La Poulette de Grain

Hard-boiled eggs cut in half, the yolk mixed with mayonnaise and herbs, then returned to the white. A classic bistro starter, creamy and flavorful.

Land snails served in their shells with garlic and parsley butter. Tender texture and rich herb and butter flavor.

Duck pâté cooked in a terrine, flavored with green peppercorns for a spicy touch. Eaten cold with bread and pickles.

Fresh Italian cheese made from mozzarella and cream, served with slow-cooked tomatoes. Creamy and melting texture, mild and milky flavor.

Rich and buttery duck foie gras, homemade. Usually served with toast for a textural contrast.

Mixed salad topped with warm candied poultry gizzards. The gizzards are tender and flavorful, typical of Southwest French cuisine.

Green salad with grilled smoked lardons. A simple and tasty mix with a salty and crispy touch.

Herring cut into small cubes, served with warm potatoes. A dish with pronounced marine flavors, often seasoned with oil and onions.

Hot soup made with beef broth and caramelized onions, topped with bread and melted cheese. Comforting and flavorful.

Oven-roasted chicken, golden skin and tender meat. Served with a sauce of your choice.

Raw Charolais beef, minced and seasoned. Served fresh with condiments like capers and shallots.

Gourmet burger with a Charolais beef patty, melted cheese, and classic toppings in an organic bun.

Special burger with farm chicken and smoked duck magret. Rich in flavor with cheddar and a homemade smoked sauce.

Confit duck confit topped with gratinated mashed potatoes. A rich and comforting dish, served with salad.

Thin slices of tuna briefly seared on the outside and raw on the inside. Marinated and served with sesame and light vegetables.

Thick piece of grilled or pan-seared salmon, served with a light olive oil and herb sauce, accompanied by sweet potato fries.

Young chicken opened in half and flattened (coquelet style), roasted with spices. Served with a Maltese sauce (orange hollandaise).

Complete and fresh bowl with rice, various raw and marinated vegetables. A healthy, colorful, and balanced dish.

Large, marbled, and juicy beef cut, grilled to your liking. Served generously with pepper sauce and homemade fries.

Small square pasta stuffed with cheese and parsley, baked with cream and cheese. Melting and very gourmet.

Marinated pork ribs cooked slowly until tender, coated in a sweet and savory barbecue sauce.

Selection of aged cheeses, usually served with bread.

Dense and fudgy chocolate cake with crunchy walnut pieces, served with a scoop of vanilla ice cream.

Vanilla custard dessert covered with a thin layer of crunchy caramelized sugar. Creamy and sweet.

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

Egg flan topped with a salted butter caramel. Smooth, silky, and delicious.

Light and airy dark chocolate dessert, rich in cocoa flavor.

Sweet tart prepared according to the day's inspiration, often with seasonal fruits.

Simple and fresh plain yogurt, drizzled with sweet honey.

Finely chopped raw vegetables, seasoned and marinated. Fresh and crunchy.

Creamy rice cooked slowly with broth and seasonal vegetables.

Meatless burger with a vegetable patty, served in an organic bun with fries and salad.

Meal deal including a main course (meat) and a dessert. Suitable for children or light appetites.

Tender and flavorful beef cut, grilled to your preference.

Marbled beef cut, known for its juiciness and rich flavor when grilled.

Long-fibered beef cut, very flavorful and tender, often served rare.

Marinated lamb pieces grilled on skewers. Pronounced flavor and tender meat.

Grilled chicken pieces on skewers, often marinated for more flavor.

Hot sandwich on white bread, ham and cheese, gratinated in the oven. A French brasserie classic.

Like a croque-monsieur, but topped with a fried egg.

Grilled spicy sausages served with homemade fries and salad.

Sandwich filled with chicken, arugula, and mayonnaise.

The traditional French sandwich: fresh baguette, butter, cooked ham, and pickles.

Assortment of cured meats and charcuterie (salami, raw ham, etc.), ideal for sharing.

Large platter combining a selection of various cheeses and charcuterie.

Gourmet platter with flavors from the Southwest: foie gras, duck gizzards, and duck wings.

Assortment of Gers specialties including smoked magret and dry-cured ham.

Simple omelette, golden on the outside and runny on the inside.

Omelette filled with diced ham.

Omelette filled with melted cheese.

Full omelette with ham and cheese.

Long flat pasta served with a creamy sauce combining cooked fresh salmon and smoked salmon.

Tubular pasta with sautéed spring vegetables, served with chicken or salmon.

Spaghetti pasta served with a rich sauce based on cream, lardons, and egg yolk.

Large mixed salad with seafood flavors including tuna, salmon, shrimp, and anchovies served with potatoes.

Very fresh and fragrant salad, rich in herbs like parsley and mint.

A classic from the South of France, composed of tuna, anchovies, hard-boiled eggs, and fresh vegetables.

Romaine salad with crispy breaded chicken, parmesan shavings, croutons, and creamy Caesar dressing.

Fresh mix of avocado and shrimp served on a bed of lettuce, with a pink cocktail sauce.

Caprese salad revisited with tomatoes, fresh basil mozzarella, enhanced with olives and anchovies.

Hearty mountain salad with emmental cheese and lardons.

Fresh pasta salad with Mediterranean flavors, feta, and olives.

Fresh Greek salad with feta, olives, cucumber, and tomatoes.

Salad served with melting warm goat cheese toasts, drizzled with honey and sprinkled with walnuts.

Luxurious Perigord salad with foie gras, smoked magret, and candied gizzards.

Rustic and hearty salad with potatoes, raw ham, and Cantal cheese.