La Poule au Pot

A varied assortment of classic French bistro starters. Includes eggs, fresh vegetable salads, charcuterie, and rillettes. Ideal for sharing and tasting different traditional flavors and textures.

Fresh and crisp heart of lettuce served simply with a sherry vinegar vinaigrette. A light and refreshing starter with a tangy note.

Land snails served in their shells with a rich garlic and parsley butter. The texture is firm and the flavor herbaceous and garlicky. Use the small utensils provided to extract the meat and dip the bread in the butter.

Roasted bone marrow served hot. The marrow is fatty, rich, and melting, to be spread on toast with a little coarse salt to enhance the flavor.

Crisp endive salad filled with creamy and tangy Roquefort cheese and walnuts. A mix of bitter, salty, and earthy textures and flavors.

A complex meat terrine baked in puff pastry, filled with delicate sweetbreads and rich foie gras. A high-end, flavorful, and textured pâté en croûte.

Tender poached white asparagus, served with a light mousseline sauce (similar to hollandaise with whipped cream). Mild, creamy, and delicate.

Porcini mushrooms sautéed with garlic and parsley, served with a soft-boiled egg with a runny yolk. An earthy and umami-rich dish.

Semi-cooked duck or goose foie gras, served cold with a condiment to balance the richness. Creamy texture and intense buttery taste.

Very creamy scrambled eggs cooked slowly, flavored with black truffles. A luxurious, smooth, and very aromatic dish.

Frog legs sautéed with plenty of garlic and parsley. The meat is tender, reminiscent of chicken and white fish. Often eaten with fingers.

Traditional French onion soup gratinated with cheese. Rich and flavorful broth with caramelized onions and soaked bread. Comforting and hearty.

Restaurant's signature dish: whole poached chicken served with vegetables and a creamy mushroom sauce. The meat is tender and juicy. Convivial dish served generously.

Light and airy fish quenelle (perch) served in a rich crayfish sauce (Nantua). Mousse-like texture and delicate seafood flavor.

Small breaded and fried sole fillets, served with a classic tartar sauce. Crispy on the outside and tender on the inside.

Turbot fillet, a noble fish with firm flesh, served with a white butter sauce and vegetables. Refined and delicate.

Gratin made of a layer of shredded beef (chuck) topped with a gratinated mashed potato layer. A rich and filling French family classic.

Raw beef meat chopped and seasoned in front of you with condiments (capers, onions, sauce). Served fresh with fries. Tender texture and zesty taste.

Veal stew simmered in a creamy white sauce with small vegetables, served with rice. The meat is tender and the sauce creamy.

Duck thigh slow-cooked in its own fat until very tender, served with potatoes sautéed in duck fat and garlic. Rich and flavorful.

Thin breaded and fried veal cutlet. The breading is golden and crispy, the meat tender. Traditionally served with a slice of lemon.

High-quality chicken pieces (Bresse) simmered in a creamy morel mushroom sauce. A very refined poultry dish with woodland flavors.

Tender roasted young lamb, flavored with herbs. The meat is delicate and juicy, served with its cooking juices. Dish to share.

Thick, tender cut of beef tenderloin, pan-seared and flambéed with a pepper sauce. Lean and tender meat with a zesty sauce.

Very fine mashed potatoes, rich in butter.

Very thin and crispy fries.

Whole spinach sautéed in browned butter for a nutty flavor.

Boiled vegetables served with the pot-au-feu or as a side.

Rice cooked with onions and broth, grains separated and fragrant.

Sautéed wild mushrooms.

Classic children's dish: grilled ground beef served with fries.

Selection of aged French cheeses, offering a variety of milks (cow, goat, sheep) and textures.

Vanilla custard dessert covered with a layer of crunchy caramelized sugar. Hot/cold and creamy/crunchy contrast.

Artisanal vanilla ice cream served with caramel-coated crunchy hazelnuts.

Assortment of traditional desserts presented on a trolley, to choose from.

Thin crêpes served hot in a sauce of butter, sugar, orange/mandarin juice, and Grand Marnier liqueur, often flambéed.