Le Bérault

Hard-boiled eggs served with a creamy homemade mayonnaise. An essential and simple bistro starter. To be enjoyed with fresh bread.

Mix of grated or thinly sliced raw vegetables (carrots, cabbage, celery, etc.) seasoned with vinaigrette. Fresh and crunchy.

Cured meat preparation served cold, either sliced (pâté) or shredded (rillettes). Rich and savory texture. Ideal spread on bread.

Marinated fish fillets served with warm potatoes and an oil vinaigrette. Iodine flavor and melting texture.

Thin slices of aged dry-cured ham. Salty and savory taste. Usually served as a light starter or for sharing.

Half avocado filled with pink shrimp, often served with mayonnaise or cocktail sauce. Classic combination of sweetness and freshness.

Fried spring rolls of Asian inspiration, filled with meat and vegetables. Crispy on the outside, tender on the inside.

Hearty assortment of various cured meats (salami, ham, pâté). Convivial and savory, perfect for an aperitif.

Thin slices of smoked salmon served cold. Silky texture and delicate smoky flavor. Often served with toast and butter.

Festive dish made of fatty duck liver. Very melting texture and rich, buttery taste. Enjoyed with toasted or brioche bread.

Simple salad of fresh tomatoes and mozzarella cheese, drizzled with olive oil. Fresh and light.

A large composed salad with chicken and eggs. A complete and fresh meal.

Refreshing salad with marine flavors with salmon and shrimp, enhanced by the acidity of grapefruit.

Rustic salad highlighting ingredients from Auvergne such as Cantal cheese and cured ham.

Salad famous for its melting warm goat cheese toasts that contrast with the freshness of the raw vegetables.

Specialty from the southwest of France with duck in the form of magret and confit gizzards. Rich and flavorful.

Hearty and varied vegetarian plate combining raw and cooked vegetables with cheese.

Classic salad made with simple ingredients like white ham and emmental cheese.

Gourmet salad from the Périgord region with foie gras and smoked duck breast. Very rich and indulgent.

Thick and tender beef cut, grilled to your liking. Served with a sauce.

Very large marbled and juicy beef cut. For big appetites.

Bone-in beef cut, very flavorful and tender. Served with garlic parsley butter.

Beef cut with long fibers, pronounced flavor. Cooked with a shallot sauce.

Pan-fried veal cut with a creamy mushroom sauce. Mild and comforting dish.

Pork tripe sausage with a very strong smell and taste. AAAAA label guaranteeing traditional quality. For discerning amateurs.

Raw minced beef, seasoned (capers, onions, sauce). Served cold. Fresh and flavorful.

Hot sandwich with a beef patty, cheese, and vegetables. A comforting classic.

Burger variation with a crispy breaded fish fillet instead of meat.

Fresh fish selected by the chef on the same day. Preparation varies according to the market.

Tender and premium chicken breast cut. Free-range poultry.

Fatty duck breast fillet, served pink or rare. Accompanied by a peppery sauce.

Additional side portion for the more gourmand.

Meat-filled ravioli served in a creamy sauce with cream and cheese.

Choice of pasta served with a green sauce flavored with basil and parmesan.

Pasta served with a tomato sauce with a hint of chili. Spicy and Mediterranean flavor.

Salmon-filled pasta, usually served with a cream sauce.

Daily chef's suggestions changing according to market products.

Hot sandwich on toasted bread, with ham and melted cheese.

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

Croque-monsieur made with Poilâne country bread, more rustic and flavorful.

Croque-madame on rustic country bread.

Large toasted bread slice rubbed with garlic and topped with tomatoes and cured ham.

Hearty omelet with fillings, served with salad.

Toasted bread layered sandwich, filled with smoked salmon and raw vegetables. Served cut into triangles.

Portion of traditional French cheese of your choice.

Selection of several cheeses to taste different varieties.

Large plate of assorted cheeses to share, ideal for an aperitif or at the end of a meal.

Special dessert of the day prepared by the chef.

Vanilla cream dessert topped with a layer of crunchy caramelized sugar.

Light and airy dessert with intense dark chocolate.

Italian coffee dessert with biscuits, mascarpone, and cocoa.

Espresso coffee served with an assortment of mini-desserts.

Tea or hot chocolate served with an assortment of mini-desserts.

Cup of three scoops of ice cream of your choice.

Coffee or chocolate and vanilla ice cream, drizzled with sauce and topped with whipped cream.

Vanilla ice cream topped with melted hot chocolate sauce and whipped cream.

Classic dessert with a banana, three scoops of ice cream, and chocolate sauce.

Lemon sorbet with vodka.

Ice cream sundae with exotic cocktail flavors.

Iced version of the famous coffee and whisky cocktail.

Complete children's menu including main course, drink, and dessert.