La Tour Montlhéry - Chez Denise

Marinated herring fillets served with a warm potato salad in oil. A classic, flavorful, and slightly tangy bistro starter.

Tender cooked leeks served cold with a mustard vinaigrette sauce. A simple, fresh, and typically French dish.

An assortment of various cured meats, which may include sausage, ham, and pâté. Ideal for sharing or starting the meal with bread.

Slices of traditional pure pork cured sausage. Firm to the chew and rich in flavor.

Cured pork sausage, aged and served in slices. Rustic and flavorful taste.

Thin slices of cured and dried salted pork ham. Melting texture and delicately salty flavor.

Pork meat slow-cooked in its fat then shredded, served cold. Creamy texture to spread on bread.

Traditional charcuterie made from deboned, cooked, and pressed pig's head. Gelatinous texture and rich in flavor, often served with gherkins.

Frisée lettuce salad served with golden and crispy bread croutons. Often dressed with a zesty vinaigrette.

Burgundy snails cooked in their shells with garlic and parsley butter. Served very hot. Use the special tongs and fork to enjoy them.

A light, hot flan or terrine made from poultry livers, often served with a tomato sauce or a financier sauce. Moist and airy texture.

Thin slices of marinated raw salmon, usually with lemon, dill, and oil. Fresh and melting.

Chef's homemade duck foie gras, rich and creamy. Served cold with toast or brioche.

Rustic homemade country pâté made from pork and aromatics. Served with gherkins and bread.

Roasted beef bones containing marrow, served hot. The rich, fatty marrow is spread on toast with fleur de sel.

Traditional soup with caramelized onions and beef broth, topped with bread and cheese gratinated in the oven. Comforting and flavorful.

Poached smoked haddock fillet, served with a creamy butter, shallot, and vinegar sauce (beurre blanc). Distinctive smoky flavor.

Salmon fillet gently cooked (braised) with a creamy mustard sauce. Rich and flavorful.

Poached skate wing served with a brown butter sauce with capers. The flesh is tender and flakes easily.

Pieces of calf's head (mask, tongue) cooked in broth, served warm with a ravigote sauce (vinaigrette with herbs, capers, and hard-boiled egg). Gelatinous and tender texture.

John Dory fillet, white and firm flesh, served with a citrus-scented butter sauce.

Lamb shoulder cooked very slowly until melting, served in its own juices.

Quality farm chicken roasted in the oven, golden skin and juicy meat. A family classic.

Beef cheek stew simmered for a long time in red wine until the meat is very tender. Served with small pasta shells.

Cabbage leaves filled with a meat stuffing and braised. A traditional and hearty winter dish.

Raw minced beef seasoned (capers, onions, mustard, egg yolk). Served cold, usually with fries.

Traditional lamb stew simmered with white beans (lingots) in a rich sauce.

Pan-fried slice of veal liver, often served with grilled bacon. Tender texture and delicate taste.

Veal kidneys cooked in a creamy mustard sauce. Firm texture and distinct taste.

Norman dish made from beef stomach simmered for a long time with cider and Calvados (apple brandy). Melting texture.

Small lamb chops seared on the grill, served pink. Tender and flavorful.

Pan-fried lamb brains with lemon butter. Very tender and creamy texture, delicate taste.

Pieces of onglet (long-fibered, flavorful beef cut) grilled on a skewer.

Large bone-in beef steak to share, grilled and served with bone marrow. Rich and marbled meat.

Grilled onglet steak, known for its intense flavor. Usually served rare.

Traditional French sausage made from pork tripe. It has a characteristic strong odor and a powerful taste. For offal lovers.

Pig's trotter cooked for a long time then grilled or breaded. Gelatinous texture and crispy on the outside.

Duck leg slow-cooked in its own fat until melting, with crispy skin. Served with sautéed potatoes.

Confit shoulder of suckling pig, very tender and delicate meat. Generous portion to share.

Thick pan-fried veal chop, served with a cream and mushroom sauce, typical of Normandy.

A large mixed salad. (Ingredient details not specified on the menu).

Extra portion of fries.

Platter of three classic French cheeses: Cantal (pressed cheese), Camembert (soft cheese with bloomy rind), and Saint-Nectaire (creamy pressed cheese).

Moist cake soaked in a rum syrup, often served with whipped cream.

Egg custard flan topped with liquid caramel. Smooth and melting texture.

Poached meringue whites served floating on vanilla custard, often garnished with caramel and slivered almonds.

Airy and rich dessert with dark chocolate. Light texture and intense cocoa flavor.

Molded cake surrounded by ladyfingers and topped with raspberry mousse or cream. Fresh and fruity.

Distilled plum eau-de-vie, aged. Fruity and woody flavor.

Colorless and very fragrant Williams pear eau-de-vie.

Renowned wine eau-de-vie, aged in oak barrels. Complex aromas.

Rustic and flavorful Gascony wine eau-de-vie.

Delicate and fruity Mirabelle plum eau-de-vie from Lorraine.

Wild raspberry eau-de-vie. Intense fresh fruit aroma.

Apple brandy from Normandy, aged in barrels.

Peppermint liqueur, green in color, served chilled.

White mint liqueur, less sweet than Get 27.

Sweet and highly aromatic wine peach liqueur.