LE BALARD

A toasted bread slice topped with fresh tomatoes, mozzarella cheese, black olives, and oregano. Served with a side of green salad. A classic Italian appetizer or light meal.

A Tahitian-style salad featuring raw fish marinated in lime juice (ceviche) with grated coconut and vegetables. Fresh, zesty, and exotic flavors.

A classic Caesar salad with chicken breast, parmesan cheese, croutons, and an organic egg. Creamy and savory.

An Italian-inspired salad with cured country ham, parmesan, mozzarella, tomatoes, and olives. Salty and savory flavors typical of antipasti.

A traditional salad from the Landes region featuring duck specialties: foie gras, gizzards, and smoked duck breast. Rich, meaty, and hearty.

A colorful mixed salad with vegetables, ham, cheese, and fruits like pineapple and grapefruit. Includes a piece of Quiche Lorraine. Sweet, savory, and varied textures.

Summer salad featuring crispy goat cheese and smoked salmon. Garnished with grapefruit, walnuts, and honey for a sweet and savory balance.

A salad highlighting Saint-Maure goat cheese, paired with apples and walnut oil. A classic combination of tangy cheese and sweet fruit.

Mountain-style salad with dried beef (Bresaola), sautéed potatoes, and Basque cheese. Hearty and rustic.

Salad topped with warm roasted goat cheese on toast (toast de chèvre). Accompanied by cured ham and fresh vegetables. Creamy, warm cheese contrasts with crisp greens.

Grilled gilt-head bream dressed with olive oil. Served with ratatouille (stewed vegetable medley). Delicate white fish with Mediterranean flavors.

Grilled fresh salmon steak served with a green curry sauce and white rice. A fusion dish with mild spice.

London-style battered and fried fish served with homemade fries and tartar sauce. Crispy coating with tender fish inside.

A creamy stew made with two types of fish, served with white rice. Rich, comforting, and mild in flavor.

Alsatian sauerkraut served with three types of sausages. A fermented cabbage dish rich in flavor, traditional to eastern France.

A variation of the traditional sauerkraut dish served with salmon instead of meat. Tangy cabbage paired with fatty fish.

A thick cut of Simmental beef ribeye (approx. 400g), grilled and seasoned with high-quality sea salt. Served with homemade fries.

Thinly sliced raw beef served with pesto and warm goat cheese on toast, over a bed of salad. Comes with fries.

Freshly minced beef patty cooked on a plancha grill, topped with a fried organic egg ('à cheval'). Served with homemade fries.

Roasted pork ribs glazed with honey. Sweet, sticky, and savory. Served with sautéed potatoes.

Breaded and fried turkey cutlet (Milanese style). Crispy outside, tender inside. Served with buttered spaghetti.

Grilled lamb chops seasoned with herbs. Tender meat with aromatic flavor. Served with green beans.

A beef burger topped with cheddar, bacon, and homemade fried onions. Served with salad and homemade fries.

A cheddar cheeseburger with pickles, tomato, and homemade fried onions. Served with salad and homemade fries.

Free-range chicken roasted with Mexican spices. Flavorful and slightly spicy. Served with homemade fries.

Authentic AAAAA-graded Andouillette sausage from Troyes. Made from pork intestines with a distinct, strong flavor and coarse texture. Served with fries.

Duck leg confit from the Lot region, skin-grilled on a plancha until crispy. Rich, tender meat served with garlic sautéed potatoes.

Ravioli stuffed with crayfish and served with green asparagus in a butter sauce. Delicate and rich pasta dish.

A rich slow-cooked casserole containing meat (duck confit), pork skin, and white beans. A hearty specialty from southwest France.

The chef's daily special dish. Varies every day.