and foamy texture, intense cocoa flavor.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar. Delicious contrast between hot/crunchy and cold/creamy.

Classic Italian dessert made of coffee-soaked biscuits and mascarpone cream, dusted with cocoa.

Fresh cream cheese cake on a biscuit base, served with a tangy red fruit coulis to balance the sweetness.

An espresso coffee accompanied by an assortment of several miniature desserts. Ideal for tasting everything.

Lunch menu allowing you to choose two dishes from a selection of starters, main courses, and desserts. An economical option for a complete meal.

Large draft beer (50cl) of the Kanterbräu brand. A light and refreshing blonde lager.

Large draft beer (50cl). Likely a special or local blonde beer.

Large draft beer (50cl) Carlsberg. A Danish pilsner with notes of malt and hops.

Large draft beer (50cl) of the white beer (wheat beer) type. Generally cloudy, with notes of citrus and spices.

Selection of alcoholic mixed drinks. Ask for the cocktail menu.

Non-alcoholic cocktails or mixed drinks (mocktails). Fresh and fruity.

Selection of wines served by the glass. Choose between red, white, or rosé according to your taste.